Keto Pumpkin Bread
A moist, warmly spiced keto pumpkin bread with just 3.4g net carbs per slice and ready in about 1 hour. Made with almond and coconut flour, real pumpkin puree, and monk fruit sweetener for a cozy fall loaf that won't break your macros.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 12. Values are estimates; brands vary.
This cozy keto pumpkin bread delivers all the warm, spiced flavor of the classic fall loaf without the sugar or grains. It's perfectly moist, easy to make in one bowl, and ideal for a grab-and-go breakfast or low-carb afternoon snack.
Ingredients
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 3/4 cup canned pumpkin puree (100% pumpkin, unsweetened)
- 1/2 cup granulated monk fruit erythritol sweetener
- 4 large eggs, room temperature
- 1/3 cup melted butter or coconut oil
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy lifting.
- 2
In a large bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined and lump-free.
- 3
In a separate bowl, whisk the eggs, pumpkin puree, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir until you have a thick, uniform batter.
- 4
Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release air pockets.
- 5
Bake for 45-55 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Tent loosely with foil after 30 minutes if the top browns too quickly.
- 6
Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and cool completely on a wire rack before slicing into 12 pieces.
Tips & notes
- Coconut flour is highly absorbent, so measure it precisely and don't substitute it 1:1 with more almond flour or the loaf will turn out dry.
- Cooling fully before slicing is essential — almond flour breads are fragile when warm and will crumble if cut too early.
- Store wrapped in the fridge for up to 5 days, or slice and freeze for up to 3 months. Toast frozen slices straight from the freezer.
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Frequently asked questions
- How many carbs are in keto pumpkin bread?
- Each slice has 3.4g net carbs (6.9g total carbs minus 3.5g fiber), along with 198 calories, 6.1g protein, and 17.4g fat. This recipe makes 12 slices.
- Can I make this keto pumpkin bread dairy-free?
- Yes. Swap the butter for an equal amount of melted coconut oil. The texture and flavor stay nearly identical, and the loaf becomes fully dairy-free.
- Why did my keto pumpkin bread turn out gummy?
- A gummy center usually means it was underbaked or sliced too soon. Bake until a toothpick comes out clean, and let the loaf cool completely so the crumb can set before cutting.
