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Keto Pumpkin Bread

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Pumpkin anything is my downfall, but a really great pumpkin bread is my MOST FAVORITE fall treat.  

Time for Pumpkin, people

I love to use pumpkin in baking.  It adds so much moisture to cakes and breads without a lot of extra fats, carbs or calories.  I even add it to my coffee sometimes for a little extra creaminess and something special….my own homemade PSL.

For this recipe pumpkin is the star and it helps to create one of the best pumpkin breads I have EVER had.

A little extra crunch

To add a little something extra to this amazing pumpkin bread I topped it with spiced walnuts.  Yes, spice walnuts.  To take these walnuts to the next level I put them in a small saucepan with butter and pumpkin pie spice and let them toast up a bit.  

If you do not want to add the walnuts you don’t have too, just bake as according to the instructions.  If you wanted to use pecans instead of walnuts you could, they would be amazing.

Never know it is Keto/Low Carb

This pumpkin bread is so, so good no one would ever know it is Keto/Low Carb.  With only 4 net Carbs per slice this is the perfect fall treat that everyone can enjoy.  

I love to toast my slice in my toaster oven and top it with some butter for the perfect breakfast or afternoon treat.  It is SO, SO good!

Time for some Fall Baking…


Pumpkin Bread (Keto/Low Carb)

A super moist pumpkin bread that no one would ever believe is Keto/Low Carb friendly.

15 minPrep Time

45 minCook Time

1 hr, 30 Total Time

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5 based on 1 review(s)

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  • 1/2 cup butter, room temperature
  • 2/3 cup granulated Swerve (or your favorite erythritol sweetener)
  • 4 eggs, room temperature
  • 3/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cup extra fine Almond Flour
  • 1/2 cup Coconut Flour
  • 4 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • Optional Topping
  • 1 cup chopped walnuts (or pecans)
  • 2 tablespoons butter
  • 1 teaspoon pumpkin pie spice


  • Preheat oven to 350
  • Line a loaf pan with parchment paper (I used a 9x5 loaf pan)
  • In the bowl of a stand mixer, or large bowl, cream together butter and Swerve , until light and fluffy
  • Scrape down the sides and add in eggs one at a time
  • Mix in pumpkin and vanilla until well combined
  • In a medium bowl whisk together Almond Flour , Coconut Flour , baking powder, pumpkin pie spice and salt
  • Add into pumpkin mixture and mix until just combined and batter is thick
  • Spoon into prepared pan
  • In a small saucepan heat walnuts, butter and pumpkin pie spice until walnuts are fragrant, about 3-4 minutes, stirring constantly
  • Sprinkle walnuts over top of batter
  • Bake for 45-50 minutes, or until a toothpick comes out clean when placed into the center, if walnuts are getting to brown cover top with aluminum foil
  • Remove and let cool completely
  • Slice and enjoy!


* Each slice has 4 net carbs as calculated by Carb Manager App

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  1. Pam Wells October 21, 2018
    • admin October 22, 2018
  2. Christina Pursley November 7, 2018
    • admin November 10, 2018
  3. Gerri lynn November 21, 2018
  4. Kim November 21, 2018

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