This Keto Pumpkin Bread is soft, fluffy and full of cozy fall spices and delicious pumpkin puree. It’s so easy to make in just one bowl and is the perfect low carb breakfast or afternoon snack! Gluten free, grain free and paleo friendly.
Keto Pumpkin Bread Recipe
Looking for a healthy and delicious pumpkin recipe for fall? This Keto Pumpkin Bread is soft, moist and one of our favorite low carb recipes to make once September rolls around. A simple keto bread recipe that comes together in just one bowl with no mixer required. Plus, it’s full of cozy fall spices and delicious pumpkin flavor. My family says it’s one of their favorite low carb recipes and can’t even tell that it’s sugar-free and grain-free.
Why we love this low carb pumpkin bread recipe
- This almond flour pumpkin loaf is so easy to make and comes together in just ONE bowl with NO mixer required.
- This chocolate chip pumpkin loaf bakes up super soft tender and moist and has just the right amount of warm and cozy autumn spices.
- Plus, this keto bread way better and healthier for you than Starbucks’ Pumpkin Bread so you can stay cozy at home and save the money and trip to Starbucks!
- Made with wholesome grain-free, sugar-free and gluten-free ingredients that you can enjoy as a low carb breakfast or as an afternoon snack or even dessert.
- Full of cozy warm spices and delicious pumpkin flavor.
- Made with with simple ingredients you most likely already have in your kitchen pantry – especially if you’re already following a low carb keto diet.
Ingredients in Low Carb Pumpkin Bread:
Most homemade pumpkin bread recipes we saw used a combination of whole wheat flour, all purpose flour, granulated sugar, brown sugar, butter and milk. To keep this pumpkin bread keto, we used:
- Eggs – binds the ingredients together and helps the pumpkin bread rise. I have not tried using chia eggs or flax eggs to make this pumpkin bread vegan but would love to hear if you do.
- Pumpkin puree (be sure to use pure sugar free canned pumpkin puree (not pumpkin pie filling) or homemade fresh pumpkin puree by roasting your own sugar pumpkins
- Unsalted Drippy Almond Butter: You could also use cashew butter, sunflower seed butter or any other nut or seed butter, if preferred. If not paleo, peanut butter would work beautifully as well.\
- Golden monk fruit sweetener: our favorite sugar-free sweetener for making keto bread and desserts. We use Lakanto but you can sub with your favorite granulated sweetener such as erythritol or Swerve, however, you may need to adjust the sweetener level.
- Coconut Oil – melted and cooled. Use refined if you’re not a fan of the coconut flavor. Any other neutral tasting oil, vegan butter, melted ghee or regular butter would work as well if not dairy-free.
- Pure vanilla extract – adds flavor, balances sweetness and makes this pumpkin bread delicious
- baking powder and baking soda: this combination of leaveners help the paleo chocolate zucchini bread rise
- Super fine blanched almond flour: our favorite paleo and low carb flour to use in place of all purpose flour
- Coconut flour – another gluten-free flour that helps to provide the right structure when to keep this pumpkin loaf soft and tender. We have not tested with any other flour combination for this bread recipe, but you may try subbing with tapioca flour or arrowroot starch if you don’t have any coconut flour on hand.
- Homemade pumpkin pie spice – you can use your favorite brand or make your own pumpkin spice with a combination of ground cinnamon, ground ginger, ground nutmeg, ground cloves and ground mace.
- Fine sea salt – just a pinch to balance out the sweetness and add flavor.
- dairy-free / sugar free chocolate chips – we use Lily’s
- chopped pecans or walnuts – or use pumpkin seeds or sunflower seeds for nut free
How to make Keto Pumpkin Bread
If it’s your first time making a keto quick bread recipe, be sure to follow the step-step-directions exactly and watch the video below:
- PREP LOAF PAN AND PREHEAT OVEN: Preheat the oven to 350ºF. Grease a 9″x5″ loaf pan, and line with parchment paper.
- MIX THE WET INGREDIENTS: In a large mixing bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
- ADD THE DRY INGREDIENTS: Stir in the almond flour, coconut flour, pumpkin pie spice, baking soda and baking powder and mix until combined. Fold in the chocolate chips and nuts, if using.
- TRANSFER BATTER TO PAN: Pour the batter into the prepared loaf pan.
- BAKE: Bake in preheated oven for 44 – 52 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove pan from oven and loaf to cool in pan for 10 minutes.
Easy Keto Pumpkin Bread Variations
Want to switch up this amazing sugar-free pumpkin loaf recipe?
- Top with dairy-free chocolate chunks or vegan mini chocolate chips – we Lily’s Sweet Chocolate Chips. Leave out if you don’t love chocolate and pumpkin together.
- Add a gluten free streusel topping
- Grate in some shredded zucchini for a Keto Zucchini Bread
- Stir in sugar free chocolate chips into the batter for pumpkin bread with chocolate chips
- Hemp seeds or flaxseeds – add an additional crunch and bumps up the fiber and protein.
- Make a dairy-free cream cheese filling with a mix of vegan cream cheese, almond milk and your favorite low carb sweetener
- Top with a vegan cream cheese frosting for pumpkin bread with dairy-free cream cheese
- Spread a dollop or a smear of nut butter or dairy-free cream cheese on a slice for a delicious afternoon snack or after-dinner dessert
- Use coconut sugar instead of a low carb sweetener for paleo pumpkin bread
Tips for the Best Pumpkin Keto Bread
- Blot the pumpkin puree with a paper towel or cheesecloth: It’s important to remove any extra moisture from your pumpkin puree to prevent the bread from getting soggy.
- Measure your flours correctly using the spoon and scoop method. Do NOT scoop directly from the bag.
- Let Bread Cool Before Slicing: If your bread hasn’t completely cooled before you slice it, it could be too crumbly. Let it cool before serving so it’s nice and firm.
Frequently Asked Questions
Can this pumpkin bread be made into keto pumpkin muffins?
Yes, to make low carb pumpkin muffins, simply divide the batter evenly into muffin pans. Or you can even divide the batter into mini loaf pans for mini bread loaves.
Is pumpkin bread keto-friendly?
Yes! Our keto flourless pumpkin bread is not only grain-free, gluten-free and sugar-free one slice of this delicious low carb pumpkin bread is only:
- 212 calories
- 4 grams NET carbs = 9 grams Total carbs – 5 grams Fiber
- 6 grams protein
- 18 grams fat
Storage and Freezer Tips
How to Store this Pumpkin Loaf
You can store this keto flourless pumpkin bread by tightly wrapping it in plastic wrap or keeping it in an airtight container. It will stay fresh on the counter for up to 3 days. If you store it in the fridge, it will stay good for a few extra days!
Can you freeze this Low Carb Pumpkin Bread?
Yes. This gluten-free pumpkin bread with chocolate chips is freezer friendly.
How to Freeze Keto Pumpkin Bread
If you want to freeze chocolate chip pumpkin bread, I recommend wrapping it in a layer of aluminum foil followed by a layer of plastic wrap. It will stay good in the freezer for up to 2 months! When you’re ready to enjoy your frozen pumpkin quick bread, just thaw it on the counter overnight before serving.
Recommended Tools You’ll Need For this Recipe:
What to do with leftover pumpkin puree?
Try these low carb pumpkin recipes:
This Keto Pumpkin Bread is soft, fluffy and full of cozy fall spices and delicious pumpkin puree. It's so easy to make in just one bowl and is the perfect low carb breakfast or afternoon snack! Gluten free, grain free and paleo friendly.
- 3 large eggs , room temperature
- 1 cup canned pumpkin or pure pumpkin puree - NOT pumpkin pie filling
- 1/3 cup drippy almond butter , fresh drippy nut butter works best, be sure not to use the dried part near the bottom of the jar - can also sub with any other drippy nut or seed butter
- 1/4 cup coconut oil , melted and cooled
- 1/4 cup almond milk
- 2/3 cup golden monk fruit sweetener OR sub with coconut sugar for paleo
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups superfine blanched almond flour
- 1 tablespoon coconut flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/3 cup dairy-free sugar free chocolate chips , (we used Lily's) plus more for topping if desired
- 1 1/2 Tablespoon chopped pecans
PREP LOAF PAN AND PREHEAT OVEN: Preheat the oven to 350ºF. Grease a 8"x 4" loaf pan, and line with parchment paper.
MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
ADD THE DRY INGREDIENTS: Stir in the almond flour, coconut flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips and nuts, if using.
TRANSFER BATTER TO PAN: Pour the batter into the prepared loaf pan.
Bake in preheated oven for 44 - 52 minutes, or until a toothpick inserted into the center of the loaf comes out clean
Remove pan from oven and loaf to cool in pan for 10 minutes.
NUTRITIONAL VALUE CALCULATED WITHOUT SUGAR FREE CHOCOLATE CHIPS AND NUTS.