This low carb Keto Pumpkin Bread is so easy to make, delicious and full of pumpkin flavor. Made with a combo of almond flour and coconut flour it is a great gluten-free bread that we all can enjoy without any guilt!
If you read our recipe about Pumpkin Chocolate Chip Muffins, then you already know that this low carb/sugar-free Pumpkin Bread has really been a thorn in my side. For those of you who don’t know, then I’ll briefly explain it.
I have wanted to make a good low carb/keto pumpkin bread for a while now, and I tried and failed 5 times!! I was just about to give up but figured I’d try 1 more time.
With my 5 failed attempts, the main problem was my bread kept sinking in the middle. When I say sinking, I mean the whole middle completely sunk. It was pathetic. Come to find out I was checking my spice cabinet making sure I had enough stuff to make another batch, and happened to look at my baking powder and saw it was expired by over a year.
I really didn’t think it was that big of a deal, but figured ok I’ll get a new one and try again. I didn’t think it was going to make a difference. When I opened up the container of baking powder I said to my mom “wow it looks totally different, it’s so light and fluffy” So I made another batch and hoped for the best.
After 50 minutes baking in the oven I took it out and it looked totally different! I still wasn’t completely convinced, and honestly I didn’t want to get my hopes up. But after cooling, it DIDN’T SINK!!!! I was soooo happy!
So the lesson here is to make sure you check your dates on all of your baking ingredients, especially baking powder, because it makes a difference …trust me!
Is Pumpkin Allowed on Keto diet?
Yes you can have pumpkin while on keto. In fact, it’s a low carb vegetable that’s full of vitamins, fiber, minerals and antioxidants. A half a cup of canned pumpkin has about 6 net carbs.
I don’t know about you guys, but I’m not sure what I’d do without pumpkin in my life!
How Many Carbs are in Pumpkin Bread?
Obviously, it depends on how big you cut your bread, I got 12 slices out of my bread. So based on that one slice is 4 NET CARBS. Not bad, especially since one slice is pretty filing.
How Many Calories are in a Slice of Pumpkin Bread?
Again let’s say you get 12 slices out of your loaf of sugar-free pumpkin bread, if that’s the case then it is 240 calories per slice. Now, these nutrition facts are based on just the bread, not including any glaze to the top.
Now if you want to add my glaze to your bread it only adds another 12 calories per slice bringing it up to 252 calories per slice.
I always recommend using canned pumpkin puree for best results instead of using fresh pumpkin. Just make sure that your canned pumpkin is 100% pumpkin, and there aren’t any added ingredients.
Not only do I prefer the texture of canned pumpkin, but it’s also so so easy. Simply open the can and there you go…pumpkin puree!
If you want to use fresh pumpkin that’s ok, just be careful with the consistency. Fresh pumpkin tends to have a thinner consistency and can be watery, which will alter the texture of your keto pumpkin bread and leave it soggy.
Don’t use pumpkin pie filling…that is full of sugar and added ingredients.
Should I Use Almond Flour or Coconut Flour for Pumpkin Bread?
Typically I always use just almond flour in my baking recipes, but this time is different. I chose to use a combination of both almond flour and coconut flour.
The majority of flour I used is almond flour. Because coconut flour is high in fiber, it is very absorbent and only a small amount is needed. For this recipe, I only used ½ cup, which was plenty.
A good rule of thumb when using coconut flour is that for about 1 cup of almond flour you would only need ¼ cup of coconut flour.
Using just almond flour can make your bread a little too soft and crumbly. Adding in just a small amount can make your sugar-free pumpkin bread firmer and stay together much better.
Using Pumpkin Pie Spice
We made our own pumpkin pie spice recipe, and we’re sharing it with you now. It’s so easy to make and you might even have all the spices already in your cabinet so there’s no need to go an buy it at the store. Our recipe makes plenty for you to have all winter long. It consists of just 5 ingredients and takes less than 5 minutes to make.
This time of year especially we are all making recipes that include pumpkin pie spice, so my homemade pumpkin spice recipe will come in handy for sure.
I used my go-to low carb sweetener…granulated monk fruit. I don’t feel that there’s an aftertaste with monk fruit but everyone’s taste buds are a little different.
You’ve got other options though, like Swerve, Allulose (you need to add 30% more), or Xylitol (don’t use if you have pets). Any of these are a great sugar substitute and will work great for a low carb diet.
Do I Need to Use the Icing?
No of course not, it’s totally optional. I love it both ways depending on what mood I’m in. Sometimes I prefer it without the icing and some nice soft butter spread on my bread, and other times when I want a little more sweetness then I will pour some glaze on top.
How to Make Keto Pumpkin Bread
Start off by combining the butter and sweetener in a medium bowl. Use an electric mixer to get it nice and creamy.
Then add in the eggs and vanilla. Mix again until the eggs start to get some small bubbles.
Now add in the canned pumpkin and combine.
In a separate bowl, combine the almond flour, coconut flour, salt, baking powder, and pumpkin pie spice. Stir all the dry ingredients using a spoon.
Once the dry ingredients are mixed, slowly pour the dry ingredients into the bowl with the wet ingredients.
Using a spoon, stir everything together. The texture is going to be on the thicker side, not liquidy so don’t worry.
Pour the batter into a 9×5 loaf pan that is lined with parchment paper.
Bake in the oven at 350 degrees for 45-55 minutes. It’s going to depend on your oven, so check it at 45 minutes and go from there.
TIP: If you see that the top is getting too dark but it’s still too soft on the inside then place a piece of foil over the bread to prevent it from burning.
Take out of oven and transfer to cooling rack as soon as you are able to touch the pan.
TIP: Let cool it completely before cutting into, otherwise it will crumble.
Making the Icing
Now if you chose to add an icing to your pumpkin bread then follow these instructions:
In a small mixing bowl, combine 1 ½ cup powdered swerve, ½ tsp vanilla, and 3-5 tbsp heavy cream. Use as whisk to mix up icing well. Start off with about 3 tbsp of heavy cream and then you can add more accordingly.
Once you have reached your desired thickness, then drizzle over the pumpkin bread. I basically just slowly poured it over the entire loaf.
Tips for Making The Best Keto Pumpkin Bread
I don’t have too many tips for making this easy pumpkin bread, but this one below is a pretty important one:
How to Keep Your Low Carb Pumpkin Bread from Collapsing
So this I had to learn the hard way….5 times to be exact. And the main reason why my bread kept collapsing is that come to find out, my baking powder was expired by over a year.
Now when it comes to certain things like spices you wouldn’t find it to be a problem, but let me tell you to make sure your baking powder is fresh!!
Mine was really firm and I had to kinda scrape it with my measuring spoon, but I didn’t really know any different. When I bought a new one, I opened it up and it was so light and fluffy! I was so surprised, yet I still was thinking that it couldn’t be the reason why my bread was sinking.
I chose to give it one more try, and let me tell you…it didn’t sink!!!! So bottom line is to check your expiration date before you start baking your low carb pumpkin bread.
What Can You Spread on Pumpkin Bread?
We have already talked about pouring a yummy glaze over your keto pumpkin bread. But you can also spread some soft butter on a slice of sugar-free pumpkin bread, drizzle some sugar-free maple syrup, or make a cream cheese icing to spread on top.
Variations of Sugar-Free Pumpkin Bread
This easy keto pumpkin bread is great the way it is, but that doesn’t mean you can mix it up a bit with some additional toppings.
Chocolate chips – Lily’s sugar-free chocolate chips or ChocZero’s chocolate chips are great low carb options
Nuts – Chopped walnuts or pecans are both great and go perfectly with pumpkin.
Cream cheese frosting – pumpkin and cream cheese go so good together.
If you need a quick on the go option, then you can make these into muffins, or even mini muffins. Perfect for your kid’s school snack.
Other Diets this recipe is good for
Gluten-Free – This easy recipe is a fabulous gluten-free bread that everyone can enjoy. To replace traditional white flour, I chose to use a mix of almond and coconut flours. Both almond and coconut flour have been a staple in my pantry, I like to have at least a bag or two of each.
Dairy-Free – So this isn’t dairy-free if you make it exactly how my recipe calls for. But all you need to do is replace the butter with coconut oil and now it’s completely dairy-free.
Just keep in mind that you don’t make a glaze with any cream. You can keep it glaze free, or if you want a glaze then mix your powdered sugar with a little bit of water or almond milk.
How to Store Low Carb Pumpkin Bread
This keto pumpkin bread will stay fresh for a few days kept in an airtight container sitting on your kitchen counter. To keep it fresher longer, you can put it in the fridge and it should last at least a week.
How to Freeze Pumpkin Bread
Freezing your keto pumpkin bread is super simple. Make sure it’s 100% cooled, and you can freeze it in individual slices or the whole loaf.
Wrap the individual slices or the loaf in plastic wrap, then for extra insurance place the wrapped bread into a gallon size Ziploc bag.
If you freeze the individual slices, it’s so easy to take out a slice at a time when you want a healthy snack.
Other Low Carb Pumpkin Recipes:
If you’re in the mood for some other Keto-friendly Pumpkin recipes, check out our:
This low carb keto Pumpkin Bread is so easy to make, delicious and full of pumpkin flavor. Made with a combo of almond flour and coconut flour it is a great gluten-free bread that we all can enjoy without any guilt!
2 cups almond flour
½ cup coconut flour
⅔ cup canned pumpkin
⅔ cup monkfruit sweetener
1 ½ tsp vanilla
2 tsp pumpkin spice
½ tsp salt
4 tsp baking powder
½ cup softened butter
1 ½ cup powdered swerve
3-5 tbsp heavy cream
½ tsp vanilla
Preheat the oven to 350 degrees.
In a medium mixing bowl add butter and sweetener. Using an electric mixer, mix until creamy.
Add eggs and vanilla. Mix again until the eggs start to get some small bubbles.
Now add in the canned pumpkin and mix with the electric mixer.
In a separate bowl combine almond flour, coconut flour, salt, baking powder, and pumpkin pie spice. Stir all dry ingredients together with a spoon.
Slowly add the dry ingredients to the wet ingredients. Using a spoon stir everything together. The texture is going to be on the thicker side, not liquidy.
Pour the batter into a 9×5 loaf pan that is lined with parchment paper.
Bake for about 45-55 minutes.
If it starts to get too dark on the top, then cover with a piece of foil.
Remove from oven and let cool for about 5 minutes. Then transfer to a cooling rack. Let cool completely before slicing it, otherwise it will crumble.
In a small mixing bowl combine powdered swerve, vanilla and heavy cream.
Whisk until creamy.
Pour over the top of the pumpkin bread.
4 NET CARBS PER SERVING
Use fresh baking powder in your batter, trust me it makes a huge difference
If you see it’s getting a little too brown on top, cover it with a piece of foil while it continues cooking
To prevent the pumpkin bread from getting soggy, remove it as soon as it’s cool enough to touch
Don’t try slicing it until it’s completely cooled otherwise it will crumble
You can add nuts or chocolate chips to the batter
You can make a cream cheese frosting instead, or you don’t need to make any icing at all
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