This keto pumpkin bread with streusel topping combines a moist pumpkin spice loaf with a buttery pecan crumb topping for an irresistible low-carb fall treat.
The bread is made with almond flour, golden flax meal, pumpkin puree, and a sugar substitute, giving it a tender texture without using wheat flour or added sugar. It is also gluten-free, grain-free, and sugar-free.
What truly sets this recipe apart is the keto streusel topping. It adds a sweet, crumbly layer that makes this loaf feel a little more special than traditional pumpkin bread.
Serve it for breakfast, brunch, an afternoon snack, or a seasonal keto dessert. It is especially delicious alongside a cup of coffee or tea.
I created this recipe by adapting our popular high-fiber keto pumpkin bread. The combination of almond flour, golden flax meal, and psyllium husk powder produces a pumpkin loaf that holds together well while remaining moist and tender.
Be sure to explore our complete collection of keto pumpkin recipes for even more sugar-free ways to enjoy pumpkin season.
Why You Will Love This Keto Pumpkin Streusel Bread
There is plenty to love about this low-carb pumpkin bread.
- It is moist, tender, and easy to slice.
- The buttery pecan streusel adds a delicious crumbly texture.
- Real pumpkin puree gives the bread natural moisture and flavor.
- Cinnamon, ginger, nutmeg, and cloves add plenty of pumpkin spice flavor.
- It is sugar-free, gluten-free, and grain-free.
- It can be served for breakfast, brunch, snacks, or dessert.
- The loaf stores and freezes well.
Even family members who are not following a keto diet can enjoy this warmly spiced pumpkin bread.
What Is A Streusel Topping?
Streusel is a sweet crumb topping traditionally made with flour, sugar, butter, and spices. Depending on the recipe, it may also contain chopped nuts.
For this keto streusel topping, finely milled almond flour replaces traditional wheat flour, while a granulated sugar substitute replaces brown or white sugar.
Cold butter helps create small crumbs that become lightly crisp as the bread bakes. Chopped pecans or walnuts add another layer of flavor and texture, although they can be left out if preferred.Gluten-Free Pumpkin Streusel Bread
Ingredients Needed
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The complete measurements and instructions are available in the printable recipe card at the bottom of the post.
For The Pumpkin Keto Bread
- Canned pumpkin puree
- Granulated sugar substitute
- Unsalted butter
- Vanilla extract
- Eggs, room temperature
- Finely milled almond flour
- Golden flax meal (must be golden)
- Baking powder
- Psyllium husk powder
- Cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Sea salt
- Finely chopped pecans or walnuts
For The Keto Streusel Topping
- Finely milled almond flour
- Granulated sugar substitute
- Cinnamon
- Sea salt
- Chopped pecans or walnuts
- Cold unsalted butter
How To Make A Keto Streusel Topping
Make the keto streusel topping before preparing the pumpkin bread batter so it can remain cold while you mix the other ingredients.
Combine the almond flour, sugar substitute, cinnamon, salt, and chopped pecans or walnuts in a medium bowl.
Cut the cold butter into small pieces and add it to the dry ingredients. Use your fingertips, two forks, or a pastry cutter to work the butter into the mixture until small crumbs begin to form.
Place the streusel in the refrigerator while you prepare the pumpkin bread. Keeping the butter cold helps the topping retain its crumbly texture instead of melting completely into the batter.
How To Make A Keto Pumpkin Bread With Streusel Topping
Begin by preheating the oven to 350 degrees. Grease an 8 by 5-inch loaf pan and line it with parchment paper, leaving enough overhang along the long sides to lift out the finished bread.
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Prepare the keto streusel topping and place it in the refrigerator.
Using an electric mixer, beat the pumpkin puree, granulated sugar substitute, melted and cooled butter, and vanilla extract until thoroughly combined.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the almond flour, golden flax meal, baking powder, psyllium husk powder, cinnamon, ginger, nutmeg, cloves, and salt.
Whisking the dry ingredients separately helps distribute the baking powder, psyllium husk powder, and spices evenly throughout the batter.
Gradually add the dry ingredients to the pumpkin mixture. Mix only until everything is fully combined, and then fold in the chopped pecans or walnuts.
The batter will be thicker than traditional pumpkin bread batter. This is normal when baking with almond flour, flax meal, and psyllium husk powder.
Spread the batter evenly into the prepared loaf pan. Sprinkle the chilled streusel over the top and gently press the larger crumbs into the surface of the batter.
Bake until the bread is set and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
If the streusel begins to brown too quickly, loosely cover the loaf with aluminum foil during the final portion of the baking time.
Allow the pumpkin bread to cool in the pan for about 10 minutes. Use the parchment paper overhang to lift it from the pan and transfer it to a cooling rack.
For the cleanest slices and best texture, allow the bread to cool completely before cutting.
Tips For Making The Best Keto Pumpkin Streusel Bread
- Use Pumpkin Puree, Not Pumpkin Pie Filling: Pumpkin pie filling contains added sugar and other ingredients that are not keto-friendly. Look for canned pumpkin with pumpkin listed as the only ingredient.
- Choose Finely Milled Almond Flour: Finely milled almond flour produces a softer crumb than coarse almond meal. Almond meal may make the bread heavier and more fragile.
- Use Golden Flax Meal: Golden flax meal has a milder flavor and lighter color than regular brown flax meal, making it a better choice for pumpkin bread.
- Bring The Eggs To Room Temperature: Room-temperature eggs blend more easily into the pumpkin mixture and help the ingredients combine evenly.
- Cool The Melted Butter: Allow the butter to cool before mixing it with the pumpkin and eggs so it does not begin cooking the eggs.
- Keep The Streusel Cold: Cold butter is essential for creating a crumbly topping. Refrigerate the prepared streusel while making the batter.
- Expect A Thick Batter: Keto quick bread batter is often thicker than traditional batter, especially when it contains flax meal and psyllium husk powder.
- Do Not Overmix: Mix only until the dry ingredients disappear into the batter. Overmixing can make the bread more dense.
- Allow The Bread To Cool Completely: The loaf continues to set as it cools. Cutting it while it is still hot may cause the slices to crumble.
Best Sugar Substitute Choices
For the most reliable results, use a granulated monk fruit and erythritol blend that measures cup for cup like sugar.
A golden or brown sugar-style substitute is another good option, especially in the streusel topping. It gives the crumb topping a deeper flavor that works especially well with pumpkin and cinnamon.
Swerve can also be used in this recipe.
Allulose is another option, although it is not as sweet as many erythritol blends and tends to brown more quickly.
A stevia and erythritol blend such as Pyure may also be used, but you will need to reduce the amount called for in the recipe by half since it is approximately twice as sweet.
Frequently Asked Questions
Pumpkin pie spice can replace the individual cinnamon, ginger, nutmeg, and cloves if you prefer to use one prepared spice blend.
Since pumpkin pie spice blends can vary from brand to brand, adjust the amount according to your preferred level of spice.
Yes. The chopped pecans or walnuts can be omitted from both the bread batter and the streusel topping.
The recipe will still contain nuts because it uses almond flour, so leaving out the chopped nuts will not make it a nut-free recipe.
For a nut-free pumpkin option, try our keto pumpkin coconut flour coffee cake instead.
Insert a toothpick or thin skewer into the center of the loaf. It should come out clean or with only a few moist crumbs attached.
The center should feel set rather than wet or loose. Remember that keto pumpkin bread continues to firm as it cools, so allow it to cool completely before deciding whether the texture is correct.
Store leftover pumpkin bread in an airtight container in the refrigerator for up to five days.
Place parchment paper between the slices if you plan to stack them. This helps protect the streusel topping.
The bread can be served chilled or allowed to come to room temperature before serving.
This keto pumpkin streusel bread can be frozen for up to three weeks.
Allow the loaf to cool completely before freezing. Wrap individual slices securely and place them in a freezer-safe container or storage bag.
Freezing individual slices makes it easy to remove only what you need. Allow the bread to thaw overnight in the refrigerator or at room temperature before serving.
More Keto Pumpkin Recipes To Try
The following are just a few more pumpkin recipes to try:
- Keto pumpkin chocolate chip bread
- Keto pumpkin streusel cupcakes
- Keto pumpkin donuts
- Keto pumpkin coffee cake, almond flour
- Keto pumpkin coconut flour coffee cake
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Keto Pumpkin Streusel Bread (Gluten-Free)
This recipe for keto pumpkin streusel bread uses a combination of almond flour and golden flax seed meal and is topped with a buttery crumble topping that makes it next level!
Ingredients
- 7 ounces of canned pumpkin puree
- 1 cup of granulated of sugar substitute
- ¼ cup of melted unsalted butter
- 1 teaspoon vanilla extract
- 4 large eggs , room temperature
- 1 ½ cups of finely milled almond flour
- ½ cup of golden flax meal
- 1 ½ teaspoons of baking powder
- 1 tablespoon of psyllium husk powder
- 2 teaspoons of cinnamon powder
- 1 ½ teaspoons of ground ginger
- ½ teaspoon nutmeg powder
- ¼ teaspoon of ground cloves
- ¼ teaspoon sea salt
- ½ cup of finely chopped pecans or walnuts
Streusel Crumb Topping
- ⅔ cup of finely milled flour
- ¼ cup of granulated sugar substitute
- 1 teaspoon of cinnamon powder
- ¼ teaspoon of sea salt
- ¼ cup of chopped pecans or walnuts
- ⅓ cup of cold unsalted butter
Instructions
- Make the streusel crumb topping: In a medium-sized bowl, combine the almond flour, sugar substitute, cinnamon powder, salt, and chopped pecans. Slice the cold butter and crumble it into the dry ingredients with your fingers or two forks until small crumbs form. Place in the refrigerator and proceed to make the bread batter.
- Preheat oven to 350 degrees.
- Grease and line with parchment paper an 8x5 inch loaf pan. You will need a piece of parchment paper that's the length of the pan and about 3 times its width. Butter the pan, then press the parchment paper so that there's an overhang on the 2 long sides. Be sure that the 2 sides that are not covered with parchment paper are well-greased.
- Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter, and vanilla extract until well blended.
- Next, add in the eggs one at a time, making sure to beat them until fully combined.
- To the wet batter, add the almond flour, flax meal, baking powder, psyllium husk powder, and spices.
- Next, stir in the chopped pecans.
- Spread the batter into the prepared loaf pan. Note that the batter will be thick.
- Add the streusel topping to the loaf and gently press into the batter.
- Bake at 350 degrees for 40-55 minutes or until an inserted toothpick comes out clean.
- Allow the pumpkin bread to cool for 10 minutes in the pan before removing it by lifting it out using the parchment overhang.
- Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.
Notes
As far as sweeteners are concerned, I recommend the use of Lakanto's granulated sugar substitute; it's their erythritol and monk fruit sweetener that is as close to sugar as it gets.
You could either use their regular granulated or their gold, which has a delicious brown sugar flavor profile. But you can also use Swerve an erythritol sugar substitute.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. However, if using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter choice.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda for baking or a generic brand of the same.
It will work with great 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.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 16.2gSaturated Fat: 5.9gCholesterol: 64mgSodium: 60mgCarbohydrates: 5.9gNet Carbohydrates: 3gFiber: 2.9gSugar: 0.8gProtein: 6.4g
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