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.
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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.
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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.
