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It doesn’t really matter what time of year it is, keto low carb pumpkin bread is always delicious. But as the cool breezes of fall rush through and the colors of autumn are everywhere, creating a paleo pumpkin bread recipe to savor became a top priority!
Autumn weather is finally here and keto pumpkin bread is simply a must have.
The beautifully changing leaves, crisp air, pumpkins on front porches, knee high boots and cozy scarves… sure, they all say “autumn” and are lovely outside.
But in the kitchen? It’s all about the savory soups on the stove… and all the pumpkin things. Like sugar-free pumpkin bread… mmm.
An Excuse For A Paleo Pumpkin Bread Recipe
Is there ever a more perfect time to make sugar-free pumpkin bread than the end of October?!
I don’t know about you, but I pretty much always have a half-started can of pumpkin puree in my fridge at this time of the year.
A recipe rarely requires an entire can, and after the first or second one, you need to open another can in order to complete the next recipe. What a delicious dilemma to have, right?
This keto pumpkin bread recipe was the result of this little problem I keep having.
Fortunately it’s so good that you can make it over and over, every time you’ve got that extra pumpkin and never get tired of it. (Because really, who could ever get tired of yummy low carb pumpkin bread?!)
There are a zillion pumpkin bread recipes on the Internet already, though, and that’s barely an exaggeration. A google search for “pumpkin bread” brings up over 26 million results! When I first set out to create my own, I wondered what I could possibly have to add to that vast sea of recipes.
While I certainly did not peruse each and every one, I quickly discovered that my own wish list for healthy pumpkin bread ingredients was surprisingly hard to satisfy. It turns out that making a paleo pumpkin bread recipe the way I want it isn’t as popular as I’d expected.
I was on a mission to create the most utterly rich and moist, low carb and sugar-free pumpkin bread yet. Moreover, I decided to make it paleo, gluten-free, and THM-friendly, too.
And it had to have no more than ten ingredients, of course. Challenge accepted.
After several tweaks and trials, this paleo pumpkin bread recipe ticks all the boxes. The best part? It tastes so sinfully melt-in-your-mouth good that no one will guess how healthy it is.
Which Low Carb Flour To Use For Keto Pumpkin Bread
The first dilemma when baking keto pumpkin bread is deciding which flour to use.
The moisture from the pumpkin makes coconut flour seem like the logical choice. After all, it needs a lot of moisture and a little goes a long way. But it’s very dense.
And almond flour makes a good crumble, but you want your low carb pumpkin bread to be moist and soft, not crumbly.
That’s why you’re going to use both! When the two mix together, the texture is perfect.
While the coconut flour is an absolute must in this paleo pumpkin bread recipe, you can trade out the almond flour if you have an allergy (or even a preference).
Sunflower seed flour is a great substitute. In some recipes, the strong flavor takes over and makes it a poor choice, but that’s not the case here.
The pumpkin and spice will overpower the sunflower seed flour taste and you have a nut free, gluten-free low carb pumpkin bread that tastes authentically yummy.
Ingredients for Sugar-Free Pumpkin Bread
So, what ingredients do you need to make this tempting treat? Keto pumpkin bread has a very simple list:
- Coconut flour
- Erythritol
- Pumpkin pie spice
- Gluten-free baking powder
- Sea salt
- Pumpkin puree
- Egg
- Butter
- Pumpkin seeds
This particular sugar-free pumpkin bread recipe calls for erythritol, but you can see this keto sweetener guide and use your favorite.
As long as you use one of those, you’ll still get a tasty low carb pumpkin bread. Just don’t use a liquid or super concentrated sweetener (like pure stevia extract), because you’ll throw off the ration of moist ingredients to dry.
Personally I don’t use coconut sugar with this, but you can totally use it and keep this a paleo pumpkin bread recipe.
I used pre-made pumpkin pie spice, but you can make your own if you’d prefer.
Also, this keto pumpkin bread recipe calls for grass-fed butter, which many paleo followers are okay with… but if desired, you can use ghee or coconut oil as well. If you need/want to be dairy-free, then coconut oil is the way to go.
How To Make Low Carb Pumpkin Bread
It takes less than an hour from start to finish to make this paleo pumpkin bread recipe! That may sound like a lot, but only ten minutes of it is hands-on, and then you can go do something else while it bakes.
After you preheat your oven, you’ll prep your pan. Drape a piece of parchment paper into the pan, mold it to the shape, and make certain you have enough extra that it hangs over the sides.
You’ll mix all your dry ingredients together first, then add in your wet ones. Even though you’re going to measure the butter while it’s firm, you do need to melt it before adding it to the batter.
Pour the batter into the pan, distribute it evenly, then sprinkle with pumpkin seeds. You’ll want to gently push them in so that they stick when baked. If you leave them sitting on top, they fall off more easily.
One other tip for making paleo bread: the texture is best if letting it sit overnight before slicing. But if you can’t wait (like me… ahem), at least wait for it to cool completely.
How To Store Paleo Pumpkin Bread
This keto pumpkin bread is going to be such a hit that you might just want to slice it up and keep it on the counter to enjoy.
However, if it’s going to last more than a few days, you’ll really want to keep it in the fridge. When you cook with fresh ingredients, food just doesn’t last as long!
The best way to store your sugar-free pumpkin bread is in parchment paper. Don’t use plastic, because it will trap the moisture and make it too wet. (No one wants wet pumpkin bread!)
If you want to freeze it, go ahead and slice it. The slices will freeze easily and you can pull out what you need when you’re ready to enjoy it. Reheat them in the microwave or the oven. The toaster probably isn’t a great option for this one, since low carb pumpkin bread is meant to be soft, not toasted.
Can’t get enough of pumpkin bread and want to try another take on it? There’s another version of paleo pumpkin bread you can make. It’s made with raw cashews and coconut flour!
If you’d rather do something different, pumpkin spice paleo magic cookie bars are delicious. You can make them low carb by using this sugar-free maple syrup.
Otherwise, for even more pumpkin love, why not give low carb pumpkin pie cupcakes a try?
Tools To Make Low Carb Pumpkin Bread
Tap the links below to see the items used to make this recipe.
- 9×5 Loaf Pan – This set of 9×5 loaf pans are perfect for making this delicious pumpkin bread recipe.
- Large Mixing Bowl – You need a large mixing bowl for this recipe and these will work great.
Keto Paleo Low Carb Pumpkin Bread Recipe
Reader Favorite Recipes
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Keto Paleo Low Carb Pumpkin Bread Recipe - Quick & Easy
This moist, keto low carb pumpkin bread is made with almond flour & coconut flour. And, this paleo pumpkin bread recipe is EASY with 10-minute prep! Sugar-free and gluten-free, but tastes just like the real thing.
Recipe Video
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Ingredients
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Try My New Fluffy, Chewy Keto Bread Mix!
GET KETO BREAD MIXInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9x5 in (23x13 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
- In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt.
- Add the pumpkin puree, eggs, and melted butter. Mix until well combined.
- Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.
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Bake for 50-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.
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Recipe Notes
Serving size: 1 3/4"-thick slice
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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240 Comments
Katie
This is the best Paleo bread I have made. Wow!! The whole family loves it. Thank you🥰
Wendy
Hi, Does there need to be any recipe accommodations for higher altitudes? Thank you! Wendy
Wholesome Yum D
Hi Wendy, I do not live at a high altitude so when I test recipes I don’t have to make any adjustments. If this is something you normally adjust I recommend doing that for this recipe as well.
Michelle Sanders
Can chocolate chips be added on top instead of the seeds? Thank you.
Wholesome Yum D
Hi Michelle, Yes you can add chocolate chips!
Beth
This recipe is so delicious! I increased the pumpkin pie spice 1 tablespoons and I only baked it for 50 minutes. Everyone at the party said they could not believe it was keto and of course are asking for the recipe! I am on loaf number three with a couple more to go as the holidays progress. This one is a keeper!
Raeyn
Hey! Did this recipe used to have maple flavoring/extract in it? I was sure I made this several years back and it called for the maple. I know you’ve streamlined ingredients down to 10 or less so maybe it didn’t make the cut? I just feel like I’m going a little crazy. 🙂
Maya | Wholesome Yum
Hi Raeyn, No, I have not changed the recipe (and I’ve had 10 ingredients or less for many years), are you thinking of a different one? You can definitely add maple extract, though – sounds delicious!
Mandy
Thanks for saving me the trial and error. This is a great recipe. I was surprised how thick the batter (if you can call it that) was. I was nervous the whole time it was cooking. When mine didn’t rise to have a nice rounded top like yours, my nervousness increased. BUT! It tastes wonderful. I’m new to using almond flour and my bread has a bit of a gritty texture. Is there a brand you recommended or are all almond flours like this? Also, do you think I could decrease the amount of erythritol? It’s pretty sweet. Thank you!
Wholesome Yum D
Hi Mandy, I suggest Wholesome Yum Blanched Almond Flour it is super fine and provides the best texture. If the bread is too sweet you can reduce the amount of sweetener.
Jennifer
I would like to use honey in this recipe…any way to accommodate it?
Wholesome Yum D
Hi Jennifer, I don’t suggest a liquid sweetener because it will throw off the ratio of moist ingredients to dry.
Toni Olson
Can I use all almond flour?
Wholesome Yum D
Hi Toni, Sorry, not easily. You could try replacing the coconut flour with 3 times that amount of (additional) almond flour, which would get you the right consistency, but then you’d probably need more sweetener and pumpkin spice.
Brenda
This recipe makes the best keto pumpkin bread. It is very moist and loved by all my family.
Loree
That looks really good. I will have to try it.
Teri
I am unable to complete a video — it interrupts consistently before the end of the video, about 2/3 of the way into it with an AD and then skips to another video. This is happening with every video.
Wholesome Yum D
Hi Teri, When watching the videos a “stay” or “next” button will appear halfway through, you need to click stay to continue with the current video. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
John
I made this tonight and threw in some chopped walnuts and some cranberries. Then I frosted it with your cream cheese frosting recipe. Both turned out incredible! A perfect autumn treat and dessert for my wife’s and my 29th anniversary dinner! Thank you so much for all the great recipes you provide!
Ankie
5***** recipe. The BEST pumpkin bread. My whole family, keto or sugar addicts love it.
And I enjoy it guilt free. So delicious, just baked 2 loaves for our Canadian thanksgiving breakfast.
Maya, you are the queen of my kitchen!
Lacey
I made these today and was kind of disappointed. I used a mixture of brown Swerve and granulated sweetener and it just isn’t sweet enough for my taste. Also a little on the dry side, which I find is always an issue with the almond/coconut flour mix. Maybe they will taste a little better tomorrow.
Wholesome Yum D
Hi Lacey, Sorry this recipe didn’t meet your expectations. For best results, I recommend Wholesome Yum Erythritol Sweetener. Using a combination of brown and granulated may have caused your bread to be less sweet.
Carole
Can you substitute honey or make syrup as a sweetener?
Wholesome Yum D
Hi Carole, I don’t suggest a liquid sweetener because it will throw off the ration of moist ingredients to dry.
Molly
I just made this recipe into 15 little pumpkin muffins! I added some sugar free chocolate chips on top and baked for 20 minutes. AMAZING! This one is definitely a keeper. Thank you! <3
Erika
This recipe is missing the print button on the mobile app version.
Wholesome Yum M
Hi Erika, The app currently does not have a print button, but we are working to add one in the future!
Gaye Lee Page
Just wondering what the star* after Erythritol is for in the ingredient list. Did I miss something?
Can’t wait to try this bread!!!
Wholesome Yum M
Hi Gaye, The asterisk on the recipe shows that I used erythritol, but you can sub in any dry keto-friendly sweetener you like. See this sweetener conversion calculator to help you determine how much of your preferred sweetener to use.
stephani
OMGosh!!!
Amazing turnout!
I use Stevia as my sweetener and use a full rounded 3/4 cup pumpkin purée for a more moistened loaf. Be careful not to mix up the coconut and almond flour measurements!! … Yea I did that! I knew it didn’t look right… but when I tasted it, it was so dry it sucked all the saliva from my mouth!
Wonderful Recipe!
Danielle
What can I use instead of coconut flour, I’m allergic to coconut
Wholesome Yum M
Hi Danielle, I have not tested this so can’t guarantee the results, but you may be able to increase the amount of almond flour in this recipe and omit the coconut flour. I would start with 3 cups of almond flour and then adjust if the mixture is too loose.
Carolyn
This recipe is fantastic. My coworkers love it. However it’s important to make sure you have large eggs – I only had medium and it needed more. I also recommend doubling the spices. I find the flavour just doesn’t come through with just 2 tsp of pumpkin spice. I have made this multiple times and it is a keeper!
Julie A McCormick
I am not in the habit of rating or reviewing recipes, but my laptop is still in the kitchen and I just had to! This pumpkin bread is DELICIOUS!! I think I cooked it a little bit long at 55 min. I meant to check it but was on to another task by then! It might be a little dark, but it is soo good! After taking a bite, my husband’s eyes opened wide and all he could do is nod his head with a big yes!! He wanted another piece! Waiting for it to cool was soooo hard! It looked and smelled so good. It was just a little warm when I pulled it out! I used pecans on top because I didn’t have pumpkin seeds but they tasted fine with it! Just one question, I use allulose, not erythritol. Is the measurement the same going from one to the other? I used the same and can’t compain. Anyway, thanks so much for this and all your recipes! I haven’t had a bad one yet!!
Wholesome Yum M
Hi Julie, If you used pure allulose, then yes, the two sweeteners are a 1:1 ratio. So glad you are loving the pumpkin bread ❤️
Charlo
What could I substitute the pumpkin purée for?
Wholesome Yum D
Hi Charlo, I don’t recommend subbing the pumpkin puree… maybe you would be more interested in another bread such as my low-carb banana bread.
Renayda
My bread was somewhat dry, I baked for 50 minutes and it was starting to brown around the edges. The taste was good, but dry. I saw the comment about adding more butter, but dont want to over do it. 1/2 cup of butter sound about right?
Wholesome Yum M
Hi Renayda, Did you bake your bread right away or let it sit before baking? The longer it sits, the drier it will get due to the coconut flour. Feel free to slightly adjust the amount of butter next time if it turned out dry this time.
Renayda
I put it right in the oven. The batter was on the thicker side too.
Wholesome Yum M
Hi Renayda, If that’s the case, then yes, increasing the amount of butter will help!
Luna
It really was a moist and delicious recipe. I gave it to my kids and they loved it! Thank you!
Sandie
This recipe is perfection!! I made a loaf the regular way and then made 2 more with lily dark chocolate chips in it. Oh boy, my husband is completely hooked!! Now I’m a slave to this bread!
Olga
Can I substitute eggs for flax eggs?
Wholesome Yum M
Hi Olga, Yes, flax eggs should work in this recipe.
Ruth Taylor
I think that the cake I made from the recipe was too dry so next time I will reduce the amount of coconut flour.
Wholesome Yum M
Hi Ruth, Coconut flour is super absorbent, so feel free to adjust the amount of melted butter as needed to get the right consistency of the batter.
S
Maybe you could help me with this answer. My husband can’t have any carbs, dairy or sugar in his diet. This bread comes the closest
I haven’t seen been able to provide him with a treat. Any other recommendations to modify your recipe to meet all the criteria listed above?
Wholesome Yum M
Hi S, How many carbs are allowable in his diet? Pumpkin does contain carbohydrates, so if it’s literally zero carbs, then this recipe may not work for him. The dairy in this recipe can be substituted for coconut oil. The sweetener used is Besti Erythritol, which is sugar-free. I hope this helps!
Julia
Hi! I really want to make this recip but all I have left for sugar is granulated stevia and powered swerve. Which one should I use?
Wholesome Yum M
Hi Julia, The powdered version is the best choice. Check out this sweetener calculator to get the exact amount you will need.
Sharon
Delicious! Just the right amount of spice. I like this recipe because it has simple ingredients that I always have on hand. I added some chopped walnuts and tented it with foil about halfway through the bake to prevent overbrowning.
Charine
This pumpkin bread is amazing!!!
Cindy
Can I use your new brown sugar as a substitute for erythritol in your pumpkin bread recipe? Sugar alcohols do bad things to my GI system.
Cindy
Maya | Wholesome Yum
Hi Cindy, Yes, absolutely! Sounds delicious! For anyone looking for it, you can find Besti Brown Sweetener here.
Evelynne Gnatek
Hi! I just baked the pumpkin bread for almost 60 min in a 350 oven. The outside of the bread baked to perfection and tasted delicious. However, when I sliced it, the inside looked and tasted like the pumpkin purée. Any suggestions as to what happened? I did use ghee, but the directions said it was ok. I know the bread would be delicious if it had baked through. One thing I know for sure is that cooking it longer would not have changed my outcome. Please help!! Thank you!
Wholesome Yum M
Hi Evelynne, It does sound like your bread is underbaked. Did you use a different size pan or a different oven temperature? It sounds like your bread should be tented with aluminum foil and baked for a longer period of time. The aluminum will help to hold in heat and prevent the top from getting too brown.
MarySue
This is my second time making your pumpkin loaf. First class. Will be gone by the evening as kids home schooling. Better than Starbucks and so healthy/Keto perfect- no complaints on flavor amp re pumpkin pie spice– it is just right for us! TY for sharing your wonderful recipes! God bless! xoxoxo