Keto Pumpkin Bread – Moist, Spiced & Low-Carb

Introduction

There’s something magical about the smell of pumpkin spice wafting through the kitchen. For anyone living the keto lifestyle, missing out on traditional fall treats can feel like a sacrifice—but not anymore. This Keto Pumpkin Bread is rich, moist, and full of those cozy, warm spices you crave—all while staying low in carbs and high in healthy fats.

Inspired by my grandmother’s fall baking sessions, where the kitchen overflowed with cinnamon, nutmeg, and golden loaves, I’ve adapted her classic pumpkin bread into a keto-friendly version. It’s perfect for breakfast, snacking, or a guilt-free dessert.

Why You’ll Love This Keto Pumpkin Bread

• Only 3g net carbs per slice

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• Moist and flavorful with real pumpkin and warming spices

• Easy to make with simple ingredients

• Freezer-friendly and ideal for meal prep

• Great with coffee, butter, or keto cream cheese frosting

Whether it’s pumpkin season or you’re simply craving comfort food, this bread delivers in every way.

Ingredients

• 3/4 cup almond flour

• 1/4 cup coconut flour

• 1/2 cup granulated erythritol (or monk fruit sweetener)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ground cloves

• 1/2 cup canned pumpkin puree (unsweetened)

• 3 large eggs

• 1/3 cup melted butter or coconut oil

• 1 tsp vanilla extract

Optional add-ins:

• 1/4 cup chopped walnuts or pecans

• 2 tbsp sugar-free chocolate chips

Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it.

Step 2: Mix Dry Ingredients

In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, salt, and spices. Mix well.

Step 3: Mix Wet Ingredients

In another bowl, whisk together the pumpkin puree, eggs, melted butter (or oil), and vanilla extract.

Step 4: Combine & Fold

Add the wet mixture into the dry ingredients and stir until fully incorporated. Fold in optional nuts or chocolate chips if using.

Step 5: Bake

Pour the batter into the prepared loaf pan. Smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Slice

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for the Perfect Keto Pumpkin Bread

• Use pure pumpkin puree, not pumpkin pie filling.

• Don’t overmix; this helps keep the bread tender.

• Store in the fridge for up to 5 days or freeze slices for quick breakfasts.

• Add a cream cheese glaze for a sweet finish: mix cream cheese, powdered erythritol, and vanilla extract.

Nutrition Info (Per Slice – 10 slices)

• Calories: 170

• Fat: 15g

• Saturated Fat: 6g

• Carbs: 5g

• Fiber: 2g

• Net Carbs: 3g

• Protein: 5g

• Cholesterol: 60mg

• Sodium: 180mg

Serving Ideas

• Serve warm with a pat of butter or coconut oil.

• Toast slices for a crunchy breakfast base.

• Pair with pumpkin spice latte (keto version!) for the ultimate fall vibe.

• Top with whipped cream and nuts for dessert.

FAQs

Can I use all almond flour?
The combination of almond and coconut flour gives the best texture. Using all almond flour may result in a denser loaf.

Is pumpkin keto?
In moderation, yes. Pumpkin is relatively low in carbs and packed with fiber and vitamins, making it suitable for keto baking.

How do I make it dairy-free?
Use coconut oil in place of butter and ensure your add-ins are dairy-free.

Final Thoughts

This Keto Pumpkin Bread is proof that comfort food can fit into your low-carb lifestyle. It’s easy to make, bursting with fall flavor, and versatile enough for snacks or desserts. Whether you’re baking it in October or June, it’s sure to be a household favorite.

Keto Pumpkin Bread – Moist, Spiced & Low-Carb

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• Author: Helen Bittner
• Total Time: 60 minutes
• Yield: 10 slices 1x
• Diet: Gluten Free

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Description

This Keto Pumpkin Bread is soft, moist, and full of warm fall spices. Made with almond and coconut flour, it’s the perfect low-carb comfort bake with just 3g net carbs per slice.

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Ingredients

Scale 1x2x3x

– 3/4 cup almond flour

• 1/4 cup coconut flour

• 1/2 cup erythritol or monk fruit sweetener

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ground cloves

• 1/2 cup canned pumpkin puree (unsweetened)

• 3 large eggs

• 1/3 cup melted butter or coconut oil

• 1 tsp vanilla extract

• Optional: 1/4 cup chopped nuts or 2 tbsp sugar-free chocolate chips

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Instructions

• 1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment and lightly grease.

2. Mix all dry ingredients in one bowl.

3. In another bowl, whisk pumpkin, eggs, butter, and vanilla.

4. Combine wet and dry mixtures until smooth.

5. Fold in nuts or chocolate chips if using.

6. Pour into loaf pan and bake for 45–55 minutes.

7. Let cool before slicing.

Notes

2. – Use only unsweetened pumpkin puree.

• Do not overmix batter.

• Let cool fully before slicing for clean cuts.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 170 kcal
• Sugar: 1 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 60 mg

Keywords: keto pumpkin bread, low carb pumpkin bread, sugar free pumpkin loaf, keto fall baking, gluten free pumpkin bread