My recipe for keto pumpkin bread is a pumpkin spice lover’s dream. It’s an easy recipe for low carb pumpkin bread that is loaded with the spices we love in the fall.
Except that you need not worry about the carbs since it’s part of my collection of keto pumpkin recipes.
When it comes to pumpkin season nothing beats the flavor of pumpkin bread in my book. It’s the cozy sweater season to enjoy a generous slice of this classic recipe while sipping on steaming hot coffee.
I’ve always been a huge fan of autumn and all the pumpkin flavors that are wrapped up in it. However, the high carbs in traditional pumpkin recipes make it out of the question for this girl.
Did you know that Starbucks pumpkin bread has 63 grams of carbs per serving? That is an insane amount of carbs and a definite no-no to have while doing a keto diet.
I must tell you that it really doesn’t matter what time of the year it is because in our home moist keto pumpkin bread is always a delicious choice.
Yup, I could tell my family we are having a sugar-free pumpkin bread in the middle of a heatwave and they will have no problem gobbling up this keto pumpkin bread recipe.
Keto Pumpkin Bread
Sometimes only the very best will be good enough. This is what happened when I was determined to create a keto pumpkin loaf that would be as tasty as my traditional high carb version was.
You should know that I have been trying to perfect my low-carb pumpkin bread for a couple of years now. It wasn’t an easy feat to duplicate the pumpkin bread my family considered a favorite.
I have so many lovely memories baking loaf after loaf of pumpkin bread every pumpkin season. But after I removed gluten from my diet, a new gluten-free pumpkin bread recipe was in order.
The lack of gluten in the low carb keto flours does not make baking a pumpkin bread easy.
For more on how to bake with low carb flours, I encourage you to read my favorite keto baking tips.
Low Carb Pumpkin Bread
It’s probably why it took me a little longer than usual to get this recipe just right. What I found on my quest to make a perfect a low carb, keto-friendly pumpkin bread was that using a combination of low carb flours worked best in duplicating the flavor and texture of traditional pumpkin bread.
My recipe calls for both almond and flax flour and a generous amount of fall spices. I am not one to be stingy with spices and this was no exception.
What’s also neat about this ketogenic pumpkin bread recipe it’s for one 8X5 loaf but, the recipe doubles beautifully. That’s a great thing just in case you want to savor one and freeze the other. Something I strongly recommend.
I love how the combo of flour alternatives produces a moist yet dense quick bread that holds up to slicing, toasting and slathering with butter or the cream cheese frosting I included.
Not only is this a tasty pumpkin season treat, but it’s also easy to make allowing you to enjoy this keto-friendly pumpkin bread in under an hour. Even if you opt to double the recipe.
How To Make Keto Pumpkin Bread
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
The first step in making this quick bread will be pre-heating the oven and prepping your 8×5 loaf pan by making sure it’s properly greased.
I also recommend you add a layer of parchment paper the width of the pan, with a little extra over the sides to make it easier to take the bread out once it’s baked.
It’s something I like to do for heavier bread like this one to ensure it releases from the pan perfectly. All you have to do is lift the two sides of the parchment paper so that the loaf never breaks on you.
Like I mentioned earlier you will be using a combination of finely milled almond flour and golden flaxseed meal. Since it’s made primarily with almond flour, you could say it’s almond flour pumpkin bread with just the right amount of flax seed meal.
Please note that it must be golden flax the regular flax will make the bread gummy. The other important tip is to regrind your flaxseed meal in a clean dry coffee grinder before using.
This is essential in getting the right texture. This takes less than a minute to do so no worries you’ll still be able to enjoy this recipe in under an hour.
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.
Please note that the full printable recipe card for this recipe is at the bottom of the page. But below I am also including a few of my other keto-friendly pumpkin recipes for you to all pumpkin season long.
Keto Cream Cheese Frosting
You need to understand that this girl was determined to bring back pumpkin bread safely back into her diet. This meant that my low carb pumpkin bread couldn’t be just a pretty good option, but a great one.
If there is one thing I am, it’s relentless. I just won’t give up on a recipe without a good fight. Fortunately for you, I finally won this battle and what we have here is a real winner.
And because I can’t seem to leave good enough alone, I also included my recipe for keto cream cheese frosting for you freely slather on the top.
Although this low carb pumpkin bread can be enjoyed toasted and with a pat of butter, including my recipe for cream cheese frosting makes it a decadent treat.
You can easily make this keto-friendly cream cheese frosting by combining brick-style cream cheese with butter, heavy cream, and a sugar-substitute for confectioner’s sugar.
Then it’s just a matter of being patient enough for the pumpkin bread to cool so that you can frost it.
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. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
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
In case you don’t know, my husband 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.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
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. Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
Favorite Keto Hack To Stay On Track
Perhaps, you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO exogenous ketones.
By using exogenous ketones you will naturally elevate your ketones allowing you to enter into ketosis more quickly.
Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy. It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.
Honestly, it’s like having willpower in a cup. Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.
- 7 ounces of canned pumpkin puree
- 4 large eggs , room temperature
- 1 cup of granulated of sugar substitute
- 1/4 cup of melted unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons of baking powder
- 2 teaspoons of cinnamon powder
- 1/4 teaspoon sea salt
- 1 1/2 cups of finely milled almond flour
- 1/2 cup of golden flax meal , reground
- 1 tablespoon of psyllium husk powder
- 1/4 teaspoon of ground cloves
- 1 1/2 teaspoons of ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 cup of finely chopped walnuts
Cream Cheese Frosting
- 4 oz of softened full-fat cream cheese
- 2 tablespoons of heavy whipping cream
- 2 tablespoons of unsalted butter, room temperature
- 1/2 cup of sugar-free confectioners sugar
- Preheat oven to 350 degrees.
- Grease a 8x5 inch loaf pan well.
- 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 time making sure to beat until fully combined.
- To the wet batter add the almond flour, flax meal, baking powder, psyllium husk powder, and spices.
- Spread the batter into a greased 8-inch loaf pan. Note that 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 10 minutes in the pan before removing.
- Place the pumpkin bread in a baking rack and allow to cool an additonal 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.
This recipe doubles easily and freezes well.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 225Total Fat: 15.8gSaturated Fat: 5.5gCholesterol: 59mgSodium: 60mgCarbohydrates: 4.9gNet Carbohydrates: 2.1gFiber: 2.8gSugar: 0.8gProtein: 6.4g