Keto Pumpkin Bread

by Hoohla

Try this keto pumpkin bread that’s full of warm spices and delicious pumpkin flavor. It’s sweet, spicy, and incredibly moist. Plus, it’s made with almond flour and coconut flour — so you know it’s low-carb and gluten-free.

This gluten-free pumpkin bread recipe is so delicious you’ll be making it all fall and winter long. You can serve it up plain, toast it for breakfast, or enjoy it as an afternoon snack.

You are going to love this recipe because it’s as easy to make as it is healthy. It’s subtly sweetened, making it perfect for breakfast or a snack. If you want to turn the sweetness level up and serve this recipe for dessert, you can totally add a cream cheese frosting.

This keto pumpkin bread recipe starts off with — you guessed it — canned pumpkin. I like to use canned pumpkin for its convenience and consistent texture. However, if you’re up for it, you can definitely make this pumpkin bread with fresh pumpkin puree instead.

If you are using fresh pumpkin, make sure that your puree is quite thick in texture. If your fresh pumpkin puree has too much water, it may add too much moisture to this recipe. To replace traditional grain flours, we’re using a mixture of almond flour and coconut flour in this recipe.

I also use some coconut flour in this pumpkin bread. Coconut flour is high in fiber and very absorbent, so we only need to use 1/2 cup in this recipe.
If you like pumpkin bread with nuts, you can add 1/2 cup of chopped walnuts or pecans to the batter before baking. For even more flavor, toast the nuts before chopping and adding them to the recipe.

To toast nuts: Place them in a single layer in a rimmed cookie sheet. Bake in a 350 oven for 5-10 minutes — until just golden and fragrant. If you like sweeter pumpkin bread or want to serve this recipe for dessert, you can top it with a delicious cream cheese frosting. To make cream cheese frosting: Beat 4oz of softened cream cheese, 2oz of softened butter, and 1/2 cup of powdered Swerve together in an electric mixer. Add a tsp of vanilla and a pinch of salt to taste. This will make a little less than 1 cup of frosting.
You can also bake this pumpkin bread as muffins, instead of a loaf. Divide the batter into well-greased muffin cups. Bake at 350 for approximately 25-30 minutes.

Keto Pumpkin Bread


  • 1/2 cup butter, softened
  • 2/3 cup erythritol sweetener, like Swerve
  • 4 eggs large
  • 3/4 cup pumpkin puree, canned (see notes for fresh)
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt


  • Preheat the oven to 350°F. Grease a 9″x5″ loaf pan, and line with parchment paper.
  • In a large mixing bowl, cream the butter and sweetener together until light and fluffy.
  • Add the eggs, one at a time, and mix well to combine.
  • Add the pumpkin puree and vanilla, and mix well to combine.
  • In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. Break up any lumps of almond flour or coconut flour.
  • Add the dry ingredients to the wet ingredients, and stir to combine. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.)
  • Pour the batter into the prepared loaf pan. Bake for 45 – 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil.


Make sure your ingredients are at room temperature before baking. To bring eggs to room temperature quickly, place them in a large bowl of very warm water for a few minutes.

Use fresh baking powder. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. If it bubbles right away, it’s still good.

If you are using your own pumpkin puree made from fresh pumpkin, make sure that it has a thick consistency. Homemade pumpkin puree tends to be watery and, unless thickened, will create soggy pumpkin bread. To make fresh pumpkin puree thicker, you can drain it in a fine-mesh sieve for a few hours. Or, you can thicken pumpkin puree by heating it on the stovetop. To do this, simmer the pumpkin puree on low, stirring frequently until some of the water has evaporated.

If you find that your pumpkin bread is browning too quickly, you can cover the top with foil. Add a piece of foil over the top of the pan for the last 15 minutes or so of baking so that the top doesn’t over-brown.

Let the pumpkin bread cool in the pan. Gluten-free quick bread are tender and crumbly when warm. So, it’s best to let the pumpkin bread cool in the pan before slicing it. For the best results, you can lift it from the pan using the parchment paper. Let it cool to firm up — and it will be much easier to slice.

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