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 cinnamon or pumpkin pie spice is a wonderful choice that heightens the seasonal Fall flavors. 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.
In general, 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 slice and freeze 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
Keto Pumpkin Bread Recipe
Ingredients
Instructions
- 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
Video
Notes
More Healthy Low Carb Recipes
FABULOUS!!!! Very happy new keto follower here who still remembers non keto pumpkin bread to compare. This is just as good.
This was outstanding!
I have made this three times since you posted the recipe. I may have a problem 😂
Turned out fantastic, and this from a non-baker! (Literally NOTHING I have ever made turns out good.) That last statement is true in no small part to the fact that I never plan ahead and have all ingredients ;-).
For this recipe, I didn’t have eggs BUT had Greek yogurt so substituted. I cooked these in muffin pan (my sub for a loaf pan) and they turned out fine! They were ugly, but tasted so good (and my husband refuses to eat anything I make, so I only needed to impress myself).
And I can’t believe no sugar! AMAZING!
I did make a cream cheese frosting (again, low sugar) which was equally delic.
This made us so happy to read 🙂
Mine was great! We ate it for breakfast but I could see how it could be a dessert too. I’ve been keto for about a year now and this is going in the recipe box 🙂
It’s great. So delicious and easy to make. Definitely it’s a keeper.
Bookmarking to try!
Thank you ever so much Katie! This worked out really well subbing a half teaspoon Now “Better Stevia”powder.
My first sweet treat in a long time. I can’t use other sweeteners, especially sugar alcohols. I’m not sure whether or not I can do icing, but it was great with pecans
Thank you so much for making it 🙂
This is sooooo good! And easy!!!! I think I ate half of it the day I baked it. Thank you so much for the recipe.
Thank you so very much for trying it 🙂
Has anyone tried making them as muffins? Any suggestions on baking time and temp?
I did them as muffins and it worked quite well. I cut the recipe in half and made mini muffins so they wouldn’t be too dense. I followed this for time and temperature: https://lett-trim.today/keto-muffins-recipe/%3C/a%3E%3C/p%3E
How did you cut recipe in half with it calling for 3 eggs?
This is my first time making it and because I wanted to use the whoe can of pumpkin I made 1.5x tge recipe. So I had the opposite problem. So needing technically 4.5 eggs I opted for 4 eggs. In your case I’d suggest 2 eggs rather than 1.
My outcome…good consistency. I used organic regular flour and pumpkin, pumpkin spice, and dairyfree chocolate chips on top.