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Sliced low carb pumpkin bread

Low Carb Pumpkin Bread

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 Servings
Calories 223kcal





  • Prepare an 8” bread pan with parchment paper or cooking spray.
  • Preheat oven to 350 F.
  • In a medium bowl, beat eggs (4).
  • Add pumpkin puree (3/4 cup), unsalted butter (1/4 cup), vanilla (2 teaspoons) and stir to combine.
  • In a separate bowl, add almond flour (2 cups), coconut flour (1/2 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt (1/2 teaspoon), cinnamon (1 tablespoon), and nutmeg (1 teaspoon). Stir to combine.
  • Add dry ingredients to wet ingredients and mix until fully combined.
  • Pour batter into prepared bread pan.
  • Cook for 1hr - 1hr 10 minutes, or until a toothpick in the center of the loaf comes out dry.
  • Meanwhile, using an electric mixer, combine the frosting ingredients in a small bowl.
  • Allow the bread to cool before adding the frosting. Enjoy!


  • Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 
  • Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
  • Nutritional information is based on 1 slice, if you cut this bread into 12 slices. Erythritol contributes 1g of carbs per slice, so if you're counting your NET CARBS, there are 4 g of carbs per slice:


Calories: 223kcal | Carbohydrates: 10g | Protein: 8g | Fat: 18g | Cholesterol: 73mg | Fiber: 5g | Sugar: 2g | Net Carbs: 5g

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