Pumpkin bread is one of those fall classics that never gets old — warm spices, cozy aromas, and that rich, satisfying texture make it a seasonal favorite. For those living a low-carb lifestyle, the idea of enjoying a slice might seem off-limits. But not anymore. This keto-friendly version brings all the traditional pumpkin flavor without the carb overload. Whether you’re curling up with a mug of coffee or planning a festive fall brunch, this recipe delivers the best of both worlds: indulgent taste and wholesome ingredients. It’s easy to make, incredibly moist, and just the right balance of sweet and spiced.
Table of Contents
Why You’ll Love This Pumpkin Bread
This pumpkin bread isn’t just low-carb — it’s a full-on fall comfort food experience without the guilt. Here’s why it’s bound to become a staple in your keto kitchen:
- Keto-Friendly & Low-Carb: Made with coconut flour and sweetened with a zero-sugar brown sweetener, it’s perfect for maintaining your macros.
- Moist, Tender Crumb: Thanks to pumpkin puree and a touch of protein powder, the texture is soft and satisfying — no dry, crumbly keto bread here.
- Warm Fall Flavors: Pumpkin pie spice, cinnamon, and vanilla create that nostalgic, autumn flavor in every bite.
- Protein Boost: Extra eggs and protein powder keep you feeling full longer, making it ideal for breakfast or post-workout snacks.
- Simple Ingredients: No obscure keto specialty products needed — just pantry staples you probably already have.
- Customizable: Add-ins like pecans, walnuts, or sugar-free chocolate chips make it easy to tweak to your taste.
This loaf brings all the charm of classic pumpkin bread, minus the carb crash.
Ingredients
Here’s everything you’ll need to make this delicious pumpkin bread — keto-style. All ingredients are pantry-friendly and low-carb approved:
- ¾ cup pure pumpkin puree (not pumpkin pie filling)
- ⅔ cup Swerve Brown (or any keto-friendly brown sweetener)
- 4 large eggs, at room temperature
- 2 egg whites, at room temperature
- ⅓ cup unsalted butter, melted and cooled (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- ¾ cup coconut flour
- ⅓ cup egg white protein powder or whey protein powder
- 2 tsp baking powder
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- Water, as needed (1 tbsp at a time to adjust batter consistency)
- ⅓ cup chopped pecans (optional, or sub with walnuts or sugar-free chocolate chips)
Note: Make sure your eggs and butter are at room temperature to prevent curdling during mixing.
Instructions
Follow these step-by-step instructions to make perfectly moist, keto-friendly pumpkin bread every time:
- Preheat & Prepare Pan
Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan well, or line it with parchment paper for easy removal. - Whisk Wet Ingredients
In a large mixing bowl, whisk together:- ¾ cup pumpkin puree
- ⅔ cup Swerve Brown
- 4 large eggs
- 2 egg whites
- ⅓ cup melted butter (cooled)
- 1 tsp vanilla extract
Mix until smooth and fully combined.
- Add Dry Ingredients
In a separate bowl, sift together:- ¾ cup coconut flour
- ⅓ cup protein powder
- 2 tsp baking powder
- 1½ tsp pumpkin pie spice
- ½ tsp salt
Gradually mix the dry ingredients into the wet mixture.
- Adjust Consistency
Add water 1 tablespoon at a time, just until the batter is thick and scoopable — not pourable. It should hold its shape. - Transfer to Pan
Pour the batter into the prepared pan. Use a spatula to smooth the top.
Optional: Sprinkle ⅓ cup chopped pecans (or your favorite add-in) on top. - Bake
Bake for 55 to 65 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. - Cool Completely
Let the bread cool fully in the pan before slicing. This helps it set and avoids crumbling.
Recipe Details & Nutrition Facts
📋 Recipe Details
- Prep Time: 25 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 17 minutes
- Servings: 4 (generous slices or 8 smaller portions)
- Difficulty Level: Medium
- Estimated Cost: Low to moderate (depending on pantry ingredients)
🥗 Nutrition Facts (Per Serving – Approximate)
Based on 4 servings and excluding optional add-ins like pecans
- Calories: 650 kcal
- Protein: 9–11 g
- Fat: 35–42 g
- Total Carbohydrates: 7–9 g
- Net Carbs: ~4–5 g
- Fiber: 3–4 g
- Sugar: <1 g
💡 Note: Nutrition values may vary based on the exact ingredients and brands used.
Keto Pumpkin Bread
Ingredients
Equipment
Method
- **Preheat oven** to 350°F (175°C). Grease or line an 8×4-inch loaf pan.
- **Whisk wet ingredients**: pumpkin, sweetener, eggs, egg whites, butter, and vanilla until smooth.
- **Mix dry ingredients** in a separate bowl: coconut flour, protein powder, baking powder, pumpkin spice, salt.
- **Combine** wet and dry ingredients. Add water 1 tbsp at a time until batter is thick and scoopable.
- **Pour into loaf pan**, smoothing the top. Sprinkle pecans on top if using.
- **Bake** for 55–65 minutes, or until a toothpick comes out clean.
- **Cool completely** in the pan before slicing.
Notes
– Let eggs and butter come to room temperature.
– Add water gradually — the batter should be thick.
Tips & Variations
Here are some expert tips and variations to make your pumpkin bread foolproof and tailored to your preferences:
✅ Baking Tips
- Start with Less Liquid: Coconut flour is highly absorbent. Only add water 1 tablespoon at a time until the batter is thick but spreadable.
- Room Temp Ingredients: Let eggs and butter come to room temperature before mixing. This prevents the batter from curdling.
- Don’t Overmix: Once the dry ingredients are added, stir just until combined. Overmixing can lead to dense or rubbery bread.
- Toothpick Test: Begin checking for doneness 10 minutes before the end of baking. Keto bread can overbake quickly.
🔄 Easy Variations
- Nut-Free Version: Omit pecans or substitute with sunflower seeds or sugar-free chocolate chips.
- Dairy-Free: Use melted coconut oil or avocado oil instead of butter.
- Extra Moisture: Add a tablespoon of unsweetened almond milk if your batter feels too stiff.
- Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins. Reduce bake time to ~25–30 minutes.
FAQs
Q: Can I use almond flour instead of coconut flour?
A: Yes, but it requires adjustments. Almond flour is less absorbent, so you’ll need about 1½ cups and should reduce the eggs or liquids slightly. The texture will be softer and less dense.
Q: Is canned pumpkin okay, or do I need fresh puree?
A: Canned pumpkin puree is perfect — just make sure it’s 100% pumpkin with no added sugars or spices. It’s more consistent and easier to work with than fresh puree.
Q: Can I skip the protein powder?
A: You can! Substitute it with an extra ¼ cup of coconut flour and a bit more liquid. The texture will be slightly different but still delicious.
Q: How do I store leftovers?
A: Wrap tightly in plastic or store in an airtight container. Keep at room temperature for up to 3 days, refrigerate for up to 7, or freeze for up to 3 months. Slice before freezing for easy thaw-and-eat portions.
Q: Can I make this recipe sweeter?
A: Sure! Taste your batter and add 1–2 extra tablespoons of your keto sweetener if you prefer a sweeter loaf. Just be sure it’s fully dissolved.
Conclusion
There’s nothing quite like the comforting aroma of pumpkin bread baking on a crisp autumn day — and now, you can enjoy that same cozy flavor without compromising your keto goals. This low-carb version is moist, satisfying, and made with simple ingredients you probably already have in your pantry. Whether you enjoy it plain, toasted with butter, or as a dessert topped with whipped cream, it’s a delicious way to celebrate fall while staying on track.