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sliced keto pumpkin bread coconut flour

Keto Pumpkin Bread

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 Servings
Calories 213kcal



  • 4 Eggs
  • 3/4 Cup Pumpkin Puree
  • 1/4 Cup Unsalted Butter softened
  • 2 Teaspoons Vanilla
  • 2 Cups Almond Flour (note 1)
  • 1/4 Cup Coconut Flour
  • 3/4 Cup Granular Swerve or Lakanto (note 2 + 3)
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Nutmeg
  • 1/4 Cup Pepitas unsalted. Optional



  • Prep. Preheat oven to 350 F, and prepare an 8” bread pan with parchment paper.
  • Dry ingredients. In a medium bowl, combine the almond flour (2 cups), coconut flour (1/4 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt (1/2 teaspoon), cinnamon (1 tablespoon), and nutmeg (1 teaspoon).
  • Wet ingredients + combine. In a large bowl, use an electric mixer to combine the eggs (4), pumpkin puree (3/4 cup), unsalted butter (1/4 cup), vanilla (2 teaspoons), and stir to combine. Add dry ingredients to wet ingredients and mix until well incorporated.
  • Bake. Pour batter into the prepared bread pan. Sprinkle the top with pepitas (1/4 cup), and press lightly to adhere. Cook for 50 minutes, tenting with foil if the top starts to brown (I usually place foil over the top around 40 minutes). You'll know the loaf is done once the top is golden, and a toothpick inserted in the center comes out dry.
  • Frosting. Use an electric mixer to combine the frosting ingredients in a medium bowl. Allow the bread to cool completely before frosting. Enjoy!


  1. Almond Flour - opt for a fine grain almond flour, this will give you the most "flour-like" texture! My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  2. Lakanto or Swerve, vs. Erythritol. This recipe was tested using Lakanto or Swerve, if using a different brand of erythritol (or, better yet, allulose), know that they're 70% as sweet and you may want to adjust.
  3. Best sweetener for this bread: Allulose! As it'll give your frosting a smooth texture (erythritol products recrystallize when cool, forming a gritty texture). I measure my recipes with Swerve/Lakanto as they're the most widely available. However, Trader Joe's is currently selling an Allulose product that can be used as a 1:1 swap with either of these brands!
  4. Nutritional information is based on 1 slice, if you cut this bread into 12 slices, and includes both the pepitas and frosted topping:


Calories: 213kcal | Total Carbohydrates: 52g | Protein: 7g | Fat: 18g | Sodium: 186mg | Fiber: 4g | Sugar: 2g | Net Carbs: 4g | Sugar Alcohol: 44g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com