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.
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
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.
umin
Martine says
Thanks 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
Yes, 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
Thanks! 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
Oh, and less Swerve was just what was needed to remove the cool feeling.
Aprile says
Is the monk fruit same amount as the swerve if replaced for swerve?
Kasey says
Sometimes monk fruit tastes a little sweeter to me. It may need a little less.
Lisa says
How much pumpkin purée should be used?
LESlie says
Made 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
I only tested this recipe with canned pumpkin perhaps that made a difference in the taste and the texture.
Richard says
I 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
It 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
Do you think I can replace the conconut flour with almond flour?:)
Kasey says
You could, but it is not a 1:1 substitution and almond flour will change the taste and texture.
Kelsie says
Thank you!
Donna says
I 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
I did not put the icing on mine. I chose to top it with whipped cream cheese instead.
Kasey says
That sounds great, Donna!
Kasey says
Yum! That sounds amazing!
Amanda Geisler says
Im 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
I 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
I 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
Sounds perfect to me! Glad you enjoyed it.
Shari says
Oh, 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
Yum! That sounds fantastic! I’m so glad you loved it!
Marla says
Kasey. 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
I’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
Hi Lisa,
It is in the ingredients, but I’ll copy it below for your convenience. 1/4 cup + 1 tablespoon.
Melissa Cook says
Delicious! 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
Awesome! So glad you loved it.
Florence says
This recipe is amazing! It is so good! Instead of serve I used monkfruit powder! Definitely doing it again soon
Kasey says
Perfect! So glad you loved it.
Jean says
How 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
I 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
I 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
Awesome! So glad you loved it!
Ashley says
It 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
This 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
Fantastic! So glad you loved it!
Kathi Stanley says
Oh 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
I’m so glad you loved it!
April McCook says
This may be one of my favorite fall recipes yet, making it tonight for the second time. Thank you soooo much!
Kasey says
Awesome! I’m so glad you enjoyed it.
Kristie says
I’m allergic to dairy! Can I sub ghee and coconut milk yogurt for butter and sour cream?
Kasey says
I’ve only made the recipe as is, but it’s worth a try.
Sheila says
Can I use something other than coconut oil?
Kasey says
Sure
Vanessa says
If 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
I’m not sure Vanessa. I have only baked in the loaf pan.
Donna says
I made this tonight … omg I love it … planning on making it for thanksgiving day … thank you so much for the recipe
Kasey says
Awesome! Glad you enjoyed!
Sandi says
What would be the best substitute for coconut oil
Kasey says
I have only tested this recipe with coconut oil. Sorry!
Aaron says
Wow 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
Awesome, glad you enjoyed Aaron!
Lisa says
made in a round pan as i did not half loaf pan tastes just like pumpkin pie it was the best thing ive ever made so far
Mary Trenum says
I’m glad you loved it! Pumpkin is the best!