Keto Pumpkin Bread With Under 3 NET CARBS

Four slices of pumpkin bread stack on top of one another on a piece of parchment paper on a gray table cloth. There are some pumpkin seeds in front of the slices and there is a knife to the left of them with butter on it. Behind the stack of pumpkin bread is of wire holder with two glass jars of milk.

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!



1 Cup +1/2 Cup (200g) Almond Flour

2 Tbsp (15g) Coconut Flour

2 Tbsp (14g) Psyllium Husk *optional, can be substituted with 2 tbsp coconut flour

1/2 Cup (90g) Granular Swerve

1 Tbsp Baking Powder

1 tbsp Pumpkin Pie Spice

1/4 Tsp Sea Salt

4 Large Eggs

3/4 Cup (200g) Pumpkin puree

1/3 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)


  1. Preheat the oven to 350°F (177°C). Line a 9x5 in (23x13 cm) loaf pan with parchment paper.
  2. In a large bowl, stir together the coconut flour, almond flour, psyllium husk, swerve, baking powder, pumpkin pie spice, and sea salt.
  3. In another bowl mix eggs, pumpkin puree, melted butter, melted coconut oil, and vanilla extract until completely incorporated.
  4. Add dry ingredients and stir well until a batter forms.
  5. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds.
  6. 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.


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