We have been working on this amazing Keto Pumpkin Bread for the past few weeks. This is the best possible low carb pumpkin spice bread out there!
Pumpkin Spice bread is such a nostalgic food for me and my family. As soon as I smell pumpkin spice, I immediately think of fall.
It is quite amazing how the sense of smelling something familar is able to transport you to another time and place.
Even though we are on the low carb diet, does not mean we have to miss out on delicious easy Keto pumpkin bread.
You get to sniff your bread and eat too!
I am such a huge lover of bread that I find myself sniffing bread that I know I can’t eat. Does that make me a crazy person? I hope I’m not the only one. LOL
Let’s start with a few basic tips:
- Make sure that bookmark our Keto Recipes because we add new ones every week.
- This is a great Keto Recipe book to grab now!
- Take your Keto cooking up a notch with these KETO Kitchen Tools and Gadgets.
Are Pumpkins Keto Friendly?
Pumpkins are not really Keto friendly or low carb at all. They are actually really high in carbs and will kick you out of Ketosis. That is why we used pumpkin spice extract to make this recipe.
I was pleasantly surprised that the pumpkin spice extract gave an authentic fall flavor without adding extra carbs. YAY!! Pumpkin Spice extract for the WIN!
How Many Carbs per Slice of Keto Pumpkin bread?
There are 7 grams of carbs per slice with 3 grams of fiber meaning that the net carbs for each pumpkin keto bread slice is 4 net carbs.
The carb count is reduced by using almond flour instead of all purpose flour, pumpkin spice extract instead of pumpkin puree, and Lily Chocolate Chips.
Swerve should be eaten in moderation as should the low carb pumpkin pie spice bread. Erythritol and oligosaccharides, the two main ingredients in Swerve, have been associated with digestive upsets.
I have eaten too much Swerve and it gave me a stomach ache. Eat too much of anything with artificial sweeteners can cause stomach upsets.
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What to Spread on Pumpkin Spice Bread?
You will love this great recipe on its own or add some fun spreads to the bread. Scroll down to the bottom to get all the ingredients in the recipe card.
- Keto Cheesecake Fluff Recipe
- Cream Cheese
- KETO Whipped Cream Recipe
- Almond Butter
- Peanut Butter
- Sunflower Butter
- Coconut Oil
- Fresh Berries
- Low Carb Keto Cranberry Sauce
- Cranberry Cream Cheese Dip
Keto Pumpkin Bread Recipe
Here are some of the ingredients for the almond flour pumpkin bread recipe. You can get the full measurements and a printable version by pressing jump to recipe above.
- Almond Flour
- Pumpkin Puree
- Baking Soda
- Ground Cinnamon
- Unsalted Butter
- Brown Swerve
- Heavy Whipping Cream
- Pumpkin Spice Extract
- Lily’s Chocolate Chips
- Xanthan Gum
- Vanilla Extract
We decided to use the new Brown Swerve which works really well for baking on the Keto diet. It is gluten free and has zero net carbs.
Brown Swerve is sweet and delicious. It is a natural brown sugar replacement that does not have the bitter aftertaste associated with other sweeteners like stevia and monkfruit.
All you have to do is measure it like brown sugar. If a recipe calls for a cup of brown sugar; simply replace with a cup of Swerve.
Lilly Chocolate Chips
Lily Chocolate Chips are sweetened with Stevia. It is a zero calorie botanical sweetener derived from the plant Stevia Rebaudiana.
The Stevia gives Lily’s natural a richness and less sugar than typical chocolates. Lily is Fair Trade, Gluten-Free and Non-GMO.
Tools & Supplies
- Loaf Pan
- Stand Mixer
Here are some of my favorite KETO Kitchen Tools and Gadgets that you have to check out!
How to make Keto Pumpkin Bread?
Set out the butter before you start so that it can come to room temperature.
Start with a large bowl. Add the almond flour, baking soda, salt, cinnamon, and xanthan gum into the large bowl. Whisk everything together to combine.
Set the dry ingredients aside.
Then, in a stand mixer, whisk the heavy cream until it becomes whipped cream. Don’t over mix or else it will become butter.
Next, clean out the stand mixer and switch to a paddle attachment.
Cream the butter and then add the brown Swerve and cream them together.
Then, while mixing at a low speed add the eggs, the pumpkin spice extract and vanilla extract, and the whipped cream. You might need to stop and scrape down the sides with a spatula.
Again at a low speed, slowly pour the dry ingredients in and mix until incorporated.
Then, add the Lily’s chocolate chips and let the paddle distribute them evenly.
Shut the mixer off and pour the batter into a prepared bread tin, careful not to overfill.
Put the tin into the preheated oven and bake for 30 minutes. The take it out and cover with aluminum foil and bake for another 30 minutes. Keep an eye on it so it doesn’t over flow the tin.
Take it out and check the doneness with a skewer. If it comes out dry it is done. Continue baking in 10 minute intervals if it is not.
You can also make pumpkin muffins with this recipe just reduce the baking time.
Can you freeze Almond Flour Pumpkin bread?
You freeze Keto Pumpkin bread by allowing it to cool completely after it comes out of the oven. Then, slice the bread and wrap individual pieces in parchment paper and put them in an air tight container.
To thaw, simply place a loaf in the refrigerator overnight. Do not let it thaw on the counter since the majority of the ingredients are egg.
More Keto Low Carb Recipes
Here are some of our favorite Keto dessert recipes:
- Cinnamon KETO Rice Pudding
- 5 Minute Keto Fudge Recipe
- Keto Strawberry Ice Cream Recipe
- The BEST Keto Macarons
- Keto Chocolate Mousse Recipe
This is a great Keto pumpkin recipe: Pumpkin Chia Pudding – Gluten-Free Mason Jar Snack.
Low Carb Meal Plan
This low carb pumpkin bread is a great Keto snack, low carb breakfast, or dessert is part of this meal plan:
- Breakfast – Sausage KETO Breakfast Burrito Recipe
- Lunch – Spicy One Pot KETO Taco Soup Recipe
- Dinner – Carnitas Keto Pulled Pork Recipe
Wine Pairing with Pumpkin Dessert
The best wine pairing that I have found for this pumpkin keto bread recipe is this Gallivant Sauvignon Blanc. It is delicious and has low residual sugar only .5 grams per bottle.
Lively and fruit-forward with white peach, guava, key lime and candy balanced by a subtle minerality on a bright frame with a juicy finish. Alcohol: 13.5% Residual Sugar: 0.5 g/L
The wine pairs extremely well with desserts like low carb pumpkin pie spice bread.
Since it is Clean Crafted wine, it will be a lower carb choice than most red wines. Learn more about residual sugar here.
Keto Pumpkin Bread
- 2 cups almond flour
- 2 tbsp pumpkin Puree
- 2 cups heavy cream
- 1 tsp baking soda
- 4 eggs
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter
- 3/4 cup Brown Sugar – Swerve
- 14 grams lilys chocolate chips
- 1 tbsp Xanthan Gum
- 1/4 tsp salt
- 1 tsp pumpkin spice extract
- Set out the butter before you start so that it can come to room temperature.
- Start with a large bowl. Add the almond flour, baking soda, salt, cinnamon, and xanthan gum into the large bowl. Whisk everything together to combine.
- Set the dry ingredients aside.
- Then, in a stand mixer, whisk the heavy cream until it becomes whipped cream. Don’t over mix or else it will become butter.
- Next, clean out the stand mixer and switch to a paddle attachment.
- Cream the butter and then add the brown Swerve and cream them together.
- Then, while mixing at a low speed add the eggs, the pumpkin spice extract and vanilla extract, and the whipped cream. You might need to stop and scrape down the sides with a spatula.
- Again at a low speed, slowly pour the dry ingredients in and mix until incorporated.
- Then, add the Lily’s chocolate chips and let the paddle distribute them evenly.
- Shut the mixer off and pour the batter into a prepared bread tin, careful not to overfill.
- Put the tin into the preheated oven and bake for 30 minutes. The take it out and cover with aluminum foil and bake for another 30 minutes. Keep an eye on it so it doesn’t over flow the tin.
- Take it out and check the doneness with a skewer. If it comes out dry it is done. Continue baking in 10 minute intervals if it is not.
- You can also make pumpkin muffins with this recipe just reduce the baking time.
- Hot Pumpkin Apple Cider by Palatable Pastime
Breakfast and Baked Goods
- Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
- Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
- Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
- Disney’s Pumpkin Muffins by Simply Inspired Meals
- Easy Pumpkin Bread by Veggies First Then Dessert
- Easy Pumpkin Monkey Bread by Love & Confections
- Keto Pumpkin Bread by Keto Basic AF
- Pumpkin Chocolate Chip Muffins by Family Around the Table
- Pumpkin Cranberry Bread Recipe by Blogghetti
- Pumpkin Croissants by The Redhead Baker
- Pumpkin Rolls by Sweet Beginnings
- Pumpkin Smoothie by Our Sutton Place
- Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
- Pumpkin Spice Granola by The Mandatory Mooch
- Pumpkin-Apple Muffins by A Little Fish in the Kitchen
- Vegan Pumpkin Crepes by Happily Curated Chaos
- Fall Harvest Chowder by A Day in the Life on the Farm
- Pumpkin Chili by Cheese Curd In Paradise
- Pumpkin Ravioli by Cindy’s Recipes and Writings
- Spiced Pumpkin Hummus by Our Good Life
- Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles
- Pumpkin Empanadas by A Kitchen Hoor’s Adventures
- Easy Pumpkin Turnovers w/ a Chocolate Toffee Drizzle by The Freshman Cook
- Maple Pumpkin Cheesecake by Shockingly Delicious
- Pumpkin Macarons by April Golightly
- Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking