Easy Keto Pumpkin Bread Recipe – Low Carb, Moist & Delicious

Keto Pumpkin Bread is grain-free, moist and delicious low-carb version of the original fall favourite pumpkin bread, ideal for anyone looking for a ketogenic lifestyle. With almond flour, pumpkin puree, and keto-approved sweeteners, this moist, comforting bread still brings all the cozy spice and aroma of classic pumpkin bread — just without the sugar or carbs. A slice of this pumpkin bread makes the perfect breakfast, afternoon, or after dinner pumpkin bread without introducing something unrelated to pumpkins and spices into your macros while letting me reminisce of the days of pumpkin spice past. It’s a great way to enjoy the taste of the fall season (or pumpkin year-round) without completely derailing your diet. Filled with fiber and healthy fats and coming in at only a few net carbs a slice, this bread doesn’t leave you with a sugar high and then crash an hour later. Added bonus: it’s gluten-free, grain-free and shockingly easy.

You can even fancy it up with chopped nuts, sugar-free chocolate chips or a dollop of whipped cream. It’s also freezer-friendly, which makes it a perfect meal-prep, or on-the-go snack. If you’re new to keto or a veteran, this pumpkin bread recipe is an amazing low-carb sweet bread that you need to add to your arsenal of baked goods.

Keto Pumpkin Bread Recipe

Here’s the recipe for this tasty pumpkin bread—we’ll go through the ingredients, calories, and everything else—all right here! This is an easy to put together bread that’s great for lazy morning snacks or quick snacks through out the day. It’s quick and easy, requires little effort, and is perfect for making in bulk. We’ll cover the equipment you’ll need, the right bake time, nutritional information and even a handy prepping tip. So whether you’re making it for yourself (it’ll keep in the freezer and reheat in no time!) or the whole family, pumpkin bread will be your new keto comfort food of choice. Let´s jump in to this recipe and make it!

Keto Pumpkin Bread

Moist, fluffy, and full of warm spices, keto pumpkin bread is a comforting low-carb treat you’ll love all year round.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 160

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup almond flour
• ½ cup pumpkin puree (unsweetened)
• 3 large eggs
• ¼ cup erythritol or monk fruit sweetener
• 2 tbsp coconut flour
• 2 tbsp butter or coconut oil
• 1 tso vanilla extract
• 1 tsp baking powder
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• Pinch of salt

Equipment

• 1 Mixing bowls
• 1 Measuring cups and spoons
• 1 Whisk or Hand Mixer
• 1 Silicone or nonstick loaf pan
• 1 Spatula
• 1 Wire rack

Method

 

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line or grease a loaf pan.
2. Mix the Wet Ingredients: In a large bowl, stir together the pumpkin puree, eggs, melted butter, vanilla, and sweetener until smooth.
3. Combine the Dry Ingredients: In a separate large bowl, combine almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon and salt.
4. Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture, until fully combined and a thick batter is formed.
5. Pour into Pan: Transfer the batter to the prepared loaf pan and use a spatula to spread the top.
6. Bake: Place in the oven and bake for 40-45 minutes or until a toothpick stuck in the centre comes out clean.
7. Cool: Allow the bread to cool in the pan for 10–15 minutes, then remove it to a wire rack to cool completely before slicing.

Notes

• To make the mixing easier, you should have eggs and pumpkin puree at room temperature.
• Take care not to overmix the batter — just until combined.
• Throw in chopped pecans or sugar-free chocolate chips for good measure.
• Refrigerate leftovers for up to 5 days or freeze for up to 2 months.
• Only cut after the bread has completely cooled for a neater slice.

Keto Pumpkin Bread Nutrition

Frequently Asked Questions

Ques: Can I use canned pumpkin?
Ans: Yes, just make sure it’s 100% pure pumpkin with no added sugars.

Ques: Is this recipe dairy-free?
Ans: It can be—use coconut oil instead of butter.

Ques: Can I substitute almond flour with coconut flour only?
Ans: No, coconut flour is more absorbent and needs recipe adjustments.

Ques: Can I make muffins instead of bread?
Ans: Yes! Just reduce the bake time to about 20–25 minutes.

Ques: How do I know when it’s fully baked?
Ans: Insert a toothpick in the center—if it comes out clean, it’s done.

Ereka Vetrini

Hi, I’m Ereka Vetrini, the editor and voice behind KetoRecipesMom.com – a space dedicated to helping busy moms and families embrace the keto lifestyle with ease, confidence, and delicious food!

As a mom, home cook, and health-conscious foodie, I understand the daily challenge of preparing meals that are both nutritious and kid-approved. That’s why I started this blog—to share simple, family-friendly keto recipes that save time in the kitchen and make healthy eating truly enjoyable.