The aroma of warm spices and a wonderful moist texture make this sugar free pumpkin bread recipe a must try. It's an almond flour and coconut flour recipe, which means it is not only low carb, but also gluten-free.
I always look forward to pumpkin season, because I can make delicious morsels such as keto pumpkin bread!
This recipe is quick to put together and so simple. It tastes delicious all on its own, or spread with butter.
We had it for breakfast for the last few days. I loved it gently heated in the microwave. You could even toast it for a bit of crunch!
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🌟 Why You'll Love This Recipe
- The flavor. Packed with the aroma of warm fall-themed spices and gently sweet.
- The texture. So moist yet deliciously fluffy.
- Versatile. This bread is literally a meal 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.
- Doubles up as a dessert. Yes, 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).
- Low in carbs. Just 3.2g net carbs per generous slice.
- Easy recipe! Suitable for baking beginners.
Ingredients
See below the ingredients you'll need:
Almond flour - I'm using ground almonds. It's equivalent to regular almond flour in the US.
Coconut flour - High in fiber and super healthy. Read all about the benefits of coconut flour here.
Canned pumpkin puree - Use canned, unsweetened pumpkin puree. One cup is the perfect amount to get the maximum pumpkin flavor without making the bread soggy. Don't use pumpkin pie filling - it contains lots of sugar.
Almond milk - Must be unsweetened.
Eggs - I use large, room temperature eggs.
Butter - Should be melted, then cooled.
Baking powder and pumpkin pie spice - Make sure your baking powder is fresh. You can test this by putting a little in water. It should fizz.
Pecans - Crushed.
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, swerve, xylitol or allulose.
Salt - A pinch of sea salt to lift the taste!
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
- Whisk the eggs and sweetener until frothy, pale in colour and double the size.
2. Add the wet ingredients and blend until smooth.
3. Stir together the dry ingredients in a separate bowl.
4. Add the dry to the wet ingredients and blend until combined.
5. Stir through half of the crushed pecan nuts.
6. Fill the batter into your prepared loaf pan...
7. ...and top with the remaining half of pecans. Bake until a skewer inserted comes out clean.
Top tips
Here are my top tips for a perfect keto pumpkin bread - every time.
Taste the batter. Always taste the batter! Add more sweetener if you prefer a sweeter bread.
Check during baking. Check the bread after about 40 minutes. If the top is browned sufficiently, cover loosely with aluminium foil so it does not burn.
Don't slice while warm. This bread is fragile when warm and will crumble. Let it cool completely before removing from the pan and slicing.
Substitutions
Below are suggestions how you can change the recipe to suit your dietary needs.
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.
Variations
As I mentioned in the beginning, sugar free pumpkin bread can be more than just a breakfast. With a few tweaks it can be enjoyed as a dessert!
Change up the pecans: You could add sugar free chocolate chips into the batter. Or replace the pecans with either chopped almonds, hazelnuts or walnuts.
Add a sugar free icing: Mix 4 tablespoon of powdered sweetener with 1 ½ tablespoon water and ¼ teaspoon of vanilla extract.
Add a cream cheese frosting: Mix 1 cup / 240g cream cheese, 4 tablespoon powdered sweetener and 1 teaspoon vanilla extract. Spread over the top of the bread.
FAQ
Yes! If you want to use this batter for muffins, reduce the oven time to 25-30 minutes. Muffins always cook quicker than a single loaf.
Use paper cases so they don't stick.
Simply omit the sweetener. Option to also omit the pumpkin spice mix and add 2 teaspoons of turmeric instead.
Storage
Fridge: Make sure you let the bread cool fully first and then keep it in an airtight container. Store it in the fridge for up to 5 days.
Freezer: Pre-slice the bread and stack the slices between parchment paper or plastic wrap so they don't stick. Then, freeze for up to 3 months.
Reheating: Simply stick a slice in the toaster or warm it on a low power level in the microwave.
Uses for leftover pumpkin puree
Most pumpkin puree cans are going to yield more than just 1 cup or 240 grams of pumpkin, the amount you need for this keto pumpkin bread. This means you will have some leftovers.
Below are a few recipes that you could make with the rest of the puree.
Click here to view all my pumpkin recipes in one place.
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Keto Pumpkin Bread
from Sugar Free LondonerNote: 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
- â…“ cup / 80g butter melted
- ½ cup / 100g granulated sweetener
- ¼ cup / 60ml almond milk unsweetened
- 2 ½ teaspoon baking powder
- â…” cup / 80g pecans chopped
- 4 teaspoon pumpkin pie spice or make your own - see notes
- ¼ teaspoon 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 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- â…› teaspoon cloves
Nutrition
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Beth
What a great recipe! I made it over the weekend for a little sweet dessert to have at lunch with my Mom. Three days in and it's still very moist. It's lovely topped with a light smear of cream cheese and a sprinkle of the leftover pumpkin spice mix. Thank you!
Alison
How do you make pumpkin purée? I have never seen tinned pumpkin purée in NZ but would like to try this recipe. Is tinned pumpkin purée just roasted pumpkin blended till it’s smooth ?
Katrin Nürnberger
Yes, that's exactly what it is. Slice a pumpkin in half and place it upside down on a tray lined with parchment paper. Roast at 200C / 350F for 30 minutes or until the flesh is soft. Scoop and puree.
viviansho@aol.com
What exactly is the topping or "crust"? Just the nuts? any spices? Any sweetener?
Katrin Nürnberger
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
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
I'm sure that would work just as well. 🙂
Shelbel
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
That's wonderful! Glad you like the recipe.
Kim
Would a plant based butter work in this recipe? My daughter is gluten and dairy free. Thank you
Katrin Nürnberger
Yes, you could also use coconut oil or even a light olive oil.
Sandra
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
Good to know that it tastes great as a savoury bread as well!
Emma
Can I used powdered sweetener instead of granulated? I can’t tolerate erithrol only powdered 100% stevia powder .
Thanks
Katrin Nürnberger
Yes, you can use powdered sweetener.
Patricia
What size loaf pan do you use? Does choice of glass or aluminum/nonstick matter? Thanks
Katrin Nürnberger
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
What size loaf pan? One 9x11 for 1 or times 2?
Katrin Nürnberger
It is 9 x 6 inch.
Deb
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!