Print Recipe
5 from 1 vote

Keto Pumpkin Bread

This Keto Pumpkin Bread is moist, full of pumpkin spice flavor, and delicious. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 126
Author: Kasey Trenum


For the Bread:

For Icing


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.


The sugar alcohols in Swerve are not included in the nutritional information since most subtract. 


Calories: 126kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 123mg | Potassium: 101mg | Fiber: 1g | Vitamin A: 2540IU | Vitamin C: 0.7mg | Calcium: 39mg | Iron: 0.7mg