Keto Pumpkin Bread

Hello, Pumpkin Lovers! Your Cozy Keto Adventure Starts Here

Is there anything more magical than that first whiff of pumpkin spice in the air? That warm, cinnamon-kissed aroma that whispers, “Hey, grab your coziest sweater and let’s bake something amazing.” But if you’re living that keto life like me, traditional pumpkin bread can feel like a distant dream – all that sugar and flour just waiting to derail your hard work. Trust me, I’ve been there! Staring longingly at bakery windows while nibbling on yet another cheese stick. Not exactly the fall fantasy we deserve.

What if I told you that right now, just a few pantry staples away, you could pull a perfectly moist, warmly spiced loaf of pumpkin bread out of your oven? One that’s so decadent, so utterly comforting, it’ll make you do a little happy dance in your fuzzy socks? No sugar crashes, no carb-counting anxiety – just pure, unadulterated autumn joy in every slice. This isn’t just “good for keto” bread, my friend. This is THE pumpkin bread – the one your non-keto family will sneak slices of when they think you’re not looking. We’re talking a tender crumb, bold pumpkin spice flavor, and that irresistible aroma that makes your whole house smell like a hug. Ready to bake some magic? Let’s turn that pumpkin craving into a keto celebration!

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Keto Pumpkin Bread

With a blend of almond and coconut flours, this keto-friendly pumpkin bread delivers a rich, satisfying crumb and a bold pumpkin spice flavor. Flaxseed adds a nutritional boost while maple extract gives it cozy depth. Whether for breakfast, a snack, or dessert, this loaf is the perfect fall staple for low-carb living.

  • Author: MadisonReynolds
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices 1x
  • Category: breakfast

Ingredients

Scale

1 cup pumpkin purée

4 eggs

1/2 cup neutral oil (grapeseed or melted butter)

2 tbsp heavy whipping cream

1 tsp maple extract

1 1/2 cups almond flour

1/2 cup coconut flour

3/4 cup non-caloric sweetener (Swerve, allulose, monk fruit, or Lakanto)

2 tbsp ground flaxseed meal

1 tbsp baking powder

2 tsp pumpkin pie spice

1/2 tsp salt

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

In a large bowl, whisk together pumpkin, eggs, oil, cream, and maple extract until smooth.

In another bowl, mix almond flour, coconut flour, sweetener, flaxseed, baking powder, pumpkin pie spice, and salt.

Stir dry ingredients into the wet until just combined. Let batter sit 5 minutes to thicken.

Pour into loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick comes out clean.

Cool completely before slicing.

Nutrition

  • Calories: ~180
  • Fat: 15g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 5g

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Grandma’s Apron & My Keto “Aha!” Moment

Pumpkin bread always takes me back to my Grandma Eleanor’s tiny, sunflower-yellow kitchen. She’d pull out that dented metal loaf pan every October, humming along to old jazz records while clouds of cinnamon and nutmeg swirled around us. I’d stand on a wobbly stool, “helping” by sneaking fingerfuls of batter (raw egg risk be darned!). That bread was pure love – dense, spicy-sweet, and always served warm with a ridiculous slab of butter melting into its cracks.

When I went keto years later, October felt… flat. My early attempts at low-carb pumpkin bread were tragic – dry as sawdust or weirdly eggy. One rainy Sunday, missing Grandma fiercely, I channeled her “don’t overthink it” spirit. I ditched the complicated protein powders and Franken-ingredients. Instead, I reached for simple, real foods: a can of pumpkin, the almond flour she’d have adored (she was ahead of her time!), and a splash of heavy cream for richness. That first bite? Tears. Actual happy tears. It wasn’t just keto pumpkin bread. It was home – all those cozy memories baked right in, without a single grain of sugar. Now, every time I bake this loaf, I imagine Grandma giving me a flour-dusted high-five. Mission accomplished, El.

Gather Your Pumpkin Posse: Simple Ingredients, Big Flavor

Here’s the beautiful part: this isn’t a chemistry experiment! These are pantry heroes you probably already have. Let’s break them down:

  • 1 cup pumpkin purée: Not pumpkin pie filling! Pure, unsweetened pumpkin is your blank canvas. Libby’s is my go-to. Tip: Blot excess moisture with a paper towel for extra lift!
  • 4 large eggs: Our superstar binders! Bring them to room temp for a smoother batter and better rise. Cold eggs can make things dense.
  • 1/2 cup neutral oil (grapeseed or melted butter): Grapeseed keeps it light, melted butter adds a rich, almost butterscotchy note (my fave!). Avocado oil works too.
  • 2 tbsp heavy whipping cream: The secret weapon for unbelievable moistness! Makes it taste decadently bakery-style. Dairy-free? Full-fat coconut milk is your friend.
  • 1 tsp maple extract: Chef’s kiss! Gives that cozy “maple-kissed” depth without the carbs. Pure vanilla works if you’re in a pinch, but maple is magic here.
  • 1 1/2 cups almond flour: Our flour base! Use fine, blanched almond flour (like Bob’s Red Mill). Don’t sub almond meal – it’s too coarse.
  • 1/2 cup coconut flour: The thirsty powerhouse! Absorbs liquid like a champ. Never swap amounts 1:1 with almond flour. It’s unique!
  • 3/4 cup non-caloric sweetener (Swerve, allulose, monk fruit, or Lakanto): Granular & measure-for-sugar style! Swerve browns beautifully, allulose stays softer. Monk fruit blend is super clean-tasting. Pick your potion!
  • 2 tbsp ground flaxseed meal: My sneaky nutrition boost! Adds fiber, healthy fats, and helps bind. Plus, it gives a lovely nutty undertone. Can omit, but I love it.
  • 1 tbsp baking powder: Lift-off! Ensure it’s fresh (test by dropping 1/2 tsp in hot water – it should fizz vigorously). Crucial for rise!
  • 2 tsp pumpkin pie spice: The soul of fall! Use a good blend, or make your own (1.5 tsp cinnamon + 1/4 tsp each ginger, nutmeg, allspice).
  • 1/2 tsp salt: Flavor enhancer! Balances the sweetness and makes the spices pop. Don’t skip it.

Let’s Bake! Your Foolproof Path to Pumpkin Bliss

No fancy skills needed! Just follow these simple steps (and my cheeky tips) for perfect results every time:

  1. Preheat & Prep: Fire up your oven to 350°F (175°C). Now, show your loaf pan some love! Generously grease a 9×5-inch metal pan with butter, coconut oil, or baking spray. For absolute foolproof removal? Line it with parchment paper sling (let the paper hang over the long sides). Chef Hack: Lightly dust the greased pan with coconut flour – it prevents any stubborn sticking!
  2. Wet Team Unite! In a large bowl, grab your pumpkin purée, eggs, oil (or melted butter), heavy cream, and that glorious maple extract. Whisk them like you mean it! Get it smooth, velvety, and beautifully orange. Tip: Whisk the eggs first before adding the rest for extra smoothness. No lumps allowed!
  3. Dry Dream Team: In a separate bowl (yes, separate – it matters!), combine the almond flour, coconut flour, sweetener, flaxseed meal, baking powder, pumpkin pie spice, and salt. Whisk them thoroughly! This ensures the baking powder and spices are evenly distributed – no clumpy surprises. Chef Insight: Sifting the coconut flour helps prevent tiny lumps if yours tends to clump.
  4. The Gentle Merge: Pour the dry ingredients into the wet ingredients. Now, channel your inner zen baker. Use a spatula and fold gently, just until the flour disappears. DO NOT OVERMIX! Overworking keto batters makes them tough. A few streaks are okay! Secret Weapon: Let the batter sit for 5 minutes. This lets the flours hydrate and the flax work its binding magic. You’ll see it thicken perfectly!
  5. Pan & Smooth: Pour that gorgeous, thick batter into your prepared pan. Use the spatula to spread it evenly into the corners and smooth the top. Pro Tip: Dip your spatula in a little water to make smoothing effortless – no sticking!
  6. Bake to Perfection: Slide it into the center of your preheated oven. Bake for 50-60 minutes. Start checking at 50 mins! The bread is done when it’s deeply golden brown, springs back lightly when touched in the center, and a toothpick inserted comes out clean or with just a few moist crumbs (no wet batter!). Watchdog Tip: If the top browns too quickly (coconut flour loves to!), loosely tent it with foil for the last 15-20 minutes. Ovens vary wildly – trust the toothpick, not just the timer!
  7. The Crucial Cool Down: THIS IS KEY! Remove the pan from the oven and let the bread cool in the pan for at least 30 minutes. Seriously, walk away! Then, carefully run a knife around the edges and lift it out (using the parchment sling if you used it) onto a wire rack. Let it cool completely before slicing – about 1-2 hours. I know it’s torture, but slicing warm keto bread leads to crumbles! Patience = perfect slices.

Serving Up the Cozy: How to Enjoy Your Masterpiece

Okay, it’s cooled. The anticipation is killing you! Now for the fun part. Slice it thick – you deserve it. For the ultimate breakfast or snack, lightly toast a slice and slather it with grass-fed butter or creamy almond butter. The warmth makes the spices sing! Craving dessert decadence? Top it with a generous dollop of keto whipped cream (sweetened with a touch of monk fruit) or even a smear of tangy cream cheese. Feeling fancy? Drizzle with a little sugar-free caramel sauce. Pair it with a steaming mug of black coffee, pumpkin spice latte (keto-fied, of course!), or your favorite herbal tea. It’s perfect for potlucks – watch non-keto friends swoon and beg for the recipe!

This Keto Pumpkin Bread is your ultimate fall treat—moist, flavorful, and comforting, with all the cozy autumn spices you love. It’s the perfect blend of nostalgia and keto-friendly magic, bringing you the pumpkin goodness you crave without the carbs. Whether you enjoy it for breakfast, as a snack, or as a decadent dessert, this bread will quickly become your go-to fall recipe. Plus, with endless customization options, it’s easy to make it your own. So go ahead, indulge in a slice (or two), and let this loaf fill your kitchen with the warm scents of fall—all without the guilt.

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