This keto pumpkin bread is incredibly moist and delicious. It’s rich and decadent—no one would guess it’s low carb.
I love autumn and everything pumpkin. This keto pumpkin bread is so moist and flavorful you’ll want to bake it all year. Going keto doesn’t mean giving up favorite recipes; with a few smart swaps you can keep flavor and lower the carbs. At about 4 net carbs per slice, this loaf satisfies pumpkin cravings while staying low carb and keto-friendly.
How is this keto pumpkin bread low carb?
Pumpkin is a great ingredient for keto baking because it’s relatively low in carbs and adds moisture and flavor. This recipe uses a granulated sugar substitute (such as erythritol-based Swerve) to keep sweetness without the carbs. A combination of almond flour and coconut flour keeps the texture light while reducing net carbs compared to traditional wheat flour. Baking with nut and coconut flours requires some adjustment—ratios matter—but the result is a tender, moist bread that tastes indulgent while staying low carb.
Baking tips for success
This is a straightforward recipe, but a few simple tips will help ensure a perfect loaf. Line your 9×5-inch loaf pan with parchment paper so you can lift the bread out to slice cleanly and avoid scratching the pan. Thoroughly whisk or stir the dry ingredients before adding them to the wet mixture to ensure even distribution of leavening and spices. Start checking the bread for doneness at 55 minutes and then every five minutes until a toothpick comes out clean—baking time can vary by oven and elevation. For reference, at high elevation (around 7,350 feet) this loaf may take about 65 minutes to finish.
More keto pumpkin recipe ideas
If you love pumpkin, try these other keto-friendly pumpkin recipes for savory and sweet inspiration.
Helpful Hints:
• Line the loaf pan with parchment paper to make removal and cleanup easier.
• Begin checking the bread at 55 minutes, then at 5-minute intervals until done.
Main Kitchen Equipment and Utensils:
- 9×5 inch loaf pan
- Mixing bowls
- Measuring cups
- Measuring spoons
A little encouragement:
Cooking and baking for your family is a wonderful way to show love.
Keto Pumpkin Bread
10 Servings
15 minutes
1 hour
1 hour 15 minutes
This keto pumpkin bread is incredibly moist and delicious. It’s rich and decadent—no one would guess it’s low carb.
Ingredients
- ¼ cup butter, softened
- ¼ cup coconut oil
- 1 cup granulated sugar substitute (such as erythritol/Swerve)
- 4 eggs
- ¾ cup pumpkin puree
- 1 teaspoon vanilla
- 1½ cups almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper, covering the bottom and sides.
- In a large bowl, beat the butter, coconut oil, and sugar substitute with an electric mixer until creamy.
- Add eggs one at a time, mixing after each. Stir in the pumpkin and vanilla until combined.
- In a separate bowl, whisk almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet mixture and beat until smooth. The batter will be thick.
- Spoon the batter into the prepared pan and smooth the top.
- Bake 55–70 minutes, checking at 55 minutes. A toothpick inserted in the center should come out clean.
Nutrition Information:
Yield: 10
Serving Size: 1 slice
Amount Per Serving:
Calories: 246Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 87mgSodium: 220mgCarbohydrates: 8.5gNet Carbohydrates: 4gFiber: 4.5gSugar: 2gProtein: 7g
Nutrition values are estimates and may vary based on ingredients and brands. Net carbs are calculated as total carbs minus fiber; sugar alcohols have been excluded where applicable.
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