Almond Flour Keto Pumpkin Bread

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Add this low carb keto pumpkin bread to your must-bake list during the fall! Just like a version with regular flour and warm spices, this almond flour pumpkin bread recipe bakes up so rich and moist… the key difference is that it’s also a sugar-free pumpkin bread that leaves you satisfied.

This bread has a texture similar to my keto pumpkin muffins, but in loaf form! Plus, if you have any leftover pumpkin (maybe from a keto pumpkin spice latte?), this is the perfect way to use it. You probably have all the keto pantry staples to make it right now!

The right ingredients make a huge difference in making keto breads. That’s why I use a blend of Wholesome Yum Almond Flour and Coconut Flour to create the perfect soft texture in this loaf, as well as Besti Monk Fruit Allulose Blend for just-like-sugar sweetness in every bite. They come together to make the best keto pumpkin bread you might not believe is low in carbs!

Keto pumpkin bread with almond flour, coconut flour, and Besti.

Why You’ll Love This Keto Pumpkin Bread Recipe

  • Rich spiced pumpkin flavor
  • Moist, tender texture
  • Basic, easy-to-find ingredients
  • 10 minutes prep
  • 3.2 net carbs per slice
  • Low carb, keto friendly, and gluten-free, with a dairy-free option
  • Delicious as breakfast or dessert!
Bread partially sliced next to a serrated knife.

Ingredients & Substitutions

This section explains how to choose the best ingredients for pumpkin bread with almond flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Wholesome Yum Almond Flour – Some almond flour keto pumpkin breads can bake up gritty because of the almond flour used. This one is ground super fine and blanched, making it the perfect choice for a loaf with the perfect consistency. If you need a nut-free option, try sunflower seed flour instead.
  • Wholesome Yum Coconut Flour – Making easy keto pumpkin bread with coconut flour helps the loaf absorb some of the moisture commonly found in pumpkin. This one has a super fine grind for impeccable texture. I don’t recommend substituting this, but if you must, it might work to replace the 1/2 cup coconut flour with an additional 2 cups of almond flour (and you’ll need a larger loaf pan).
  • Besti Monk Fruit Allulose Blend – Adds the perfect level of sweetness (with 0 net carbs) and keeps the loaf moist (allulose locks in moisture). You can use other keto sugar substitutes if you like. However, most (especially ones that contain erythritol, which includes most brands of monk fruit and stevia) may leave the loaf with an aftertaste and more dry. Check my sweeteners conversion calculator to get exact quantities if you still want to swap.
  • Pumpkin Pie Spice – A warm blend of cinnamon, nutmeg, cloves, ginger, and allspice. You can get it store-bought, or make homemade pumpkin pie spice in minutes.
  • Baking Powder – Sugar-free pumpkin bread is typically fairly dense, but this ingredient still helps it rise a bit.
  • Sea Salt – Adds balance to the sweet flavors in this pumpkin almond flour bread.
  • Canned Pumpkin Puree – I use this for convenience, but you can also make your own pumpkin puree from fresh pumpkins. Just make sure to avoid canned pumpkin pie filling, which almost always contains added sugar.
  • Eggs – Use whole, large eggs. Flax eggs should also work, but I have not tested them.
  • Butter – Unsalted and melted. I prefer grass-fed varieties, but any will work. Use coconut oil for a dairy-free option.
  • Pumpkin Seeds – These add a delicious texture to the top of the loaf.
VARIATION: Try different toppings on your pumpkin bread.

VARIATION: Try different toppings on your pumpkin bread.

Substitute the pumpkin seeds with sugar-free chocolate chips, pecans, or chopped walnuts. (Any of these can also be folded into the batter.) After baking and cooling, a layer of sugar-free cream cheese frosting would make the perfect topping, too.

Low carb pumpkin bread ingredients.

How To Make Keto Pumpkin Bread

This section shows how to make almond flour pumpkin bread keto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Prep pan. Line a loaf pan (this one is the perfect size) with parchment paper, so that paper hangs over the sides.
  2. Mix dry ingredients. Mix almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and salt together in a large mixing bowl. (I like to use a whisk to break up any lumps.)
  3. Add wet ingredients. Mix in pumpkin puree, eggs, and melted butter until well combined. The batter will be very thick — this is normal.
Dry ingredients mixed in a bowl.
Sugar-free pumpkin bread batter in a bowl.

  1. Transfer. Scoop batter into the prepared loaf pan and press evenly to smooth it on top. Sprinkle with pumpkin seeds, pressing them into the surface of the loaf.
  2. Bake. Bake this easy keto pumpkin bread recipe until an inserted toothpick comes out clean. Cool for 15 minutes, then transfer to a baking rack and cool completely.
TIP: Loaf browning too quickly?

TIP: Loaf browning too quickly?

If your loaf is already dark after 30 to 35 minutes of baking, tent the top with foil until the end of the cook time.

Batter in loaf pan.
Fully baked keto pumpkin bread in pan on a baking rack.

Storage Instructions

  • Store: Wrap leftovers in parchment paper (not plastic wrap!) and store in the fridge for 3-4 days. Storing in plastic wrap or an airtight container will trap too much moisture in the loaf.
  • Reheat: Warm pumpkin keto bread in a microwave or warm oven until heated.
  • Freeze: Place slices of sugar-free pumpkin bread on a parchment lined sheet and freeze. When solid, transfer to a freezer-safe container for long-term storage. You can reheat almond flour pumpkin bread directly from frozen.
Low carb pumpkin bread front view.

More Keto Pumpkin Recipes

Sugar-free pumpkin bread is only the beginning! Keep carbs low and keep pumpkin in your kitchen with these mouthwatering recipes:

Recipe Video

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Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat the oven to 325 degrees F (163 degrees C). Line an 8×4 (20 cm x 10 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).

  2. In a large bowl, mix together the almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and sea salt.

  3. Add the pumpkin puree, eggs, and melted butter. Mix until well combined.

  4. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.

  5. Bake for 45-55 minutes, until an inserted toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.

Recipe Notes

Serving size: 1 1/2-inch slice

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 159

Fat 13.3g

Protein 5.6g

Total Carbs 6.5g

Net Carbs 3.2g

Fiber 3.3g

Sugar 1.2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

Almond flour pumpkin bread recipe pin.

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