Creamy Low Carb Pumpkin Bread (BEST Easy Recipe!)

Name: Low Carb Pumpkin Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 8 oz cream cheese (softened); 1/2 butter (4 oz, softened); 4 eggs; 1 1/2 cup granulated 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)

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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 no sugar recipe is a WHOLE LOTTA YUM!

low carb pumpkin bread with cream cheese stacked on a plate

Keto Pumpkin Bread No Sugar

This recipe is one that we adapted from a family favorite to accommodate both a keto-friendly lifestyle and a gluten-free one - and it's still a family favorite!

We love to serve this easy keto pumpkin bread recipe 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 sugar-free pumpkin bread is a great way to start the day!

Would you like additional keto 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.

Why You'll Love This!

One batch of our low carb pumpkin bread no sugar will make you two loaves! Perfect for large families, big breakfasts, or for freezing one for later.
Our delicious, homemade keto pumpkin loaf 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 no sugar 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, bread is made with a mix of almond and coconut flour and sweetened with no-sugar options.

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 mix all of that creamy goodness right inside the batter so you will get that creamy flavor in every single bite of 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 - both almond flour and coconut flour and necessary for this recipe, you can't replace either since they have different moisture contents.
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!
Add a cream cheese frosting instead of sprinkling the loaf with powdered sugar

Step by Step Instructions

low carb pumpkin bread sliced after cooking on a cutting board

Like most homemade slices of bread, 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 recipe.

Prep Ingredients

Soften the 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 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 (almond flour, coconut 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.

adding the pumpkin bread batter into the pan

Bake

Bake the keto pumpkin bread recipe on the middle oven rack for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Start checking the loaf after it’s baked for 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 sugar 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, and while the photo below doesn't show parchment paper in it, the loaf I DID add to the parchment paper was much easier to get out of the pan!
Softening the 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, it will prevent it from rising as much in the oven.
The loaf started browning faster by using 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 the sugar free pumpkin bread recipe 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 keto-friendly ingredients make it slightly more crumbly.
Not all pumpkin pie spices are alike. I like to use Trader Joes Pumpkin Pie Spice, which contains more cloves than some other brands. If you have a pie spice that omits cloves (or only has them in the allspice added) you can add an additional ¼ teaspoon of cloves to spice up your muffins.

low carb pumpkin dessert cooling on a rack after baking

Common Questions

Can I Freeze Keto Pumpkin Bread?

Yes, you can freeze the pumpkin bread recipe 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 keto pumpkin bread and either freeze the other or share it with someone you adore.

Double wrap the keto pumpkin loaf in foil and then place it inside a freezer bag. The pumpkin bread should keep for 4+ months in the freezer.

How Many Carbohydrates are in Pumpkin?

While there are fruits and vegetables that have considerably fewer carbs than pumpkin, you can still enjoy keto pumpkin bread while following a low-carb lifestyle.

There are 9 net carbs in ¾ 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!).

What if I Don't Have Erythritol?

Alternative low-carb sweeteners include Stevia, monk fruit, and Swerve, and they are all great for low-carb and keto lifestyles.

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.

a whole loaf of cooked keto pumpkin cream cheese bread sprinkled with powdered sweetener on a cutting board

Keto Pumpkin Recipes

Looking for more keto pumpkin recipes?

Please leave a review if you make our recipe! We love feedback from readers, plus it helps others too.

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.

Recipe

Low Carb Pumpkin Bread

WholeLottaYum

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.

4.59 from 29 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast

Servings servings

Calories 159 kcal

Equipment

Ingredients

8 oz cream cheese softened
½ butter 4 oz, softened
4 eggs
1 ½ cup granulated erythritol
1 15 oz can pumpkin purée
2 ½ cup almond flour
1 cup coconut flour
2 teaspoon pumpkin pie spice
3 teaspoon baking powder
1 teaspoon 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 30-60 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.

Video

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.

Not all pumpkin pie spices are alike. I like to use Trader Joes Pumpkin Pie Spice, which contains more cloves than some other brands. If you have a pumpkin pie spice that omits cloves (or only has them in the allspice added) you can add an additional ¼ teaspoon of cloves to spice up your bread.

Nutrition

Serving: 1sliceCalories: 159kcalCarbohydrates: 9gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 41mgSodium: 217mgFiber: 3gSugar: 2g

Keyword gluten free pumpkin bread, keto pumpkin bread

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Comments

4.59 from 29 votes (29 ratings without comment)

Creamy Low Carb Pumpkin Bread