The aroma of warm spices and a wonderful moist texture make this keto pumpkin bread recipe a must try. It's an almond flour and coconut flour recipe, which means this easy sweet bread is low carb and gluten free.
Table of contents
I always look forward to pumpkin season, because I can make delicious morsels such as this healthy low carb pumpkin bread!
This bread is so versatile. It is subtly sweet and literally a meal all on its own. You can serve it plain, toast it for breakfast, spread butter over it or enjoy it as a gluten free afternoon snack. And it's just 3.2g net carbs per generous slice.
In fact, this easy keto pumpkin loaf can even be jazzed up into a proper dessert. Simply add an icing on top or omit the pecan crust and top it with a cream cheese frosting instead! (Instructions further below).
Ingredients for low carb pumpkin bread
Here's what you need for this recipe:
- Almond flour - I'm using what we here in the UK call ground almonds. It's equivalent to regular almond flour in the US.
- Coconut flour - high in fibre and super healthy. Read all about the benefits of coconut flour here.
- Pumpkin puree - use canned, unsweetened pumpkin puree. In the UK, you can get it from Tesco and Ocado all year round (and in more places during pumpkin season).
- Eggs - I use large, room temperature eggs.
- Butter - Should be melted, then cooled.
- Baking powder and spices - Make sure your baking powder is fresh. You can test this by putting a little in water. It should fizz.
- Pecans
- Sweetener - I use a granulated erythritol and monk fruit sweetener blend that is a 1:1 sugar replacement. White and golden varieties both work, as would pure erythritol, xylitol or allulose.
How to make keto pumpkin bread
Preheat the oven to 180 C / 350 F and line a loaf pan with parchment paper.
Whisk the eggs and sweetener until frothy, pale in colour and double the size. This takes about 2 minutes.
Add the wet ingredients - 1 cup pumpkin puree, melted butter and almond milk.
Stir together the dry ingredients in a separate bowl: almond flour, coconut flour, baking powder, pumpkin spice and salt.
Add to the wet ingredients and blend until combined. Taste and add more sweetener if you prefer.
Last, stir through half of the crushed pecan nuts.
Fill the batter into your prepared loaf pan...
...and top with the remaining half of pecans. Bake for about 60-65 minutes or until a skewer inserted comes out clean. Check the sugar free pumpkin bread after about 40-45 minutes. If the top is browned sufficiently, cover loosely with aluminium foil so it does not burn.
Let it cool completely before removing from the pan and slicing.
Recipe variations
Almond flour pumpkin bread: If you don't wand to use the coconut flour, simply use 3 cups / 300 grams of almond flour in total. Depending on the grind of your almond flour, add another ¼ cup / 30g if you feel the batter is still too loose.
No nut flours: Some people cannot tolerate tree nuts. You could use sunflower seed flour or a mix of sesame and sunflower seed flour in place of the almond flour. Or make a coconut flour pumpkin bread by using 1 cup of coconut flour in total (note I have not yet tried this myself).
Dairy free: Simply use coconut oil instead of the butter.
No pecans: You could add sugar free chocolate chips into the batter. Or replace the pecans with either chopped almonds, hazelnuts or walnuts.
Different toppings: For an afternoon treat, add either a sugar free icing or a low carb keto cream cheese frosting!
For the icing, mix 4 tbsp of powdered sweetener with 1 ½ tbsp water and ¼ tsp of vanilla extract.
For a simple cream cheese frosting, mix 1 cup / 240g cream cheese, 4 tbsp powdered sweetener and 1 tsp vanilla extract. Spread over the top of the keto pumpkin bread.
Make muffins: If you're using this batter for muffins, reduce the oven time to about 25-30 minutes. Or try these Keto Pumpkin Muffins with Coconut Flour.
How to make your own pumpkin puree
- Preheat the oven to 200 C / 400 F.
- Cut a pumpkin in half and scoop out the seeds. Then, place the halves flesh-side down on a tray lined with parchment paper.
- Roast for 30-45 minutes, depending on the size of the pumpkin.
- Let the pumpkin cool, then scoop out the flesh and discard the skins.
- Blend into a puree.
Important: Make sure your puree is firm and not watery (compare it with the canned puree in my ingredients picture). If necessary, simmer it in a non stick saucepan until the liquid has evaporated.
Storage
Store the sugar free pumpkin bread in the fridge for up to days. Make sure you let it cool fully first and then keep it in an airtight container.
Alternatively, pre-slice and freeze for up to 3 months.
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Click here to view all my keto pumpkin recipes in one place.
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Keto Pumpkin Bread
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Equipment
- 9x6 inch full size loaf pan
Ingredients
- 1.5 cup / 150g almond flour
- ½ cup / 60g coconut flour
- 4 eggs large
- 1 cup / 240g pumpkin puree unsweetened
- ⅓ cup / 80g butter melted
- ½ cup / 100g granulated sweetener
- ¼ cup / 60ml almond milk unsweetened
- 2 ½ tsp baking powder
- ⅔ cup / 80g pecans chopped
- 4 tsp pumpkin spice or make your own - see notes
- ¼ tsp sea salt
Instructions
- Preheat the oven to 180 C / 350 F and line a loaf pan with parchment paper.
- Whisk the eggs and sweetener until frothy, pale in colour and double the size. This takes about 2 minutes.
- Add the wet ingredients - pumpkin puree, melted butter and almond milk.
- Stir together the dry ingredients in a separate bowl: almond flour, coconut flour, baking powder, spices and salt. Add to the wet ingredients and blend until combined. Taste and add more sweetener if you prefer.
- Last, stir through half of the crushed pecan nuts.
- Fill the batter into your prepared loaf tin and top with the remaining half of pecans. Bake for about 60-65 minutes or until a skewer inserted comes out clean. Check the sugar free pumpkin bread after about 45 minutes. If the top is browned sufficiently, cover loosely with aluminium foil so it does not burn.
- Let it cool completely before removing from the pan and slicing.
Notes
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp allspice
- ⅛ tsp cloves
Nutrition
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viviansho@aol.com says
What exactly is the topping or "crust"? Just the nuts? any spices? Any sweetener?
Katrin Nürnberger says
I topped the pumpkin bread with the remaining half of the pecans. You could add a sugar free icing after it cools like the one I used on my keto pop tarts if you want more sweetness.
Christina Young says
Hey Katrin. I have a question about the pan used for cooking. I cannot find a 9x6 pan. I can find plenty of 9x5 pans though. So would it be alright to use this size pan? I did see someone who used a full-size loaf pan (22x9 cm).
Katrin Nürnberger says
I'm sure that would work just as well. 🙂
Shelbel says
Katrin, I love pumpkin bread and saw this recipe 2 days ago, so had to make it over the weekend. This is a winner!!
I made this bread with your exact ingredients and measurements (no extra sugar) in a 9x6 glass loaf pan. The only difference on mine was the baking time because I cooked this in my small countertop oven (which cooks everything faster). I had to cover it after 15 minutes and it was done in 25 minutes! The bread was totally cooked through yet still moist with every slice. No need for icing on this baby. I am also able to cut back on the carbs even more so by cutting 14 slices (still thick) instead of 12. Now I need to make 2 more for my freezer!
Katrin Nürnberger says
That's wonderful! Glad you like the recipe.
Kim says
Would a plant based butter work in this recipe? My daughter is gluten and dairy free. Thank you
Katrin Nürnberger says
Yes, you could also use coconut oil or even a light olive oil.
Sandra says
Made this today, but without the sweetener, so I could enjoy a nice savoury bread. Topped with a bit of cottage cheese, just awesome!
Thanks for the great idea!
Katrin Nürnberger says
Good to know that it tastes great as a savoury bread as well!
Emma says
Can I used powdered sweetener instead of granulated? I can’t tolerate erithrol only powdered 100% stevia powder .
Thanks
Katrin Nürnberger says
Yes, you can use powdered sweetener.
Patricia says
What size loaf pan do you use? Does choice of glass or aluminum/nonstick matter? Thanks
Katrin Nürnberger says
Hi Patricia, I used a full size loaf pan. It's 22x9 cm, measured at the bottom. It can be made of any material. The important thing is that you line it with parchment paper so the pumpkin bread does not stick.
Judie says
What size loaf pan? One 9x11 for 1 or times 2?
Katrin Nürnberger says
It is 9 x 6 inch.
Deb says
This looks great !!! So many low carb pumpkin bread recipes have very little actual pumpkin in them....maybe 1/4 cup.
So happy to see a recipe with a full 1 cup of pumpkin puree. Love real pumpkin bread. Can't wait to try this.
Thank you!