This Keto Pumpkin bread is incredibly moist with a delicious walnut crumble on top, and it’s only 2 net grams of carbs per slice.
You don’t have to skip the joys of fall (read: delicious pumpkin desserts) just because you’re on a keto diet. There are plenty of ways to enjoy fall flavors with a low carb count, like this wonderful keto pumpkin bread.
>> Also see our Keto Pumpkin Pancakes and Keto Pumpkin Muffins recipe.
Made with both almond flour and coconut flour, this bread has a fluffy and moist interior, with a sweet and cinnamon flavor. The walnut crumble on top is just the extra crunch it needs.
If you’re not going to eat the bread right away, be sure to store it in the refrigerator. The pumpkin will begin to ferment if left out.
What Flour to Use
There are many different ways you can make keto loafs like this, but our recipe uses a mix of almond flour and coconut flour. Both of these flours are needed to get the right consistency and texture, so I don’t recommend substituting with any other flour.
The recipe won’t work the same way with other flours, or other ratios of these flours.
How Many Carbs Are There?
Each slice of keto pumpkin bread contains 4 net grams of carbs, when the loaf is sliced into 10 pieces. That’s total carbs minus fiber and sugar alcohols.
You’re probably also wondering if pumpkin is actually okay on a keto diet, and the answer to that is yes, in moderation. This bread only uses 2/3 cup of pumpkin puree, so there’s no problem with the pumpkin. Just be sure to buy pure pumpkin puree with no added sugar.
How to Make Keto Pumpkin Bread
Preheat the oven to 350 degrees F. Using a loaf pan, you can either oil the pan to keep the bread from sticking, or cut two strips of parchment paper to drape in the pan both ways. I prefer this method because it makes it super easy to lift the bread out of the pan with the paper ends.
Add all the bread ingredients to a mixing bowl. Stir well to combine. Pour it into the bread pan, evening out the top to make it easier to put on the crumble.
Next, mix together the topping ingredients. Spread it evenly on the top of the bread batter in the loaf pan.
Bake for approximately 40 minutes. The bread is done when a toothpick inserted comes out clean. It’s very important to do the toothpick test, because this bread is so moist that I might seem like it’s cooked through when you jiggle it, but it’s not completely done.
If the topping starts to get to dark before the bread is fully baked, you can add a piece of tin foil to the top to keep it from burning.
It might take more than 40 minutes, so keep a close eye on it after that until it’s complete.
I recommend eating this bread within a few days. It should be stored in the refrigerator after baking.
Alternatively, you can freeze the bread after baked and cooled. It reheats well in the microwave.
If you have pumpkin left over you might want to try this warm keto pumpkin soup recipe. Perfect for lunch on a cold day.
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Keto Pumpkin Bread
- Preheat the oven to 350 degrees F. Oil a loaf pan.
- Add all the bread ingredients to a mixing bowl. Stir well to combine. Pour into loaf pan.
- Mix together the topping ingredients. Spread evenly on the top of the batter in the loaf pan.
- Bake for approximately 40 minutes. Bread is done when a toothpick inserted comes out clean. Baking times may vary.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.