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!
🌟 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.
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!
This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
- 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.
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.
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.
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.
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.
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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Sugar Free Keto Pumpkin Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 9x6 inch full size loaf pan
- 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 teaspoon baking powder
- ⅔ cup / 80g pecans chopped
- 4 teaspoon pumpkin pie spice or make your own - see notes
- ¼ teaspoon sea salt
- 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.
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ⅛ teaspoon cloves
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!