Get two new free healthy recipes each week. Sign Up

Keto Pumpkin Bread

4.92 from 1241 votes

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

Keto Pumpkin Bread

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 cinnamon or pumpkin pie spice is a wonderful choice that heightens the seasonal Fall flavors. 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.

In general, 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 slice and freeze 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)
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
4.9 from 1241 votes


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


  • 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


Readers also love this recipe for Keto Cheesecake.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Low Carb Recipes

Crustless Pumpkin Pie Vegan

Crustless Pumpkin Pie

The Best Chocolate Keto Cake Recipe

Keto Cake

Keto Chocolate Chip Cookies

Keto Cookies

Chia Pudding Recipe That Uses Homemade Oat Milk

Chia Pudding Recipes

How to make keto cupcakes (vegan, dairy free)

Keto Cupcakes

Published on September 19, 2021

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


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.


  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

        • Snell says

          This is my first time making it and because I wanted to use the whoe can of pumpkin I made 1.5x tge recipe. So I had the opposite problem. So needing technically 4.5 eggs I opted for 4 eggs. In your case I’d suggest 2 eggs rather than 1.
          My outcome…good consistency. I used organic regular flour and pumpkin, pumpkin spice, and dairyfree chocolate chips on top.

    • 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.

      • Olivia says

        Hi 🙂 is the almond flour used here just 100% almonds (ground)? I’m in the UK and not sure which almond flour to use. Thanks

  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!

  22. Laura says

    5 stars
    Are the nutritional facts using a frosting or is it the item without the frosting. Are the chocolate chips included in the nutritional facts. Not sure in general how these recipes nutritional facts are done.

    • CCK Media Team says

      Hi Laura! Nutrition facts never include optional ingredients unless it specifically notes that they are included. For this recipe, it does not include the optional frosting, which can definitely be left off and it will still be delicious 🙂

  23. Scott says

    5 stars
    I tried this and it was very good. However, I did make a couple changes. Almond flower bread tends to be dry. I countered this by adding 4 tablespoons of vegetable oil and frozen cranberries. I also ground the almond flour in a food processor to make it more fine.

  24. Leiza says

    5 stars
    I make this all the time because it is so good! However, I added 1/4 cup coconut flour and about 3-4 Tbls. of cream and it made a lighter cake consistency, which I really like.

  25. Leiza says

    I wanted to be more specific on what I added. 1/4 cup coconut flour and 1/4 cream. I am going to try adding the extra egg, but the cake is softer and less dense with what I added.

  26. Trisha6341 says

    This pumpkin bread is fairly moist but it just seems very bland to me it needs more spices and I need a little more sweetener for my taste. Maybe with chocolate chips

  27. Nina says

    Hi Katie!

    This looks delicious! Can you make it with regular flour? Thanks! Can’t wait to try your crustless pumpkin pie next!

  28. Lisa Wentworth says

    5 stars
    Delicious! I made six jumbo muffins they took about 45 minutes to bake. I used a quarter teaspoon of pumpkin pie spice and I thought that was plenty.

  29. Michelle says

    5 stars
    I made this today and as I’m in Australia and pumpkin purée in a can isn’t really a thing I steamed some butternut pumpkin then dried it out a little in a low oven which brought out the sweetness in the pumpkin. I’m not big on sugar substitutes and as I wanted more of a bread than a cake it was perfectly fine with no sugar/substitutes. Kept it plain, no icing or choc chips but did add some cinnamon (no pie spice as we don’t have that here either) and we really love it. Might seem weird that I used no sugar but it think it’s because I cooked my own pumpkin then puréed it in a processor. Thank you for the recipe, love it

  30. Janel says

    I read it has in the recipe
    1/4 cup granulated sweetener,
    if I wanted to use allulose as
    the sweetener, would it be the same
    amount? Thanks!

  31. Cyn Thia says

    5 stars
    Just made this tonight to take with me on vacation so I can enjoy this for breakfast. Buttered the pan and it popped right out the of the pan when it was fully cooled. Tasted a pea sized amount of the batter and it tasted good. So, I’m sure it will be delish! Thank you for this easy recipe!

  32. Grace Felter says

    5 stars
    I love this recipe. The bread turned out great! Moist! I add a lot more pumpkin seasoning because I like spicy pumpkin pie. I will be making this a lot! Thank you.

  33. Aimee says

    5 stars
    I know it’s not technically Fall (especially in Florida) but this pumpkin bread really hit the spot! I used Truvia brown sugar, added an extra teaspoon of cinnamon, and baked it for 1 hour and 15 minutes. It’s perfect! Thanks for the wonderful recipe!

  34. Karen says

    5 stars
    This was delicious! I am new to keto so still remember what real pumpkin bread tastes like. This recipe was pretty close! You couldn’t even tell it was made with almond flour at all.

  35. Lacy says

    5 stars
    I tried this last week and love it! I’d like to make it into muffins using a brownie pan that gives 12 squares. Would it still be an hour of cook time?

  36. Jacquie says

    5 stars
    This pumpkin bread is very good!! I am always a little hesitant when using almond flour but the bread turned out to be very tasty!! I made a Keto cream cheese icing for it. I will definitely make this again.

  37. Shelli says

    I never bake – but this caught my attention! It was very good but it DID turn out dryer than I imagined after reading “fudge like”. I do have a new oven that is a double and smaller than the old one I used to have. I even took it out at 50 minutes because I thought it was looking DONE. Trust me, it was still good! I loved some of the other ideas like brown sugar and/or cream. I am going to do some tweaking for my new oven – but I have to thank you. My hubs thought he died and went to heaven with the smell of something BAKING in our house! Hey, I’ve done keto on and off for 5 years and very successful. I just don’t know when to quit when eating sweets. That’s why they are usually off limits. Thanks Again!

  38. TS says

    5 stars
    I really enjoyed this recipe. It was quick and easy to make. I loved that it wasn’t overly sweet or spiced and had a nice pumpkin flavor. At first I thought it was going to be too eggy but it wasn’t. I doubled the recipe and made one loaf and 9 muffins.

  39. Brit says

    5 stars
    This was amazing! We don’t really do pumpkin flavoured desserts/pumpkin spice in Australia so I had to purée my own pumpkin which was fine. I also already had stevia at home so used that instead of erythritol.
    Word to the wise, if you use the cream cheese frosting recipe suggested from the carrot cake recipe, halve it 😅 don’t be like me who used the exact recipe and now has half a bowl of unused frosting.
    So moist and yum!

  40. Karyn says

    5 stars
    I’m new to Keto and I would like to try this recipe. I’m gluten free and allergic to almond & coconut. What flour can I use in place of those that’s keto friendly too?

    • CCK Media Team says

      Hi, sorry we have only tried it as written so really do not know of any suitable substitutes (and we would not recommend coconut flour here anyway).

    • Kat says

      Hi I don’t know if it would still be keto, but using half oat flour and half of a gluten free 1-1 flour mix MAY work. (I altered one of her other almond flour pumpkin bread / cake recipes with 1/3 each of oat, 1-1, & almond flours, and that worked great. That’s why I’m estimating that the oat and 1-1 flours may work here.)

  41. Mia van der Kop says

    5 stars
    I love this! And I really appreciate a recipe where I don’t have to cut the sugar in half for the first time!

  42. Adriel says

    5 stars
    I followed the recipe to a T and it looks nothing like the photo. It was brown instead of orange and it was light and moist instead dense and fudgy. It’s not bad, just not what I was expecting

    • CCK Media Team says

      Hi! Brands of pumpkin can vary, so sometimes they will be darker than others. We also increased the spices in the recipe after reader feedback, and it does make the loaf slightly darker than the recipe video in the post. But my guess is the biggest thing is the pumpkin brand. Hope that helps clear up the mystery, and thank you for trying it!

  43. Loretta Rogers says

    5 stars
    This is delicious. I did not alter the recipe at all and it was so moist and tasty. I will be making this for myself often. I can’t eat sugar ever since my gastric bypass and I used Swerve (one of the very few sugar subs that do not bother me) and it was just right for me. If you prefer a more sweeter taste and using erythritol, I suggest adding about 1 or 2 T more. Having it for breakfast with my coffee. Perfect recipe. Thanks! (PS: I did not ice it.)

  44. Marina Walkup says

    5 stars
    Made this today . My husband and daughter raved about how tasty this bread is and want me to make it often. I used Stevia to sweeten it, because I didn’t have Lakanto. The texture is so moist and flavorful.

  45. Robert says

    5 stars
    This recipe appeared in search results as a keto recipe. But not a lot of fat, and called for sugar. Sugar is not keto, and I’m just starting a keto cycle, so did not want to risk a quarter cup of sweetener.
    I also forgot the baking powder. Oops. Came out thick and aromatic. Filled the apartment with wonderful smells.
    Final product: tasty. My wife loved it. I put salty butter on a slice and liked it like that.

    For spices, I added 2 tsp cinnamon, a sprinkle of cardamom, and 3/4 tsp of ground vanilla. I don’t taste the spices.
    I used Hokkaido pumpkin, baked in the oven.

  46. Rina says

    5 stars
    I’ve made these bread and it is delicious. Very easy to do. I add a little ginger and more cinnamon and cloves. Also at the botton crush pecans. Every body loves it.

  47. Jill says

    5 stars
    This recipe is a wonderful quick and easy way to make delicious pumpkin bread! I also have to say it’s very nice it’s so few ingredients as well and simple to put together it’s in the oven in no time! When I made it I added a cinnamon keto pecan I make and it came out delicious! I’ve also frozen it and it keeps perfectly! Thank you!!

  48. Mary says

    5 stars
    Simple to make and absolutely delicious. I added more sweetener and doubled the spices. Thank you for posting this recipe.

Leave A Reply

Recipe Rating

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes