This easy keto pumpkin bread is everything you need on a fall day. Each bite is filled with pumpkin flavor and a hint of cinnamon. And it's so, so moist. Plus, this keto pumpkin loaf takes just minutes to prepare! And best of all, each slice has under 3 NET CARBS!
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THE BEST KETO PUMPKIN BREAD
When fall rolls around, there isn't anything better than a warm and comforting pumpkin recipe. And this might be one of the best fall recipes you can make!
I pretty much make this recipe every week during the fall, and, honestly, it seems to tastes better every time. Seriously, this is such a delicious recipe.
This sugar free pumpkin bread is super soft and moist, has a perfect pumpkin spice flavor, and just a touch of sweetness - and that's with no sugar added!
Honestly, you'll want to have a slice with coffee - or this keto pumpkin spice latte - for breakfast, a slice in the afternoon for a little mid-day snack, and one for dessert - after dinner - with a glass of milk. You could even use this to make pumpkin bread french toast!
And since each slice has under 3 NET CARBS, you can use it for whatever you want!
Plus, this low carb pumpkin bread recipe is loved equally by both kids and adults - so it will be a hit with your entire family.
And I can almost guarantee no one will have a clue that this loaf is sugar free and totally keto! Yep, that includes the kids.
Alright, so, as far as what you'll need to make this bread, all you need is some pretty simple keto baking staples, and a few pumpkin-specific ones.
Here is everything you'll need:
- 1 Cup +½ Cup Almond Flour
- 2 tablespoon Coconut Flour
- 2 tablespoon Psyllium Husk *optional, can be substituted with 2 tablespoon coconut flour
- ½ Cup Granular Swerve
- 1 tablespoon Baking Powder
- 1 tablespoon Pumpkin Pie Spice
- ¼ teaspoon Sea Salt
- 4 Large Eggs
- ¾ Cup Pumpkin puree
- ⅓ Cup Coconut Oil (melted)
- 1 Stick Butter (melted)
- 1 teaspoon Vanilla Extract
- 3 tablespoon Pumpkin Seeds (optional)
Now, if you don't have everything you need, you'll want to pick it up ASAP so you can get this keto pumpkin deliciousness baking.
FLOURS TO USE FOR THIS KETO PUMPKIN BREAD
So, we will be using a combination of almond flour, coconut flour, and psyllium husk to make this bread low carb and gluten free.
And as you may have noticed, you can substitute the psyllium husk for an equal amount of coconut flour.
But with that said, you CANNOT substitute coconut flour for anything else in the recipe because coconut flour has unique properties. Therefore, there isn't another ingredient that can replace it.
Having said that, if you want to, you can substitute the almond flour. To do this, you can use an equal amount of walnut flour or sunflower seed flour.
If you follow these flour tips, your pumpkin bread will turn out incredible!
SWEETENING THIS KETO PUMPKIN BREAD
So, we will be using Granular Swerve to add a touch of sweetness to the bread without adding any carbs or calories.
With that said, another option you have is to use Lakanto's Monk Fruit sweetener. Monk fruit is essentially the same thing as Swerve and will work just as well in this keto pumpkin bread recipe.
As always though, I do not recommend using Stevia or a Stevia-based sweeteners in place of the Monk Fruit, or Swerve.
Stevia products tend to be way sweeter than those sugar free sweeteners, and if you use it in place of them, it will ruin the taste of the bread.
HOW TO MAKE PUMPKIN BREAD KETO
The process of making almond flour pumpkin bread is super easy, and all you have to do is a little mixing.
Then, you'll just have to wait for about 50 minutes for the bread to bake in the oven. But it is time well spent since the delicious aroma of pumpkin spice will fill your kitchen.
So if you're ready for the best keto fall recipe you can make, let's get to it!
STEP 1: MAKING THE BREAD BATTER
First things first, preheat the oven to 350 degrees Fahrenheit (165°C) and line a 9x5 in. (23x13cm) loaf pan with parchment paper.
Then take out a large bowl and add the coconut flour, almond flour, psyllium husk, swerve, baking powder, pumpkin pie spice, and sea salt. Give these ingredients a good mix to combine them.
Next, add the eggs, pumpkin puree, melted butter, melted coconut oil, and vanilla extract to a separate bowl and mix them until combined.
Once mixed, add the dry ingredients into the bowl and stir everything together until a smooth batter forms.
STEP 2: BAKING THE PUMPKIN BREAD
Now that you have a batter, transfer it into the lined loaf pan and evenly smooth out the top with a rubber spatula.
Next, sprinkle the top with some pumpkin seeds - if you want - and bake for about 50 minutes or until a toothpick comes out clean when inserted in the center.
Then let it cool in the pan for 15 minutes and transfer it to a cooling rack to cool completely.
Finally, slice your keto pumpkin loaf, top it with a slab of butter, and enjoy!
STORING KETO PUMPKIN BREAD
This recipe for healthy pumpkin bread will make about 12 slices of absolutely delicious bread. So you should have plenty to enjoy for the rest of the week. Well, only if your family doesn't gobble it all up fresh out of the oven!
You can store any leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 5 days. And if you want, you can refrigerate it for up to 7 days.
Then to reheat, just pop it in the microwave for a few seconds for that fresh out of the oven flavor.
And if you want to freeze your keto pumpkin bread to keep it for even longer, check out this article.
FAqs about this keto pumpkin bread
Is pumpkin ok on keto?
The short answer is yes, pumpkin is ok on keto. With that said, it is only ok on keto if it is consumed in small amounts. ½ a cup of pumpkin puree has 8 net carbs. So when pumpkin is used in small amounts in recipes like this bread or this keto pumpkin cheesecake,pumpkin is ok since there is not enough used to raise the net carbs. You'll want to keep an eye out for how much pumpkin is used in the recipe you're making.
How many carbs are in keto pumpkin bread?
This keto pumpkin bread has only 3 net carbs per serving. It uses a small amount of pumpkin puree and has no sugar, but it is still wonderfully sweet with the most delicious pumpkin pie spice flavor. And if you want to make it more of a dessert bread, you can add in some sugar free chocolate chips without raising the net carb count too much.
WRAPPING IT ALL UP
Sweet, moist, full of warm spices and delicious pumpkin flavor - keto pumpkin recipes don't get any better than this.
After you try this keto pumpkin bread, you'll want to make it every single week throughout the fall. And you totally should since it is so low carb, easy to make, and delicious to eat.
Best of all, it is a recipe that is fun to make with your family, and everyone is sure to love it.
I hope you enjoy this keto pumpkin bread recipe as much as me and my family do. If you make it, leave a comment below and let me know how it went!
MORE KETO FALL RECIPES
If you want to try out some more fall recipes, I have a few more on the blog that is perfect for the season.
Give one of these a try next:
- Keto Pumpkin Spice Fat Bombs
- Keto Pumpkin Spice Cookies
- Keto Pumpkin Donuts
- Keto Apple Cider Donuts
- Keto Powdered Sugar Donuts
- Keto Pecan Pralines
- 5 Minute Keto Pumpkin Pie
Keto Pumpkin Bread With Under 3 NET CARBS
This keto pumpkin bread is everything you need on a fall day. Each bite is filled with pumpkin flavor and a hint of cinnamon. And it's so, so moist. Plus, this keto pumpkin bread recipe takes just minutes to prepare! And best of all, each slice has under 3 NET CARBS!
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Keto Low Carb
1 Cup +½ Cup (200g) Almond Flour
2 Tbsp (15g) Coconut Flour
2 Tbsp (14g) Psyllium Husk *optional, can be substituted with 2 tablespoon coconut flour
½ Cup (90g) Granular Swerve
1 Tbsp Baking Powder
1 tbsp Pumpkin Pie Spice
¼ Tsp Sea Salt
4 Large Eggs
¾ Cup (200g) Pumpkin puree
⅓ Cup (70g) Coconut Oil (melted, use refined to remove any coconut taste)
1 Stick Butter (113g) (melted)
1 Tsp Vanilla Extract
3 Tbsp Pumpkin Seeds (optional)
- Preheat the oven to 350°F (177°C). Line a 9x5 in (23x13 cm) loaf pan with parchment paper.
- In a large bowl, stir together the coconut flour, almond flour, psyllium husk, swerve, baking powder, pumpkin pie spice, and sea salt.
- In another bowl mix eggs, pumpkin puree, melted butter, melted coconut oil, and vanilla extract until completely incorporated.
- Add dry ingredients and stir well until a batter forms.
- Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds.
- Bake for 50 minutes, until an inserted toothpick comes out clean. Cool for 15 minutes, then remove to the cooling rack and cool completely.
The scale up function does not change the gram measurements.
- Serving Size: 1 slice
- Calories: 235
- Fat: 22
- Carbohydrates: 5.9
- Fiber: 2.65
- Protein: 5.3
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