Keto Pumpkin Bread | Diabetes Strong

Keto Pumpkin Bread | Diabetes Strong


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.

Pumpkin loaf ingredients in separate ramekins, as seen from above

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.

Dry ingredients in a glass bowl, unmixed

Step 3: Whisk together the dry ingredients.

Dry ingredients in a glass bowl with a whisk

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.

Batter in a glass bowl with a whisk

Step 6: Pour the batter into the prepared loaf pan.

Unbaked pumpkin bread batter in the 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.

Pumpkin loaf on a cooling rack

Step 10: In a small bowl, combine the cream cheese, powdered stevia, and vanilla extract to make the frosting.

Unglazed loaf of pumpkin bread next to glaze and chopped nuts

Step 11: Once the loaf is completely cooled, spread the frosting on top and garnish with chopped nuts.

Whole loaf of pumpkin bread on a serving tray next to a bowl of chopped nuts, as seen from above

Just cut the loaf into 12 slices, and then your delicious low-carb pumpkin bread will be ready to enjoy!

Pumpkin loaf on a serving tray with one slice in the foreground

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!

Pumpkin loaf on a serving tray next to a plate with a slice and a bowl for chopped nuts

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!

Recipe Card

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.

Prep Time:10 minutes

Cook Time:50 minutes

Cooling Time:45 minutes

Total Time:1 hour 45 minutes

Servings:12

Loaf of pumpkin bread with slice

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.

Recipe Notes

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.

Nutrition Info Per Serving

Nutrition Facts

Keto Pumpkin Bread

Amount Per Serving (1 slice)

Calories 197
Calories from Fat 148

% Daily Value*

Fat 16.4g25%

Saturated Fat 8.3g42%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3.4g

Cholesterol 94.5mg32%

Sodium 314.2mg13%

Potassium 72mg2%

Carbohydrates 7.3g2%

Fiber 3.7g15%

Sugar 2.1g2%

Protein 5.2g10%

Net carbs 3.6g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: gluten-free, keto bread, keto pumpkin bread, pumpkin bread



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