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This Keto Pumpkin Bread Is On My Must-Make Fall Baking List
This is the keto pumpkin bread I bake every fall. It has the same rich, moist texture and warm spices as the classic kind I grew up with, but I played with the ratios to ensure it’s not dry or dense like some healthier versions. Here’s why it’s on my must-make fall baking list:
- Super moist, tender texture – I tested this almond flour pumpkin bread a bunch to get the crumb and moisture just right. If you’ve liked my keto banana bread, this one is even more moist!
- Rich spiced pumpkin flavor – I use real pumpkin puree (yes, it’s low carb in small amounts!) and plenty of pumpkin pie spice to get that cozy fall flavor in every bite.
- No one will know it’s keto – This low carb pumpkin bread has just 3.2 grams net carbs per slice, but I’ve served it to friends and family who aren’t low carb and they had no idea. It’s gluten free, sugar free, and there’s even a dairy-free option.
I usually bake a loaf on Sunday and slice it for breakfasts with my bulletproof coffee, but it makes a great low carb snack or even keto dessert with a little pat of butter. Bake this keto pumpkin bread with me this fall, and let me know if it makes your must-bake list, too!
Reader Review
“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!” –John
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my keto pumpkin bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Many brands are too coarse and make baked goods turn out gritty, but this one is super fine, so it makes the loaf soft, with a fine, tender crumb. I don’t recommend using almond meal. If you need a nut-free option, sunflower seed flour is the closest swap.
- Wholesome Yum Coconut Flour – This balances the moisture from the pumpkin and makes a better texture than almond flour alone. I don’t usually recommend swapping it, but if you must, replace the 1/2 cup coconut flour with 2 cups of almond flour and bake in a larger loaf pan.
- Besti Monk Fruit Allulose Blend – This sweetener keeps the bread perfectly moist and sweet, without any sugar or weird aftertaste. That’s why I use it in most of my baking recipes. If you want to use something else, most other sweeteners (especially those with erythritol) will make the loaf drier and might leave an aftertaste. Check my sweetener conversion calculator if you decide to swap.
- Pumpkin Puree – Make sure it’s plain puree, not pumpkin pie filling, which is loaded with sugar! I use canned like this for convenience, and if I have extra, I use it to make my pumpkin spice latte or pumpkin roll. You can roast and puree pumpkins yourself, too. I recommend sugar pie pumpkins if you go that route, but you can actually do it with acorn squash or butternut squash, too.
- Pumpkin Pie Spice – You can make my homemade pumpkin pie spice with cinnamon, nutmeg, cloves, ginger, and allspice, or store-bought is fine, too.
- Baking Powder – I like this non-GMO brand. Make sure it’s fresh!
- Eggs – For structure. Flax eggs should work for an egg-free version, but the almond flour pumpkin bread will be more crumbly.
- Butter – Coconut oil works great for dairy-free.
- Pumpkin Seeds – Optional, but I love the crunch on top. Sometimes I swap them for sugar-free chocolate chips, chopped pecans or walnuts, dried cranberries, or even a slather of sugar-free cream cheese frosting.
- Sea Salt
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How To Make Keto Pumpkin Bread With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, mix together the almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and salt. I use a whisk to break up any lumps.
- Add the wet ingredients. Stir in the pumpkin puree, eggs, and melted butter until smooth. The mixture will be thick, not like a traditional batter, so at this stage I switch to a spatula to mix.
- Bake. Scoop the batter into your prepared loaf pan (this is the one I use) and spread it evenly on top. Sprinkle with pumpkin seeds and press them in lightly. Bake until an inserted toothpick comes out clean. Let the keto pumpkin bread cool completely before slicing.
My Recipe Tips
- Let the parchment paper hang over the sides of the pan. This makes it much easier to lift the loaf out without breaking it.
- The batter will be very thick. Almond flour and coconut flour soak up a lot of moisture, but resist the urge to thin it out! I promise that this keto pumpkin bread still bakes into a moist, tender loaf.
- The size of your pan impacts the bread height and baking time. I love this pan, partly because it’s the perfect size for this recipe but also because the lighter color doesn’t get the bottom and sides of the bread too dark. This almond flour pumpkin bread does not rise a lot, so it’ll be very short with a larger pan.
- Gently press the pumpkin seeds into the top. This helps prevent them from falling off when you slice the bread.
- Tent with foil if needed. If the top browns too quickly (I check around 30-35 minutes), loosely cover it with foil so the bread cooks through without burning.
- Be careful not to overbake. A toothpick should come out clean, but if you wait too long, it can dry out.
- Cool completely before slicing. This helps it set inside for the best texture. If you don’t wait, this low carb pumpkin bread can fall apart or taste underdone. I find it’s best to let it cool for 15 minutes in the pan, then lift out and cool completely on a rack.
- Want to enjoy it warm? You can reheat the slices in the microwave or oven, but I still recommend doing this only after cooling.
- Want muffins instead? You can use the same batter and use a muffin tin (this is my favorite). Just bake about 25-30 minutes. You can also make my almond flour pumpkin muffins instead.
Keto Pumpkin Bread (Super Moist)
By
My keto pumpkin bread with almond flour is super moist, soft, naturally sweet, and perfectly spiced. A must for healthy fall baking!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 1/2-inch slice
- Tips: Check out my recipe tips above to help you get the best texture, avoid common mistakes, and even turn this loaf into muffins.
- Storage: I wrap leftovers in parchment paper (not plastic wrap), as plastic or airtight containers trap too much moisture. They’ll last 1-3 days on the counter, or 4-7 days in the fridge.
- Freeze: I freeze the slices in a large zip lock bag, with pieces of parchment paper between them, so they don’t stick together and I can grab one at a time. They’re best within 3-4 months, and you can reheat them straight from frozen.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pumpkin Bread
330 Comments
Audrey
0I thought I submit a comment/ question. Maybe it didn’t go through. I followed the recipe exactly with the exception of the sweetener, I used xylitol. The batter wasn’t thick unlike my traditional (non-Keto) recipe so the peaks burnt as they baked but my house smelt delicious. I was disappointed with the texture of the final product. It was like I had added spices and canned pumpkin to cream of wheat the bread formed it in a pan and baked it. What did I do wrong? Mine did not turn out bread-like.
Maya | Wholesome Yum
0Hi Audrey, Sorry to hear you had issues with the bread. It’s hard to know for sure what happened without being in the kitchen with you, but I want to try to help. Did you check the video above? Did your batter look like that or did any of the other steps go differently for you? That’s a good starting point. Aside from that, it could be that the bread needed to bake for longer. Depending on your pan, it’s possible that it might be golden on top before it’s done inside, and if that happens you can tent the top with foil and continue baking until it’s cooked through inside. The other possibility is that you cut into it right away – did you? The bread needs to cool and rest before cutting. Hope one of these tips helps!
Carolyn
0Admittedly, I’m probably never going to LOVE the texture of almond flour. This recipe has been the best I’ve made with it though. I left off the seeds and made them as muffins for easier portioning(they baked about 20 min). And I despise nutmeg so I just used 1 t. cinnamon, 1/2 t. each of clove and ginger. I don’t think any of of those significantly altered it from your original recipe, but they came out absolutely delicious.
Maya | Wholesome Yum
0I am so happy to hear that, Carolyn! Thanks for stopping by!
Alifiya Sadikali
0I am going to try this on the weekend. Wondering if I can substitute the sugar with Maple Syrup? And if so, approximately how much maple syrup would I need?
Maya | Wholesome Yum
0Hi Alifiya, There is no sugar in this recipe – it uses erythritol, a natural granulated sweetener. I don’t recommend using maple syrup instead, because it would be too runny and the bread would be too wet.
Sonia Sanchez
0Love this recipe, I was wondering if I can substitute zucchini instead of pumpkin puree. Thanks
Maya | Wholesome Yum
0Hi Sonia, I haven’t tried that, but I do have a blueberry zucchini bread recipe here.
Wholesome Yum A
0This bread is amazingly good!! The rest of my family is not Keto and I was wondering if I could bake this with regular flour instead of coconut/almond flour?
Maya | Wholesome Yum
0I’m glad you like it, Amanda! Honestly I never bake with white flour so have no idea, but I doubt that you could without making other changes. In particular, the coconut flour in the recipe absorbs a ton of moisture and white flour wouldn’t work the same way. But, I do know that you could easily replace the sweetener here with white sugar if you don’t want it to be sugar-free. Has your family tried this version though? I’ve found that even my non-keto friends love it.
Kristi
0I was so skeptical but this is legit! I whipped up some PSL and had this along side and I’m blown away. It was SO good! Held together great, moist and great pumpkin spice flavor. This will be going on our regular rotation. Thank you SO much!
Maya | Wholesome Yum
0I am so happy you liked the bread, Kristi! Have a great day!
Susan
0Great!! Mission accomplished. This bread is super moist and totally tasty!
Maya | Wholesome Yum
0I am so happy you liked the bread, Susan! Thanks for stopping by!
Susan Connelly
0Hi Maya,
I have been on keto for one month. I am irish and in the 1970s was raised on a diet of meat and potatoes, with a can of string beans for added flair. My weight has been out of control for many years. My daily carb intake has been off the charts, with potatoes and ice cream in embarrassing amounts. Keto is working well for me for many reasons, one of them being that I don’t have cravings. Like none. At all. Every morning I needed to have a muffin with my coffee. I always knew that would be the hardest part for me to transition. I have tried various mug cakes and muffin recipes over this month and it wasn’t until I tried this recipe that I actually said to myself, “I am home”. Heartfelt thanks to you.
2 remarks I’d like to make about this is for others, is that once it cooled, I cut into slices. I froze the slices separately. I take one out as needed and they are brick hard. (People, don’t even think you can cut into the loaf once frozen). I then take my frozen slice and microwave for 90 seconds. 60 seconds is okay, but I found 90 seconds suits me. I then spread cream cheese across the top. It is excellent and hits the spot. Seeing that my slices are probably less than 12 per loaf, I’d estimate my net carbs to be 5, along with the 2 TBLS of cream cheese, coming to 7 net carbs. Most of my day is very low carb, so I am okay with this amount.
Maya | Wholesome Yum
0Thank you so much for sharing, Susan! That combination with cream cheese sounds delicious.
Emma Norbut
0I made this last night and while the batter tasted promising, the bread left me a little disappointed and tasted a bit bland. I used coconut oil and wonder if I should have used butter? I made a triple batch since I wanted to freeze some as well as bring some on a camping trip, and I haven’t gotten around to baking all of it yet. Would I be able to add anything after it’s already been mixed to revive it? Thank you!
Maya | Wholesome Yum
0Hi Emma, Sorry that you were disappointed with it. I do think butter gives it more flavor than coconut oil, though both work from a structure standpoint. Did you feel it needed more pumpkin flavor? If so, you can try adding more pumpkin spice to the batter.
Audra Munoz
0I am so excited to try this. Have you tried this recipe using a muffin/cupcake pan?
Maya | Wholesome Yum
0Hi Audra, I haven’t, but you definitely can. Baking time would be quicker.
Dayenne
0I want to try and make this recipe but want to make a vegan version and leave out the egg. Do i need to replace the egg with something else or can i just leave it out?
Maya | Wholesome Yum
0Hi Dayenne, I haven’t tried it without egg. You could try flax eggs but can’t vouch for the result. Let me know if it works for you!
Marlena
0I made this today and it turned out very good. It reminds me of the inside filling of pumpkin pie (though obviously bready rather than creamy). I will be saving this recipe and pinning for others! I look forward to looking at more of your recipes. Thanks!
Maya | Wholesome Yum
0I am glad you liked it, Marlena! Thanks for stopping by!
Susan
0I made this a few hours ago and just had my first taste. This is very good. :-). I don’t like my pumpkin bread overly sweet, so I only put in 1/2 cup of sweetener, however, I think I will add the full 3/4 cup next time. This is my first time making a low-carb baked good and I am happy that I gave it a try. I was surprised at how moist, but fragile this bread was, so I had to cut it very carefully, and sort of place the butter on top. This is definitely a keeper for me, but don’t think I will convert anyone else in my house. We shall see.
Maya | Wholesome Yum
0You never know, Susan! 🙂 Thanks for stopping by!
Tammy Carnevale
0This is fantastic! I am not a baker and have tried so many different keto “experiments”, all have a failed. This one passed the 6 year old test and the husband test, it is a keeper!
Do I need to keep this in the fridge?
Maya | Wholesome Yum
0Thank you so much, Tammy! I love hearing when it works for husbands and kids too. 🙂 You can keep it on the counter for a day or two, after that the fridge is best. Wrap it in parchment paper, not plastic.
April
0Hello,
I’m new to Keto (for treating symptoms of narcolepsy with cataplexy) and have been trying different sweetners. Swerve triggered my cataplexy and caused major stomach upset. My lips swell up when I use liquid stevia, and just mildly when I’ve eaten it in Lily’s chocolate chips. This is upsetting, but not surprising as I obviously am sensitive to a lot of things!
I really want to make many of your baked goodies recipes, but am at a loss on what to use for a sweetener. Have you ever tried ALLULOSE Sweetener? I discovered it on Amazon, but I have not seen recipes using it. Thanks!
Maya | Wholesome Yum
0Hi April, Sorry to hear that various sweeteners have caused issues for you. One last one you might want to try is pure erythritol, because Swerve does have another ingredient that could have been the culprit for what you experienced. If that’s still a no-go, you can try allulose, but would have to test whether it spikes blood sugar for you. It’s a relatively new sweetener and so far the information I’ve read has been mixed about whether it’s keto-friendly. The best thing would be to test for yourself!
Jeanne Adair
0Hate almond flavored anything. Does almond flour retain the almond flavor? Thank you.
Maya | Wholesome Yum
0Hi Jeanne, No, you can’t taste the almond flour in this, because the pumpkin and spices have much stronger flavor.
Jenell Johnson
0I wonder could you add cream cheese to the ingredients? I have a pumpkin bread recipe that includes cream cheese and it is delicious but definitely not low carb.
Maya | Wholesome Yum
0Hi Jenell, I haven’t tried that. It might throw off the balance of other ingredients but let me know if you try.
Tara
0As always, I love your recipes and this one is no exception. I really like to bake with the combination of almond and coconut flours. Thanks for sharing! Trying it this weekend.
Maya | Wholesome Yum
0Thank you, Tara!
Nicole
0This looks delicious! I’ve been working on a recipe that can be sweet enough without sugar substitutes. Always fun testing in the kitchen! Thanks for the recipe!
Maya | Wholesome Yum
0Thank you, Nicole! Experimenting in the kitchen is fun!
Diane
0I made this for Thanksgiving and added 1/2 cup of sugar free chocolate chips to the batter. My fiancé and I smeared some cream cheese and butter and sweetened with a bit of Swerve. Yummy! What a treat! We’ve been following a low carb diet for almost a year and it’s always fun finding a special recipe like this! Thank you!
Maya | Wholesome Yum
0Thank you, Diane! That sounds delicious! I will definitely be trying that soon.