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Free Printable: Low Carb & Keto Food List
Get It NowAdd this low carb keto pumpkin bread to your must-bake list during the fall! Just like a version with regular flour and warm spices, this almond flour pumpkin bread recipe bakes up so rich and moist… the key difference is that it’s also a sugar-free pumpkin bread that leaves you satisfied.
This bread has a texture similar to my keto pumpkin muffins, but in loaf form! Speaking of loaf, don’t forget to try my pumpkin roll. Plus, if you have any leftover pumpkin (maybe from a keto pumpkin spice latte?), this is the perfect way to use it. You probably have all the keto pantry staples to make it right now!
Keto Pumpkin Bread Recipe: Why You’ll Love It
- Rich spiced pumpkin flavor
- Moist, tender texture
- Basic, easy-to-find ingredients
- 10 minutes prep
- 3.2 net carbs per slice
- Low carb, keto friendly, and gluten-free, with a dairy-free option
- Delicious as breakfast or dessert!
The right ingredients make a huge difference in making keto breads. That’s why I use a blend of Wholesome Yum Almond Flour and Coconut Flour to create the perfect soft texture in this loaf, as well as Besti Monk Fruit Allulose Blend for just-like-sugar sweetness in every bite. They come together to make the best keto pumpkin bread you might not believe is low in carbs!
Ingredients & Substitutions
This section explains how to choose the best ingredients for pumpkin bread with almond flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – Some almond flour keto pumpkin breads can bake up gritty because of the almond flour used. This one is ground super fine and blanched, making it the perfect choice for a loaf with the perfect consistency. If you need a nut-free option, try sunflower seed flour instead.
- Wholesome Yum Coconut Flour – Making easy keto pumpkin bread with coconut flour helps the loaf absorb some of the moisture commonly found in pumpkin. This one has a super fine grind for impeccable texture. I don’t recommend substituting this, but if you must, it might work to replace the 1/2 cup coconut flour with an additional 2 cups of almond flour (and you’ll need a larger loaf pan).
- Besti Monk Fruit Allulose Blend – Adds the perfect level of sweetness (with 0 net carbs) and keeps the loaf moist (allulose locks in moisture). You can use other keto sugar substitutes if you like. However, most (especially ones that contain erythritol, which includes most brands of monk fruit and stevia) may leave the loaf with an aftertaste and more dry. Check my sweeteners conversion calculator to get exact quantities if you still want to swap.
- Pumpkin Pie Spice – A warm blend of cinnamon, nutmeg, cloves, ginger, and allspice. You can get it store-bought, or make homemade pumpkin pie spice in minutes.
- Baking Powder – Sugar-free pumpkin bread is typically fairly dense, but this ingredient still helps it rise a bit.
- Sea Salt – Adds balance to the sweet flavors in this pumpkin almond flour bread.
- Canned Pumpkin Puree – I use this for convenience, but you can also make your own pumpkin puree from fresh pumpkins. Just make sure to avoid canned pumpkin pie filling, which almost always contains added sugar.
- Eggs – Use whole, large eggs. Flax eggs should also work as an egg alternative, but I have not tested them.
- Butter – Unsalted and melted. I prefer grass-fed varieties, but any will work. Use coconut oil for a dairy-free option.
- Pumpkin Seeds – These add a delicious texture to the top of the loaf.
VARIATION: Try different toppings on your pumpkin bread.
Substitute the pumpkin seeds with sugar-free chocolate chips, pecans, or chopped walnuts. (Any of these can also be folded into the batter.) After baking and cooling, a layer of sugar-free cream cheese frosting would make the perfect topping, too.
How To Make Keto Pumpkin Bread
This section shows how to make almond flour pumpkin bread keto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep pan. Line a loaf pan (this one is the perfect size) with parchment paper, so that paper hangs over the sides.
- Mix dry ingredients. Mix almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and salt together in a large mixing bowl. (I like to use a whisk to break up any lumps.)
- Add wet ingredients. Mix in pumpkin puree, eggs, and melted butter until well combined. The batter will be very thick — this is normal.
- Transfer. Scoop batter into the prepared loaf pan and press evenly to smooth it on top. Sprinkle with pumpkin seeds, pressing them into the surface of the loaf.
- Bake. Bake this easy keto pumpkin bread recipe until an inserted toothpick comes out clean. Cool for 15 minutes, then transfer to a baking rack and cool completely.
TIP: Loaf browning too quickly?
If your loaf is already dark after 30 to 35 minutes of baking, tent the top with foil until the end of the cook time.
Storage Instructions
- Store: Wrap leftovers in parchment paper (not plastic wrap!) and store in the fridge for 3-4 days. Storing in plastic wrap or an airtight container will trap too much moisture in the loaf.
- Reheat: Warm pumpkin keto bread in a microwave or warm oven until heated.
- Freeze: Place slices of sugar-free pumpkin bread on a parchment lined sheet and freeze. When solid, transfer to a freezer-safe container for long-term storage. You can reheat almond flour pumpkin bread directly from frozen.
More Keto Pumpkin Recipes
Sugar-free pumpkin bread is only the beginning! Keep carbs low and keep pumpkin in your kitchen with these mouthwatering recipes:
Tools To Make Low Carb Pumpkin Bread
- Mixing Bowl – You need a large mixing bowl for this recipe and these will work great.
- Loaf Pan – This loaf pan is the perfect size for making this delicious sugar-free pumpkin bread recipe.
Low Carb Keto Pumpkin Bread
Almond Flour Keto Pumpkin Bread (Easy!)
This keto pumpkin bread is sweet and moist, with just 3g net carbs! Cozy low carb almond flour pumpkin bread takes just 10 minutes to prep.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8×4 (20 cm x 10 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
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In a large bowl, mix together the almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and sea salt.
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Add the pumpkin puree, eggs, and melted butter. Mix until well combined.
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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 45-55 minutes, until an inserted toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.
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Recipe Notes
Serving size: 1 1/2-inch 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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268 Comments
Beth
2This 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!
Jenn O
1I love this recipe. The only thing that I change, is that I bake it in a 7 inch by 10 inch pan, to have squares instead of a loaf. I also have to reduce the cooking time to about 30 minutes.
Pam Gray
1Awesome, moist and dense bread, almost cake like. Mine didn’t rise as much as the picture though. Is there a trick to getting it to rise?
Thanks! PS: Sorry I can’t post a photo… it’s beautiful.
Maya | Wholesome Yum
0I’m glad you liked it, Pam! It doesn’t rise that much, so the height mostly depends on the size of the pan. Still, do make sure your baking powder is fresh.
Rebecca
1As much as I love your site there’s way to many pop up’s. It’s nearly impossible to read anything let alone getting the recipes.
Wanda
0Yes I totally agree, the continued pop ups are very annoying. To pay for the ads to stop isn’t affordable to some people. But I will add Maya’s site is one of the best.
Wholesome Yum D
1Hi Rebecca, Thanks for your feedback. 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.
Andrea Harris
1I made this the other day as an extra for my dads birthday. Verrrrrrry nice. Instead of almond meal flour I made it with home-ground sunflower seed. It came up beautifully. I even put in some chocolate chips as suggested. It went down really well. I am planning on making another one for my workmates for halloween. I might even make it in my small muffin tray and make several batches. Thank you for this recipe. I’m glad it popped up on my computer!!
Irene
1I followed this recipe as is, with the exception of adding chopped walnuts to the mix. Delicious!
Kaz Welker
0I probably made this in the past..but.. I am making it this week… I love all ur recipes!! keep up the great recipes!!!😁
John
1I 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!
MarySue
1This 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
Christi
0I love this load and after gastric sleeve it does expand in my stomach and cause pain. Thank you for. A great recipe.
Debbie
0I made this pumpkin bread this morning and it was brilliant! Very moist and
“pumpkin-ee.” I got a nice height of two inches as well. I think next time I will make the cream cheese frosting to go with it. Thanks for another great recipe!
(For those not getting a nice rise to their loaf, make sure you are using fresh baking powder and make sure you are using the tablespoon and not the teaspoon measuring tool. I’ve made this mistake too many times.)
Joanne
0I just wondered if you could make an altitude adjustment for 8500 ft? I just put one load in oven. Curious if it will be fine. My banana bread with almond flour always is great. Anyway. Thanks
Wholesome Yum D
0Hi Joanne, I don’t live at a high altitude so I cannot test any changes so if you have changes you typically make I suggest you continue to use those.
Christine
0This was really good. My bread unfortunately did not rise but it was still good.
Wholesome Yum D
0Hi Christine, I’m glad you liked it! It doesn’t rise that much, so the height mostly depends on the size of the pan. Still, do make sure your baking powder is fresh.
Alisa Prinos
0It was very dry. It was inedible. I threw it out. I’m sure this won’t be published but please reconsider offering this recipe to the public.
Maya | Wholesome Yum
0Hi Alisa, Sorry to hear it was dry. Did you by chance change any of the ingredients? In particular, the sweetener you use can have a big impact on the moisture. I’m not sure why you say you’re sure your review wouldn’t be published, though.
Judy Evelyn
0I don’t know what happened. The loaf ended up being crumbly. Any suggestions?
Wholesome Yum D
0Hi Judy, Since this recipe does not contain gluten, it’s fairly normal for it to be on the crumbly side. If you want it more sturdy next time, you can add 1/4 to 1/2 teaspoon of xanthan gum.
Lisa
0Was not a fan of these. Dry and texture too much like cornbread.
Maya | Wholesome Yum
0Hi Lisa, Sorry to hear you had issues with it. Just checking, did you use the same sweetener stated in the recipe? As mentioned in the post, this makes a huge difference in the moisture of the bread (and the resulting texture). Also, I’m not sure if you’re referring to the same recipe since you mentioned “these”, which makes me wonder if you’re reviewing something other than the pumpkin bread on this page? Happy to help if you can provide more detail.
Michelle
0Nice texture but for more taste it needs more flavor. Next time I am going to try adding more pumpkin pie spice and pumpkin and drop the eggs to 3.
Jen P
0Can I use only almond flour and not coconut flour?
Wholesome Yum D
0Hi Jen, No, you cannot replace the coconut flour with almond flour.
Jessica
0Hi, I want to use mini loaf pans, do you know what I should adjust the bake time to?
Wholesome Yum D
0Hi Jessica, I have never done that but I’m thinking the bake time will be closer to my pumpkin muffin recipe.
Jan
0It was delicious! But it fell apart when I sliced.
Kathleen D
0I really wanted to love this but the coconut flour is a fail for me. I thought the small amount wouldn’t be noticeable but it is very prominent for me. I just don’t like that fiberous feel. I will try this again another time with half the amount of coconut flour and see if that improves it. Otherwise the taste is good, just the texture is not.
FB
0The recipe directions say to use an 8″ pan, while the intro says a 9″ pan.
Wholesome Yum D
0Hi, An 8×4 pan should be used for this recipe.
Katie
0This is the best Paleo bread I have made. Wow!! The whole family loves it. Thank you🥰
Wendy
0Hi, Does there need to be any recipe accommodations for higher altitudes? Thank you! Wendy
Wholesome Yum D
0Hi 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
0Can chocolate chips be added on top instead of the seeds? Thank you.
Wholesome Yum D
0Hi Michelle, Yes you can add chocolate chips!
Raeyn
0Hey! 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
0Hi 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
0Thanks 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
0Hi 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
0I would like to use honey in this recipe…any way to accommodate it?
Wholesome Yum D
0Hi Jennifer, I don’t suggest a liquid sweetener because it will throw off the ratio of moist ingredients to dry.
Toni Olson
0Can I use all almond flour?
Wholesome Yum D
0Hi 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.
Jeff
0Best ever! I used pure pumpkin, no spice and coconut oil! Only half cup of monk fruit! 👍😋
Brenda
0This recipe makes the best keto pumpkin bread. It is very moist and loved by all my family.
Lisa
0This recipe is moist, flavourful and fool proof. I have made a handful of times with slight alterations with what was on hand it turns out great every time.
Loree
0That looks really good. I will have to try it.
Ankie
05***** 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
0I 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
0Hi Lacey, Sorry this recipe didn’t meet your expectations. For best results, I recommend Besti Monk Fruit Allulose Blend. Swerve makes baked goods more dry. You can increase the sweetener next time if you want it sweeter, but I don’t recommend erythritol-based sweetener due to the drying effect.
Carole
0Can you substitute honey or make syrup as a sweetener?
Wholesome Yum D
0Hi Carole, I don’t suggest a liquid sweetener because it will throw off the ration of moist ingredients to dry.
Molly
0I 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
0This recipe is missing the print button on the mobile app version.
Wholesome Yum M
0Hi Erika, The app currently does not have a print button, but we are working to add one in the future!
stephani
0OMGosh!!!
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
0What can I use instead of coconut flour, I’m allergic to coconut
Wholesome Yum M
0Hi 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
0This 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
0I 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
0Hi 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
0What could I substitute the pumpkin purée for?
Wholesome Yum D
0Hi 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
0My 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
0Hi 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
0I put it right in the oven. The batter was on the thicker side too.
Wholesome Yum M
0Hi Renayda, If that’s the case, then yes, increasing the amount of butter will help! Also, make sure you’re using Besti sweetener, as most other brands will make the bread dry.
Luna
0It really was a moist and delicious recipe. I gave it to my kids and they loved it! Thank you!
Sandie
0This 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
0Can I substitute eggs for flax eggs?
Wholesome Yum M
0Hi Olga, Yes, flax eggs should work in this recipe.
Ruth Taylor
0I 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
0Hi 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
0Maybe 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
0Hi 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
0Hi! 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
0Hi Julia, The powdered version is the best choice. Check out this sweetener calculator to get the exact amount you will need.
Sharon
0Delicious! 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
0This pumpkin bread is amazing!!!
Cindy
0Can 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
0Hi Cindy, Yes, absolutely! Sounds delicious! For anyone looking for it, you can find Besti Brown Sweetener here.
Evelynne Gnatek
0Hi! 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
0Hi 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.