If you're a pumpkin spice fan looking for a low-carb treat, this keto pumpkin bread is exactly what you need. It’s rich in fall flavors, high in fiber, and comes in at just 2.1 net carbs per slice—making it perfect for guilt-free indulgence all pumpkin season long.
What makes this bread truly special is the combination of almond flour and golden flaxseed meal, which creates a moist, dense texture that slices beautifully and holds up to toasting.
Whether you top it with butter or slather on some cream cheese frosting (included below!), this is a low-carb pumpkin recipe you’ll want to make on repeat.
Be sure to check out our entire collection of keto pumpkin recipes for more delicious options!
Why This Low-Carb Pumpkin Bread Works
Creating a keto-friendly version of my family’s favorite pumpkin bread wasn’t easy. Removing gluten changes the texture dramatically, and low-carb flours behave differently in baking. But after much experimenting (and a few flops), I landed on a recipe that delivers the same comforting taste and satisfying texture as the original.
Now, this gluten-free pumpkin bread has become a staple in my kitchen — not just because it's keto, but because it's genuinely delicious.
Low In Carbs, Rich in Fiber
Another bonus? This recipe is surprisingly fiber-rich, thanks to flaxseed meal — a win for anyone following a ketogenic diet focused on digestive wellness.
Ingredients & Expert Tips
Disclosure: Some of the links below are affiliate links, meaning that at no additional cost, I will earn a commission if you click through and make a purchase.
Before you preheat the oven, let’s go over what makes this keto pumpkin bread foolproof — even for beginners.
Flour Blend
This recipe uses a mix of almond flour and golden flaxseed meal:
- Almond flour gives it structure and richness.
- Flaxseed meal adds fiber and keeps the bread moist and hearty.
Pro Tip: Use golden flaxseed meal, not brown — the texture and taste are lighter. For best results, regrind your flax in a clean coffee grinder for a finer consistency.
Pan Prep
Grease an 8x5 loaf pan thoroughly and line it with parchment paper, letting it hang over the sides. This makes it super easy to lift out your loaf without cracking it.
Best Sugar Substitute For This Recipe
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.
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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.
Please note that the full printable recipe card for this recipe is at the bottom of the page.
Although this low-carb pumpkin bread can be enjoyed toasted and with a pat of butter, my recipe for cream cheese frosting makes it a decadent treat.
Keto Pumpkin Bread (Gluten-Free)
This recipe for keto low carb pumpkin bread uses a combination of almond flour and golden flax seed meal for a moist, sugar-free, grain-free, gluten free option that tastes like the real thing.
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 , reground
- 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 ground nutmeg
- ¼ teaspoon of ground cloves
- ¼ teaspoon sea salt
- ¼ cup of finely chopped walnuts
Cream Cheese Frosting
- 4 oz of softened full-fat cream cheese
- 2 tablespoons of unsalted butter, room temperature
- ½ cup of sugar-free confectioners sugar
- 2 tablespoons of heavy whipping cream
Instructions
- 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 walnuts. This is optional.
- Spread the batter into the prepared loaf pan. Note that the batter will be thick.
- 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.
- 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 frosting add all the ingredients into a medium-sized bowl and using an electric mixer beat until fully combined.
- Add an additional tablespoon of heavy cream if the frosting is too thick.
Notes
This recipe doubles easily and freezes well.
Recommended Products
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 15.8gSaturated Fat: 5.5gCholesterol: 59mgSodium: 60mgCarbohydrates: 4.9gNet Carbohydrates: 2.1gFiber: 2.8gSugar: 0.8gProtein: 6.4g
Tag Us
I can't wait for you to try my pumpkin keto bread recipe. Once you do, make sure you remember to tag us on Instagram and Facebook.
I also have a keto coconut flour pumpkin bread recipe that is made similarly to this one but uses coconut flour instead for those who prefer a tree-nut-free option.
Grab Our Books!
In case you don’t know, I have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Our family came to the keto diet looking at it from a Christian perspective. As believers, we live our entire 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 to put it mildly. When we followed the Holy Spirit's prompting, 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.
I love how supportive and encouraging this group of believers is. It's exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
We invite you to join our Private Facebook Group and see if it's not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
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