Keto Pumpkin Bread - The BEST Low Carb Recipe!

This moist keto pumpkin bread recipe is so sweet and deliciously soft, no one can ever believe the healthy ingredients!

Prepare to fall in love with this recipe.

The super easy keto pumpkin bread can be made using just 6 ingredients, with an entire cup of pumpkin packed into the recipe!

The homemade pumpkin loaf includes options to be dairy free, gluten free, vegan, paleo, oil free, low carb, sugar free, and there’s no coconut flour required.

Serve it plain or with mini chocolate chips for a healthy breakfast treat, or top the flourless pumpkin bread with cream cheese frosting for dessert.

Also be sure to try these Keto Brownies

The Best Keto Pumpkin Bread

Readers have been asking for more keto pumpkin recipes, so I wanted to share this healthy pumpkin bread recipe right away.

The first time making the loaf, I brought it to a brunch gathering and served it to five friends and myself. Only one of us is following a keto diet, and yet the entire loaf disappeared almost immediately, with many requests for the recipe.

While many other low carb breads are made with coconut flour and added thickeners such as psyllium husk, this almond flour pumpkin bread doesn’t need any of those ingredients, and the bold pumpkin flavor really shines.

Leftover almond flour? Make this Keto Mug Cake

Pumpkin Loaf Ingredients

Many people ask if pumpkin is keto friendly since it’s a fruit, and the answer is that it can be. Pumpkin is a good source of fiber, with 10 grams carbs, 3 grams fiber, and 7 grams net carbs per half cup.

The keto pumpkin loaf, when made with almond flour or almond meal and canned pumpkin or homemade pumpkin puree, has fewer than 3 net carbs per slice.

To make it a vegan pumpkin bread, or if you need an egg free version after running out of eggs, simply use the flax eggs option listed below.

For the sweetener, you can use granulated erythritol or a monk fruit blend, or regular sugar or coconut sugar are fine to substitute for a non keto version.

Adding the optional cinnamon or pumpkin pie spice is a wonderful choice that heightens the seasonal Fall flavors, and I usually like to include the two spices not just in this pumpkin recipe, but in all my autumn baking.

The sugar free pumpkin bread was adapted from my vanilla Keto Birthday Cake and from this Almond Flour Banana Bread.

How To Make Low Carb Pumpkin Bread

Start by gathering your ingredients and greasing a 9×5 loaf pan or lining it with parchment paper.

Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, combine all paleo pumpkin bread ingredients and stir until well mixed.

Smooth into the prepared loaf pan, and bake on the oven center rack for 1 hour. It should be cooked through, but still ultra moist and dense, after this time because keto pumpkin bread recipes are denser and fudgier in texture than those made with traditional flour.

I found that letting the bread cool completely before going around the sides with a knife and then popping out onto a serving plate protects it from breaking.

The recipe can be left out overnight, loosely covered in cloth or paper towels. To store leftovers after that, I recommend refrigerating for up to five days or slicing and freezing for one or two months.

If desired, frost with your favorite sugar free frosting, melted butter or coconut butter, packaged cream cheese or homemade Vegan Cream Cheese.

Above, watch the low carb pumpkin loaf recipe video

2 cups almond flour (200g)
1/4 cup granulated sweetener (for sugar free, I recommend Lakanto)
1 tbsp baking powder
1/2 tsp salt
optional 1/4 tsp cinnamon or pumpkin pie spice
1 cup pumpkin puree
3 eggs (or flax eggs)
optional handful mini chocolate chips

Grease a 9×5 loaf pan or line with parchment. Preheat the oven to 325 F. Stir all ingredients until completely smooth, then pour into the loaf pan. Bake on the oven’s center rack for one hour. I found that letting the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn’t break, as the recipe is super moist and fudgy! The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.View Nutrition Facts