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The Best Low-Carb, Keto-Friendly Pumpkin Bread Recipe

Fall Just Got So Much Cozier and More Flavorful, Thanks to This Low-Carb Pumpkin Bread


It's pumpkin spice season, and while lattes and baked goods are typically packed with sugar — a no-no on most low-carb plans, including the ketogenic diet — this pumpkin bread recipe delivers Fall flavor without the extra carbs. In fact, we'd argue that it's perfectly acceptable to toast a slice of this moist, sweet, nutrient-packed bread and have it for breakfast, with a cup of coffee or on its own.

So, how do you strike this perfect balance of satisfying and low-carb? You'll use a number of keto-friendly pantry staples, including almond flour, coconut flour, and coconut oil, as well as the low-calorie sweetener erythritol. For that classic pumpkin flavor, you'll add canned pumpkin pie mix. (If you can't find it, try a simple pumpkin puree with pumpkin pie spice mixed in.)


I personally love how simple and mess-free this recipe is to make. Just add your dry ingredients into a bowl, and your wet ingredients into another, and that's it!


Top the pumpkin bread with some raw pumpkin seeds for a nice bit of crunch, some extra protein, and a dose of healthy fats. Or, for something more indulgent, you could consider replacing the pumpkin seeds with low-carb chocolate chips. It really just depends on how strictly you're limiting your carbs, but remember it's good to treat yourself every now and then.


Low-Carb, Keto-Friendly Pumpkin Bread

Original Recipe


If you can't find pumpkin pie mix, try a simple pumpkin puree with pumpkin pie spice mixed in.

The Best Low-Carb, Keto-Friendly Pumpkin Bread Recipe


  1. 1 1/2 cups almond flour
    1/2 cup coconut flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon cinnamon
    1/4 teaspoon salt
    4 eggs, room temperature
    1/3 cup refined coconut oil, melted
    1 cup pumpkin pie puree
    2/3 cup erythritol
    1/4 cup milk of choice
    1 to 2 tablespoons raw pumpkin seeds


  1. Preheat oven to 350°F. Spray and line a loaf pan with oil and parchment paper.
  2. In a large bowl, add the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt. Whisk together.
  3. In a medium bowl, add the eggs, coconut oil, pumpkin pie puree, erythritol, and milk. Whisk together.
  4. Add the wet ingredients to the dry and use a rubber spatula to mix them together.
  5. Transfer to the loaf pan and spread evenly. Sprinkle pumpkin seeds across the top.
  6. Bake for 35 to 40 minutes, just until a toothpick comes out clean.

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