This easy low carb Keto Pumpkin Bread mixes up in no time. A wooden spoon and 5 minutes of your time are all it takes to get this delectable fall treat into the oven. This delicious pumpkin bread recipe is also gluten-free, grain-free, sugar-free, has dairy-free and nut-free options, and is Trim Healthy Mama friendly.
Ahhh, pumpkin season. I will admit to you that pumpkin is not one of my first loves. I've never tried a pumpkin spice latte because the thought of pumpkin in my coffee is less than appealing and on Thanksgiving, I never choose pumpkin pie when there are other options.
But I do enjoy a hint of pumpkin, and lots of cinnamon, in muffins, cakes, and loaves of bread. And my readers seem to be a pumpkin-loving crowd so I have one pumpkin recipe day each fall so I can add a few new keto pumpkin recipes to my repertoire.
This year I decided to kick up my Low Carb Pumpkin Muffins into a sweet easy keto pumpkin bread dotted with pecans and drizzled with a sweet glaze. It was a good decision. This low carb pumpkin bread is perfect for breakfast, brunch, as an afternoon snack, or even for dessert, just like my Keto Zucchini Bread. It keeps well in the fridge for up to a week and can be frozen for longer periods of time. Making a pumpkin bread with glaze on it gives a nice presentation but you can certainly skip the glaze to simplify this recipe further.
Ingredients
Pumpkin puree - You can use either fresh or canned pumpkin puree. Make sure you do not get a can that says 'pumpkin pie filling' because that will have added sugar.
Eggs - Eggs are necessary for this recipe.
Butter - I use salted butter when baking. If you have unsalted butter make sure to add a pinch of salt.
Cottage cheese - I promise you can't taste it at all. It adds protein to this easy keto pumpkin bread recipe and helps it stay moist.
Vanilla - Vanilla extract brings out the flavors in the other ingredients.
Molasses - I use molasses as a flavoring the way you use extracts. When used in this way the amount of carbs per serving is very minimal.
Almond flour - I find that almond flour has a mild flavor in baked goods that lets the other flavors shine through without overpowering them.
Coconut flour - I use coconut flour in conjunction with almond flour to help balance the natural oils in the almonds.
Sweetener - My sweetener blend of xylitol, erythritol, and stevia works well in many dessert recipes. I highly recommend trying it but if you would like to substitute I offer suggestions in the recipe card.
Cinnamon - Cinnamon is my favorite sweet spice. Choice one that is vibrant and flavorful. You do not want to just get the cheapest cinnamon at the store. Look for Saigon or Korintje cinnamon.
Pumpkin pie spice - Pumpkin spice normally is a combination of cinnamon, nutmeg, ginger, and cloves. You may add it if you like but I personally prefer just using cinnamon.
Baking powder - Check the date to make sure it is fresh or your bread will not rise.
Pecans - These are my favorite nut in pumpkin recipes but you can sub in walnuts if you prefer.
How to make Keto Pumpkin Bread
I keep my gluten free pumpkin bread recipe easy because all you need to do is mix up the ingredients in a large bowl with a wooden spoon. The sugar free glaze is easy too. All it is is a melted sweetener. When you drizzle it on top of the toasted pecans on top of the bread it gives them a little crunch and makes them taste like a traditional glazed pecan.
First Step: Add all the ingredients to a large mixing bowl. Combine well.
Second Step: Add the batter to a parchment paper lined loaf pan. Top with more pecans. Bake until no longer jiggly in the center.
Expert Tip: Baking times for anything in a loaf pan seems to vary a lot. Just make sure the bread no longer jiggles when lightly shaken. If the top starts to get too brown cover it with foil for the last 20-30 minutes.
Variations & Substitutions
Cottage Cheese - I promise you that you cannot taste the cottage cheese in this. It keeps the bread moist and is a great source of protein. However, sour cream, cream cheese, or yogurt can work in place of the cottage cheese if you prefer.
Nuts - You can sub in any but you prefer for the pecans. Walnuts, almonds, or pumpkin seeds (aka pepitas) can all work.
Nut-Free - I have not tested this without almond flour but sunflower seed flour is a great sub in most recipes. Just use sunflower seed flour in place of the almond flour and pumpkin seeds in place of the pecans to make this nut free.
Dairy-Free - To make this keto bread dairy free just sub in coconut oil for the butter and coconut cream for the cottage cheese.
Chocolate Chips - Feel free to swap out the pecans for sugar free chocolate chips or use both!
Cream Cheese Frosting - Swap out the glaze for a thick and creamy keto cream cheese frosting.
Muffins - Easily make this into muffins by dividing the batter between greased paper-lined muffin tins.
Common Questions
Is Pumpkin Keto Friendly?
Absolutely. Pumpkin is a great choice when on a keto diet. There are 10 grams of carbs in pumpkin puree and 3 grams of fiber. That may seem like a lot if you sit down with a can of puree and a spoon but it isn't when you are using a cup of pumpkin in a baked good divided by multiple servings.
Is Pumpkin Bread Healthy?
Sometimes. The flour in traditional pumpkin bread recipes is unhealthy. But this keto pumpkin bread uses almond flour to give pumpkin bread a nutritional boost! By cutting out sugar and using healthy flours you are making a typical pumpkin bread low carb and much healthier! By using that combination of flours it helps keep this keto pumpkin bread recipe moist as well.
The members of my family love a good sweet bread or cake for a snack or breakfast. It doesn't matter if it's lemon poppy seed, almond crumb, keto chocolate chip bread, keto cinnamon bread, or keto pumpkin bread, just slice up the sweet bread and slather it with butter to see it disappear. When we are eating one of my low carb recipes I don't have to worry about how much sugar my kids are eating.
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Keto Pumpkin Bread
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup butter melted
- ⅓ cup cottage cheese
- 1 teaspoon vanilla
- 1 teaspoon molasses ***
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin spice optional
- 1 tablespoon baking powder
- ⅔ cup pecans divided
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) optional (to use for a glaze)
Instructions
- Preheat the oven to 350. Line a standard 9-inch loaf pan with parchment paper and spray with cooking spray.
- Add all the ingredients, besides the pecans, into a large bowl. Stir until smooth. Stir in ⅓ cup pecans. Pour into the prepared loaf pan. Spread evenly. Top with the remaining pecans.
- Bake for 50-55 minutes until golden and no longer jiggly. The center should feel firm to the touch. Cover with foil for the last 20 minutes if necessary so the pecans do not burn.
Optional Glaze:
- Melt the sweetener in a small saucepan over low. Drizzle on top of the pecan pumpkin bread.
Notes
Nutrition
Originally Published September 24, 2018. Revised and Republished November 4, 2021.
Jill says
Hi Taryn. First of all, I love this recipe and have made it several times. A true keeper! I'm also considering lightening this up with less fat and wondered if you've ever experimented with using THM baking blend rather than the almond flour/coconut flour. Just curious. I'd love your thoughts. Thanks.
Taryn says
I have had readers use baking blend in this successfully. Enjoy!
Jill says
So delicious! I've made this twice in two weeks. I substituted 1/2 the almond flour with ground flaxseed.
Thanks for the recipe.
Leslie says
Hi. I don’t understand “melt” the sweetener? Your just pour the gentle sweet in a pan and heat it up???
Taryn says
Yes. It melts without adding liquid.
Lynn Nelson says
Can I just use 1 1/2 cups almond flour? No coconut flour. You go on to explain about sweeteners. I don't quite understand. Truvia is SO sweet. I've ruined recipes by going by Truvia's conversion chart. 1/4 cup Truvia for one loaf? I'm sorry. It sounds like I expect you to be an expert on Truvia. But any help would be appreciated. Thanks so much!
Taryn says
To my knowledge you would need 1/4 cup truvia. I am not an expert on that sweetener though as I only use my blend. You could use just 2 or 3 tablespoons if you think 1/4 is too much.
Kathy says
Can I use walnuts
Taryn says
Yes! Any nuts work.
Claudia says
The flavour is delicious; however, my bread falls apart. It’s almost too wet I think. I cooked for the 55 minutes. And the edges seem to be almost burning so not sure if cooking longer would work. Any idea what happened and how to remedy so as to get more of the bread texture shown in your pictures? How firm should the bread feel before taking it out of the oven?
Taryn says
Hi Claudia, It may have needed to bake longer at a lower temperature. Have you checked your oven temperature recently? One thing you could do now is to warm up slices in a frying pan (like you would french toast).
Tracy says
When I made this the batter was not jiggly at all. I read and reread the recipe thinking I missed something. I did not pack the flours. Just scoop and swoop to level. It’s in the oven now. But just needed some reassurance as to the consistency.
Taryn says
It'll be fine! It is a thick batter 😀
Kim says
Does the glaze go on while it’s warm or after it has cooled?
Taryn says
Either is fine.
Monics says
I’m assuming the carb count does not include the sugar alcohols from the sweetener. Correct? BTW, this is delicious!
Taryn says
Yes, that's correct. I'm glad you like it!
Jennifer says
What other "sugars" can I use by what you have listed? Also, how much?
Taryn says
I'm not exactly sure what you mean. If you have a specific sweetener you would like to use I can help you convert it. Just lmk which one.
Linda says
How much if I use monk fruit sweetener?
Taryn says
Below the recipe in the notes section, I give some information on sweeteners. Which monk fruit do you have? A blend like Lakanto? If you'd like to use a monk fruit blend (which seems to be the most common) you will need 1.5 to 2 times as much as the sweetener listed.
Barbara says
What else can I use for a sweetener, I have stevia but not the other or can I just use sugar and how much.
Taryn says
Under the recipe in the notes section, I give some information on sweeteners. Which stevia do you have? A pure stevia powder or a blend like Truvia or Pyure? If you'd like to use sugar you will need 1.5 to 2 times as much. The sweetener I use is twice as sweet as sugar.
Sarah says
The serving size is one slice...What is the size of the slice and how many slices are you basing this on. My son is a type 1 diabetic, and I have to get pretty specific on portion size.
Also is the carb count TOTAL CARBS or NET carbs?
Thanks!!
Taryn says
It says at the top of the recipe card that the recipe has 12 servings. Total carbs per serving are 8. Net carbs are 4.
Sarah says
Thanks! I just missed it! Cant wait to make it, pumpkin is his favorite, and this looks and sounds wonderful!!
Nikki says
I have everything except cottage cheese. Anything I can use to replace it?
Taryn says
Sour cream, yogurt, or coconut cream should work.
Nikki says
I have coconut cream, yay! I'll be making this today!
colleen says
I can not have dairy...is there something I can replace the cottage cheese with?
Taryn says
Coconut cream should work. It comes in little cans or you can separate coconut milk in the fridge and just use the thickened part.
Linda Nortje says
This was an instant hit with my family and I will definitely make it again and again ! Love all the Cinnamon in your pumpkin bread recipe 🙂
Wilhelmina Wessel says
I can't wait to try out this recipe! Looks amazing!
Katie says
My daughter is allergic to almonds do you know a good substitute for the almond flour?
Taryn says
Hi Katie,
A newer flour that is working well in place of almond flour is sunflower seed flour. You can buy it on Amazon or grind your own raw sunflower seeds. Just make sure to stop processing them before they turn into a butter.
Kari says
2 tsp cinnamon?! Hoofta! I’m no baker ( like you are) but that seems like a lot. Maybe it’s just me 🤣
I can’t wait to try this! I love your recipes.
Taryn says
Nope, that's correct! Pumpkin is a strong flavor. The cinnamon helps balance it.
Meghan says
Could you substitute THM baking blend for the coconut and almond flours? I'm sure it's more affordable to use the separate flours, but I have a lot of the baking blend on hand. Thanks! This looks amazing!
Taryn says
Baking blend should work! Use a little less as it can be drier.