Keto Pumpkin Bread

This tender, flavorful keto pumpkin bread with icing is simple to make and only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your low carb pumpkin bread?

This recipe is slightly adapted from our Low Carb Pumpkin Muffins.

If you love pumpkin you'll also want to make our Keto Pumpkin Bars with Cream Cheese Frosting. If you don't need to eat keto, try this Almond Flour Pumpkin Bread.

Why you'll love this recipe

With a moist and delicious crumb, it's even better the second day. Another favorite is our keto banana bread.

You can frost it, serve it with sweet cream butter, or even use slices to make keto pumpkin French toast.

You can freeze it in slices to reheat when a treat is needed. That's also what we do with our perfectly moist keto zucchini bread.

Key pumpkin bread ingredients

Pumpkin puree - Make sure and use pumpkin puree not pumpkin pie filling. Pumpkin pie filling in a can is not keto friendly as it has added sugar.

Maple flavored syrup - We like using this sugar-free sweetener as it adds moisture and a hint of maple flavor to the pumpkin bread.

Eggs - You want to take them out of the fridge at least 30 minutes in advance to come to room temperature. This is key as the pumpkin bread will rise more and be fluffier.

Key icing ingredients

Milk - Normally milk is not keto friendly, but we're only using 3 tablespoons which is 2 carbs for the entire recipe. You can use almond milk if you prefer.

If you love a cream cheese frosting, we make a great one for our fluffy keto cinnamon rolls. For another indulgent treat, try our keto peanut butter fudge.

If you have any questions about the ingredients, please comment below and we will get back to you.

How to make keto pumpkin bread

Step 1: In a large mixing bowl, whisk almond flour, salt, and baking soda.

Step 2: Add in oil, sugar-free maple flavored syrup, eggs, pumpkin, vanilla, and pumpkin spice.

Step 3: Mix until combined.

Step 4: If desired, add in keto friendly chocolate chips.

Step 5: Spoon batter evenly into your parchment lined loaf pan.

Step 6: Bake as directed. If desired, top with keto icing.

For the complete list of ingredients and instructions for this healthy pumpkin bread recipe, please see the recipe below.

Getting ready for the holidays? Check out our reader favorites five minute keto gravy, keto green bean casserole, and our keto cranberry sauce.

Best tips

Use a good quality canned pumpkin puree for the best consistency. We love fresh ingredients and making things from scratch, but homemade pumpkin puree is too watery for this recipe.

To take the chill off of your refrigerated eggs quicker, place the eggs in a bowl of lukewarm water (not hot) for 10-15 minutes, changing the water once as it will start to cool.

FAQs

How to store Keto Pumpkin Bread

You can store any leftovers in an airtight container in the refrigerator for up to 5 days.

You can also freeze this keto pumpkin bread in slices for up to 3 months. We suggest wrapping them in plastic wrap before placing in a freezer bag or airtight container. Thaw in the refrigerator overnight.

📖 Recipe

Keto Pumpkin Bread with Icing

Dane & Becky

This tender, flavorful keto pumpkin bread with icing is simple to make and only uses a handful of ingredients.

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 12 slices

Calories 221 kcal

Equipment

• ▢
  Pyrex loaf pan
• ▢
  Glass Mixing Bowls

Ingredients

  

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Pumpkin Bread:

• ▢ 2 cups super fine almond flour
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ ¼ cup oil you can use your oil of choice
• ▢ ¼ cup sugar-free maple flavored syrup I used Lakanto
• ▢ 2 large eggs room temperature
• ▢ ⅓ cup pumpkin puree not pumpkin pie filling
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon pumpkin spice
• ▢ Optional: ½ cup keto chocolate chips

Icing:

• ▢ 1 ½ cups powdered sugar-free sweetener
• ▢ 3 tablespoons butter melted
• ▢ 3 tablespoons milk or dairy free milk
• ▢ ¼ teaspoon pure vanilla extract

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Instructions

 

• Preheat oven to 350 degrees F (180 degrees C). Line an 8x5 loaf pan with parchment paper; set aside.
• In a large mixing bowl, whisk almond flour, salt, and baking soda.
• Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.
• Optional: stir in mini chocolate chips.
• Spoon batter evenly into your parchment lined loaf pan.
• Bake for 35-40 minutes or until the center is set.
• Remove from the oven and let it cool.
• For the icing: In small bowl whisk together the powdered sweetener, melted butter, milk, and vanilla. Drizzle over the keto pumpkin bread. Allow it to set before slicing.
• Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

Notes

• Use room temperature pumpkin.
• Spoon the almond flour into the measuring cup and then level it.
• Use canned pumpkin puree for the best consistency
• Start with the lowest cooking time and check for doneness from there.
• Let cool almost completely before icing.
• Net carb count is without chocolate chips.

Nutrition

Serving: 1Calories: 221kcalCarbohydrates: 9gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 14gCholesterol: 31mgSodium: 111mgFiber: 3gSugar: 10g

Tried this recipe?Let us know how it was!