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Keto Pumpkin Bread
Pumpkin bread is one of those cozy fall bakes that never gets old. This Keto Pumpkin Bread gives you all the warm spice, soft crumb, and bakery-style comfort you want, without the sugar crash or the flour-heavy carb load.
It bakes up incredibly moist thanks to pumpkin puree, almond flour, and butter, and the flavor gets even better after it cools. If you’ve been missing a thick slice of pumpkin bread with coffee, this one belongs in your weekly rotation.
If you love easy low-carb baking, save this recipe to Pinterest right now so you can come back to it all season long.
Why You’ll Love This Recipe
- Super moist and tender: Pumpkin puree keeps the loaf soft without making it heavy.
- Only about 3g net carbs per slice: A satisfying keto-friendly treat that still feels indulgent.
- Easy one-bowl method: Mix the wet ingredients, stir in the dry, and bake.
- Perfect fall flavor: Cinnamon, pumpkin spice, and vanilla make every slice cozy.
- Great for breakfast or snack: Serve it plain, with butter, or with cream cheese.
Ingredient Notes
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling.
Almond flour: Fine blanched almond flour gives the best texture.
Coconut flour: Just a little helps absorb moisture and hold the loaf together.
Sweetener: Granulated keto sweetener such as monk fruit or erythritol works well.
Eggs: Give structure and help the loaf rise.
Butter: Adds richness and a soft crumb.
Pumpkin pie spice: The signature fall flavor.
Baking powder: Helps the bread rise nicely.
Vanilla extract: Rounds out the flavor.
Salt: Balances the sweetness.
Step-by-Step Instructions
Step 1 – Prepare the pan
Preheat your oven and line a loaf pan with parchment paper so the bread lifts out easily after baking.
Step 2 – Mix the wet ingredients
In a large bowl, whisk together the pumpkin puree, eggs, melted butter, vanilla, and sweetener until smooth.
Step 3 – Add the dry ingredients
Stir in the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt until just combined. The batter will be thick.
Step 4 – Bake
Spread the batter into the prepared loaf pan and smooth the top. Bake until the center is set and a toothpick comes out clean.
Step 5 – Cool completely
Let the bread cool in the pan for a bit, then transfer it to a rack and let it cool fully before slicing.
Once that loaf is sliced and the pumpkin spice aroma fills the kitchen, snap a photo and share it on Instagram or Pinterest — then leave a star rating and comment below so other readers can find it too.
Tips, Variations & Substitutions
- Don’t skip the cooling time: Keto quick breads set as they cool, so slicing too early can make them crumbly.
- Add nuts: Fold in chopped walnuts or pecans for crunch.
- Make it sweeter: Add a simple cream cheese glaze on top.
- Use muffin tins: Turn the batter into pumpkin muffins for a grab-and-go option.
- Dairy-free option: Use melted coconut oil instead of butter.
Serving Suggestions
- Serve warm with salted butter.
- Toast a slice and spread with cream cheese.
- Pair with coffee or tea for breakfast.
- Serve as a low-carb dessert with whipped cream.
Serving, Storage & Make-Ahead
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze slices individually for up to 2 months.
- Make-ahead: Bake it the day before serving for even better flavor.Already made it? Come back and leave a review — your feedback helps other home bakers know exactly what to expect.
Quick FAQ
Is pumpkin bread keto?
Traditional pumpkin bread is not keto because of flour and sugar, but this version uses almond flour and keto sweetener to keep the carbs low.
Can I use fresh pumpkin instead of canned?
Yes, as long as it is cooked and pureed smoothly.
Why is my keto pumpkin bread crumbly?
It likely needed more cooling time or was sliced too soon.
Can I make this into muffins?
Yes. Just divide the batter into a muffin tin and reduce the baking time.
Recipe Card – Keto Pumpkin Bread
Yield: 10–12 slices
Prep Time: 15 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 10 minutes
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated keto sweetener
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3 large eggs
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and line a loaf pan with parchment paper.
- Whisk together the pumpkin puree, eggs, melted butter, vanilla, and sweetener.
- Stir in the almond flour, coconut flour, pumpkin pie spice, baking powder, and salt.
- Transfer to the loaf pan and smooth the top.
- Bake until set and a toothpick inserted in the center comes out clean.
- Cool completely before slicing.
