This Low Carb Keto Pumpkin Bread recipe easy to make, delicious, and full of pumpkin spice flavor. I love pumpkin flavored desserts, but they are usually not at all low carb. This keto pumpkin recipe was created to satisfy that craving and allow you to enjoy a delicious treat with no guilt!
Keto Pumpkin Bread
My oldest daughter asked me to make pumpkin bread yesterday. She loves my whole wheat pumpkin bread recipe but thought I might be able to create a keto/low carb friendly one.
Although my kids are not 100% keto, I think she wanted me to bake something that I could enjoy as well. After a little trial and error, I think I have come up with a yummy keto pumpkin bread recipe for low carb diets!
Note: let me set the expectation for you as I did get a little disheartened at the beginning of my keto journey when I saw recipes that said they “tasted like the real thing.” This does not taste like the kind of sugary pumpkin bread that we were all used to before we started following a keto/low carb way of life. There is not one low carb ingredient that I can substitute that tastes the same as white fluffy flour gluten-filled flour. With that being said, this is a very, very good alternative. It’s both moist and full of pumpkin flavor while being low carb, which is most important.
This Keto Pumpkin Bread recipe makes one standard-sized loaf pan.
Is This Recipe Gluten-Free?
Coconut flour is gluten-free, which makes this recipe gluten-free, but you should always check all the ingredients you use in your kitchen to make any recipe. Some ingredients may not be gluten-free certified, which could be important if you are particularly sensitive. I am not a gluten-free expert, and sometimes gluten can sneak in an ingredient. Make sure that you check the labels on the exact ingredients you use.
Specialty Keto Ingredients in Low Carb Pumpkin Bread:
To make this recipe, you’ll need just a couple keto specialty ingredients that can be ordered online or possibly found in your local grocery store.
- Coconut flour – This delicious keto pumpkin bread with coconut flour is delicious as is, but if you prefer almond flour the ratio to convert is 1/4 cup coconut flour equals 1 cup almond flour.
- Lakanto Monkfruit Powdered – Lakanto Monkfruit is my favorite keto-friendly sweetener. If you prefer to use Swerve, you can swap out the Lakanto Monkfruit Powdered with Swerve Confectioners.
This keto pumpkin bread recipe is super moist and delicious while being very easy to make. I love quick bread recipes like this that you can prepare quickly for a yummy breakfast or treat.
Tip: If you use solid coconut oil, melt it carefully so that it doesn’t get hot. If it does, it can quickly solidify when combined with other ingredients.
Where Can I Find Pumpkin Pie Spice?
Most grocery stores stock pumpkin pie spice along with the other spices on the same aisle in the store. Some grocery stores like ALDI only stock it seasonally. If you can’t find it, there are tons of recipes for homemade pumpkin pie spice on Pinterest.
What Kind of Pumpkin Puree Do I Use?
I use store-bought organic. If you can’t find pumpkin puree in your grocery store look for 100% pumpkin instead. There are no other added ingredients. Do not use Pumpkin Pie filling as it is loaded with sugar. If you generally make pumpkin puree homemade, you have to watch the consistency to make sure that it is nice and thick. Homemade pumpkin puree tends to have a much thinner consistency, which would alter the outcome of this recipe.
Keto Pumpkin Bread with Coconut Flour
You only need a very small amount of coconut flour due to its high absorbancy rate. You will use 1/4 the amount you usually would use of regular or almond flour. Don’t forget to add the baking powder and salt to your dry ingredients before combining with the rest of the batter. For some reason, those two ingredients can be easy to forget.
How to Store Keto Pumpkin Bread?
I recommend wrapping the loaf or individual slices in aluminum foil or saran wrap then using freezer bags for storage to keep them tasty for up to 2-3 months in the freezer. Otherwise, I keep it in a glass container in the fridge for a week.
Tip: If the bread is kept in the baking pan after it cools it will begin to get soggy. Make sure to remove it as soon as it cools down enough to the touch.
Can the Glaze be Omitted?
Of course, the delicious glaze is optional, but it gives this keto pumpkin sweet bread an added dimension of flavor. You could also add a little sugar-free maple syrup instead if you’d like to change this recipe up from time to time.
How Many Net Carbs in Keto Pumpkin Bread?
The nutritional information at the bottom of the recipe card below is based on ten servings. With 3 grams of fiber, it is only three net carbs per slice of low carb pumpkin bread.
I love this homemade keto pumpkin bread served warm with a big pat of butter and a piping hot cup of coffee. If it’s cold enough, eating it by a crackling fireplace on a crisp fall day is perfection.
More Keto Pumpkin Recipes You’ll Love
Low Carb Pumpkin Muffins with Cream Cheese Swirl
How to Roast Pumpkin Seeds in the Oven
Keto Pumpkin Chocolate Chip Cookies
Gracious! This low carb Pumpkin Bread is sooooo good! Don’t forget to pin it for later by clicking the box below.
Pin it to save for later!
Follow Pinterest
How to Make this easy Keto Pumpkin Bread Recipe:
This recipe has been revised since this video was published. It used to make two small loaves, but since most people only have a standard-sized loaf pan, I have since altered the ingredients.
.
The Very Best Keto Pumpkin Bread (Quick & Easy)
Ingredients
For the Bread:
- 5 eggs
- 1/2 cup coconut oil, melted
- 2 tbsp butter
- 1 cup pumpkin puree or 100% pumpkin
- 4 tsp pumpkin pie spice
- 1 1/2 cup Lakanto monkfruit powdered
- 10 tbsp coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
For the Icing:
- 4 tbsp Lakanto monkfruit powdered
- 1 tsp butter, melted
- 2 tsp heavy whipping cream (add more if needed)
Instructions
For the Bread:
- Melt coconut oil and butter.
- Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined.
- Slowly add melted coconut oil and butter to the mixture.
- In a separate bowl, combine coconut flour, salt, and baking powder.
- Add flour mixture to other ingredients and mix well.
- Pour into a greased standard loaf pan or cover loaf pan with parchment paper. Keto flours tend to stick easily I would recommend lining the loaf pan with parchment paper
- Bake in a 350-degree oven for approx 1 hour and 15 minutes to 1 hour and 25 minutes. Once a knife inserted in the middle of the loaf comes out clean, I bake about 5 minutes longer. At the 40 minute mark I suggest covering the bread with aluminum foil to prevent the top from browning. The baking time will vary from oven to oven as all ovens bake differently. If it seems "wet," it needs to bake a little longer. I have made this bread many times and the cooking time has varied. I'm not sure why there is a variation, perhaps the weather might affect baking time. Allow the bread to cool in the pan for 5-10 minutes then place on a cooling rack to cool before slicing.
For the Icing:
- Melt butter then add Lakanto Monkfruit Powdered.
- Pour heavy whipping cream over mixture until it thins out. Can add more or less if needed.
- Drizzle over warm bread.
Notes
Nutrition
Make our delicious Keto Pumpkin Bread as a treat that helps satisfy your cravings for all things pumpkin spice during the holiday season. You can make multiple batches of this and easily freeze them to pop out and use as a breakfast or dessert treat throughout the fall season.
Daniel says
I have this recipe bookmarked and use it all the time. It looks like it was recently changed to use monkfruit instead of swerve and the number of eggs went from 3 to 5. Is there anyway to get the other recipe from you since I’ve used it for so long?
Kasey says
Hi Daniel, all I did was double the recipe so that it would fit a full loaf pan instead of two mini pans since most people do not have mini loaf pans. (Instead of doubling to 6 eggs I used 5 eggs and 1 egg white.) Monkfruit and Swerve are interchangeable. I have found that I prefer Monkfruit over Swerve. At the time I posted the recipe I had never tried Monkfruit.
Katie says
What is your favorite go to coconut flour or almond flours? I noticed you linked Jans. Is that your favorite? Thank you!!
Mary Trenum says
I only use coconut flour because one of my daughters has a severe nut allergy. I have used several types of coconut flour and I don’t know that I really have a favorite.
Robin says
Hi I noticed there was sour cream added in video but not listed in recipe. Do you need sour cream? Thanks!
Kasey says
I have recently updated the recipe and omitted the sour cream.
Joan says
Do you use refined coconut oil or unrefined coconut oil?
Kasey says
I’ve never paid attention to it. I don’t think it will matter.
Brenda says
Can I use granulated lakanto monkfruit sugar in place of powdered?
Mary Trenum says
You can grind a classic sugar free sweetener into powdered in a blender. That being said, I was out of powdered before and used Monkfruit and it worked fine.
Brenda says
Thank you for answering and great keto recipes.
Sharon Young says
What size is a standard loaf pan? I have bought several different ones for different recipes.
Mary Trenum says
I really don’t have any idea of the exact measurements of the pan. One of my kids broke the loaf pan so I can’t measure it. I think standard size is around 9 x 5.
Shay says
So good! My 6 year old couldn’t even tell it was keto bread. We all loved it! Thanks for sharing! 🥰
Mary Trenum says
You’re welcome, Shay. Glad ya’ll loved it!
Lisa says
Based on flavor alone, I would have given the recipe 5 stars–but I’m concerned about the Carb count you’ve posted. You said up top that this is only 3 net carbs (6 g Carbs minus 3 g fiber) but I entered this recipe (NOT including the glaze, just the bread) into a Nutrition tracker app, adding actual ingredients from scanned bar codes, and my Total Carb count was 28.6, with 3.9g of fiber, making this a whopping 24.7 Net carbs. Here’s what my app listed: 192 calories, 17.3g fat, 28.6g carbs, 3.9g fiber, 2g sugar, 4.9g protein per slice if yielding 10 slices. I double checked every ingredient and they are listed correctly, and these are the numbers I keep getting. How did you keep this down to only 6g of Total Carbs?
Kasey says
Lisa, as noted in the notes of the recipe (right above the nutritional info) the sweetener used in the recipe is not included in the nutritional information because those sugar alcohols have zero glycemic index. Since they have zero glycemic index most subtract to calculate net carbs. The apps you are using do not know to subtract those sugar alcohols you have to back them out manually. I use a professional plug-in that calculates nutritional information based on the exact ingredients I use in my kitchen. I always note on the recipes that the sugar alcohols from the sweetener are NOT included since most subtract anyway. I know that most people do not understand that about apps.
Lisa says
Thank you for the explanation—I thought my app counted sugar alcohols but I guess it was the Swerve throwing it off. Can you delete my comment? I can’t figure out how to change it & would like to give the recipe 5 stars because it IS excellent.
Pam says
If using Almond Flour what would be the amount?
.Kasey says
You would use 4x more than what the recipe calls for with coconut flour.
Stacey says
Hi! I made this and it is super sweet. Does it call for 1.5 cups of powdered sugar? Or 1/2. I used one and a half cups and now that I watch the video I’m wondering if it was just 1/2 cup?
.Kasey says
The recipe is correct. If it seemed too sweet to you, I would suggest the next time you make it, just cut back on the powdered sugar.
Tiffany says
Hi Kasey, first thank you for your recipes, they are great. I have a question, I see in a previous comment your recipe used to use swerve, would the amount still be the same? 1 1/2 cups?
.Kasey says
You’re welcome, Tiffany. I’m glad you like my recipes. The amount of Swerve would be the same.
Rachel says
Question, I accidentally got monkfruit sweetener packets rather than the powder. Do you know how many packets I would use? First time I’ve ever used this to cook
.Kasey says
You would just need to measure as you open the packets until you have the amount you need.
Amy says
Hi there!
Do you know which when would make it more moist almond flour or coconut flour?
.Kasey says
Coconut four
Lori says
Hi Kasey
I love every recipe of yours that I’ve tried. I love coconut but I’m not a huge fan of coconut oil. Do you think I could replace some if the coconut oil with more melted butter?
Thx!
.Kasey says
Sure
Debbie says
You might like refined coconut oil better (tasteless, odorless). However olive oil, avocado oil, butter/ghee are also healthy alternatives.
Brittany says
Can you use olive oil instead of coconut oil? It’s all I have on hand.
Kasey says
I’ve never used olive oil in baking. I don’t know it would turn out.
Jessica says
Could I bake this up as muffins?
.Kasey says
Sure
Lina says
Hi, I was just wondering if you could post the original version of the recipe, including the sour cream? This one didn’t work out for me and this used to be my absolute favourite dessert to make for the family!
Kasey says
Hi Lina,
The only difference is I doubled the recipe and left out the sour cream.
Lina says
Thanks for getting back to me! What was the quantity of sour cream?
Julia Schonert says
Does coconut flour make it taste like coconut? Have you ever used lupin flour combined with some other flour? Just curious about its use too. 🙂
Kasey says
I am used to coconut flour so I don’t’ really notice the taste. I have never used lupin flour. You could sub almond flour instead. The conversion would be 4x as much coconut flour.
Melanie says
Can I use regular icing sugar instead of the powdered Monkfruit sweetener? Is the equal quantities?
.Kasey says
I’m not sure what you mean by regular icing sugar unless you mean regular confectioners sugar. If so, that wouldn’t be keto friendly.
Jenifer Hanson says
I have made the bread 5x. so warming and comforting on a cold fall day with a nice warm latte. Holiday fav
.Kasey says
That sounds so wonderful!
Brandy says
Can I replace the coconut oil with anything?
Thank you
.Kasey says
Try butter
Lynette says
Why do a lot of the recipes I find online for breads have so many eggs in them? I haven’t tried this particular recipe, but I have tried others that required so many eggs and they taste awful to me. They always taste too eggy. Why are so many eggs needed? They also get real soggy by the next day.
Kasey says
Keto-friendly flours have a higher fiber content that makes them very absorbent and can often cause keto baked goods to be very dry. I can’t speak for other recipes, but I have worked hard to balance the eggs with the flavor of the bread so that they aren’t eggy. I have many many great reviews on this and other keto bread recipes. With that being said, if you are particularly sensitive to eggs you still might feel the same way. As far as why do they get soggy the next day, I have never had that experience with my recipes. I store my keto baked breads in the fridge. If you haven’t tried that perhaps it might help.