Each slice of this keto pumpkin bread is packed with delicious flavors of pumpkin and cinnamon, and you'd never even guess it's low-carb and sugar-free. Does fall get any better?
This keto pumpkin bread recipe will give you a tender, flavorful, and moist keto pumpkin loaf with the perfect balance of pumpkin flavor and spice.
A few simple ingredients combine in minutes to make this easy pumpkin bread. Emphasize easy.
You'll need a bowl and a spoon (or a whisk). There's no mixer required, just like my keto pumpkin muffins!
Top it with a simple cream cheese frosting or enjoy it plain. Or make it on repeat like I am. It has taken several weeks to perfect a low carb pumpkin bread texture that I love and the day is finally here. This healthy pumpkin bread recipe is worth celebrating.
Pumpkin everything is in full force this time of year and I AM HERE FOR IT.
why this recipe works
This keto pumpkin bread recipe results in a delicious pumpkin loaf with the best texture and zero refined sugar. It is the perfect, low-glycemic treat during the fall season.
So, what makes it healthy?
While that word has a different definition for everyone, my version is a sugar-free pumpkin bread with almond flour, coconut flour and monk fruit sweetener.
That means it's a gluten-free, low-carb, paleo and keto pumpkin bread recipe you'll enjoy all season long!
Make it dairy-free if you'd like, toss in a handful of stevia-sweetened chocolate chips, pecans or enjoy it plain.
Keto pumpkin bread is:
- high in fiber
- sugar-free and keto diet friendly (no sugar highs here!)
- a moderate source of protein
ingredients for almond flour pumpkin bread
I'm including a few ingredient options to my healthy pumpkin bread recipe so it can work for a variety of diet types.
Be sure to keep reading and check out the "substitutions and variations" section below!
Here's what you'll need for this almond flour pumpkin bread:
- Pumpkin purée. Pumpkin is a keto-friendly vegetable and it adds flavor and moisture to this bread. It also allows us to reduce the amount of oil or butter. I usually use canned pumpkin but you can also substitute it with homemade pumpkin puree as well.
- Eggs. A total of four large eggs at room temperature. It sounds like a lot but I promise, the bread won't taste "eggy."
- Butter or coconut oil. Melted and cooled slightly. If you're dairy-free, use coconut oil (or even avocado or olive oil).
- Granulated monk fruit sweetener. I like Lakanto's Golden Sweetener (affiliate link) which has zero calories, zero net carbs and a zero glycemic index. If you're paleo, swap in coconut sugar.
- Vanilla extract. For sweet vanilla flavor!
- Low-carb flours. You'll need both almond flour and coconut flour. Both are low in carbs, high in fiber and combine to make a keto pumpkin bread texture that's not too dense or crumbly. Make sure to use blanched almond flour and not almond meal.
- Spices and seasonings. That classic pumpkin spice blend of cinnamon, nutmeg and cloves brings the fall vibe to this healthy pumpkin bread. You'll also need a dash of salt. If you have pre-mixed pumpkin pie spice, you can use that instead.
- Baking soda and baking powder. Almond flour pumpkin bread needs a lot of help to rise since it's not as light as other flours. Baking soda and baking powder are both necessary. Choose a gluten-free, aluminum-free baking powder, if possible. If paleo, use a paleo baking powder recipe.
- Add-ins. This is completely optional, but you can top the low-carb pumpkin bread with raw pumpkin seeds (pepitas), pecans, sugar free chocolate chips, or even stir those into the batter.
let's make keto pumpkin bread
This keto pumpkin bread recipe is so incredibly easy and is also a fun baking project if you have little kitchen "helpers" underfoot.
There's not a whole lot of advance work required, but do make sure that your eggs and pumpkin purée are at room temperature. This is especially important if you're using coconut oil as the cold eggs/pumpkin can re-solidify the melted oil and make your batter lumpy.
How to make healthy pumpkin bread (see the recipe card for all of the details and ingredient amounts).
- Combine the wet ingredients. In a large mixing bowl, whisk together the eggs, pumpkin purée, butter (or oil), and vanilla.
- Add the sweetener. Stir in the monk fruit sweetener and whisk well to combine.
- Stir in dry ingredients. Add the flours, baking powder/soda, salt and spices to the large bowl. Whisk the mixture well, stirring until it is smooth and a thick batter forms (stir in add-ins at this time, if you'd like).
- Bake. Pour the batter into a prepared loaf pan. Sprinkle pepitas on top and bake the keto pumpkin bread at 350°F for 40-45 minutes.
tips for low carb pumpkin bread
- Line your pan with parchment paper. A long(ish) sheet of parchment paper that fits along the bottom and sides of the pan with "wings" on the edges will help you lift the pumpkin loaf out of the pan after it has cooled. I usually grease the short ends of the pan to prevent the batter from sticking on the ends. Run a knife along the ends to gently release the bread before lifting it out of the pan.
- Pan size. The bake time is for a loaf pan (bread pan) that is either 8x4 inches or 9x5 inches.
- Measure the flours carefully. Spoon the flour into a measuring cup and then level it off with a butterknife.
- Check on the pumpkin bread after 30 minutes of baking. If the top is browning quickly, lay a sheet of parchment paper or a piece of aluminum foil over it to prevent it from burning.
- Cool the bread before serving. After taking it out of the oven, cool the pumpkin bread for 15 minutes before removing it from the pan. Let it cool another 20-30 minutes (or completely) on a cooling rack and then slice. Keto pumpkin bread is a bit more crumbly when it's warm.
- Store low-carb pumpkin bread at room temperature in an airtight container. You can easily place a piece of foil or plastic wrap over the loaf pan to keep it from drying out.
substitutions and variations
- Almond flour and coconut flour each work very differently and are not substitutes for one another.
- Sweetener substitutes include a granulated monk fruit sweetener, plain erythritol, or granulated allulose (I would increase the amount by ¼ cup since allulose is not as sweet).
- For keto pumpkin muffins: Spoon this batter into a prepared muffin tin, about ¾ of the way full. Bake at 350°F for 25-30 minutes. This batter is similar to the one in my pumpkin almond flour muffin recipe and follows the same bake time.
- Keto pumpkin bread with chocolate chips: Follow the recipe and stir in ½ cup of sugar free chocolate chips (like Lily's or similar) before pouring the batter into the loaf pan.
This almond flour pumpkin bread is so good and makes a great snack, addition to a packed school lunch, breakfast, etc.
If you try it out and love it too, please consider leaving a comment and star review below. I appreciate your feedback and I'd love to hear what you think!
(This healthy pumpkin bread recipe was originally published in Oct. 2021 and has had minor updates to the post copy.)
more keto pumpkin recipes
Because pumpkin season is short so let's make the most of it!
If you enjoyed my healthy pumpkin bread recipe and need more pumpkin in your life, try these:
- Keto pumpkin soup with carrot and ginger
- Autumn kale salad with pumpkin vinaigrette
- Keto pumpkin cheesecake bars
- Sugar-free pumpkin pie
you might also love...
- This chocolate almond pound cake, a gluten-free and low-carb recipe that's rich and decadent.
- A keto gingerbread loaf that packs so much spice in every bite!
- This keto cheesecake recipe, which is low-carb, gluten-free and so deliciously creamy.
- For a paleo and gluten-free pumpkin recipe, try these white chocolate glazed gluten free pumpkin muffins by Sweet Rustic Bakes!
- 4 eggs, at room temperature (pasture-raised when possible)
- 1 cup canned pumpkin puree (not pumpkin pie filling), at room temperature
- 2 tablespoons butter or coconut oil, melted and slightly cooled
- 2 teaspoons vanilla
- ½ cup granulated monk fruit sweetener like Lakanto Golden (if paleo, sub coconut sugar)
- 2 cups blanched almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder (see notes if paleo)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- small handful of pepitas (or add-ins of choice, see notes)
- Preheat the oven to 350°F. Line a loaf pan (either 8x4" or 9x5") with parchment paper, leaving overhang on the long edges. This will help you lift the loaf out of the pan later. Grease the short sides with a bit of butter or coconut oil.
- In a mixing bowl, whisk together the eggs and canned pumpkin. Pour in the melted butter (or coconut oil) and vanilla. Stir to combine.
- Add the monk fruit sweetener (or coconut sugar if paleo). Whisk well to thoroughly incorporate the sweetener into the egg mixture.
- Add the almond flour, coconut flour, baking powder, baking soda, salt and spices to the bowl. Stir to incorporate the dry ingredients, mixing until the batter is smooth.
- Pour the batter into the prepared loaf pan. Sprinkle pepitas on top.
- Bake at 350°F for 40-45 minutes or until done (insert a toothpick in the center to check).
- Remove from the oven and allow the bread to cool for at least 15 minutes.
- Run a knife along the short edges to loosen the bread from the pan. Use the parchment paper overhang to gently lift the loaf out of the pan and let it cool on a wire rack.
Use a loaf pan that is either 8x4 inches or 9x5 inches.
Measure the flours carefully. Spoon the flour into a measuring cup and level it off with a butterknife. Coconut flour and almond flour are very different and cannot be substituted for one another.
To make a paleo pumpkin bread, use coconut sugar instead of monk fruit sweetener and follow a paleo baking powder recipe.
Check on the pumpkin bread after 30 minutes of baking. If the top is browning quickly, lay a sheet of parchment paper or aluminum foil over it to prevent the top from getting too brown.
Store this healthy pumpkin bread covered and at room temperature for up to 5 days.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 81mgSodium: 313mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gSugar: 3gProtein: 11g
This nutritional information is approximate and is provided for convenience as a courtesy.