Keto Pumpkin Bread

4.8 Stars (11 Reviews) 12 Comments

What better time to make pumpkin bread than Autumn? This keto pumpkin bread recipe is both delicious and low carb; perfect for this cozy season!

Keto Pumpkin Bread Ingredients

  • 8 oz cream cheese, softened
  • ¼ cup pumpkin puree
  • 4 tbsp butter, melted
  • 1/3 cup golden monkfruit sweetener
  • 4 eggs
  • ⅓ cup coconut flour
  • 2 tsp baking powder
  • ½ tsp cinnamon

Keto Pumpkin Bread Directions

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Low Carb Pumpkin Bread Recipe

a bunch of mini loafs on a blue background We can’t help but think about tasty pumpkin recipes during Autumn! This keto pumpkin bread recipe just screams Fall and is actually keto friendly! It is such an easy keto pumpkin recipe to make. All the ingredients can be mixed in a blender, poured in a loaf pan and then baked! How much easier than that can it get? This recipe is also quick to make as you don’t need to use a lot of kitchen utensils and bakeware; meaning less cleaning up time after! This low carb pumpkin loaf can even be used as part of your meal prep! The recipe uses cream cheese and eggs, meaning that you can reach both your fat and protein goals for the day faster by adding some of this loaf to your daily meals. Pumpkin loaf even makes for a great addition to Autumnal charcuterie boards! In order to make this recipe even more autumnal, you can buy cute and seasonal decorative loaf pans to bake them in! a bite taken out of a loaf of pumpkin bread

Is Pumpkin Keto?

Yes, pumpkin is keto! You don’t need to miss out on the Fall pumpkin recipes on a keto diet! Per 1/2 cup of puree, pumpkin only has 6.5 grams of carbs, 3.5 of which are fiber. Pumpkin is nutritiously dense and is high in antioxidants. It is also a great source of potassium and beta-carotene which converts to Vitamin A. It also contains minerals including calcium and magnesium, as well as Vitamins E, C and some B Vitamins. Thus, pumpkin is a great food to be including in your diet! a bunch of mini loaves of pumpkin bread in the pan and outside of it with leaves and pine cones


In this recipe, we use a monkfruit blend sweetener. thick pumpkin loaf next to pumpkin pie syrup

Canned vs Homemade Pumpkin Puree

For this recipe you can use either canned or homemade pumpkin puree. If you’re buying canned pumpkin puree just make sure that there is no added sugar in it, as it would make the recipe higher in carbs and thus, no longer keto friendly. It should say 100% pumpkin puree on the label and not pumpkin pie filling. Canned pumpkin puree is obviously the quicker option. However, if you don’t have any at hand, you can always make your own! In order to make your own pumpkin puree all you need to do is cut a small sugar pumpkin in half and scrape out the seeds and strings from the inside. Bake the pumpkin halves at 350°F. This usually take from 45 minutes to an hour. Once the pumpkin is done, leave to cool and then scoop out the flesh. This can then be used for any recipe which requires pumpkin puree. pumpkin bread sitting in a loaf pan with pumpkin syrup next to it

Keto Pumpkin Bread Storage

The best way to store pumpkin bread is in an airtight container or bag so that it doesn’t dry out. If you would like to use it throughout the week, yet would be better to refrigerate it. However, if you’re planning on using it on the day you make it, you can leave it in room temperature and it will remain moist. Pumpkin bread lasts up to 3 days at room temperature when stored in an airtight container or bag and up to a week in the refrigerator.

Nutritional information & Macros

Nutrition Information

Keto Pumpkin Bread

Servings: 6

Amount Per Serving
Calories 278
Fat 24.7g
Protein 7.8g
Total Carbs 4.8g
Net Carbs 2.1g

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  1. 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.

  2. 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!

  3. 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.. ???

  4. 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.

  5. 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. 😀

    1. You don’t need the syrup. You can use it as instructed in the video or use cinnamon and sweetener for flavor instead.

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