This Low Carb Keto Pumpkin Bread recipe is super easy to make, beyond delicious, and full of pumpkin spice flavor. Pumpkin desserts are one of my all-time favorites, but it can get difficult to find keto alternatives. I created this low-carb pumpkin bread recipe 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 pumpkin bread so I 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 came up with the perfect low-carb pumpkin bread that is totally yummy and hits the spot!Â
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.
HOW TO MAKE PUMPKIN BREAD KETO
Most baking recipes can quickly become keto, thanks to all the low-carb flour and sugar alternatives that are on the market these days. If you already have your kitchen stocked with these, you’ll be well on your way to a delicious loaf of low-carb pumpkin bread. Using coconut flour and a keto-friendly sweetener, I was able to get as close as possible to the real deal while keeping things low carb and low sugar!
Let me add in a little disclaimer… 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.
Ingredients for this recipe:
- Coconut flour – This tasty 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.
- Pumpkin puree or 100% pumpkin – You want the pure pumpkin puree for this low-carb pumpkin bread recipe. Do not use pumpkin pie filling, as it is loaded with sugar and definitely not keto!
- Pumpkin pie spice – This blend of spices packs all the pumpkin flavor you know and love in one little bottle. I love this stuff!
- Coconut oil – I love using coconut oil in baking as a healthier, more wholesome fat. Make sure to use refined coconut oil; otherwise, your keto pumpkin bread will have a hint of coconut flavor.
- Butter – adds flavor and helps to make it moist
- Eggs – This bread uses a lot of eggs to soak up the coconut flour and keep everything nicely bound together!
- Vanilla flavoring – adds a hint of delicious vanilla flavor
- salt/baking powder – helps it bake to perfection
Steps for making Keto Pumpkin Bread:
Step 1: Melt coconut oil and butter together. Beat the eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined. Slowly add melted coconut oil and butter to the mixture.
Step 2: In a separate bowl, combine coconut flour, salt, and baking powder. Add flour mixture to other ingredients and mix well.
Step 3: Pour into a greased standard loaf pan or cover the loaf pan with parchment paper. Keto flours tend to stick easily, so I would recommend lining the loaf pan with parchment paper.
Step 4: 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.Â
The baking time will vary from oven to oven as all ovens bake differently and different types of baking pans can alter baking time. 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; the weather may affect the baking time. Allow the bread to cool in the pan for 5-10 minutes then place on a cooling rack to cool before slicing.
Step 5:Â To make the icing, melt butter then add Lakanto Monkfruit Powdered. Pour the heavy whipping cream over the mixture and mix until it thins out. You can add more or less if needed to reach your desired consistency. Drizzle the icing all over the warm bread.
IS PUMPKIN KETO-FRIENDLY?
Yes, it is! Pumpkin has around 8g of carbs per cup, so it’s completely safe to eat on keto. Compared to other vegetables, it is on the higher side in terms of sugar content. However, it still has a relatively low amount and one or two servings won’t blow your diet. Just be sure to use 100% pure pumpkin in this recipe as opposed to pumpkin pie filling. For this recipe, I used organic store-bought pumpkin puree.
IS THIS KETO PUMPKIN BREAD 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.
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. It’s made up of a blend of spices, which you could purchase separately and mix up yourself.
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.
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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****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 the 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. Different kinds of baking pans can change baking time as well. 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 the mixture until it thins out. Can add more or less if needed.
- Drizzle over warm bread.
Video
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.
