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keto pumpkin quick bread recipe
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Low Carb Keto Pumpkin Bread

Prep Time15 mins
Cook Time50 mins
Cooling Time40 mins
Total Time1 hr 45 mins
Course: Breakfast, Dessert, Snack
Keyword: keto fall recipe, keto pumpkin bread, keto pumpkin loaf, pumpkin bread, pumpkin loaf
Servings: 8 slices of pumpkin bread
Calories: 243kcal


  • 1 cup almond flour 112g
  • 1/2 cup coconut flour 56g
  • 1 tbsp arrowroot starch 7g (optional, replace with cornstarch OR 2 tablespoons of almond flour if not using)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp xanthan gum optional, helps with texture
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1/8 tsp cloves
  • 6 tbsp salted butter melted 90g
  • 7 tbsp pure pumpkin 105g
  • 1/2 cup + 2 tbsp powdered monkfruit/erythritol sweetener 110g
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1/4 cup pecans 30g (optional, use extra for decorating the top)


  • Pre-heat oven to 350*F.
  • In a bowl, add your dry ingredients including; almond flour, coconut flour, arrowroot starch, powdered monkfruit/erythritol sweetener, xanthan gum, baking powder, baking soda, spices and salt.
  • In another bowl, melt your butter in the microwave then add your pumpkin, eggs and vanilla extract.
  • Whisk well until smooth.
  • Add the wet ingredients to the dry ingredients and stir well until batter becomes thick.
  • Add your pecans and mix once more.
  • Line a 9x4 loaf pan with parchment paper (leave some over-hang so you can easily remove the loaf later).
  • Use a spatula to evenly spread your pumpkin batter into the loaf pan.
  • Top with a few more pecans (optional) and bake for 45-55min or until the loaf is browned on top and doesn't leave a dent when you gently press your finger down in the center of the loaf.
  • Let the loaf cool fully before removing it from the pan, slicing and serving. This Low Carb Keto Pumpkin Bread is great on it's own but also delicious warmed slightly with some butter for spreading!


Tips For Making This Low Carb Keto Pumpkin Bread Recipe

  • This loaf takes a while to bake. Don't base it's doneness off of a toothpick or you may end up removing it to early! Instead, check it's crust, it should have risen up and started to brown. Your finger shouldn't leave a noticable dent when gently pressing in the center of the loaf. If in doubt, lower the oven temperature slightly and continue baking a few extra minutes.
  • This loaf is great served on it's own, with butter or even a simple glaze if you want to take it up a notch! To make a glaze, simply mix together 1/4 cup powdered monkfruit/erythritol sweetener with 1/4 tsp vanilla extract and 1- 1 1/2 tbsp light cream or any milk to thin it out. 
  • This loaf is also tasty with different nut and seed mix-ins. We love topping ours with pumpkin seeds and/or mixing in walnuts instead of pecans sometimes! 
  • See Above in the post for even more tips and substitutions*

Ingredients Links


Serving: 1slice | Calories: 243kcal | Carbohydrates: 3.8g | Protein: 6.1g | Fat: 8.2g | Fiber: 4.3g