Keto Pumpkin Bread
A tender, deeply spiced pumpkin loaf with a domed, crackly top — the coffee-shop fall favorite, made with almond flour and no sugar. About 4 g net carbs a slice.
Nutrition per serving
1 slice (¾ inch)- Net carbs
- 3.6g
- Calories
- 193kcal
- Protein
- 6.3g
- Fat
- 16g
- Total carbs
- 17 g
- Fiber
- 3.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Cream cheese swirl: A ribbon of sweetened cream cheese baked through the middle, like the bakery pumpkin cream cheese loaf.
- Beat the cream cheese, powdered erythritol and egg yolk until smooth.
- Spread half the batter in the pan, spoon the cream cheese mixture down the middle, cover with the remaining batter and swirl once with a knife. Bake 60–70 minutes, until a toothpick in the cake part comes out clean.
Chocolate chip: Sugar-free chocolate chips folded through the spiced batter — pumpkin and chocolate are a classic fall pair.
- Fold the chocolate chips into the batter, saving a tablespoon to scatter over the top in place of the pumpkin seeds.
Nut-free (coconut flour): Coconut flour and two extra eggs replace the almond flour for a nut-free loaf with a softer, more cake-like crumb.
- Use 10 tablespoons of coconut flour in total and whisk all six eggs with the pumpkin. Let the batter stand 5 minutes before spreading it in the pan.
- Bake 50–60 minutes, until golden and a toothpick comes out clean.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $10.67 for 12 servings ($0.89 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Line an 8½ × 4½-inch (21 × 11 cm) loaf pan with parchment, leaving an overhang on the long sides.
-
Whisk the almond flour, coconut flour, erythritol, allulose, baking powder, pumpkin pie spice and salt in a large bowl, breaking up any lumps.
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In another bowl, whisk the pumpkin, eggs, melted butter and vanilla until smooth. Stir into the dry ingredients until just combined, then let the batter stand 3 minutes to thicken.
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Spread the batter in the pan, smooth the top and scatter with the pumpkin seeds, if using.
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Bake 55–65 minutes, until domed and deep golden, the top springs back when pressed and a toothpick in the center comes out clean (about 205°F/96°C inside). Lay foil loosely over the top after 30 minutes to stop it over-browning.
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Cool in the pan for 20 minutes, then lift out and cool completely on a rack before slicing.
Tips for success
-
Use plain canned pumpkin purée, not pumpkin pie filling, which is sweetened. Pumpkin is the main source of carbs here, so measure it rather than adding a little extra. - No pumpkin pie spice? Use 2 teaspoons cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg and a pinch of ground cloves.
- Pumpkin loaves are very moist, so do not underbake: if the toothpick shows wet batter, give it 5 more minutes under the foil.
Nice to have, not needed
- Cream cheese whipped with a little powdered sweetener and cinnamon makes a lovely spread for a dessert-style slice.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Eat at room temperature, or warm a slice for 10–15 seconds in the microwave.
Prep tip: Bake two loaves at once and freeze one whole, wrapped in plastic and foil; thaw it overnight in the fridge.
Wrap and refrigerate up to 1 week, or freeze individual slices up to 3 months.
Variations
3 variations, each with its own ingredients and macrosCream cheese swirl
FlavorA ribbon of sweetened cream cheese baked through the middle, like the bakery pumpkin cream cheese loaf.
- + 4 oz cream cheese
- + 3 tbsp powdered erythritol
- + 1 large egg yolk
4.2 g net · 231 kcal · 7.1 g protein · 20 g fat · ≈$1.05 per serving (+0.6 g net carbs vs the original)
Chocolate chip
FlavorSugar-free chocolate chips folded through the spiced batter — pumpkin and chocolate are a classic fall pair.
- + ½ cup sugar-free chocolate chips
4.6 g net · 223 kcal · 6.8 g protein · 19 g fat · ≈$1.08 per serving (+1 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour and two extra eggs replace the almond flour for a nut-free loaf with a softer, more cake-like crumb.
- blanched almond flour → extra coconut flour
- + 2 large extra eggs
3 g net · 123 kcal · 4.6 g protein · 9.1 g fat · ≈$0.64 per serving (−0.6 g net carbs vs the original)
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