Pumpkin bread is the fall baking recipe, and this Keto Pumpkin Bread fulfills all of your pumpkin bread cravings without all the carbs or sugar. Smells like autumn exploded in your house, has the perfect soft moist texture, and provides all that delicious pumpkin spice flavor. This keto pumpkin bread has only 1g net carb per slice. It’s truly unbelievable!

Ingredients Breakdown

almond flour
coconut flour
sugar-free sweetener
pumpkin pie spices
baking soda/salt
pumpkin puree
avocado oil (or neutrally flavored oil of choice)
eggs
sugar-free chocolate chips (optional)

With just these simple ingredients and a little bit of time, you’ll have the most delicious low carb, gluten free pumpkin bread. No one will believe it’s keto friendly!

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Try This Keto Pumpkin Bread Recipe!

Make sure to send me a message or leave me a comment on Instagram to let me know if you try this low carb pumpkin bread! If you’re able to leave a rating on the recipe card below, that is super appreciated as well – I absolutely love to hear what you think!

Happy fall baking!

XO,

Sarah

Keto Pumpkin Bread

Sarah

5 from 3 votes

This incredibly low-carb keto pumpkin bread is full of fall flavor and has the perfect moist texture without all the sugar and carbs!

Nutritional information below does not include optional chocolate chips.

120 calories 10g F / 1g C (net) / 4g P / 2g fiber / 1g sugar

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Prep Time 15

Cook Time 35

Course Breakfast, Dessert, Snack

Cuisine American

Servings slices

Calories 120 kcal

Want to save this recipe? 💌

I’ll email this post to you, so you can come back to it later! -Sarah

Ingredients

¾ cup blanched almond flour 84g
¼ cup coconut flour 28g
⅓ cup granulated sugar-free sweetener 64g
¾ tsp baking soda 4.5g
2 tsp pumpkin pie spice blend 6g
½ tsp salt 3g
½ cup pumpkin puree 120g
¼ cup avocado oil 60ml
4 large eggs
6 Tbsp sugar-free chocolate chips 84g – optional

Instructions

Preheat oven to 350°F. Line two mini 5 1⁄2×3-inch loaf pans with parchment paper.
In a large bowl, add all dry ingredients and stir until combined. Add pumpkin, oil, and eggs, and stir until smooth.
If using chocolate chips, add about 2 tablespoons of the chocolate chips into the batter.
Distribute batter evenly between the two pans. Top with remaining chocolate chips.
Bake 35-38 minutes, or until toothpick inserted into center comes out with moist crumbs. Allow to cool.
Slice, and enjoy.

Notes

This recipe makes two mini loaves cut into 6 slices each. You can also bake it in a standard size loaf pan, but keep in mind that you will likely need to increase the baking time.