Easy Keto Pumpkin Bread Perfected!
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. This is why I always keep a stash of pumpkin puree in cupboards just in case a craving strikes.
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 of 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 the untrained baker. However, I’ve learned quite a bit since my early keto baking mishaps.
In fact, I’ve created an article where I go into great depth sharing all my favorite keto baking tips so that you can learn from all my mistakes and get consistent results every time.
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 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 flaxseed 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 it.
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.
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. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Oh and be sure to also check out our recipe for keto pumpkin chocolate chip bread for a twist on a classic favorite.
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.
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. This recipe doubles easily and freezes well. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Keto Pumpkin Bread
Ingredients
Cream Cheese Frosting
Instructions
Keto Cream Cheese Frosting
Notes
Recommended Products
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
I love pumpkin and since I just cooked a pumpkin and pureed and put it in the freezer, I think it’s time to get some out and make me some pumpkin bread. I believe I will leave off the frosting as I do not have the swerve powdered sugar substitute and don’t care to buy it. But I think I’ll enjoy the pumpkin bread without it anyway.
Hi Michelle, don’t you just love pumpkin season? The cream cheese frosting is fab but by no mines necessary. If you are using fresh pumpkin purée I suggest you let it sit on a few coffee filters to make sure you remove some of the excess moisture. Enjoy in good health???
Facebook group can’t be found??
I’d like to join.
Hi Angel, I just checked the link and apparently, an extra character was added. I’ve updated the link but here it is again. https://www.facebook.com/groups/1031486583676063/
I hope to see you there!
Do you have the nutrition for the bread without the cream cheese frosting? I want to make just the bread. Thinking maybe the frosting could be added later if desired. Thanks
Hi Erica, reduce the total net carbs by 1.2 if not using the frosting. Enjoy in good health!
Oooooo. . . . looking forward to trying this one. My husband REALLY loves the Breakfast Bread and is asking for more such recipes.
Hi Glenda, how are you doing ? Always makes me so happy when you stop by the blog to comment. This pumpkin bread won’t disappoint. Let me know what you all think. ??
Wonderful fall recipe, love this reblogging thank you 🙂
Ahhhh thanks my friend! Appreciate the reblog??
What if you don’t have a coffee grinder for the flaxseed?
Hi Trish, you can you a pestle and mortar or anything similar to try to grind the flax meal into a finer texture.
There are still enough pumpkins hanging around the markets for us to enjoy this bread downunder. Thanks for sharing your recipe. What is pumpkin pie spice? Is there a substitute I can use? Ta
Hi my friend, if using fresh pumpkin allow the purée to sit in a few coffee filters to remove the excess liquid. Pumpkin spice is just a combination of cinnamon, ginger, nutmeg, with cinnamon playing the major role. Feel free to make your own blend, similar to what is used for pumpkin pie. ?
Thank You so much for sharing this recipe…It is so delicious, even my picky 10 year old loved it!! 🙂
Hi Christine, so thrilled you and your son enjoyed it. I know how challenging it is to have a picky eater at home. I have one of those too. Follow the blog via email and never miss a post. ???
I am starting on the journey of keto and have had all of your afflictions. Will try the pumpkin bread. Thank you for your transparency.
Hi M, here to encourage you in any way I can. Trust me if I can do it so can you. Blessings!
I presume we add the finely walnuts walnuts in with the spices and dry ingredients? Do you dry toast yours first?
That’s correct. But I don’t bother to toast my nuts.
Hi! This looks delish!! What does the psyllium husk powder do? Thanks!
Hi Meredith, the psyllium husk powder helps add stability to the pumpkin bread.
Hi I’m not doing any dairy at all because of the inflammation it can cause. Have you tried this with coconut oil?
Hi Carol, I have not but it should work just fine dear.
This pumpkin loaf was amazing!! I added salted pecans and pumpkins seeds in the batter, used Allulose as my sweetener with a tiny bit of Lakanto brown monk fruit. I also topped it with pumpkin seeds and added a little ginger extract and maple extract.
The frosting I added only 2 tbsp of butter and 2.5 tbsp of sweet confectioners sweetener. It was perfect not too sweet but the perfect morning treat with a Keto pumpkin spice latte. Thank you again for another hit recipe!!
Awesome Jahmila! I so happy you enjoyed the pumpkin bread and found it easy to customize it.
I made this today. It tastes good but even after cooking probably 45 minutes or more it’s still a bit doughy/raw. Any suggestions? I did not substitute anything.
Hi Kris, did you make sure to grind the golden flax meal again? This a crucial step in getting the texture correct. Since every oven is a little different it could just mean it needed to be baked even longer.
Hi instead of the psyllium powder can it be substituted for arrow root? If so would it be equal?
Hi Kristina, I don’t think it would serve the same function since psyllium has been added to give the recipe more of gluten like texture. If anything leave it out. It’s a nice option but the recipe will still work without it.
Can I substitute almond flour and flax with coconut flour? Hubby has nut allergy
Hi Deb, Unfortunately, you cannot do any even swap because it is a completely different type of flour. If you have you’re heart set in a pumpkin coconut flour option, I recommend you try my keto pumpkin coffee cake.
This sounds delightful! Do the nutrition macros include the cream cheese frosting?
Hi Cindy, the macros do include the frosting. Enjoy!
Do you have a metric conversion for this recipe?
Hi, I’m sorry but I do not have a metric conversion for this recipe. The workaround some have done is to purchase an inexpensive set of measuring cups and spoons.
Is there any replacement for the flax meal? I only have regular flax meal and not golden. Thanks!
Hi Isabel, I’m sorry but the use of golden flax meal is key to this recipe. The regular flax meal will produce a very gummy bread. I would just wait until you are able to acquire the golden flax.
I don’t have any psyllium husk, would vital wheat gluten work in place?
Hi Patricia, I would just leave it out. Have made it with and without with good results.
Perfected is RIGHT! This bread will rival any wheat based, sugar laden imposter out there! I’ve made it twice, the first as written, and had to increase cooking time by 20 minutes to get the top to crack. Erythritol will crystallize when cooled, and though perfect crumb, I wanted to try to eliminate that crystallization on the exterior, so I replaced half the Lakanto sugar with Lakanto maple syrup and, perfection! Crumb, texture, taste? NO one would suspect this is not Grandma’s secret recipe! IMO no need for frosting, just a slather of butter. I’ve tested dozens of failures so 100 thank you’s for your hard work developing this gem!
Hi Josie, I made this bread again and have now increased the baking time for another 15 minutes. I don’t get that crystallization when I bake but glad you were able to customize to your preference.
Do you know how many smart points this would be on the WW diet?
Hi Dee, I’m sorry but I don’t know how to calculate the smart points for weight watchers.
I just made this pumpkin bread and it is to die for. If you love pumpkin bread, you must make this. I don’t like sweets made from almond flour, but I can’t even tell this is made with it. It’s amazing. And I made the cream cheese frosting to go with it of course. A+! Thank you for sharing this. This is the first keto cake that I made that I actually like (I actually LOVE it) and will make again, and again, and again. I am going to slice it up and freeze it.
Yay Angela! This makes me sooo happy. Thanks for encouraging me with your lovely comment.
I made this yesterday and was so thrilled! First keto bread that my family couldn’t tell the difference ?. Very very impressed with this recipe!!!
Yay Dorynr! So happy you all loved it.
Is there any other sweetener that works? I want to make this tonight and that’s the only sweetener I don’t own. LOL!
Hi Robbie, sure you can use the sweetener of your choice. As long as it’s not Pyure a stevia erythritol blend in which case you will have to use 1/2 of what the recipe calls for because it’s much sweeter.
I am looking forward to using this recipe. I have been struggling for the longest time because I truly enjoy dessert, but need to make some changes. I can’t wait to give this a go!
Glad to be able to serve you Perri. Enjoy in good health!
Have you ever made this as muffins? I made the bread last week and had pumpkin left, so I thought in would give muffins a try. It will make 12, so perfect portions.
That’s great to know Michele.Thanks for sharing.
Hi habve you tried making this as muffins?
Hi Megan, I have not but it should work wonderfully. I have two pumpkin cupcake recipes you might want to consider trying. My pumpkin cream cheese cupcakes and my Keto streusel cupcakes.
Can’t wait to try this. Have made your cream cheese pound cake and a few other recipes and they are all so good! Will let you know how I make out.
Hi Debra, I am thrilled to hear that you are enjoying my recipes darling. Here to serve you.
I am looking forward to trying this — I am a pumpkin bread/pumpkin muffin fan, but discovered the DD pumpkin muffins have 77 carbs and 24 g of fat!
Yup those DD pumpkin muffins are crazy loaded with carbs. Enjoy Sonya!
Is there any substitution for the psyllium husk powder that will work for this recipe? I have a food sensitivity to it.
Hi Nicole, although the addition of psyllium husk powder helps with the structure of the bread, I have made it without it and it still works fine. Enjoy!
I’ve had my eye on this recipe for a while now Planning on making it for Thanksgiving. I made it today to test whether it would be a good choice and let me tell you- it is wonderful!! It will definitely be making its way into my dessert buffet next week! Thank you for your work on perfecting this bread.
Hi Gina, So thrilled, my little pumpkin bread will grace your Thanksgiving table darling. Enjoy in good health!
Thank you for all your delicious recipes! I have been making them and love every one so far! This pumpkin bread tastes so good, my hubby who doesn’t really like pumpkin even loves it! I did add 1/2 tsp. vanilla to the frosting, that’s the only change I made. Love that you are a fellow Christian too! Have a blessed day and keep up the great posting of yummy low carb food!
Hi Gina, So thrilled to hear that the recipes are blessing you and your hubby.
Hilda, your pumpkin bread has been what has allowed me to be successful with keto. It’s so good! I have made it 3 times so far. The pumpkin says “7 oz” but I am not clear if that is by weight or volume? I made it three times and I cannot remember which of the three times I did by weight or volume, but I tried both and one time it was not as pumpkin-y. Can you clarify this for me? Thank you so much!!! I am going to go look at all your other recipes.
Hi Tara, I use 1/2 can of 15-ounce pumpkin which is a little over 7 ounces. I hope this helps.
Is this gluten free as well?
It sure is Renee. All the recipes on the site are gluten-free since this girl has an intolerance to gluten. Enjoy!
by far the best pumpkin bread on Pinterest. great crumb, great flavor, perfect sweetness. been disappointed many, many times by the bread recipes posted whether sweet or savory. this one my friends is a keeper. the fact that it helps keep me on my keto journey is icing on the cake!…no pun intended!!!☺
Awesomeness Connie! Glad to hear you are enjoying the recipe.
Hi. I tried to find this answer in the comments….but, wow, there was a lot?. When you mix the dry ingredients into the wet, are you still using electric beaters or is it by hand? I know with some ingredients it makes a difference.
Hi Michele, I continue to use the electric mixer.
Hi!
I can’t wait to try this recipe! My only question is this: is the golden flax supposed to be 1/2 cup AFTER it’s ground? Thanks so much!! Continued blessings to you!! 😊😊
Hi Tausha, I measure then re grind the flax. Can’t wait for you to try!
I am interested in how to go about freezing this bread? I’ve made it a few times, and I would like to make double batches to freeze. Any suggestions?
Hi Amanda, I am so happy to hear that you are enjoying the pumpkin bread recipe. It freezes quite well for up to 3 weeks. It could potentially freeze for longer but the flavor may suffer. I recommend that you freeze without frosting and simply wrap it well with plastic wrap and foil. I’ve also frozen just the slices for easy access in the same way. Then it can be popped into a toaster oven for a quick breakfast or snack. Hope this helps.