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.
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.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
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).
-
In a large bowl, mix together the almond flour, coconut flour, Besti, 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.
-
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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
274 Comments
Erin Self
0Made into 12 muffins for portion control. Added a cream cheese topping to half and bakers chocolate chunks to the other half. They are really moist, good texture. Just there isn’t enough pumpkin flavor for my liking. I might up the spice next time. Thanks for the recipe!
Rick P
0Made this one minus the seeds on top but used the Instant Pot to “bake” it instead of the oven. Turned out pretty darned good and very moist. Will make this one again.
McDonna
0@Rick P – Would you mind to offer more info on how you baked this in the Instant Pot, please? I love the results of baking in the oven, but not what it does to my electric bill. It also heats up the house. Even in October, it’s usually 90-ish degrees here in Florida. If I can have comparable results with the IP and NOT heat up my house – I’m in!
Teresa Harris
0Made this tonight and it’s wonderful!! Thank you so much.
Kaycee Beale
0Mine came out realllllyy gummy/soupy.. followed everything to the T
Wholesome Yum M
0Hi Kaycee, The coconut flour added in the recipe should help to thicken up the batter. If it’s thin, it may need to rest for about 10 minutes before transferring to the bread loaf. If the finished bread was gummy, then it needed to be baked longer.
Rosemary
0Yummy!
Replacements: regular granulated sugar, chia instead of hemp, a whole can of pumpkin, and my own “pumpkin spice blend” (dumps of cinnamon, ginger, nutmeg and cloves) and it came out wonderful. Like a pumpkin pie you can eat with your hands.
Anne
0I made this but found it was a bit spicy so wanted to check if the 2 teaspoons pumpkin spice is correct or if you can suggest what I can use instead as can’t found pumpkin spice in Australia.
P.s. I did decide to make my own spice using this pumpkin spice recipe I found to make 2 teaspoons (1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger cardamon lemon peel) the recipe is using the same ingredients for pumpkin spice that was recommended.
Wholesome Yum M
0Hi Anne, 2 teaspoons is correct. If it’s a bit too spicy for you, you can cut back on the amount of ginger next time.
Patrica
0Made this today! I used my mini loaf pans instead of my regular loaf plan. I also added some additional spices, cinnamon, cloves, mace, nutmeg, and ginger. Instead of pumpkin seeds, I used pecans. Smells amazing… i couldn’t wait for a sample! Delicious!
Missy Garza
0Absolutely loved this recipe! Will be making this recipe again!
Carol
0This recipe is amazing! I loved it so much that I made one for my mother in law and she loved it also! I have recently found out I’m allergic to egg. What would be a good egg substitute for this? Flax egg?
Melissa
0Hi Carol, Yes, flax eggs should work well in this recipe.
lacey isaak
0For paleo option, there was a * beside the sweetener but I could not find the directions to omitting the sweetener or adding something else. So I made it anyways, but it could have been better. Can you tell me what I should do if paleo and cannot have sweetener? thanks! was a bit overcooked, needed more salt, but otherwise good, I will be remaking this! thanks!
Wholesome Yum M
0Hi Lacey, Thanks for pointing this out. To make the recipe paleo, please sub the erythritol with coconut sugar.
Fran Walden
0This is a delicious pumpkin bread! The only problem is that it doesn’t seem to rise much. Should I substitute baking soda for the baking powder as someone suggested to me? (I also noticed that my baking powder was expired. Could that have been the problem?
Thanks for your input.
Wholesome Yum M
0Hi Fran, Expired baking powder is definitely the culprit here. Your results will be vastly different with fresh baking powder. Baking soda will likely give your bread a bad flavor without an acid to counteract it.
Jason
0I just baked this bread. The crust on mine looks pretty burnt, I baked it for about 55 minutes at 350. It doesn’t look as pretty as the one pictured. Is there something I can do to prevent the top from getting burned?
Wholesome Yum M
0Hi Jason, To prevent over-browning, I recommend tenting your bread. Check it midway through the baking process and tent if needed.
Wrena
0The whole family loved this!
Evelyn Plett
0This recipe was way better than I expected!!! It’s a wee bit crumbly, but this was the first successful keto baking situation I’ve had. It was moist and so so so delicious!!!
Sherlyn Edmonson
0I made this delicious pumpkin bread 3 days ago. It is so moist and just the right amount of sweetness. My husband and I are both diabetics so it satisfies our cravings for something sweets. I spread some plain cream cheese on mine and it was so good!
Thank you and Happy New Year!
Sherlyn Edmonson
Lauren
0Hi! Can I use a glass loaf pan or does it need to be metal? Thanks!
Wholesome Yum M
0Hi Lauren, Glass will work fine for this recipe.
Mike
0Was great and easy. I added blueberries and really liked it!
Jane
0Love this recipe! Making it almost every week! I use more pumpkin and pumpkin spice to amp up the flavor. Also covered in walnuts once which was awesome. I have to bake it for the maximum time if not longer to get it to cook through. Coconut oil just as good as butter. Many thanks!
Tas Papadopoulos
0I made it. It didn’t rise as much as I’d preferred. I could try some Carbalose and more baking powder. What do you think?
Wholesome Yum M
0Hi Tas, I have no tested this recipe with wheat flour, so I am not sure how it would turn out. Pumpkin bread is usually a bit more dense and doesn’t rise as much as savory bread would. Maybe another 1/2 tsp of baking powder would give more of the result you are looking for.
Polly
0I made this recipe and loved both the flavor and texture! Thank you!!
Kerin
0If the recipe calls for 3/4 cup Erythritol, how much Swerve should I use?
Wholesome Yum M
0Hi Kevin, Use 3/4 cup. Enjoy!
Pam
0How delicious!!! I love Pumpkin Bread and this recipe is every bit as delicious as the sugar-filled bread I’ve always made. Thank you for a healthy choice!
Marjorie
0Can you use 100% pure pumpkin for the puree? Also will Swerve be OK for the sweetener. Sounds delicious. I think I will use pecans on the top instead of pumpkin seeds. Thanks for the recipe.
Wholesome Yum M
0Hi Marjorie, Yes 100% pumpkin puree is what you want. Canned Pumpkin pie mix already has sugar added to it. Swerve will work great.
Coleen
0P.S. to my previous message – I forgot that I used the monkfruit/erthritol product, Lakanto and only 1/2 cup, but the level of sweetness was fine with me.
Coleen
0I made this yesterday – it was really good but turned out a little dry. I may have let it cook too long as the toothpick came out clean after 50 minutes but I let it stay in the oven another 10 minutes. Otherwise it was great!
Maya | Wholesome Yum
0Hi Coleen, Yes, it sounds like you over-baked it if you left it in the oven for 10 minutes after the toothpick came out clean. Glad you liked it otherwise!
Elissa
0Followed recipie as written, except skipped seeds on top because I’d prefer it without. I was skeptical to what the consistancy would be when done baking. The batter looked very dry while in the oven. However, to my surprise it was moist & delicious. I should have known! I love so many of your recipies! Thank you!! Will definitely be making it again & serving at Thanksgiving.
Urania
0Thank you for all beautiful recipes.
Tamara
0Amazing! I sub the erythrol for coconut sugar. 50 minutes was more than enough to cook fully. Will bake again!
Susan
0I don’t have a 9×5 loaf pan. How do think cooking it in an 8 inch round pan would impact instructions? I usually mix several different sweeteners rather than using just erythritol to avoid off flavors. Some erythritol, a bit of powdered stevia, a dash of monk fruit, and a few drops of sucralose. thanks
Wholesome Yum M
0Hi Susan, Volume wise, these pans are about the same, but it may take slightly longer to bake through. I would start checking at 50 minutes and then every 5 after that until it passes the toothpick test.
Kim
0I’m not doing keto but had all the ingredients and it’s in the oven now! Excited to try new recipes that are low in carbs!, thanks I am very confident this will taste fabulous
Justin
0I made this recipe for thanksgiving and it was the best pumpkin loaf I’ve ever had. The texture of the loaf was perfect! I followed the recipe instructions precisely. I just made a few changes: I used coconut oil instead of butter, and I made a cinnamon “brown sugar” crumble for the top instead of pumpkin seeds. 1/4 cup almond flour, 1/4 cup brown Swerve, cinnamon, and 1-2 tbsp of coconut oil. It was outstanding. You have a fantastic website here, Maya. Keep it up!
Lisa
0Justin-
Thanks so much for listing the crumb topping ingred- really good!
Candice
0Can this recipie be doubled and put in a bunt pan?
Wholesome Yum M
0Hi Candice, Yes that should work. It will take substantially longer to bake in the oven.
Kathy
0Just finished baking this pumpkin bread. Absolutely delicious. I am going to freeze some of it. What is best way to freeze it? I usually wrap in foil and then put in freezer bag. Will that work for this? Thank You
Wholesome Yum
0Hi Kathy, you’ll have an easier time if you slice it first and wrap individual slices before freezing.
Aileen
0What s the sweetener content for this bread?
Wholesome Yum
0Hi Aileen, it’s about 13g per serving.
Deb
0This is delish! My husband was eating it not knowing it was Keto friendly! (He doesn’t do Keto). I plan on slicing and freezing and using with my Atkins meal plans. Anxious to try more if your recipes!
Molly
0Hi! Do you think I could sub cooked sweet potato purée for pumpkin? Thanks!
Maya | Wholesome Yum
0Hi Molly, It would probably work but carbs would be higher. For paleo it would be fine.
Mavi
0Hi! I have fresh pumpkin, do I just boil and puree it for this recipe?
Maya | Wholesome Yum
0Hi Mavi, I haven’t tried that but I’m sure you could. Just needs to be thick.
Amy
0I made this and it’s not even really sweet. I used Stevia powder though. Is Erythritol really that much sweeter? (I even added extra Stevia in case, but now I can just taste the Stevia and its still not really sweet). The texture is good though.
Maya | Wholesome Yum
0Hi Amy, Everyone’s palate is different when it comes to sweetness, but substituting sweeteners can also have an impact. Pure stevia is very concentrated and much sweeter than erythritol, but I’m guessing you used a blend. You can check the low carb sweetener conversion calculator here to see how much to use if you want to use that again. But if you want the bread super sweet, you can add more. I’m glad you liked the texture.
Joy
0if the pumpkin bread recipe calls for 3/4 c erythritol and I decide to use monk fruit, is the measurement the same? I could not quite figure out on the conversion table sorry. Do u even recommend monk fruit for this recipe?
Maya | Wholesome Yum
0Hi Joy, Yes, you can use monk fruit if you’d like, but the amount is not the same. There is a conversion calculator here so just use the calculator – no need to use the table.
Jennifer
0Do you use granulated or confectioners sweetener?
Maya | Wholesome Yum
0Hi Jennifer, It’s granulated. The one I used is linked on the recipe card – you can tap the ingredient names.
Kelli Steadman
0Best pumpkin bread / cake recipe I’ve ever made. Stayed moist for many days on counter until eaten. Never dries out and is so moist . I added walnuts to batter for something extra and next time will add shredded carrots and see how that turns out. Great recipe.
Jackie Donaho
0Where are the 2 g sugar coming from? I haven’t finished baking, but putting in my keto app and can’t figure out that part. thanks
Maya | Wholesome Yum
0Hi Jackie, It’s mostly from the pumpkin puree, but the low carb flours have traces of sugar as well.
dewey
0This recipe is the best keto cake/loaf texture I’ve had yet. Not eggy or cheesy like so many others. It has become my go-to dessert after any low carb meal. Fine tasting cake-like rewards are hard to find in keto. Thanks!
Diane
0How many carbs? That’s critical to know. Thanks.
Maya | Wholesome Yum
0Hi Diane, The carb count is on the nutrition label above, on the recipe card.
Nutrition Coach
0Hi! Thanks for all the GREAT higher fat recipes! All that I have tried have been easy, delicious and healthy.
Linda N Young
0I want to try to make this later in the week and have a few questions.
Can I use monk fruit as the sweetener? And can pumpkin seeds be left out?
Maya | Wholesome Yum
0Hi Linda, Yes, you can use monk fruit sweetener and leave out the pumpkin seeds. Check the sweetener conversion calculator here for the amount.
Linda N Young
0I am looking at trying this recipe out. Can I use MCT oil instead of ghee or solid coconut oil? What about monk fruit as the sweetener? And can I not use the pumpkin seeds and just modify the recipe with more pumpkin pie spice?
Maya | Wholesome Yum
0Hi Linda, I don’t recommend replacing all the coconut oil or ghee with MCT oil, as it’s liquid at room temp and will have a different effect in baking. You can use monk fruit as the sweetener – use the conversion calculator here. You can omit the pumpkin seeds, but would not need more pumpkin pie spice even if you do.
Michelle
0I already have this recipe pinned even though I haven’t tasted it….5 more minutes til it comes out of the oven and my house smells wonderful! My husband was the first to go keto in our house. I followed suit a few weeks later after seeing his results, and am down 12lbs in about 6 weeks. Our daughter is also watching her carbs, but not really doing keto all out with us. I’ll let you know what we think of the pumpkin bread, but your other recipes have been awesome so I’m sure this one will be as well.
Maya | Wholesome Yum
0I hope you all liked the pumpkin bread, Michelle!
Patricia
0I made this bread today. I substituted the pumpkin pie spice because I didn’t have any with all spice and came out delicious. Very holidayish. I used SF chocolate chips on top instead of the seeds. Came out great. Thanks!
Maya | Wholesome Yum
0I am so happy you liked it, Patricia! Thanks for stopping by!
Vanessa
0Thanks for sharing! Does it keep long?
Maya | Wholesome Yum
0It will last for 3-5 days in the refrigerator, Vanessa. Thanks for stopping by!
Ssl
0This was the best! Can’t even tell it’s low carb! If I wanted to make muffins/cupcakes how many would it make? And how long would you bake?
Maya | Wholesome Yum
0I haven’t tested it as muffins/cupcakes, but that should work. Baking time would be a lot less, probably 20 to 25 minutes. You can also try these low carb pumpkin muffins.
Penny
0There is no measurement for baking powder that’s in instructions
Maya | Wholesome Yum
0The recipe indicates 2 teaspoons of baking powder. Thank you Penny!