This Keto Pumpkin Bread recipe is going to be just what you need to stay on track during the tempting holiday season. I love pumpkin flavored desserts, but they are usually not at all low carb. This 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!
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 a fluffy flour full of gluten. 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 recipe makes 2 mini loaves. If you double it, you can make one regular sized loaf.
How to Make Keto Pumpkin Bread
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Keto Pumpkin Bread
Ingredients
For the Bread:
- 3 eggs
- 1/4 cup coconut oil melted
- 1 tablespoon butter
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 tablespoon sour cream
- 3/4 cup Swerve Confectioners
- 1 tsp vanilla
- 1/4 cup + 1 tablespoon coconut flour
- 1/4 tsp salt
- 3/4 tsp baking powder
For Icing
- 2 tablespoon Swerve Confectioners
- 1 teaspoon melted butter
- Approx 1 teaspoon heavy whipping cream
Instructions
For the Bread:
- Melt coconut oil and butter.
- Beat eggs, swerve, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined.
- Slowly add 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 2 greased mini loaf pans or cover pan with parchment paper. To make a full regular loaf, you would need to double the recipe.
- Bake in a 350-degree oven for approx 45 minutes or until a fork inserted in center comes out clean.
For the Icing:
- Melt butter then add Swerve Confectioners.
- 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. I recommend using freezer bags for storage to keep them tasty for up to 2-3 months.
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
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Martine says
January 17, 2018 at 9:30 amThanks for this recipe and your candor in saying “it’s not like the real thing” which is so misleading with so so many Keto proponents. . I really hate the cool feel of Swerve. So, this is ok, but I probably won’t make it again. But I might eat up both loaves. I’ve thrown out most other Keto baked goods I’ve tried so far.. oh, and I buttered my slices.
Kasey says
January 17, 2018 at 9:33 pmYes, I have read so many things that say this tastes just like the real thing and it created an unrealistic expectation. Perhaps try MonkFruit as an alternative sweetener. I don’t think it has a cooling sensation at all.
Martine says
January 21, 2018 at 9:20 pmThanks! I just baked it again. I decreased the Swerve—I didn’t meansure but I probably removed at least a TB. I separated the eggs, beat the whites and folded them in at the end. I added some Lilly’s chocolate chips. Really good.
Martine says
January 21, 2018 at 9:21 pmOh, and less Swerve was just what was needed to remove the cool feeling.
Aprile says
April 27, 2018 at 11:07 amIs the monk fruit same amount as the swerve if replaced for swerve?
Kasey says
May 3, 2018 at 9:20 pmSometimes monk fruit tastes a little sweeter to me. It may need a little less.
LESlie says
January 21, 2018 at 3:46 pmMade the pumpkin bread but got very disappointed. First, it took much longer in the oven as the middle was still jiggly. 2nd, it was extremely sweet! 3rd, it did NOT taste like pumpkin bread at all. I used fresh puréed pumpkin from my garden & used the pumpkin spice as well. Hmmmm?!
Kasey says
January 31, 2018 at 3:40 pmI only tested this recipe with canned pumpkin perhaps that made a difference in the taste and the texture.
Richard says
October 28, 2018 at 8:20 amI made ours last night to find after 60 minutes the middle was still jiggly. I used a greased disposable bread pan. Ended up placing in a cake pan and smoking out the batter and made brownies. Their good but wish I had the bread instead.
Kasey says
October 28, 2018 at 5:07 pmIt may have been the disposable pan. Keto friendly flours can be finicky but you may have just needed to continue cooking it as the disposable pan may have affected the bake time.
Kelsie says
January 26, 2018 at 9:23 pmDo you think I can replace the conconut flour with almond flour?:)
Kasey says
January 29, 2018 at 1:57 pmYou could, but it is not a 1:1 substitution and almond flour will change the taste and texture.
Kelsie says
January 29, 2018 at 6:39 pmThank you!
Donna says
January 30, 2018 at 8:28 pmI just tried this. I love it! I added about half of a sugar free vanilla pudding mix and about 1/4 cup of heavy whipping cream. So good! I put some whipped cream cheese on top when I ate it. It has a nice texture.
Donna says
January 30, 2018 at 9:18 pmI did not put the icing on mine. I chose to top it with whipped cream cheese instead.
Kasey says
January 31, 2018 at 3:38 pmThat sounds great, Donna!
Kasey says
January 31, 2018 at 3:38 pmYum! That sounds amazing!
Amanda Geisler says
February 28, 2018 at 8:22 pmIm trying keto for weight Loss but have a huge sweet tooth. But I LOVE Starbucks pumpkin bread. Do you think it’s similar?
Kasey says
February 28, 2018 at 10:31 pmI have never tried Starbucks pumpkin bread so I’m not sure. Keto bread is very different than regular bread with fluffy gluten-filled white flour and sugar. I do think this is a great keto pumpkin bread and it is one of my most popular recipes.
Giselle says
March 24, 2018 at 10:16 amI doubled the recipe but found I had about 1/4 cup of extra pumpkin purée in the can so I just put it all in. I did not change the amounts of any other ingredient. It came out delicious. A little more like pumpkin pie. So I made a whipped topping instead. So Good. Thanks for the recipe.
Kasey says
March 26, 2018 at 2:59 pmSounds perfect to me! Glad you enjoyed it.
Shari says
September 13, 2018 at 8:09 pmOh, my gosh, YUM!! Kasey, this is a keeper. I just made a loaf from this recipe, followed your recipe except that I doubled it so I could make a large loaf, cut the sugar to 1 cup for the whole recipe, and added 1/2 cup of chopped walnuts. It did have to bake for 68 minutes, all totalled, but, man is it good. Moist and dense and delicious! I put a cream cheese frosting on it, but it really didn’t need it. Next time I’ll just simplify it by doing a swerve/cinnamon sprinkle on top and be happy with that. Thank you. This totally hits the spot and will be SO good with my coffee in the mornings. Hugs.
Kasey says
September 18, 2018 at 4:13 pmYum! That sounds fantastic! I’m so glad you loved it!
Marla says
September 15, 2018 at 8:55 pmKasey. I just made these in my new Pampered Chef mini loaf pan (which means I got 4 little loaves) and I got to eat half of one! It is exactly what I needed today! Thank you! I even added the glaze (tho mine came out more like frosting because I’m still relearning how to bake – at 63 LOL!) I have a feeling I will be making this several times this season.
Lisa McBride says
September 20, 2018 at 6:36 pmI’ve read the comments and the recipe 4 times, but I’m not seeing where the amount of coconut flour that is to be used is.
Kasey says
October 1, 2018 at 10:34 pmHi Lisa,
It is in the ingredients, but I’ll copy it below for your convenience. 1/4 cup + 1 tablespoon.
Melissa Cook says
September 22, 2018 at 4:02 pmDelicious! I doubled the recipe but used half almond flour and half coconut flour. It came out so good. I didn’t add the icing. Excellent recipe. Thank you for sharing!
Kasey says
October 1, 2018 at 10:58 pmAwesome! So glad you loved it.
Florence says
September 23, 2018 at 7:21 pmThis recipe is amazing! It is so good! Instead of serve I used monkfruit powder! Definitely doing it again soon
Kasey says
October 1, 2018 at 10:29 pmPerfect! So glad you loved it.
Jean says
October 1, 2018 at 10:47 pmHow can your pumpkin bread be 0.3 g of protein? With 3 eggs in the recipe that alone would result in approx. 2.2 g protein per slice. Am I missing something here?
Kasey says
October 1, 2018 at 10:53 pmI am not sure. I use a professional nutritional calculator that figures the information. That being said, it is always best if each person calculates their own macros with the exact ingredients that they use.
Caryn says
October 1, 2018 at 10:49 pmI made this recipe and doubled it for a full sized loaf. It needed to bake for about an hour in my oven. It tastes amazing!!! After it cooled I put it in the fridge and cut a slice and ate it cold and it tastes like pumpkin pie to me. It’s very moist and dense. It didn’t need the icing in my opinion and I’d probably cut back on the swerve a bit. Great recipe, thank you for sharing!
Kasey says
October 1, 2018 at 10:52 pmAwesome! So glad you loved it!
Ashley says
February 2, 2019 at 4:50 pmIt remind me of pumpkin pie as well when I doubled the recipe as well. I will definitely make this again but probably add another 15 mins on top of the hour it was in the over
Colleen says
October 7, 2018 at 6:27 pmThis recipe is a home run. Been craving something sweet for 2 1/2 months and this was absolutely amazing. I made it with a low carb cream cheese icing on top and it turned out AWESOME. Thank you, I will be making this again
Kasey says
October 9, 2018 at 2:32 pmFantastic! So glad you loved it!
Kathi Stanley says
October 7, 2018 at 6:52 pmOh my gosh…This is so good! Thank you so much for the great recipe. This is the first pumpkin keto recipe that has worked for me. I love it!!!
Kasey says
October 9, 2018 at 2:31 pmI’m so glad you loved it!
April McCook says
October 15, 2018 at 9:52 pmThis may be one of my favorite fall recipes yet, making it tonight for the second time. Thank you soooo much!
Kasey says
October 18, 2018 at 11:41 pmAwesome! I’m so glad you enjoyed it.
Kristie says
October 18, 2018 at 6:01 amI’m allergic to dairy! Can I sub ghee and coconut milk yogurt for butter and sour cream?
Kasey says
October 18, 2018 at 11:35 pmI’ve only made the recipe as is, but it’s worth a try.
Sheila says
October 25, 2018 at 5:43 pmCan I use something other than coconut oil?
Kasey says
October 28, 2018 at 5:19 pmSure
Vanessa says
November 18, 2018 at 9:28 pmIf I were to make in a 12- muffin tray instead of 2 mini loaf pans, does the recipe stay or need to be doubled?
Kasey says
June 10, 2019 at 11:15 pmI’m not sure Vanessa. I have only baked in the loaf pan.
Donna says
November 19, 2018 at 5:42 pmI made this tonight … omg I love it … planning on making it for thanksgiving day … thank you so much for the recipe
Kasey says
February 23, 2019 at 1:50 pmAwesome! Glad you enjoyed!
Aaron says
May 25, 2019 at 7:07 pmWow I’ve not been this excited about a keto friendly dish in awhile. Had a can of pumpkin in the cupboard and wondered what to do with it. I have this recipe a shot (though I substituted truvia as I just don’t get good results with swerve). It is rich in flavor, moist and filling. I’m in love thank you so much!
Kasey says
May 25, 2019 at 10:25 pmAwesome, glad you enjoyed Aaron!