Our low carb pumpkin bread, made with cream cheese whipped into the mix, is about to become your favorite way to enjoy a healthy, homemade breakfast or snack! Made with healthy ingredients, including coconut flour and almond flour, and sweetened with no-sugar options, this homemade pumpkin bread is a WHOLE LOTTA YUM!
Keto Pumpkin Bread
I was always an avid baker until I started having major food sensitivities and health problems over 10 years ago. Once they hit, I basically had to stop eating anything with sugar and flour, including my favorite baked goodies.
It wasn’t until my husband started a keto lifestyle that we found the world of no-sugar sweeteners and gluten-free ingredients that would help us both enjoy the occassional baked treat!
And while we do try to stick to a keto lifestyle, filled with lean meats, produce, and healthy carbs, it’s nice to also have the option of enjoying periodic treats including low-carb pumkin bread.
This recipe is one that we adapted from a family favorite to accommodate both a low-carb lifestyle and a gluten-free one – and it’s still a family favorite!
We love to serve this low carb pumpkin bread all year long (not just in the fall) as both a healthy snack or as part of a keto-approved breakfast. Paired with oven-cooked bacon, sausage patties, or bacon and egg breakfast cups, our gluten-free pumpkin bread is a great way to start the day!
Why You’ll Love This!
- One batch of our low carb pumpkin bread will make you two loaves! Perfect for large families, big breakfasts, or for freezing one for later.
- Our delicious, homemade keto pumpkin bread with cream cheese needs just 15-minutes of prep work!
- To ensure each and every bite is rich and creamy, our pumpkin bread recipe mixes the cream cheese right into the batter.
- We are skipping the processed sugars and flours to make a healthy pumpkin bread that you can enjoy as a quick breakfast or tasty snack any time of the year.
- Perfect for those who are following a gluten-free, low-carb, or keto lifestyle, our low carb pumpkin bread is made with a mix of almond and coconut flour and sweetened with no-sugar options.
Would you like additional low-carb pumpkin recipes that are delicious and healthy?? Then be sure to check out our keto pumpkin muffins (made with chocolate chips), keto pumpkin pie recipe, and our keto pumpkin spice latte (Starbucks copycat)! Our pumpkin-inspired recipes will help you enjoy one of the best tastes of fall without making you fall off your healthy eating plan.
On Keto? Grab our FREE keto foods list here OR Snag our Keto Binder HERE
Ingredient Notes
While most pumpkin cream cheese bread recipes add a middle layer of sweetened cream cheese filling, we are going to mixes all of that creamy goodness right inside the batter so you will get that creamy flavor in every single bite of low carb pumpkin bread.
- cream cheese – softened. Used full-fat cream cheese for keto, some brands are 0 carbs.
- butter – softened
- eggs
- erythritol– brands like Swerve are popular or you can substitute monk fruit.
- pumpkin purée– make sure to buy unsweetened pumpkin puree and not pumpkin pie filling
- almond flour
- coconut flour
- pumpkin pie spice
- baking powder
- salt
- optional garnishes – powdered sweetener, nuts, keto whipped cream
Variations
- Feel free to mix in sugar free chocolate chips!
Step by Step Instructions
Like most homemade breads, we are going to start by combining our wet ingredients, then our dry. After incorporating both together, we will let the oven transform this heavenly batter into a mouthwatering low carb pumpkin bread.
Prep Ingredients
Soften your butter and cream cheese prior to using them. You can let them sit out on the counter for 30-60 minutes before you start baking, or use your microwave in short increments at a reduced power.
Preheat the oven to 350 and make sure your oven rack is in the center.
Line 2 bread pans with parchment paper. Grease both pans.
Assemble
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.
Pour the pumpkin cheese bread batter into two greased 9 x 5 loaf pans.
Bake
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 you don’t want to overcook this.
Let cool on a cooling rack for 5 minutes before removing the loaves from the pans. Don’t slice the low-carb gluten-free pumpkin bread until it’s completely cooled.
Each loaf will make 12 slices. Sometimes I’ll cut the bread into 8 slices for extra-thick pieces. 24 servings in total between two loaves.
Enjoy!
Recipe Tips
- 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!
- Softening your butter and cream cheese prior to using them is vital to getting a soft, creamy, and smooth batter.
- Be careful that you don’t over-beat the batter when combining the wet and dry ingredients. Over-beating your batter will prevent it from rising as much in the oven.
- My grandma always taught me to mix the wet ingredients with a mixer, then add the dry ingredients by hand. This is what I have personally done for decades out of habit.
- The loaf started browning faster by using the almond flour/ coconut flour/erythritol as compared to pumpkin bread with all-purpose flour and granulated sugar. Feel free to tent foil over the top halfway 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.
Common Questions
Yes, you can freeze pumpkin bread if you have any leftovers. 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 it with someone you adore.
Double wrap the pumpkin loaf in foil and then place it inside a freezer bag. The pumpkin bread should keep for 4+ months in the freezer.
While there are fruits and vegetables that have considerably less carbs than pumpkin, you can still enjoy keto pumpkin bread while following a low-carb lifestyle.
There are 9 net carbs in 3/4 cup of pumpkin puree (15 total carbs minus 6 grams of fiber). While 9 net carbs in one sitting may be too much for a ketogenic diet, when spread among 2 loaves of pumpkin bread, and 24 servings, it’s contributing less than 1 net carb (even if you make a larger slice!).
Alternative low-carb sweeteners include Stevia, monkfruit, and Swerve, and they are all great for low-carb and keto lifstyles.
If you’re not concerned with carbs, and perhaps only looking to stay gluten-free, you can also use regular granulated sugar, honey, or maple syrup.
Other Keto Pumpkin Recipes You’ll Love
Looking for more keto pumpkin recipes?
- Keto Pumpkin Muffins with Chocolate Chips
- Keto Pumpkin Pie
- Keto Pumpkin Spice Latte (Starbucks copycat)
Come connect with us on Instagram! Be sure to tag us (wholelotta.yum) when you make a recipe. You can also find us on Facebook, and Pinterest.
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 159Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 41mgSodium 217mgCarbohydrates 9gNet Carbohydrates 6gFiber 3gSugar 2gSugar Alcohols 0gProtein 6g
The nutritional info is an estimate and can vary by calculator or by the brands you purchase. Be sure to manually calculate if you're on a restricted health program.
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Lisa says
You write in the instructions to add baking soda, but it’s not on the ingredients list
WholeLottaYum says
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