Keto Coconut Flour Pumpkin Bread

This keto coconut flour pumpkin bread is a moist, tender, low-carb pumpkin loaf made with coconut flour, pumpkin puree, warm spices, and an optional sugar-free cream cheese frosting.

If you love pumpkin bread but need a version that is gluten-free, sugar-free, and lower in carbs, this recipe is a delicious one to add to your baking list.

It gives you all the flavor of a classic pumpkin loaf without using regular flour or sugar.

What makes this recipe extra special is that it is made with coconut flour instead of almond flour.

That makes it a great option for anyone who prefers coconut flour recipes or needs an almond-flour-free keto pumpkin bread.

It's rich with pumpkin flavor, spiced with cinnamon, ginger, nutmeg, and cloves, and sturdy enough to slice without falling apart.

The cream cheese frosting is optional, but it turns this low carb pumpkin bread into a lovely dessert-style loaf.

At only 3.1 net carbs per serving, this sugar free pumpkin bread is a great option for breakfast, a snack, or a keto-friendly treat with a hot cup of coffee or tea.

Be sure to check out our full collection of keto pumpkin recipes for more low-carb ways to enjoy pumpkin season.

After sharing my well-loved almond flour pumpkin bread, I had many requests for a tree-nut-free version, and this keto coconut flour pumpkin bread was born.

If you love pumpkin and prefer baking with coconut flour, this easy low-carb loaf delivers all the warm, spiced flavor you crave in a gluten-free, sugar-free pumpkin bread.

Why This Keto Coconut Flour Pumpkin Bread Recipe Works

• Made with coconut flour: A great low-carb flour option that works beautifully with pumpkin puree.
• No almond flour needed: Perfect for anyone looking for a keto pumpkin bread with coconut flour only.
• Moist and tender texture: Pumpkin puree, eggs, and melted butter help keep the loaf from tasting dry.
• Added structure: Golden flax meal and psyllium husk powder help the bread hold together better.
• Sugar-free and gluten-free: This recipe gives you classic pumpkin bread flavor without regular sugar or wheat flour.
• Optional cream cheese frosting: Enjoy it plain for breakfast or frosted for a dessert-style pumpkin loaf.
• Easy to customize: Add sugar-free chocolate chips, swap the butter for coconut oil, or leave the frosting off for a dairy-free option.

Low-Carb Coconut Flour Pumpkin Bread

Making pumpkin bread with coconut flour is a great way to enjoy a low-carb baked good that still feels hearty and satisfying.

Coconut flour absorbs more liquid than almond flour, which is why this recipe uses pumpkin puree, eggs, and melted butter to create the right texture.

The pumpkin puree adds moisture and flavor, while the coconut flour keeps the bread lower in carbs. Golden flax meal and psyllium husk powder help give this loaf structure, so it slices nicely once it has cooled.

That cooling step matters. Like many keto breads, this pumpkin coconut flour bread needs time to set after baking.

If you slice it too soon, it may feel too soft in the center. Letting it cool fully gives you cleaner slices and the best texture.

Ingredients Needed For A Pumpkin Coconut Flour Loaf

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The following are the ingredients you'll need. Note the full printable recipe card is at the bottom of the page.

I've included a recipe for cream cheese frosting, so it gives you further options when making this recipe.

• Coconut flour is very absorbent, so it should not be swapped one-for-one with almond flour.
• Golden flax meal helps improve the texture and gives the bread more structure. Be sure to only use golden flax for the correct texture.
• Baking powder
• Psyllium husk powder adds fiber, stability and helps the loaf hold together.
• Brown sugar substitute adds sweetness and a light brown sugar flavor, but you can use white if you prefer
• Canned pumpkin puree use 100% pure canned pumpkin, not pumpkin pie filling.
• Melted unsalted butter adds richness and moisture. Coconut oil can be used for a dairy-free option.
• Eggs, room temperature
• Vanilla extract adds flavor and balances the spices.
• Cinnamon powder
• Ginger powder
• Nutmeg
• Ground cloves
• Salt

Cream Cheese Frosting

• Full-fat cream cheese softened
• Unsalted butter, room temperature
• Sugar-free confectioner's sugar substitute
• Heavy whipping cream

Use Pure Pumpkin, Not Pumpkin Pie Filling

For this low-carb coconut flour pumpkin bread recipe, be sure to use 100% pure pumpkin puree. Pumpkin pie filling may look similar, but it contains added sugar and spices, which can quickly raise the carb count.

Plain pumpkin puree lets you control the sweetness, spices, and overall carb count of the recipe.

How To Make Keto Pumpkin Bread With Coconut Flour

Start by preheating your oven and preparing an 8x5-inch loaf pan. Grease the pan well and line it with parchment paper, leaving some overhang on the long sides.

This makes it much easier to lift the bread out of the pan once it has cooled slightly.

In a large mixing bowl, beat the pumpkin puree, sugar substitute, melted butter, and vanilla extract until well combined. Add the eggs one at a time, beating after each addition so the batter stays smooth and evenly mixed.

Next, add the coconut flour, golden flax meal, baking powder, psyllium husk powder, salt, and spices. The batter will be thick, and that is exactly what you want when baking with coconut flour.

Spread the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake until the loaf is set and a toothpick inserted into the center comes out clean.

Allow the pumpkin bread to cool in the pan before lifting it out with the parchment paper. Then place it on a baking rack and let it cool further before frosting or slicing.

This helps the loaf finish setting and gives you the best texture.

To make the cream cheese frosting, beat the softened cream cheese, butter, sugar-free confectioners' sweetener, and heavy cream until smooth and fluffy.

Spread the frosting over the cooled loaf before slicing.

Tips For The Best Coconut Flour Pumpkin Bread

Coconut flour can be a little tricky if you are new to baking with it, but this recipe was tested to give you a moist, sliceable loaf. Here are a few tips that will help you get the best results.

Use room-temperature eggs whenever possible. This helps the batter come together more evenly and gives the bread a better texture.

Do not skip the golden flax meal and psyllium husk powder they are key ingredients in this recipe. They help give this keto pumpkin bread structure and make it easier to slice.

The batter will be thick, so don't be tempted to thin it out. A thick batter is normal when making pumpkin bread with coconut flour.

Finally, allow the bread to cool before frosting or slicing. This is one of the best ways to avoid a crumbly or too-soft loaf.

Sugar-Substitute Options

As far as sweeteners are concerned, I decided to use Lakanto's brown sugar substitute a wonderful low-carb counterpart to regular brown sugar.

However, you can also choose  Lakanto's white granulated sugar substitute, which has great results too. I love their sugar substitutes, which are erythritol and monk fruit sweetener blends because they come so close to traditional sugar.

You could either use their regular white granulated, their brown sugar substitute, or even their gold, which has a delicious brown sugar flavor profile with the texture of white sugar. 

Having said that, I'm also partial to the Swerve brand, which is also an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has 0% impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.

Note that if this is your choice, make sure you reduce the amount called for in the recipe by half since it's a much sweeter option.

Lastly, if you can't easily find a more natural sugar substitute, you can also use Splenda with good success.

I know not everyone would agree with me here, and I respect that, but in my book, it's still better than regular sugar.

When it comes to the cream cheese frosting, you will have to use a confectioner's sugar substitute. Both Lakanto and Swerve have great ones. 

Can I Make This Pumpkin Bread Dairy-Free?

Yes, this keto coconut flour pumpkin bread can be made dairy-free by using melted coconut oil instead of melted butter and leaving off the cream cheese frosting.

You can enjoy the loaf plain, or you can top it with a simple sugar-free glaze made with a confectioners' sugar substitute and a little unsweetened almond milk or coconut milk.

Can I Add Sugar-Free Chocolate Chips?

Yes, sugar-free chocolate chips are a wonderful addition to this pumpkin bread. Chocolate and pumpkin pair beautifully, and the chips turn this into more of a dessert-style loaf.

Fold half a cup into the batter right before spreading it into the loaf pan. You can also sprinkle a few on top before baking.

Can I Use Pumpkin Pie Spice?

Yes, pumpkin pie spice can be used in place of the individual spices. This is a convenient option if you already have it in your pantry.

I still love using separate spices because it gives you more control over the flavor, but pumpkin pie spice works well in this recipe.

Storage Tips

Store leftover keto coconut flour pumpkin bread in an airtight container in the refrigerator for up to five days. Since this loaf includes pumpkin and an optional cream cheese frosting, keeping it chilled is best.

You can serve it cold from the fridge, but I think the flavor is even better when the slice has had a few minutes to soften at room temperature.

This bread also freezes well. For the best results, freeze the loaf without the cream cheese frosting. Freeze the bread whole or wrap individual slices, and store them in a freezer-safe container.

Thaw in the refrigerator or on the counter before serving.

My failed attempts when I first went keto are what caused me to be very intentional with my Keto Baking recipes.

I threw away so many ingredients in the beginning, and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results.

Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding.

Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.

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It's what encourages us to keep sharing and perfecting our recipes.

Be sure to check out our entire collection of keto bread recipes for delicious options!

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