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Keto Pumpkin Bread with Coconut Flour

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4.85 from 350 votes
Carine Claudepierre -

This keto pumpkin bread is the best moist keto pumpkin bread with coconut flour and almond flour.  Plus, it’s gluten-free and dairy-free.

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This is a keto bread blog, there’s no secret about it, I am passionate about keto baking. Or should I simply say that I am a huge bread lover and I love living a keto life. So having all these keto bread recipes are my life-savers to stay on track and enjoy bread.

What’s a keto pumpkin bread?

A keto pumpkin bread is a sweet bread loaf recipe made with a combination of low carb flour and delicious pumpkin spice flavors. It has a delicious soft and moist texture perfect to serve for breakfast or afternoon tea.

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A 1-bowl moist keto pumpkin bread

This is an easy 1-bowl pumpkin bread recipe that everyone can make ! Let’s see all the ingredients you need to make this delicious moist keto pumpkin bread.

  • Almond flour – I recommend fine almond flour for best result. Almond meal is coarser, it would dry the bread
  • Coconut flour – don’t skip or replace, it’s the combo of coconut flour and almond flour that makes this bread so moist
  • Canned pumpkin puree. If you are wondering whether or not pumpkin is keto friendly, it definitely is with an average of 4g/100g of net carbs.
  • Sugar free crystal sweetener – erythritol, xylitol or Monk fruit stevia blend
  • Coconut oil or butter
  • Eggs – make sure you are using large eggs, at room temperature not cold!
  • Pumpkin spices – or see the recipe card notes for the blend of spices you can use to replace store-bought pumpkin spices
  • Baking powder 
  • Powdered sugar free crystal sweetener – optional, only if you want to add the ginger glazing on top of the bread

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Tips to bake a low-carb bread loaf

Keto bread loaf are thick and dense. Therefore, they require precision and patience to achieve the best texture. Check out my tips below to succeed any time:

  • Measure the ingredients with precision – you can make the recipe using cups or grams/oz. If you are using cups, make sure you slightly pack flours in the cup and level the top to remove excess. In fact, keto breads use high fiber flours that are 4 times more liquid absorbent than regular flour. As a result, if you miss some of flour, the bread will remain too wet. Or if you add too much flour, the bread can be very dry. That’s why precision is key.
  • Egg size – this recipe calls for large eggs, smaller eggs result in a dry keto pumpkin bread
  • Temperature of the ingredients – it’s crucial to use ingredients at room temperature. For example, cold eggs solidify melted coconut oil ,creating oil lumps.
  • Baking time – be patient, this keto pumpkin bread is thick and requires at least 70 minutes of baking
  • Add a piece of foil on top of the pan – as for any large bread loaf, it’s recommended that you add a layer of foil on top of the bread after 20 minutes. This will prevent the top of the bread from burning and the bread will cook perfectly in the center.

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Can I use homemade pumpkin puree?

I recommend canned pumpkin puree for best results. However, you can use your homemade pumpkin puree in this keto pumpkin bread recipe. If so, make sure that your pumpkin puree is not watery. This happens if you boil the pumpkin instead of steaming it.

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More low-carb bread loaf recipes

I have got a large range of delicious sweet keto bread loaf to try on the blog. My favorite are:

Orange pound cake almond flour
Keto Orange Pound Cake
4.83 from 375 votes
A moist keto pound cake with orange flavor and orange glazing.
Check out this recipe
Keto Lemon Pound Cake
4.76 from 743 votes
This keto lemon pound cake recipe has only a few ingredients and steps to follow. It doesn't require fancy equipment or ingredients and you will quickly and easily make this in 15 minutes.
Check out this recipe
KETO ZUCCHINI BREAD with almond flour, gluten free #almondflour #zucchinibread #ketozuccinibread #easy #glutenfree #withswerve #videos #withwalnuts #paleo #healthy #zucchini #fallrecipes #fallspices
Keto Zucchini Bread
4.77 from 565 votes
Keto Zucchini Bread is an easy moist almond flour low-carb keto bread with grated zucchini, walnuts, pecan and cinnamon.
Check out this recipe
paleo chocolate zucchini bread keto
Paleo Chocolate Zucchini Bread
4.87 from 300 votes
Paleo Chocolate Zucchini Bread. Easy, Healthy, Gluten-free loaf, super moist with almond meal, and unsweetened cocoa powder. 100% keto.
Check out this recipe
keto vegan bread
Vegan Keto Bread Loaf with No Eggs
4.8 from 684 votes
Vegan Keto bread loaf with No Eggs. A low-carb loaf with coconut flour, almond flour, psyllium husk, and flaxseed meal. A delicious easy low-carb baking recipe with only 3 grams of net carbs per slice!
Check out this recipe

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I hope you enjoy this new recipe, if so share a picture of your keto pumpkin bread creation with me on instagram. On request I updated the recipe on 22/09/2019 to use less egg 

Keto Meal Plan
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xoxo Carine

Recipe Card

KETO PUMPKIN BREAD with almond flour, easy moist, gluten free #ketopumpkinbread #pumpkin #bread #keto #best #easy #healthy #glutenfree #moist #best #coconutflour #paleo #dairyfree #sugarfree #video

Keto Pumpkin Bread

3.6gNet Carbs
Keto pumpkin bread, a moist pumpkin bread with delicious pumpkin spice flavors.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins

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Net Carbs
Author: Carine Claudepierre
16 slices
4.85 from 350 votes
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  • 4 large Egg at room temperature, not cold
  • ¾ cup Pumpkin Puree at room temperature, not cold
  • ¾ cup Erythritol erythritol, xylitol or monk fruit stevia blend
  • 3 teaspoon pumpkin pie spices see note to make your own
  • 2 cup Almond Flour
  • ¼ cup Coconut Flour
  • ½ cup Coconut Oil melted or melted butter, lukewarm, not hot
  • 1 tablespoon Baking Powder
  • ½ cup Chopped Walnuts

Ginger glazing - optional

Keto quick start guide
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  • Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pumpkin bread doesn't stick to the pan. Set aside.
  • In a large mixing bowl, beat eggs with sugar-free crystal sweetener for 30 seconds or until well combined. Set aside.
  • Whisk in canned pumpkin puree and spices until evenly combined. Set aside.
  • In another large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Make sure the coconut flour doesn't create lumps. If it does whisk faster or break them with your fingers.
  • Pour the beaten egg mixture and melted coconut oil onto the flour bowl. Make sure the eggs are at room temperature and the melted coconut oil is lukewarm, not hot. Hot coconut oil (or butter) will cook the eggs. On the other side, cold eggs will solidify coconut oil creating oil lumps.
  • Combine the ingredients until it forms a consistent loaf batter. It will be heavy, thick with no lumps.
  • Transfer the batter into the prepared loaf pan and spread evenly.
  • Sprinkle the chopped walnuts on top of the bread and slightly press them to stick to the top.
  • Bake for at least 70 minutes up to 80 minutes. After 20 minutes of baking, add a piece of foil on top of the loaf pan to prevent the top of the loaf from burning.
  • After 70 minutes, insert a skewer in the center of the loaf, if it comes out clean or with few crumbs, it is cooked.
  • Remove the loaf from the oven and cool for 20 minutes in the pan.
  • Lift the loaf out of the pan by pulling the pieces of parchment paper and cool the pumpkin bread for at least 4 hours or overnight on a cooling rack.
  • When the bread is at room temperature, you can prepare the ginger glazing.

Ginger glazing

  • Combine powdered sugar-free sweetener, water, and ground ginger until it forms a runny white glaze. Add more powdered sugar-free sweetener if you like yours thicker.
  • Drizzle on top of the pumpkin bread loaf.
  • Slice into 16 slices.

Storage and freezing

  • Store the bread in an airtight box to keep the bread moist. Place the container in the pantry and store for 3-4 days.
  • Freeze the bread slices in ziplock bags or a silicone airtight container of your choice. Defrost the slices the day before at room temperature. Rewarm in a toaster, oven, or eat as is.
16 slices
Pumpkin spices: 
If you don't have pumpkin spices, replace the 3 teaspoons of pumpkin spices by adding this combo of spices: 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon all spices, 1/4 teaspoon ground ginger.
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Nutrition Facts
Keto Pumpkin Bread
Amount Per Serving (1 slice)
Calories 118 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Carbohydrates 5.4g2%
Fiber 1.8g8%
Sugar 1.6g2%
Protein 4.6g9%
Net Carbs 3.6g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Pumpkin Bread

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    64 thoughts on Keto Pumpkin Bread with Coconut Flour
    1 2
  1. 5 stars
    I just took this bread out of the oven. It is beautiful. Added the foil after 20 minutes of baking, used Texas pecans in place of Walnuts and this bread is a picture.

    I also sifted the flours with the spices and Baking powder, which is a throwback to my years of baking. It raised incredibly high and the toasted pecans along with the pumpkin smells heavenly. It is almost 9pm at night, so I will use will power and simply enjoy this with my early morning coffee.

    Thank you Carin for your amazing recipes and specific instructions for perfectly baked Paleo/Keto bread.

  2. Can I just use 2 teaspoon of ground cinnamon and 2 teaspoon of ground ginger as I just have this two spices on hand?

  3. 5 stars
    This was great…. even the hubby and brother in law loved this! I never cook with almond flour, I always use a whole made ground seed flour that I make myself. Usually a mixture of sesame seeds, pumpkin, sunflower, flax, ect. Seed flour is a fine substitute for nut flour in most recipes, although I never hold it against a recipe if it doesn’t work. This was fluffy, light, and flavorful. I’ll be making this often.

  4. 5 stars
    Haven’t made the loaf yet, but with all these good comments, can’t wait to.
    My questions is, you say to cut the loaf in 16 pieces, what would the grams be per piece. I’m using a longer loaf pan, and if I cut the loaf into 12 pieces, they are 1 inch pieces. How many inches per slice or grams per slice. I want to keep the macro correct within your recipe.

  5. 5 stars
    I made 16 muffins, because a loaf is very hard to equally divide into 16 pieces. I also topped them with a keto strudel (butter, brown swerve, almond flour, pecans) instead of icing. They are delicious and do very moist!

  6. I really want to make the recipe but I’m confused about the calories/macros. When I put the information into MyFitnessPal it says one slice (out of 12) will be 204 calories, 6.9g (total) carbs, 19.1g fat, and 4.5g protein. I know it depends on what brand you use but the flours and coconut oil are similar to other brands so I’m not sure how your fats are so low. Are you able to put what brands you use so I can compare my products?

    The above information is not including the nuts, erythritol, or glaze.

  7. Not sure yet, but I’m a little disappointed. I’m not sure what happened, but my bread burned. Maybe not a total loss but definitely doesn’t look appealing. My oven was set at 350. I set the timer but it is somewhat charred. Hopefully, what I can salvage will be tasty. May have to try it again.

    • I am sorry to hear that. Usually a cake or a bread who brown too fast is not a problem with the recipe but with the oven temperature or the height where the food is baked. It is recommended to always bake thick bread or cake in center rack. You can also calibrate your oven temp, use an oven thermometer and check that the temp shown on your screen is the one that appears on the thermometer. It’s possible that your thermostat is a bit shifted and keto baking is very sensitive to high temp since it use lots of nut flours. A tip for the future, add a piece of foil paper on top of the bread after 25 minutes baking to prevent the issue, it will diffuse heat and avoid the top to burn. Enjoy the keto recipes on the blog. XOXO Carine

  8. Hi! Was just wondering if I could use just coconut flour, I don’t have any almond flour! Or would that change it too much?

    • Both flours are never swap able by a 1:! ratio simply because coconut flour has 4 times more fiber than almond and its extremely liquid absorbent. Almond flour can be replaced by other keto flours like sunflower seed flour, sesame flour. Enjoy, XOXO Carine

  9. 5 stars
    This recipe was the best I’ve tried yet. Had to alter a bit but the base ratios were spot on point. Thanks

  10. 5 stars
    This was amazing and I will try to freeze slices for future treats when my macros allow! I used a little more pumpkin puree than the recipe described (I wanted to use all that I had left). The end product was a cross between a pie and pudding which I actually liked. The flavors are amazing in this and was a great way to finish my pumpkin puree. I also used butter instead of coconut oil and it turned out great. I tried to reduce the amount of my non-sugar sweetener because I have suspected I have an intolerance to it but it still caused the same issue. I will definitely repeat this recipe with a different sweetener in the future because it’s simply amazing!

  11. 5 stars
    I made the twice. Once with granulated sugar for my daughter, who has a GI disorder and can only eat sugar, but is dairy and grain free. I made it a second time as printed. Both times the bread was superlative. Yes, it is April 1st, but no joke this is great pumpkin bread.

  12. 5 stars
    I couldn’t decide between this recipe and the zucchini bread recipe so I combined them and it’s delicious! It took some tweaking but turned out perfectly moist and just sweet enough. I had a small amount of homemade pumpkin purée that I used to make a half portion of this recipe as the bottom layer and topped the loaf pan with a half portion of the zucchini bread recipe. (I subbed carrot for zucchini.) This loaf turned out beautiful and tasty!

  13. Just thought you might want to know that the title for the recipe has a typo error…..forgot the k
    in pumpkin?

  14. 5 stars
    OMG????????????I just made this Low Carb Pumpkin Bread. I threw in a few mini chocolate chips( keto approved type) It smells amazing and it’s so puffy and soft and moist looking. Can’t wait for it to cool off! I will make the icing glaze tomorrow before the gym, so I can have a piece as soon as I get home from my work out????????Thank You Carine????You are making my Keto Dreams come true. I’m one of the biggest pumpkin everything fanatics????????

1 2


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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