If you miss having a slice of pumpkin bread with your coffee, this one’s for you. This keto pumpkin bread is moist, perfectly spiced, and tastes like the real thing.
The best part? It’s completely low carb and keto friendly. You get all that cozy fall flavor without the sugar and wheat flour that usually come with it.
The batter comes together in just a few minutes. Mix the dry ingredients, mix the wet ingredients, combine them, and bake. That’s really all there is to it.
Each slice has that warm pumpkin pie spice flavor that makes pumpkin bread so good. It’s hard to believe it’s low carb when you taste it.
This bread slices best once it’s fully cooled, so try to be patient with it. It’s worth the wait, I promise.
Why You’ll Love This Recipe
Tastes Like Real Pumpkin Bread – This keto version nails the warm spiced flavor of traditional pumpkin bread without all the carbs and sugar.
Stays Moist for Days – The pumpkin puree and butter keep each slice soft and moist even after storing it for a few days.
Perfect for Fall Cravings – When pumpkin season hits you can enjoy every bit of it without getting kicked out of ketosis.
Great Macros for Keto – Almond flour and eggs give this bread a solid fat and protein base that fits right into your low carb day.
Recipe Ingredients
- 2 cups Almond Flour
- 1/2 cup Granulated Erythritol
- 2 tsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Canned Pumpkin Puree (not pie filling)
- 3 Large Eggs
- 1/4 cup Butter, melted
- 1 tsp Vanilla Extract
How To Make
Step 1
Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper and grease lightly.
Step 2
In a large bowl, whisk together the almond flour, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.
Step 3
In a separate bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until completely smooth.
Step 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, smooth batter forms with no streaks of flour remaining.
Step 5
Transfer the batter to the prepared loaf pan and smooth the top evenly.
Step 6
Bake for 45 to 55 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean. If the top starts browning too fast, tent with foil after 30 minutes.
Step 7
Cool in the pan for 15 minutes, then carefully lift out using the parchment and cool completely on a wire rack before slicing. The bread slices best once fully cooled.
Tips
Squeeze Extra Moisture Out of the Pumpkin
Canned pumpkin puree holds a lot of water, and almond flour doesn’t absorb moisture the way regular flour does. If you skip this step, your bread can turn out dense and soggy in the middle, even if the toothpick looks clean.
Spoon the pumpkin puree onto a few layers of paper towels and press gently to pull out some of the excess liquid. You don’t need to get it bone dry, just remove enough so it feels thicker and more paste-like.
This one small step makes a huge difference in getting a bread that actually holds together when you slice it.
Use Room Temperature Eggs
Cold eggs straight from the fridge can cause the melted butter to re-solidify into little clumps when you mix everything together. That means your wet mixture won’t be smooth and the fat won’t distribute evenly through the batter.
Pull your eggs out about 20-30 minutes before you start. If you forgot, just put them in a bowl of warm water for 5 minutes and they’ll be ready to go.
Tent with Foil Early
Almond flour browns faster than regular flour because of its higher fat content. The recipe says to tent with foil if the top browns too fast after 30 minutes, but honestly, it almost always browns too fast with this bread.
Check it around the 25 minute mark. If the top is already golden, go ahead and lay a piece of foil loosely over the pan. The inside still needs a good 20-25 more minutes to bake through, and you don’t want a burnt crust by the time the center is done.
More Recipes
- Keto Pumpkin Roll
- Low Carb Pumpkin Cheesecake Bars
- Keto Cinnamon Swirl Coffee Cake
- Keto Lemon Blueberry Pound Cake
- Keto Marble Pound Cake
Frequently Asked Questions
Can I substitute the erythritol with a different keto sweetener?
Yes, you can use other keto-friendly sweeteners like monk fruit sweetener or allulose. Monk fruit blends that are measured like sugar work as a 1:1 replacement and are the easiest swap.
If you use allulose, keep in mind it is only about 70% as sweet as sugar, so you may want to add a little more. Allulose also browns faster, so you will probably need to tent the bread with foil a bit earlier to prevent the top from getting too dark.
Keto Pumpkin Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper and grease lightly.
- In a large bowl, whisk together the almond flour, erythritol, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract until completely smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, smooth batter forms with no streaks of flour remaining.
- Transfer the batter to the prepared loaf pan and smooth the top evenly.
- Bake for 45 to 55 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean. If the top starts browning too fast, tent with foil after 30 minutes.
- Cool in the pan for 15 minutes, then carefully lift out using the parchment and cool completely on a wire rack before slicing. The bread slices best once fully cooled.