If you’re looking for the perfect way to celebrate pumpkin season, look no further! This keto coconut flour pumpkin bread features warm spices like cinnamon, nutmeg, ginger, and clove for the ultimate low carb coconut flour pumpkin bread that is perfect for this time of year!
This pumpkin bread recipe is moist, tender, rich with pumpkin flavor, and perfect to serve for breakfast, snacks, or dessert! It comes in at only 3.1 net carbs making it a delicious, healthy, fiber-rich option!
I have an almond flour pumpkin bread that is very well-loved on the site, but after many requests, I created a coconut flour pumpkin bread for all those wanting a tree-nut-free option.
Thankfully, if you prefer coconut flour recipes and love pumpkin, then this recipe will keep your taste buds happy all season long. It’s an easy low-carb bread that is spiced up just right for the fall and winter seasons.
Keto Coconut Flour Pumpkin Bread
This coconut flour pumpkin bread is also, tree-nut free, gluten-free, grain-free, and low in carbs making it keto-friendly.
My recipe calls for both coconut flour and flaxseed, for the best texture and a generous amount of fall spices to give it that extra something special.
I’m not one who is shy about spice so this was no exception! The combination creates an unforgettable bread: rich yet light at the same time; just right for slicing after being warmed up in your oven or toaster while still holding together well.
Making pumpkin bread with coconut flour is a great low-carb option. The pumpkin bread will have even more fiber than say an almond flour pumpkin bread.
In order to make this recipe, you need the right ingredients. Golden flaxseed meal will give a better texture than regular flax does. The pumpkin bread also has an addition of psyllium husk powder that gives stability to the bread.
I highly recommend you add it. Plus, this just adds to the fiber content of the recipe.
How To Make Keto Pumpkin Coconut Flour Bread
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To make this low-carb quick bread, you’ll need to first prep your 8×5-inch loaf pan by making sure it’s properly greased with butter and then add a layer of parchment paper to the width of the pan with some extra overhang for easier removal once baking is complete.
This helps ensure that any weighty items like loaves do not break during transfer onto cooling racks or kitchen countertops!
To make the batter, you will need to combine in a large bowl the following dry ingredients: Coconut flour, golden flax meal, psyllium husk powder, baking powder, salt, and spices.
Note that you can opt to use 2 tablespoons of pumpkin pie spice if you prefer. Then in another bowl using an electric mixer combine the following wet ingredients: melted butter, that has been cooled, sugar substitute, eggs one at a time, vanilla extract, and the pumpkin puree.
Pour the beaten egg mixture into the dry ingredients and combine well. Spread the batter evenly into the prepared loaf pan and bake in a 350 degree preheated oven for 40-50 minutes, or until an inserted toothpick comes out clean.
Allow the low carb pumpkin bread to cool completely on a cooling rack before frosting with the cream cheese frosting.
Ingredients Needed For A Pumpkin Coconut Flour Loaf
This recipe is pretty straightforward and I am confident you’ll be able to get the same great results if followed closely. The following are ingredients you’ll need.
I’ve included a recipe for cream cheese frosting so it goes you further options when making this recipe. Note that the full printable recipe card is at the bottom of the page.
- Coconut flour I prefer the Anthony’s brand
- Golden flax meal It must be golden since regular flax meal is too heavy and dense
- Baking powder
- Psyllium husk powder I recommend the NOW brand for consistent results
- Brown sugar substitute but you can use white if you prefer
- Canned pumpkin puree be sure it is NOT pumpkin pie filling since that is loaded with sugar
- Melted unsalted butter or use coconut oil for a dairy-free option
- Eggs, room temperature
- Vanilla extract
- Cinnamon powder
- Ginger powder
- Ground cloves
Cream Cheese Frosting
- Full-fat cream cheese softened
- Unsalted butter, room temperature
- Sugar-free confectioner’s sugar substitute
- Heavy whipping cream
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 with great results too. I love their sugar substitutes which are erythritol and monk fruit sweetener blends because it comes so close to traditional sugar.
Having said that, I’m also partial to the Swerve brand too which is also an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 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.
Due note, that if this is your pick 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.
Customize Your Coconut Flour Pumpkin Loaf
There are several things you can do to customize this low carb pumpkin bread. For example, you can make it dairy-free by simply swapping the melted butter for coconut oil and leaving out the cream cheese frosting.
You could also add 1/2 cup of sugar-free chocolate chips for those who love a pumpkin and chocolate combo flavor.
Other Keto-Friendly Pumpkin Breakfast Recipes
There is no denying that pumpkin bread can be enjoyed at any time of day. However, there is something so special about starting your day with a pumpkin breakfast option. The following are just a few I have highlighted for you.
- Keto pumpkin scones
- Keto pumpkin bread
- Keto pumpkin chocolate chip bread
- Keto pumpkin scones
- Keto pumpkin streusel cupcakes
- Keto pumpkin donuts
- Keto pumpkin coffee cake, almond flour
- Keto pumpkin coconut flour coffee cake
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.
I sure hope you will give this keto pumpkin coconut flour bread a try, so you can enjoy a slice of pumpkin bread without guilt. Once you do, make sure you remember to come back to rate, and then tag us on Instagram and Facebook.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes. Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you. I sure hope you give this recipe a try and that once you do you will take a moment to tag us on Instagram and Facebook.
It’s what keeps us encouraged to keep sharing and perfecting our recipes.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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- 3/4 cup of coconut flour
- 1/4 cup of golden flax meal
- 2 teaspoons of baking powder
- 1 tablespoon of psyllium husk powder
- 3/4 cup of brown sugar substitute
- 7 ounces of pumpkin puree
- 1/2 cup of melted unsalted butter
- 5 eggs, room temperature
- 1 teaspoon of vanilla extract
- 2 teaspoon of cinnamon powder
- 1 1/2 teaspoons of ginger powder
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of salt
Cream Cheese Frosting
- 4 ounces of full-fat cream cheese, softened
- 2 tablespoons of unsalted butter, room temperature
- 1/2 cup of sugar-free confectioner's sugar substitute
- 2 tablespoons of heavy whipping cream
- 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 coconut flour, flax meal, baking powder, psyllium husk powder, and spices.
- Spread the batter into the prepared loaf pan. Note that the batter will be thick.
- Bake at 350 degrees for 40-50 minutes, or until an inserted toothpick comes out clean.
- Allow the coconut flour pumpkin bread to cool for 10 minutes in the pan before lifting it out using the overhang of parchment paper.
- Place the pumpkin bread on a baking rack and allow to cool an additional 20 minutes before frosting with the cream cheese frosting and slicing.
- Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.
Keto Cream Cheese Frosting
- To make the cream cheese frosting add all the ingredients into a medium-sized bowl and using an electric mixer beat until fully combined.
- If the frosting is too thick, add an additional tablespoon of heavy cream.
Use melted coconut oil instead of melted butter for a dairy-free option.
Add 1/2 cup of sugar-free chocolate chips for a chocolate and pumpkin option
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 16.4gSaturated Fat: 9.1gCholesterol: 105mgSodium: 210mgCarbohydrates: 7.9gNet Carbohydrates: 3.1gFiber: 4.8gSugar: 0.8gProtein: 4.9g