Almond Flour Keto Pumpkin Bread

Name: Almond Flour Keto Pumpkin Bread (Easy!)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups Wholesome Yum Blanched Almond Flour; 1/2 cup Wholesome Yum Coconut Flour; 2/3 cup Besti Monk Fruit Allulose Blend ((this is pretty sweet; use 1/2 cup for mildly sweet)); 2 tsp Pumpkin pie spice; 1/2 tbsp Baking powder; 1/4 tsp Sea salt; 3/4 cup Pumpkin puree; 4 large Egg ((lightly beaten)); 1/3 cup Unsalted butter ((measured solid, then melted; can use ghee or coconut oil for dairy-free)); 2 tbsp Pumpkin seeds

Jump to recipeThis almond flour keto pumpkin bread is sweet and moist, with just 3g net carbs! Cozy low carb pumpkin bread takes just 10 minutes to prep.

By Maya Krampf

261 Comments

Keto pumpkin bread loaf with almond flour, sliced.

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Add 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!

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!

Keto pumpkin bread with almond flour, coconut flour, and Besti.

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Why You’ll Love This Keto Pumpkin Bread Recipe

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!

Bread partially sliced next to a serrated knife.

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, 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.

Sugar-free pumpkin bread batter in a bowl.

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.

Fully baked keto pumpkin bread in pan on a baking rack.

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

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261 Comments

Rebecca
1 November 21, 2022Reply

As 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.
- Wholesome Yum D
  0 November 21, 2022Reply
  
  Hi 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.
Beth
1 November 22, 2021Reply

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!
Teri
1 October 10, 2021Reply

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
  0 October 14, 2021Reply
  
  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.
Judy Evelyn
0 December 21, 2022Reply

I don’t know what happened. The loaf ended up being crumbly. Any suggestions?
- Wholesome Yum D
  0 January 3, 2023Reply
  
  Hi Judy, Did you use Besti Monkfruit Allulose Blend?
Lisa
0 November 28, 2022Reply

Was not a fan of these. Dry and texture too much like cornbread.
- Maya | Wholesome Yum
  0 November 29, 2022Reply
  
  Hi 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
0 November 26, 2022Reply

Nice 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.
Pam Gray
0 November 24, 2022Reply

Awesome, 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
  0 December 8, 2022Reply
  
  I’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.
Jen P
0 November 17, 2022Reply

Can I use only almond flour and not coconut flour?
- Wholesome Yum D
  0 November 21, 2022Reply
  
  Hi Jen, No, you cannot replace the coconut flour with almond flour.
Sherry
0 November 6, 2022Reply

Hi Maya, thank you so much for the recipe. My request is related more to your website than to the recipe. With recent changes to Google Chrome, it has become difficult to see the info you’ve written. There are many adds and icons surrounding the writing, and I’m wondering if you are able to decrease some of it. I have a 13 inch laptop which may be some of the problem – less real estate on the window for the important stuff. With the ads playing to the right and at the bottom, it is hard to focus on your content.
I’m happy to send a screen shot of what it looks like in case you have a much larger screen, and everything looks fine.
- Wholesome Yum D
  0 November 7, 2022Reply
  
  Hi Sherry, 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.
Jessica
0 October 26, 2022Reply

Hi, I want to use mini loaf pans, do you know what I should adjust the bake time to?
- Wholesome Yum D
  0 October 28, 2022Reply
  
  Hi Jessica, I have never done that but I’m thinking the bake time will be closer to my pumpkin muffin recipe.
Andrea Harris
0 October 23, 2022Reply

I 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!!
Jan
0 October 9, 2022Reply

It was delicious! But it fell apart when I sliced.
Kathleen D
0 October 6, 2022Reply

I 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.
Irene
0 October 3, 2022Reply

I followed this recipe as is, with the exception of adding chopped walnuts to the mix. Delicious!
FB
0 September 26, 2022Reply

The recipe directions say to use an 8″ pan, while the intro says a 9″ pan.
- Wholesome Yum D
  0 September 27, 2022Reply
  
  Hi, An 8×4 pan should be used for this recipe.
Katie
0 March 12, 2022Reply

This is the best Paleo bread I have made. Wow!! The whole family loves it. Thank you🥰
Wendy
0 December 22, 2021Reply

Hi, Does there need to be any recipe accommodations for higher altitudes? Thank you! Wendy
- Wholesome Yum D
  0 December 24, 2021Reply
  
  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
0 December 20, 2021Reply

Can chocolate chips be added on top instead of the seeds? Thank you.
- Wholesome Yum D
  0 December 21, 2021Reply
  
  Hi Michelle, Yes you can add chocolate chips!
Raeyn
0 November 22, 2021Reply

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
  0 November 22, 2021Reply
  
  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
0 November 14, 2021Reply

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
  0 November 15, 2021Reply
  
  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
0 October 30, 2021Reply

I would like to use honey in this recipe…any way to accommodate it?
- Wholesome Yum D
  0 November 1, 2021Reply
  
  Hi Jennifer, I don’t suggest a liquid sweetener because it will throw off the ratio of moist ingredients to dry.
Toni Olson
0 October 17, 2021Reply

Can I use all almond flour?
- Wholesome Yum D
  0 October 18, 2021Reply
  
  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
0 October 17, 2021Reply

This recipe makes the best keto pumpkin bread. It is very moist and loved by all my family.
Loree
0 October 14, 2021Reply

That looks really good. I will have to try it.
John
0 October 9, 2021Reply

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
0 October 3, 2021Reply

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
0 September 29, 2021Reply

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
  0 September 30, 2021Reply
  
  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
  0 October 24, 2021Reply
  
  Can you substitute honey or make syrup as a sweetener?
  - Wholesome Yum D
    0 October 25, 2021Reply
    
    Hi Carole, I don’t suggest a liquid sweetener because it will throw off the ration of moist ingredients to dry.
Molly
0 September 8, 2021Reply

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
0 September 4, 2021Reply

This recipe is missing the print button on the mobile app version.
- Wholesome Yum M
  0 September 10, 2021Reply
  
  Hi Erika, The app currently does not have a print button, but we are working to add one in the future!
Gaye Lee Page
0 September 3, 2021Reply

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
  0 September 3, 2021Reply
  
  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
0 July 29, 2021Reply

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
0 May 6, 2021Reply

What can I use instead of coconut flour, I’m allergic to coconut
- Wholesome Yum M
  0 August 14, 2021Reply
  
  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
0 February 12, 2021Reply

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
0 January 30, 2021Reply

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
  0 January 30, 2021Reply
  
  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
    0 June 12, 2022Reply
    
    What could I substitute the pumpkin purée for?
    - Wholesome Yum D
      0 June 14, 2022Reply
      
      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
0 December 8, 2020Reply

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
  0 December 9, 2020Reply
  
  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
    0 December 9, 2020Reply
    
    I put it right in the oven. The batter was on the thicker side too.
    - Wholesome Yum M
      0 December 10, 2020Reply
      
      Hi Renayda, If that’s the case, then yes, increasing the amount of butter will help!
Luna
0 December 3, 2020Reply

It really was a moist and delicious recipe. I gave it to my kids and they loved it! Thank you!
Sandie
0 December 2, 2020Reply

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
0 November 18, 2020Reply

Can I substitute eggs for flax eggs?
- Wholesome Yum M
  0 November 18, 2020Reply
  
  Hi Olga, Yes, flax eggs should work in this recipe.
Ruth Taylor
0 November 16, 2020Reply

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
  0 November 16, 2020Reply
  
  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
0 November 9, 2020Reply

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
  0 November 9, 2020Reply
  
  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
0 October 28, 2020Reply

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
  0 October 29, 2020Reply
  
  Hi Julia, The powdered version is the best choice. Check out this sweetener calculator to get the exact amount you will need.
Sharon
0 October 28, 2020Reply

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
0 October 26, 2020Reply

This pumpkin bread is amazing!!!
Cindy
0 October 19, 2020Reply

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
  0 October 19, 2020Reply
  
  Hi Cindy, Yes, absolutely! Sounds delicious! For anyone looking for it, you can find Besti Brown Sweetener here.
Evelynne Gnatek
0 October 13, 2020Reply

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
  0 October 13, 2020Reply
  
  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
0 September 28, 2020Reply

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

Almond Flour Keto Pumpkin Bread

Free Printable: Low Carb & Keto Food List

Why You’ll Love This Keto Pumpkin Bread Recipe

Ingredients & Substitutions

How To Make Keto Pumpkin Bread

Storage Instructions

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