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+ servings
Loaf of pumpkin bread with slice

Keto Pumpkin Bread

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.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword gluten-free, keto bread, keto pumpkin bread, pumpkin bread
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 197kcal


Pumpkin Bread

  • 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
  • cup melted butter
  • ¾ cup granulated stevia
  • 1 teaspoon white vinegar



  • 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.


This recipe is for 12 servings. If you cut the loaf into 12 slices, each slice will be 1 serving.
Make sure you're using canned pumpkin purée, not pumpkin pie filling! 
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


Serving: 1slice | Calories: 197kcal | Carbohydrates: 7.3g | Protein: 5.2g | Fat: 16.4g | Saturated Fat: 8.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.4g | Trans Fat: 0g | Cholesterol: 94.5mg | Sodium: 314.2mg | Potassium: 72mg | Fiber: 3.7g | Sugar: 2.1g | Net carbs: 3.6g