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 not only low carb, but also gluten-free.
Table of contents
I always look forward to pumpkin season, because I can make delicious morsels such as sugar free 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).
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). One cup is the perfect amount to get the maximum pumpkin flavor without making the bread soggy.
- 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.
- 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.
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 pie spice mix 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.
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.
For an afternoon treat, add either a sugar free icing or a low carb keto cream cheese frosting!
For the icing, mix 4 tablespoon of powdered sweetener with 1 ½ tablespoon water and ¼ teaspoon of vanilla extract.
For a simple cream cheese frosting, mix 1 cup / 240g cream cheese, 4 tablespoon powdered sweetener and 1 teaspoon vanilla extract. Spread over the top of the keto pumpkin bread.
Can I make muffins with this recipe?
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.
Alternatively, try these Pumpkin Muffins with Coconut Flour.
Homemade pumpkin puree
Here's how to make your own pumpkin puree at home if you can't get any in the shops.
- 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.
Fridge: Make sure you let the sugar free pumpkin 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.
The best ever sugar-free pumpkin pie. Dairy free!
Readers LOVE these fudgy pumpkin brownies.
Only 5 minutes prep for this creamy pumpkin mousse!
Click here to view all my pumpkin recipes in one place.
Tried this recipe? Give it a star rating below!
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. ***As an Amazon Associate I earn from qualifying purchases.
- 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 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
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