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Keto Pumpkin Bread

Keto Pumpkin Bread

This keto pumpkin bread is perfectly moist and spongy, with sweet cinnamon flavor.
5 from 5 votes
Course: Dessert
Cuisine: American
Keyword: Pumpkin
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 10 slices
Calories: 207kcal
Author: Laura


  • 2 cups almond flour
  • 1/2 cup brown sugar substitute
  • 2 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2/3 cup pumpkin puree canned or fresh
  • 4 large eggs
  • 1/2 cup unsweetened almond milk

For the topping

  • 1/4 cup almond flour
  • 2 tablespoons brown sugar substitute
  • 1/4 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 2 tablespoons butter softened


  • Preheat the oven to 350° 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.


To keep the walnut topping from burning, place a sheet of tin foil over the top of the bread after 30 minutes.


Calories: 207kcal | Carbohydrates: 8g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 309mg | Potassium: 71mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2707IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg

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.