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It’s finally pumpkin season so I have my first recipe of fall for y’all! I hope you’re ready for healthy, gluten-free, keto pumpkin bread.
Fall is always a hard time to eat. There are so many desserts!
I find myself wanting sweets, desserts and pumpkin everything. But knowing how to make baked goods sugar-free is a gift I’m glad I’ve learned over time.
My aim with recipes is always to make a dupe that tastes as close to the real thing as possible, without all of the sugar and carbs.
This one nails it! I’m so excited to have you guys try it.
How to make this easy keto pumpkin bread
The overall process is extremely straightforward for keto pumpkin bread.
You’ll begin by whipping your room temp butter and sugar substitute until it’s fluffy.
I used Truvia Sweet Complete in mine. It’s all natural, a true 1:1 sugar sub, and no aftertaste or cooling feeling. It’s amazing, and bakes well.
Then you add in your eggs, vanilla, almond flour and other dry ingredients and mix the batter until it is thick and smooth.
After that, pour it into a greased, parchment paper lined 1 pound loaf bread pan. You can use Pam spray or butter to grease the pan, and then lay the parchment paper inside.
Bake it at 350 degrees fahrenheit for 55 minutes to 1 hour and 10 minutes until a knife comes out clean when inserted into the middle.
Tips for baking keto pumpkin bread
- I highly recommend canned pumpkin for this recipe. Homemade pumpkin puree varies too much, and your cake may come out too moist or too dry without enough pumpkin flavor.
- Almond flour is delicate and tends to brown/toast very quickly. I suggest watching the loaf in the last 20 minutes or so. If it starts to look too toasty and brown on top, cover the top with foil and continue baking.
- Let this cake cool completely before you attempt to slice it. It gets its structure without crumbling by cooling. This will also allow the inside to cook a little further when you pull it from the oven. Seriously, let it be no matter how tempting it is to slice into it!
- If you want to add any nuts or seeds, mix them into your batter right at the end before pouring it into the pan. I recommend walnuts or pecans for this.
- You can also make a nice cream cheese frosting for it. I’ll leave the optional frosting down in the recipe card.
How long does this bread last?
This bread will keep for two days at room temperature, 7 days in the fridge and one month in the freezer.
Let it cool completely, and you can wrap it in parchment paper, and then saran wrap to keep it at its max freshness.
To heat, wrap in a paper towel.
What is the texture like?
The texture is crisp outside, with a tender crumble. This bread is very rich, slightly dense and very moist on the inside. A little bit goes a long way.
Why no coconut flour?
I didn’t use coconut flour for two reasons.
I personally don’t think the coconut taste you get from coconut flour works in this bread.
This bread also doesn’t need much extra structure, or the dryness that sometimes comes from using coconut flour in baking.
Is this pumpkin bread gluten-free?
Yes! It’s a gluten-free, grain-free keto recipe! It’s also low in carbs per-slice.
So, if you’re watching carbs, you’re in good shape with this treat!
What can I pair my pumpkin bread with?
Coffee is great! Keto Coffee or Keto Dalgona Coffee work awesome with this. I would even go for a cup of plain black coffee.
I think you’ll love this recipe! I can’t wait for you to try it. Be sure to pin it for later in case you can’t make it right now!
If you’re looking for other sweet treats, check out my lemon pound cake, sugar-free salted caramel fat bombs, or low carb Rice Krispies!
Print
Keto Pumpkin Bread
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Diet: Diabetic
Description
This low carb, gluten-free, keto pumpkin bread has all of the best flavors of fall!
Ingredients
For the Keto Pumpkin Bread:
- 1/2 cup butter (1 stick), softened
- 1 cup Truvia Sweet Complete (or another sweetener of choice – just be sure to look for the conversion on your package to 1 cup of sugar).
- 4 large eggs
- 1 tsp vanilla extract
- 15 ounces pumpkin puree, canned
- 1 1/2 cup almond flour
- 1 tablespoon baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
Optional frosting:
- 4 oz full-fat cream cheese room temperature
- 1/4 cup powdered swerve or allulose
- 1/4 tsp of salt
- 4 tablespoons of cream + 1 tablespoon of water
- 1 teaspoon of vanilla extract.
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Spray loaf pan with Pam and line with parchment paper. Set aside.
- Whip your room temp butter and sugar substitute until it’s fluffy.
- Add in your eggs one at a time and keep beating until the eggs are completely incorporated.
- Add vanilla, spices and pumpkin puree
- Add almond flour, baking powder and salt.
- Mix the batter until it is thick and smooth without lumps.
- Pour batter it into a greased, parchment paper-lined, 1 pound loaf bread pan.
- Bake it at 350 degrees Fahrenheit for 55 minutes to 1 hour and 10 minutes until a knife comes out clean when inserted into the middle.
Notes
- I highly recommend canned pumpkin for this recipe. Homemade pumpkin puree varies too much, and your cake may come out too moist or too dry without enough pumpkin flavor.
- Almond flour is delicate and tends to brown/toast very quickly. I suggest watching the loaf in the last 20 minutes or so. If it starts to look too toasty and brown on top, cover the top with foil and continue baking.
- If you notice your batter is too wet, keep cooking covered, in 5-minute increments and checking the middle.
- Let this cake cool completely before you attempt to slice it. It gets its structure without crumbling by cooling. This will also allow the inside to cook a little further when you pull it from the oven. Seriously, let it be no matter how tempting it is to slice into it!
- If you want to add any nuts or seeds, mix them into your batter right at the end before pouring it into the pan. I recommend walnuts or pecans for this.
- You can also make a nice cream cheese frosting for it with any recipe you’d like.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 2.2 g
- Sodium: 149.4 mg
- Fat: 14.3 g
- Carbohydrates: 7.8 g
- Fiber: 2.2 g
- Protein: 5.5 g
- Cholesterol: 98.8 mg
24 Responses
I am so excited to try this! Should the butter be unsalted or salted? Also, any tips on how to cook this in the Ninja Foodi (it is probably the same as how to cook in an instant Pot, if that helps)? I will be using a bundt pan because cakes made in the Foodi tend to be uncooked in the middle.
I’m excited for you to try it!
I used unsalted butter in this recipe (I typically bake with unsalted so I have much better control over the sodium content and flavor).
I haven’t tried this recipe in a convection/air fryer setting, so I can’t provide the best advice on that way of baking it in particular. You might have to work with a lower temp for a longer time, so it doesn’t burn. And you’ll likely need to rotate the pan so it cooks evenly.
Please do let me know how it works out.
So incredibly good! First attempt, and it won’t be my last!
I’m so happy to hear, Kate! This has been one of my FAVORITE recipes!
I baked for 80 minutes and my bread was soooo wet. Cooked but had a pie consistency at the bottom. Delicious and we’re eating it as a dessert with whipped cream. Will try again since there are so many reviews with perfect results.
I’m so sorry to hear that it didn’t come out as expected, but I am glad that it is yummy! It’s OK to cook it a little bit longer if you need to, just cover the top with foil, and keep checking until it’s cooked all the way through. You can also rotate it in your oven to make sure it gets cooked all the way through.
Resting it and letting it become completely cooled is also hugely important. It’s tempting to pull it from the pan early, but let it cool completely before pulling it. It will continue to cook a bit outside of the oven and solidify.
Let me know how else I can help! I want to make sure you have perfect bread.
I had this first by itself. HELLO super-moist bread!! But, the second time I made it I topped with cream cheese frosting and my life was complete.
this came out so soft and moist. I could not stop snacking on it. Totally irresistable!
thank you for that great sharing of food which is best to my mom!
Wow! The flavors and density of this pumpkin bread were amazing! Even my kids ate it all up. Can’t wait to make it again very soon!
You’re a goddess! This recipe is on point! I love keto pumpkin recipes, and this bread did not disappoint!
Wow, what a delicious recipe! The cream cheese frosting added such a nice touch! Thanks for sharing!!
This was my first time making Keto bread, but thanks to your tips (especially the one about letting it cool before slicing) it came out fantastic!! The perfect treat to welcome Fall! 🙂
Thank you for the great tips! My pumpkin bread turned out perfect && tastes delicious!
This bread was the most delicious pumpkin bread I’ve ever made. It was moist, delicious, and the perfect recipe to bring in the Fall season! Thanks so much for posting this awesome recipe!
This pumpkin bread was sooooo incredibly moist! Will definitely make again!
My daughter and I really enjoyed making this recipe. My first time ever working with canned pumpkin and it did NOT disappoint! Will make this for sure again!
Great recipe Mila
Can’t wait to try it….
Especially since we could be relatives!😄
HAH! Name twins :). I hope you love the recipe and be sure to come back and let me know how it turns out!
Do you have the nutritional values for this bread?
thanks,
Mary
Hi Mary!
There is a nutrition card at the bottom of the recipe card. Please let me know if it doesn’t show up.
The values are as follows:
Yields: 10 slices
Calories 225
% Daily Value*
Total Fat 14.3g
Cholesterol 98.8mg
Sodium 149.4mg
Total Carbohydrate 7.8g
Dietary Fiber 2.2g
Sugars 2.2g
Protein 5.5g
Vitamin A 440.6µg
Vitamin C 1.8mg
This keto pumpkin bread looks so moist and fluffy. Will be on my to do bake list.
This keto pumpkin bread hit all the fall flavor notes. I made a few allergy-friendly friendly substitutions, but it was quite delicious.
My mother loves pumpkin bread so I’m going to try this recipe for her. I love the addition of cream cheese icing!