Keto Pumpkin Bread

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

Save RecipeSave Recipe

4.6 based on 13 review(s)

Recipe Image


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
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



2970 cal


292 g


86 g


50 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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  • Pam Wells

    This was excellent with the pecan topping but i also added a tablespoon of sukrin gold to reduce the pecan bite. Served a little warm with Kerrygold butter ... delectable!
      • Jenna

        I made it last night and I think it turned out amazing! I wanted to emphasize the spice so I added 1.5 tsp of cinnamon, a tsp clove and 1/2 tsp nutmeg, and I did add a sprinkling of Erythritol to walnuts. It does fall apart a bit, but I certainly wouldn’t call it dry, it’s very moist, it’s sooo good. Glad to have it! Thank you!
  • Christina Pursley

    This sounds delicious!! How many servings does the loaf make? Just wondering since each is 4 gms. of carbs!! Thank you!!
    • mimi

      I have calculated this several times on a nutrition calculator and it comes to 22 carbs . Please tell me that how you got to 4 carbs bc this recipe is definitelly more for 10 servings it shows 22 carbs per serving. On sparkles and sprouts it said that it was over 2000 calories for the entire bread.
  • Lane Padgett

    Followed the recipe exactly. Cut one piece to try, the next morning with my breakfast. A little sweet for me but flavorful. Then I picked it up to wrap and store,fell completely apart in my hands. Shocked me , now all I have left are a few big pieces and lots of crumbs. So sad. Don’t know if l will try again. 😥
    • admin

      Hmmmm... keto sweets can be more "crumbly" but I have not experienced that with this recipe. Maybe do not bake it as long next time.
      • Shelley

        Same thing happened to me when I tipped the loaf out of the pan, so I put chunks in a bowl and added some cream. Delicious pumpkin/pecan flavoured bread pudding! I think there’s no gluten to hold it together properly? I actually baked it about 10-15 minutes extra because it was crumbly and wet and sticking to the toothpick. Bad move?
    • Shelley

      Same thing happened to me when I tipped the loaf out of the pan, so I put chunks in a bowl and added some cream. Delicious pumpkin/pecan flavoured bread pudding! I think there’s no gluten to hold it together properly?
  • Nancy

    I didn't have any regular granular Swerve. Therefore, I substituted with 1/3 cup granular monk fruit and 1/3 cup brown Swerve. Although it was not as "light and fluffy" when creaming the butter and sweeteners, the final bake was just fine with the perfect texture. Also baked it five minutes longer since I live at high altitude, and used pecans instead of walnuts. This was absolutely DELICIOUS and will be perfect for Thanksgiving breakfast next month! Thank you, thank you, thank you!!!!
  • Janis

    I just baked this...I aired it out of the pan by the sides of the parchment. It split in I am putting it back in the oven for ten minutes. Maybe it needs to be complete cooled?
  • Lindsey G

    i made this and it is delicious!! followed the recipe to a T and looks pretty and so yummy! thanks for the recipe!
  • Muli

    Baked it last night and it came out really nice. Though it didn’t fall apart when slicing, I would still love it to be a bit more elastic, so I’ll try adding some Xanthan Gum next time, as one of the previous responders suggested here Thanks for the recipe!
  • Dev Galvez

    Is it okay to use " pure pumpkin" I don't have "puree" also, I'm going to add a little Xanthan since there were so many that said their breads crumbled, I'll let you know how it turned out!
  • Dev Galvez

    I made my bread with 1 tsp xanthum and pure pumpkin worked fine. I also made whipped cream to put on top. It never fell apart, not even a crumb! It was delicious! Thank you! I took pics but don't know how to post them😥
  • Tina Eisenhart

    Made two last night for Thanksgiving , Had a slice for breakfast with my home made whole berry cranberry sauce, It is so tender and moist. Even my grand daughter loves it and she eats regular diet. This is better than any pumpkin bread I ever tasted...I did not put the nuts on top. One went as a Thanksgiving gift for my husbands caregivers dad who is diabetic. Yummy.
  • Pixie

    This was the best Keto pumpkin bread i have ever had. The nuts on the top and the consistency of the bread was amazing!!

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