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Sliced low carb pumpkin bread

Low Carb Pumpkin Bread

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Servings :12 Servings
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins





  • Prepare an 8” bread pan with parchment paper or cooking spray.
  • Preheat oven to 350 F.
  • In a medium bowl, beat eggs.
  • Add pumpkin puree, butter, vanilla and stir to combine.
  • In a separate bowl, add almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg. 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!

Lindsey's Tips

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 | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 186mg | Potassium: 123mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2676IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
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