Low Carb Keto Pumpkin Bread

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.

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.

More recipes like this

Click here to view all my keto pumpkin recipes in one place.

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