For a rich fall treat, try this keto pumpkin bread topped with cream cheese frosting and chopped nuts! Enjoy it with coffee, for an afternoon snack, or as a mouth-watering dessert.
Pumpkin has become a staple of fall cooking. From the infamous Pumpkin Spices Latte to pumpkin cookies and everything in between, you’ll find this winter squash everywhere as soon as there’s a chill in the air.
And if you follow a low carb or keto way of eating, that doesn’t mean you have to miss out on delicious pumpkin baked goods. In fact, this keto pumpkin bread is a great way to celebrate the season!
With the right blend of low carb ingredients, some pumpkin purée, and a little cream cheese frosting to top it all off, this loaf becomes the perfect autumn treat. It’s so soft, so delicious, and so easy to make.
How to make keto pumpkin bread
This recipe is as simple as mixing together the ingredients to make the batter, baking, then mixing up and adding the frosting.
Step 1: Preheat the oven to 360°F (180°C) and line a 4×8 inch loaf pan with parchment paper. Spray with cooking spray.
Step 2: In a large mixing bowl, add the almond flour, coconut flour, flax meal, psyllium husk, cinnamon, nutmeg, cloves, baking powder, and salt.
Step 3: Whisk together the dry ingredients.
Step 4: In a separate bowl, whisk together the pumpkin purée, eggs, cream cheese, butter, stevia, and white vinegar until smooth.
Step 5: Add the wet ingredients to the dry ingredients and mix until you have a thick batter.
Step 6: Pour the batter into the prepared loaf pan.
Step 7: Place in the oven to bake. Check the loaf after 30 minutes and if the top is getting too dark, cover the loaf with foil for the rest of the cooking time.
Step 8: Bake the loaf for 50 minutes or until a toothpick inserted in the center comes out clean, then remove from the oven and allow to cool in the loaf pan for about 10 minutes.
Step 9: Remove the loaf from the pan and set it on a wire rack to cool completely.
Step 10: In a small bowl, combine the cream cheese, powdered stevia, and vanilla extract to make the frosting.
Step 11: Once the loaf is completely cooled, spread the frosting on top and garnish with chopped nuts.
Just cut the loaf into 12 slices, and then your delicious low-carb pumpkin bread will be ready to enjoy!
Is pumpkin good for keto?
Pumpkin can be enjoyed in moderation on a low carb diet. Thankfully, a little goes a long way, so it’s easy to watch your portions.
For example, this recipe calls for 1 cup of pumpkin purée, which contains about 8 grams of carbohydrates and 0.6 grams of fiber. That means there’s 7.4 net carbs in the whole loaf!
Divide that up into 12 slices, and you have yourself a perfectly keto-friendly treat.
Just make sure that you’re using pumpkin purée, NOT pumpkin pie filling! Pumpkin purée should be just pumpkin with nothing added, whereas pumpkin pie filling can be packed with sugar and fillers.
Storage
If you have leftover pumpkin bread, simply store the rest in an airtight container in the refrigerator.
It will stay fresh for up to 5 days, so you can enjoy this delicious pumpkin treat all throughout the week!
Other diabetic-friendly pumpkin recipes
Looking for a few more delicious recipes that include pumpkin? There are plenty of ways to enjoy this wonderful ingredient!
Here are two of my favorite options that I know you’ll love:
You can also read this roundup I created of the best keto fat bomb recipes for even more great low carb inspiration!
Once you’ve tried this pumpkin bread, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Pumpkin Bread
Ingredients
Pumpkin Bread
- 1¼ cups almond flour
- ½ cup coconut flour
- ¼ cup ground flaxseed
- ½ teaspoon psyllium husk
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- Pinch of cloves
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup pumpkin purée
- 4 large eggs
- ½ cup cream cheese
- ⅓ cup melted butter
- ¾ cup granulated stevia
- 1 teaspoon white vinegar
Frosting
- 4 ounces cream cheese
- ¼ cup granulated stevia, (powdered)
- 1 teaspoon vanilla extract
- Crushed nuts, (for garnish)
Instructions
- Preheat the oven to 360°F (180°C) and line a 4×8 inch loaf pan with parchment paper. Spray with cooking spray.
- In a large mixing bowl, add the almond flour, coconut flour, flax meal, psyllium husk, cinnamon, nutmeg, cloves, baking powder, and salt.
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the pumpkin purée, eggs, cream cheese, butter, stevia, and white vinegar until smooth.
- Add the wet ingredients to the dry ingredients and mix until you have a thick batter.
- Pour the batter in to the prepared loaf pan.
- Place in the oven to bake. Check the loaf after 30 minutes and if the top is getting too dark, cover the loaf with foil for the rest of the cooking time.
- Bake the loaf for 50 minutes or until a toothpick inserted in the center comes out clean, then remove from the oven and allow to cool in the loaf pan for about 10 minutes.
- Remove the loaf from pan and set it on a wire rack to cool completely.
- In a small bowl, combine the cream cheese, powdered stevia, and vanilla extract to make the frosting.
- Once the loaf is completely cooled, spread the frosting on top and garnish with chopped nuts.
