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Tower of pumpkin bread slices served on a round plate, a loaf of bread on the background.
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5 from 1 vote

Keto pumpkin bread

Fluffy and moist, this gluten-free, low carb keto pumpkin bread is a flavorful fall treat that's full of healthy fats, proteins, and fragrant spices. Bake it and fill your home with all the fragrances that represent the fall season.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Fall recipes, Gluten-free pumpkin bread, Healthy bread
Servings: 14 slices
Calories: 139kcal
Author: Anna


  • 9”x 5” (25cm x 11cm) loaf pan 


  • 2 cup 200g almond flour
  • ½ teaspoon xanthan gum
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon clove
  • teaspoon nutmeg
  • 4 large eggs at room temperature
  • ½ teaspoon salt
  • ½ cup 100g granulated sweetener
  • ½ teaspoon vanilla extract optional
  • 4 tablespoon 60g butter melted
  • ¾ cup 90g 100% pumpkin puree at room temperature


  • Preheat the oven to 350F (175C). Line a 9”x 5” (25cm x 11cm) loaf pan with parchment paper.
  • In a large mixing bowl, combine the first 7 ingredients. Set aside.
  • In another mixing bowl, beat the eggs with salt and sweetener for 10 minutes using a hand mixer until tripled in size and pale yellow.
  • Add the dry mixture to the wet and fold using a rubber spatula until no dry ingredients are visible.
  • Add the butter and pumpkin puree into a bowl and mix until combined. Then, add to the batter and fold.
  • Pour the batter into the prepared loaf pan and bake for 40-45 mins (cover loosely with a piece of foil if browns too fast) or until the toothpick comes out clean when inserted in the center of the loaf.
  • Remove from the oven and let the loaf cool down for 10-15 minutes in the loaf pan. Then transfer onto a cooling rack until cooled down completely.



You can replace almond flour with hazelnut flour.
Replace butter with ghee or coconut oil if you want to make this bread paleo.
Store at room temperature for up to 5 days.
Refrigerate for up to 7 days.
Freeze for up to 2 months.


Serving: 1slice | Calories: 139kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 841IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg