Nothing says fall quite like the delicious taste and smell of fresh pumpkin bread. What’s even better is when it’s keto pumpkin bread with cream cheese whipped into the mix.
Low carb gluten free pumpkin bread keeps all of the flavor of our family favorite recipe but takes out the processed flour and sugar.
Whether you want it as a breakfast on the go, for snack, or as a dessert with whipped cream on top, you’ll adore it any way!
A printable recipe card is at the bottom of the post 🙂
Keto Pumpkin Bread
I’d always been an avid baker until I started having major food sensitivities and health problems over 10 years ago. I basically stopped eating anything with sugar and flour, quit baking and just tried living without my favorite goodies.
After my husband started a keto diet to help him with his weight back in 2018, he helped me realize there were fabulous no sugar and gluten-free ingredients on the market.
While we still try to stick to lean meats, produce, and healthy carbs as much as possible, having a periodic low carb treat like keto pumpkin bread makes it so much easier to make permanent lifestyle changes.
This recipe is a low carb gluten free adaption one of our fall family favorites and something my kids can’t get enough of (and are begging for every year!)
This is literally the BEST keto pumpkin bread recipe out there!
Most pumpkin cream cheese bread recipes adds a middle layer with a sweetened cream cheese filling. Our family recipe instead mixes the cream cheese right into the batter and you get that extra creamy flavor in every single bite!
You won’t miss the carbs one bit in a sugar free and flourless pumpkin bread with the cream and punch of pumpkin spice flavor.
Ingredients for Low Carb Pumpkin Bread
8 oz cream cheese, softened
1/2 butter (4 oz), softened
4 eggs
1 1/2 cup erythritol
1 15 oz can pumpkin purée
2 1/2 cup almond flour
1 cup coconut flour
2 tsp pumpkin pie spice
3 tsp baking powder
1 tsp salt
optional garnishes-powdered sweetener, nuts
Making Keto Gluten Free Pumpkin Bread
You’ll want to soften the cream cheese and the butter before you start this recipe, I usually let this ingredients sit out on the counter for at least 30-6o minutes before I start. Nothing makes baking a struggle like using cold and lumpy butter that doesn’t blend well.
Preheat the oven to 350 and make sure your oven rack is in the center.
Using a stand mixer or hand mixer, blend the erythritol, softened butter, and softened cream cheese until light and fluffy.
Add the eggs and pumpkin puree and mix until well combined.
Mix the dry ingredients (flour, baking powder, salt, pumpkin pie spice) in a separate bowl, and then add all of it to the wet ingredients. Blend either with the mixer or by hand until it’s just combined, over a beating the batter once the dry ingredients are added prevents the batter from rising as much.
My grandma always taught me to mix the wet ingredients with a mixer and add in the dry ingredients by hand. This is what I’ve done for decades out of habit.
Inserting parchment paper into the bottom of your loaf pan makes for super easy removal of the bread after it’s baked. I ended up making multiple batches of this low carb pumpkin bread, and while the photo below doesn’t show parchment paper in it, the loaf I DID add the parchment paper was much easier to get out of the pan!
Pour the pumpkin cheese bread batter into two greased 9 x 5 loaf pans.
Bake on the middle oven rack for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Start checking your loaf after it’s baked 50 minutes since all ovens cook slightly differently and I don’t want to over cook this.
Let cool on a cooling rack 5 minutes before removing the loaves from the pans. Don’t slice the low carb gluten free pumpkin bread until it’s completely cooled.
Makes 12 slices for each loaf. Sometimes I’ll cut the bread into 8 slices for extra thick pieces. 24 servings in total between two loaves.
Enjoy!
Cooking tips
Use softened butter and cream cheese.
Make sure to mix the batter until just combined once you add dry ingredients.
Inserting parchment paper into the loaf pan makes it super easy to remove the pumpkin bread loaf.
The loaf started browning faster by using the almond flour/ coconut flour/erythritol as compared to a pumpkin bread with all-purpose flour and granulated sugar. You’re free to tent foil over the top half way through cooking if you feel your pumpkin bread is browning too quickly.
Wait to slice the keto pumpkin bread until it’s completely cooled, otherwise it won’t cut into nice slices since using low carb ingredients makes it slightly more crumbly.
Can I Freeze Keto Pumpkin Bread?
Yes, you can freeze pumpkin bread if you have any leftover. This is also the great thing about making more than one loaf at a time. You can eat one loaf of low carb pumpkin bread and either freeze the other or share with someone you adore.
Double wrap the pumpkin loaf in foil and then place inside a freezer bag. The pumpkin bread should keep for 4+ months in the freezer.
How Many Carbohydrates in Pumpkin?
You might be scratching your head and wondering if pumpkin is even keto friendly. There are definitely fruits and vegetables that have considerably less carbs than pumpkin, but in moderation, you can still eat pumpkin on a keto diet.
There are 9 net carbs in 3/4 cup of pumpkin puree, and for 3/4 cup it has 15 carbs and 6 grams of fiber. 3/4 cup of pumpkin is what’s required for each loaf of keto pumpkin bread, which is half of a can of pureed pumpkin. While 9 carbohydrates in pumpkin at first sounds like a lot, this recipe gets divided into 8-12 portions per loaf, so pumpkin only contributes 1 net carb in each muffin.
What if I don’t have Erythritol?
If you’re wanting a gluten free pumpkin bread but aren’t necessarily trying to cut back on carbs, by all means, use regular granulated sugar instead of the erythritol. The sweetener swap would be a 1:1 ratio.
I know some make their gluten free baked goods with honey or maple syrup too. I haven’t tried this bread recipe with either of those sweeteners, but I bet they’d be delicious!
Other Recipes You’ll Love
Low Carb Keto Pumpkin Muffins with Chocolate chips
12 Keto Pumpkin Recipes You’ll Fall For
25 Days of Keto Christmas Cookies
Classic Gluten Free Keto Blondies
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Keto Pumpkin Bread (gluten free, low carb)
Nothing says fall quite like the delicious taste and smell of fresh pumpkin bread. What's even better is when it's keto pumpkin bread with cream cheese whipped into the mix.
Whether you want it as a breakfast on the go, for snack, or as a dessert with whipped cream on top, you'll adore it any way! This recipe makes 2 loaves of low carb pumpkin bread.
Ingredients
- 8 oz cream cheese, softened
- 1/2 butter (4 oz), softened
- 4 eggs
- 1 1/2 cup erythritol
- 1 15 oz can pumpkin purée
- 2 1/2 cup almond flour
- 1 cup coconut flour
- 2 tsp pumpkin pie spice
- 3 tsp baking powder
- 1 tsp salt
- garnishes-powdered erythritol or nuts (optional)
Instructions
Soften the cream cheese and the butter before you start this recipe, I usually let this ingredients it out on the counter for at least 30-6o minutes before I start.
Preheat the oven to 350 and make sure your oven rack is in the center.
Using a stand mixer or hand mixer, blend the erythritol, softened butter, and softened ream cheese until light and fluffy.
Add the eggs and pumpkin puree and mix until well combined.
Mix the dry ingredients (flour, baking powder, salt, pumpkin pie spice) in a separate bowl, and then add all of it to the wet ingredients.
I've always mixed the wet ingredients with a mixer and add in the dry ingredients by hand. This is what I've done forever out of habit.
Inserting parchment paper into the bottom of your loaf pan makes for super easy removal of the bread after it's baked.
Pour the pumpkin cheese bread batter into two greased 9 x 5 loaf pans.
Bake on the middle oven rack for 60-70 minutes, or until a toothpick inserted into the center of the keto pumpkin cream cheese bread comes out clean. Start checking your loaf after it’s baked 50 minutes since all ovens cook slightly differently and you don’t want to over cook this.
Let cool on a cooling rack 5 minutes before removing the loaves from the pans. And hold off on slicing the low carb gluten free pumpkin bread until it's completely cooled, or it might crumble or fall apart.
Each loaf serves 12.
Notes
Use softened butter and cream cheese
Don’t over beat dry mixture, you generally just want to mix the batter until just combined once you add dry ingredients.
Inserting parchment paper into the loaf pan makes it super easy to remove the pumpkin bread loaf.
The loaf started browning faster by using the almond flour/ coconut flour/erythritol as compared to a pumpkin bread with all-purpose flour and granulated sugar. You’re free to tent foil over the top half way through cooking if you feel your pumpkin bread is browning too quickly.
Wait to slice the keto pumpkin bread until it's completely cooled, otherwise it won't cut into nice slices since using low carb ingredients makes it slightly more crumbly.
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Nutrition Information
Yield 24 Serving Size 1 sliceAmount Per Serving Calories 159 Total Fat 12g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 7g Cholesterol 41mg Sodium 217mg Carbohydrates 9g Net Carbohydrates 6g Fiber 3g Sugar 2g Sugar Alcohols 0g Protein 6g
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You write in the instructions to add baking soda, but it’s not on the ingredients list
Hi Lisa, thanks for catching that! Baking soda is not in the recipe, I’d experimented with it in the numerous recipe versions I’d cooked and that was a typo on my part for the final keto pumpkin bread recipe. Thanks! Jen