Keto Pumpkin Bread
Published October 4, 2020 • Updated February 2, 2026
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Spongy keto pumpkin bread you can mix in blender. This recipe is hard to beat and perfect for the cozy Fall season!
Autumn is made for baking pumpkin everything! Pair this bread with a slice of pumpkin cake roll, pumpkin spiced latte or cream cheese pumpkin muffins.
This moist pumpkin bread is ridiculously easy to make. Add ingredients to a blender, mix, pour into loaf pans, and your house will smell like autumn spices in less than 30 minutes! The best part is there is very little clean up since we mixed everything in a blender.
The key to spongy low-carb pumpkin bread with coconut flour is eggs, but cream cheese neutralizes that eggy taste. This cozy fall favorite is packed with cinnamon and pumpkin spice.
How to make keto pumpkin bread
- Add all ingredients to a blender – cream cheese, pumpkin puree, butter, sweetener, coconut flour, baking powder, fall spices and eggs. Mix until combined.
- Pour into prepared loaf pans.
- Bake the sugar free pumpkin bread until cooked through and spongy.
Key ingredients & substitutions
- Cream cheese – Used to neutralize the egg flavor from the 4 eggs that are added to help make this quick bread rise.
- Pumpkin puree – Wouldn’t be pumpkin bread without pureed pumpkin!
- Butter – Provides moisture and healthy fats
- Brown sweetener – Gives a hint of sweet caramelized flavor without adding sugar or carbs. Can substitute with regular white granulated sugar-free sweetener.
- Coconut flour – The flour I use for this bread. I haven’t tried almond flour yet, but it should work. Try using 1 cup of almond flour, then let me know how it turns out.
- Cinnamon & pumpkin pie spice – The star spices of the Fall season.
- Eggs – Used to help this keto bread rise.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
8 oz cream cheese, softened -
1/4 cup pumpkin puree
-
4 tablespoons butter, melted
-
1/3 cup brown sugar free sweetener
-
1/3 cup coconut flour
-
2 teaspoons baking powder
-
1 teaspoon pumpkin pie spice
-
1/2 teaspoon ground cinnamon
-
4 eggs
-
loaf pans
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 350 degrees. Spray your loaf pan or mini loaf pans with cooking spray and set aside.
Add ingredients to blender
Add cream cheese, pumpkin puree, butter, sweetener, coconut flour, baking powder, pumpkin pie spice and cinnamon to a blender or food processor. Blend until smooth and combined. Add eggs and gently pulse until combined.
- 8 oz cream cheese, softened
- 1/4 cup pumpkin puree
- 4 tablespoons butter, melted
- 1/3 cup brown sugar-free sweetener
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 4 eggs
Blend
Add in remaining ingredients and blend until smooth.
Bake
Pour pumpkin bread batter into loaf pan, filling about 3/4 of the way to the top. Bake at 350 degrees for 20 minutes if using mini loaf pans or 30-40 minutes if using a larger loaf pan. Bake until cooked through.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Is pumpkin keto?
Yes, pumpkin is keto! Per 1/2 cup of puree, pumpkin only has 6.5 grams of carbs, 3.5 of which are fiber.
Can I make a whole loaf instead of mini loaves?
Yes, you can make a whole pumpkin loaf. It will take longer to cook.
Can you taste the coconut flour in this recipe?
The cream cheese and eggs help to limit the overpowering flavor and smell of coconut flour in this pumpkin bread recipe. I can't tell it is made with coconut flour. If you must, you can try using almond flour according to recommendations above.
Can I use Mascarpone to substitute for cream cheese since it has 0 carbs
I haven't tried that but it would probably work.
I was confused on the recipe. You did not have syrup listed under ingredients. However, you state in your recipe to add syrup. Looking forward to your response. 😀
You don't need the syrup. You can use it as instructed in the video or use cinnamon and sweetener for flavor instead.
I made these in a jumbo muffin pan. I served them with some whipped sweetened cream cheese on top. They were excellent. I’d say the texture was between a muffin and a pie for those curious. Thank you for sharing.
I plan on making them again and top them with a touch of whipped cream.
Can i use a powder sweetener ILO the syrup or golden monkfruit?
Yes!
Made this recipe & what a delight. Enjoyed next day after flavors got a chance to marry. Made into 12 cupcake forms. Refrigerate & grab 1-2for breakfast.
My husband loves this treat. I use pumpkin pie spice as well.. ???
Instead of cinnamon, could pumpkin pie spice be used? If so, how much? 1 Tsp?
Yes, I would use the same amount - 1 teaspoon should be fine
I decided to try these in my Dash mini Bundt maker so that I didn’t have to heat my oven. Turned out good, but it was a little harder to time them.
Thanks for the recipe!
Hi Annie, I love your recipes and your videos! Thank you ?
For the pumpkin bread recipe, I can't get the macros to be 2.1g carbs.
Is there something that you changed for it to be that low? Mine comes out as 5.1.
Thanks!
Sue
Are you subtracting the fiber? It could also depend on the type pumpkin puree.