When fall is in the air, it’s time for all things pumpkin. However, you can enjoy those flavors all year long with this super easy keto pumpkin bread! Moist, tender,  and so delicious!

What is your favorite fall tradition? I used to love the crisp, cool, air, and the trips to the pumpkin patch with my little kids. Since moving to Texas, the cool air doesn’t ever seem to happen. And my kids are no longer little, they are adults with lives of their own. (SIGH). 

However, I still love making fall inspired treats, because hubby and the Frenchman love them. Keeping my carb count below 25 a day is important to me, so any baked good has to fit into that macro. 

Do you want to enjoy delicious fall treat without going over your desired macros? This super moist gluten free pumpkin bread recipe is just what you need. 

Can I use all coconut flour in this?

This recipe uses almond flour and coconut flour, both gluten free flours that are great for the keto diet. However, I have not tested it with just coconut flour. You can certainly try, if you want. I would recommend that you read this post on substituting coconut flour for almond flour first to get an idea where to start. 

How do I make this gluten free recipe?

You’ll want to start by mixing the wet ingredients together very well. Add the dry ingredients to a separate bowl and mix those together very well. You don’t want any lumps in the dry ingredients.

Combine the wet into the dry, and you will form a very thick batter. All keto and low carb batters are going to be more on the thick side. A thinner batter may yield a soggy baked good, so it’s important to allow the batter to rest for a few minutes to absorb all the liquid. 

Lining the pan with parchment paper is necessary, as it will help you lift it out. The bread can be very fragile when it’s warm, so allow it to cool completely before slicing. For best results, you will want to wrap it tightly in a ziplock bag overnight before slicing. Drizzle frosting when ready to slice. 

Is this really a low carb pumpkin bread?

I know, right? It seems to good to be true, but this truly is a deliciously low carb recipe. There are 7 net grams per slice, so you will want to enjoy this in moderation. This is the total carbohydrates, minus the fiber and sugar alcohol.

I would suggest enjoying a slice of this bread at breakfast, along with some scrambled eggs or crispy bacon. It CAN easily fit into your keto meal plan as a tasty treat. Don’t forget to add a bulletproof coffee for extra healthy fats to keep you going all day long!

Other Pumpkin Recipes To Try

Pumpkin Cream Mousse

Get the Recipe

Pumpkin Pie Cloud Bread

Get the Recipe

Pumpkin Brownies (low carb, keto, gluten free)

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Whipped Pumpkin Butter

Get the Recipe

Roasted Pumpkin Seeds

Get the Recipe

Can I add chocolate chips?

If you want to add some chocolate chips to this pumpkin bread, why not? I would recommend starting with 1/4 cup of Lilly’s chocolate chips. They are stevia sweetened, and won’t add more than .5 net carb per slice. 

Are you ready for a moist, delicious treat that will go great for breakfast, or as an afternoon snack? Let’s make some keto pumpkin bread!

Ingredients:

• 3/4 cup coconut oil, measured as liquid
• 4 large eggs
• 1/3 cup full fat coconut milk
• 1 cup canned 100% pure pumpkin puree
• 1/4 tsp vanilla extract
• 2 cups blanched super fine almond flour
• 1/2 cup coconut flour
• 4 tsp baking powder
• 1/2 cup erythritol (granulated or powdered)
• pinch of salt
• 1 teaspoon pumpkin pie spice
• 1 cup powdered erythriol
• 1 Tablespoon heavy cream

Instructions:

1. Preheat oven to 350 degrees F.
2. Combine the coconut oil, eggs, coconut milk, pumpkin puree, and vanilla extract in a stand mixer or mixing bowl and blend until smooth.
3. Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a separate medium bowl and stir well.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Allow the batter to rest for 3-5 minutes, until moisture is absorbed.
6. Using a loaf pan, line with parchment paper, spray with non stick spray, and spoon the batter into the pan.
7. Bake bread for 60 minutes (until a toothpick comes out clean)
8. Turn off the oven and allow bread to remain in oven for an additional 15 minutes.
9. Remove the bread from the oven and lift out of the pan, and allow to fully cool on the counter. For best results, allow it to rest in a ziplock bag in the fridge overnight before slicing. 
10. To make the frosting, stir in the heavy cream into the powdered sugar and drizzle over the top. 

What is your favorite fall treat? Will you try this low carb pumpkin bread? 

Keto Pumpkin Bread

Print

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 12 hours

Total Time 13 hours 5 minutes

Ingredients

• 3/4 cup coconut oil, measured as liquid
• 4 large eggs
• 1/3 cup full fat coconut milk
• 1 cup canned 100% pure pumpkin puree
• 1/4 tsp vanilla extract
• 2 cups blanched super fine almond flour
• 1/2 cup coconut flour
• 4 tsp baking powder
• 1/2 cup erythritol
• pinch of salt
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F.
2. Combine the coconut oil, eggs, coconut milk, pumpkin puree, and vanilla extract in a stand mixer or mixing bowl and blend until smooth.
3. Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a separate medium bowl and stir well.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Allow the batter to rest for 3-5 minutes, until moisture is absorbed. and moisture is absorbed.
6. Using a loaf pan, line with parchment paper, spray with non stick spray, and spoon the batter into the pan.
7. Bake bread for 60 minutes (until a toothpick comes out clean)
8. Turn off the oven and allow bread to remain in oven for an additional 15 minutes.
9. Remove the bread from the oven and lift out of the pan, and allow to fully cool on the counter. For best results, allow it to rest in a ziplock bag in the fridge overnight before slicing. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Simply Organic Organic Mini Pumpkin Pie Spice-0.46 Oz
• 
  NOW Foods Erythritol Natural Sweetener, 1 lb
• 
  NOW Foods Organic Confectioner's Erythritol Powder,1 Pound
• 
  Trader Joe's Baking Powder Aluminum Free & Double Acting 8.1 Oz (Pack of 2)
• 
  Thai Kitcen Organic Coconut Milk (6 Pack, Paleo Friendly, No Added Sugar) 13.66 fl oz
• 
  Carrington Farms Gluten Free, Unrefined, Cold Pressed, Virgin Organic Coconut Oil, 54 oz. (Ounce), Coconut Oil For Skin & Hair Care, Cooking, Baking, Smoothies – Packaging May Vary
• 
  Anthony's Organic Coconut Flour, 4lbs, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
• 
  NOW Foods Almond Flour, 2 pk

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 303 Total Fat: 27g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 62mg Sodium: 208mg Carbohydrates: 10g Net Carbohydrates: 7g Fiber: 3g Sugar: 2g Sugar Alcohols: 0g Protein: 7g

While I do my best to make sure these numbers are accurate, please be your own best advocate and double check.

• Author
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Zach

Zach is the author behind Easy Keto Dishes, a site that shares easy-to-make keto-friendly recipes and dishes.

Some of Zach's favorite keto resources include:

Perfect Keto: For those who are looking for easy supplements that support a Keto diet, Perfect Keto offers a variety of products that make it easy to stay in ketosis including keto bars, whey protein, and keto nootropics.

KetoLogic: For those who have a sweet tooth, KetoLogic sells keto-friendly chocolate candies with only 1g of net carbs & zero added sugars.

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