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! Speaking of loaf, don’t forget to try my pumpkin roll. 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!
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.
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. 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.
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.
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: 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. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
