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Keto Pumpkin Bread

4.74 from 408 votes

This moist keto pumpkin bread recipe is so sweet and deliciously soft, no one can ever believe the healthy ingredients!

Keto Pumpkin Bread
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Prepare to fall in love with this recipe.

The super easy keto pumpkin bread can be made using just 6 ingredients, with an entire cup of pumpkin packed into the recipe!

The homemade pumpkin loaf includes options to be dairy free, gluten free, vegan, paleo, oil free, low carb, sugar free, and there’s no coconut flour required.

Serve it plain or with mini chocolate chips for a healthy breakfast treat, or top the flourless pumpkin bread with cream cheese frosting for dessert.

Also be sure to try these Keto Brownies

Low Carb Pumpkin Bread Recipe

The Best Keto Pumpkin Bread

Readers have been asking for more keto pumpkin recipes, so I wanted to share this healthy pumpkin bread recipe right away.

The first time making the loaf, I brought it to a brunch gathering and served it to five friends and myself. Only one of us is following a keto diet, and yet the entire loaf disappeared almost immediately, with many requests for the recipe.

While many other low carb breads are made with coconut flour and added thickeners such as psyllium husk, this almond flour pumpkin bread doesn’t need any of those ingredients, and the bold pumpkin flavor really shines.

Leftover almond flour? Make this Keto Mug Cake

Keto Pumpkin Bread Mix
Keto Pumpkin Loaf Recipe

Pumpkin Loaf Ingredients

Many people ask if pumpkin is keto friendly since it’s a fruit, and the answer is that it can be. Pumpkin is a good source of fiber, with 10 grams carbs, 3 grams fiber, and 7 grams net carbs per half cup.

The keto pumpkin loaf, when made with almond flour or almond meal and canned pumpkin or homemade pumpkin puree, has fewer than 3 net carbs per slice.

To make it a vegan pumpkin bread, or if you need an egg free version after running out of eggs, simply use the flax eggs option listed below.

For the sweetener, you can use granulated erythritol or a monk fruit blend, or regular sugar or coconut sugar are fine to substitute for a non keto version.

Adding the optional cinnamon or pumpkin pie spice is a wonderful choice that heightens the seasonal Fall flavors, and I usually like to include the two spices not just in this pumpkin recipe, but in all my autumn baking.

The sugar free pumpkin bread was adapted from my vanilla Keto Birthday Cake and from this Almond Flour Banana Bread.

Flourless Pumpkin Bread Recipe
Keto Pumpkin Dessert Recipe

How To Make Low Carb Pumpkin Bread

Start by gathering your ingredients and greasing a 9×5 loaf pan or lining it with parchment paper.

Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, combine all paleo pumpkin bread ingredients and stir until well mixed.

Smooth into the prepared loaf pan, and bake on the oven center rack for 1 hour. It should be cooked through, but still ultra moist and dense, after this time because keto pumpkin bread recipes are denser and fudgier in texture than those made with traditional flour.

I found that letting the bread cool completely before going around the sides with a knife and then popping out onto a serving plate protects it from breaking.

The recipe can be left out overnight, loosely covered in cloth or paper towels. To store leftovers after that, I recommend refrigerating for up to five days or slicing and freezing for one or two months.

If desired, frost with your favorite sugar free frosting, melted butter or coconut butter, packaged cream cheese or homemade Vegan Cream Cheese.

Above, watch the low carb pumpkin loaf recipe video

Low Carb Pumpkin Loaf (Keto Recipe)
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Pin it now to save for laterPin Recipe

Keto Pumpkin Bread Recipe

This moist keto pumpkin bread recipe is perfect for a healthy breakfast or low carb dessert.
Cook Time 1 hour
Total Time 1 hour
Yield 10 – 12 slices
4.7 from 408 votes

Ingredients

  • 2 cups almond flour (200g)
  • 1/4 cup granulated sweetener (for sugar free, I recommend Lakanto)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • optional 1/4 tsp cinnamon or pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs (or flax eggs)
  • optional handful mini chocolate chips

Instructions

  • Grease a 9×5 loaf pan or line with parchment. Preheat the oven to 325 F. Stir all ingredients until completely smooth, then pour into the loaf pan. Bake on the oven's center rack for one hour. I found that letting the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, as the recipe is super moist and fudgy! The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.
    View Nutrition Facts

Notes

Readers also love this recipe for Keto Cheesecake.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on September 19, 2021

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66 Comments

Leave a comment or reviewLeave a rating
  1. Elizabeth says

    I am interested in this recipe, but I’m plant based. I know it says we can substitute flax egg, but I have read and have had no actual luck with more than 2 flax eggs per recipe. Have 3 flax eggs been tested in the recipe and it turned out well?
    I’m curious to know.

    Thanks!

  2. Jamie says

    5 stars
    This was so moist and delicious! It was my first year with keto pumpkin bread instead of traditional and I didn’t miss the flour one bit!

  3. Harold Madden says

    5 stars
    Made this as soon as I saw it today and it came out amazing.. didn’t use icing because I dropped some vegan mini chocolate chips into batter with some toasted pecans and it’s so good!!!!

  4. Gael says

    4 stars
    This was easy to make and resulted in a moist, dense decent crumb. Based on other comments I used a teaspoon of pumpkin spice (no chips) and it was still too bland. The pumpkin flavor did not come through and the spice flavor was negligible. I will try again, using at least a tablespoon of spice for the next loaf.

    I will try a slice toasted and sprinkled with cinnamon for breakfast.

  5. Lela says

    5 stars
    Easy, delicious and low carb! Hooray. No frosting is needed. I increased the pumpkin pie spice to a T and may do more next time, or add a t of cinnsmon in addition.

    Katie, when are you going to write a keto cookbook?

  6. Gaddemon says

    5 stars
    I made this recipe two days ago using real eggs, and OMG the bread turned out beautifully!! We loved it so much that it’s already gone 😂 I added some chocolate chips to the dough and thinly slices apples on the top and it’s the ultimate “autumn bread”. Such an easy and delicious recipe. Thanks!

  7. Sam says

    5 stars
    This turned out yummy. Mine was a bit dry, so I think I will bake it for a shorter amount of time next time. It is great with sugar-free maple syrup drizzled on top and a dollop of cream cheese!

  8. tammy schneider says

    We need to increase the sugar sub in the loaf 1/4 of a cup is not enough. All my coworkers agreed. I would recommend 1/2 or 3/4 a cup. I will try it again as the texture was amazing and we were discussing this bread alone would be good as a substitute for corn bread with turkey for Thanks giving.

  9. Leslie says

    5 stars
    FABULOUS!!!! Very happy new keto follower here who still remembers non keto pumpkin bread to compare. This is just as good.

  10. M says

    5 stars
    Turned out fantastic, and this from a non-baker! (Literally NOTHING I have ever made turns out good.) That last statement is true in no small part to the fact that I never plan ahead and have all ingredients ;-).

    For this recipe, I didn’t have eggs BUT had Greek yogurt so substituted. I cooked these in muffin pan (my sub for a loaf pan) and they turned out fine! They were ugly, but tasted so good (and my husband refuses to eat anything I make, so I only needed to impress myself).

    And I can’t believe no sugar! AMAZING!

    I did make a cream cheese frosting (again, low sugar) which was equally delic.

  11. Rae says

    5 stars
    Mine was great! We ate it for breakfast but I could see how it could be a dessert too. I’ve been keto for about a year now and this is going in the recipe box 🙂

  12. Judy M says

    5 stars
    Thank you ever so much Katie! This worked out really well subbing a half teaspoon Now “Better Stevia”powder.

    My first sweet treat in a long time. I can’t use other sweeteners, especially sugar alcohols. I’m not sure whether or not I can do icing, but it was great with pecans

    • CCK Media Team says

      5 stars
      Katie used the classic one linked in the post. That doesn’t necessarily mean the other one won’t work; just that we have not tried it.

  13. Kayleigh says

    5 stars
    Hey! I made this pumpkin loaf and it was perfect. I have been on the keto diet for over a year now and this is one of the best recipes I’ve tried yet. You have a gift, girl!

  14. Jean says

    5 stars
    Thank you for this recipe! I’ve made it a few times now, adding a heaping teaspoon of pumpkin pie spice and some chopped walnuts. It is a great treat!

  15. Olivia says

    5 stars
    My entire family loved this recipe! We used Lakanto monkfruit as the sweetener and Libbys canned pumpkin and Bobs Red Mill almond flour.

    • CCK Media Team says

      Hi, sorry we have never tried it with a liquid sweetener so don’t know how it would turn out, texture-wise. If you experiment, be sure to report back! Or you can use coconut sugar if you are looking for an unrefined sweetener that isn’t a sugar substitute.

  16. Jennifer Dunlap says

    5 stars
    Wow. Just WOW! This recipe is incredible. It is VERY hard to find good Keto baked goods. I did add 2 more teaspoons of pumpkin spice (I love the flavor) to the recipe. I will be making more of these and freezing to enjoy a bit at a time.

  17. Emily says

    5 stars
    Hey Kate, great recipe! I made it exactly according to instructions and was very pleased with the results. You would never know it’s made with almond flour and keto!

  18. Shelly Snead says

    Making this now! I can’t find the full nutrition info – could you list it (or show me where it is listed)? Thanks for sharing this!!!

    • CCK Media Team says

      Hi! Hope you like it! Nutrition facts are linked right under the recipe ingredients/instructions box in the post 🙂

  19. DebbieM says

    5 stars
    I made this today without chocolate chips and frosting. I baked for 50 minutes vs 60.
    Mine wasn’t as moist as I expected and I definitely thought it needed more spice. I used 1/4 tsp pumpkin pie spice but would add the cinnamon if I make again.

  20. DebbieK says

    My pumpkin bread wasn’t as moist as I was expecting even after baking for 50 mins vs 60. I didn’t use chocolate chips. I also thought it needed more pumpkin pie spice and definitely the cinnamon which I didn’t add. Would try again with these modifications.

  21. loa337 says

    5 stars
    Great recipe. Thank you. I increased the sweetener to 1/2 cup and the pumpkin pie spice to 1 teaspoon. Turned out delicious!

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