Kirbie's Cravings

Keto Low Carb Pumpkin Bread

This keto pumpkin bread is moist, fluffy, and full of Fall pumpkin spices. It is gluten-free pumpkin bread that is also low carb and keto-friendly. And it is also an easy one-bowl recipe. This bread can be eaten for breakfast or dessert and is sturdy enough for toasting.

overhead photo of sliced low carb pumpkin bread

I tend to go a little crazy with pumpkin ideas every October. And while sometimes it feels like I’ve already made every pumpkin recipe possible, I did notice that I haven’t yet shared any low carb pumpkin recipes on the blog so I definitely intend to share a few this Fall.

First, I wanted to share a keto pumpkin bread recipe because I always have pumpkin bread during Thanksgiving and I want to be able to make classic pumpkin bread and a keto version this year.

I found it surprisingly hard to create a keto pumpkin quick bread. Pumpkin has a lot of moisture and a lot of the recipes I tried ended up with a texture that was too wet or the bread fell apart too easily.

After several cans of pumpkin puree, cups of almond flour, coconut flour, etc, I finally created a recipe I am really happy with. What I especially love about this bread is how easy it is. It tastes like fall with the pumpkin flavor and spices, it’s flourless, and it’s very easy to make with a bowl and a spoon.


  • Creamy unsweetened almond butter
  • Large eggs
  • Granular erythritol
  • Canned pumpkin puree
  • Baking powder
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger
  • Ground cloves

close-up photo of sliced pumpkin bread


I’ve only tested this recipe with almond butter, but creamy cashew butter should work, too. If you want nut-free bread, you can try sunbutter.

If you don’t want to use a sugar substitute and prefer honey or maple syrup, you should try my flourless pumpkin bread instead. If you want to use regular granulated sugar for this recipe, I recommend reducing to ½ cup.

I don’t have a substitute for the eggs.

If you prefer to use pumpkin pie spice mix, you can omit the other spices and use 1 1/4 teaspoon of the spice mix.

How to Make Easy Keto Pumpkin Bread

This is an easy, one-bowl ​recipe. No need to bring out the mixer and it also means less clean-up after.

All the ingredients are added to one bowl and whisked together. You can also blend everything in a high powered blender or food processor.

This bread does not require any flour or flour substitute.

The bread itself only requires 5 ingredients. There are then 4 spices added for flavor.

You can whip up the batter in about 10 minutes and then it’s ready to go in the oven.

The bread is very moist but also very sturdy. You can toast it, butter it, etc. You can also adjust the sugar level if you wish for something sweeter or more savory.

How to Store the Bread

Wrap the bread tightly with plastic wrap and it can be stored in the fridge for a few days or in the freezer for up to 2 months.

Reheat the bread briefly in the microwave or toast it in a toaster oven. Make sure to keep the bread slices sealed tightly to prevent the bread from drying out.

close-up photo of a loaf of pumpkin bread

More Keto Pumpkin Recipes

Keto Low Carb Pumpkin Bread

Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Breakfast, Dessert
Cuisine: American
This is an easy one-bowl recipe that produces a bread that is incredibly moist and full of Fall spices.
5 from 3 votes


  • 1 cup creamy unsweetened almond butter
  • 2 large eggs
  • 2/3 cup erythritol
  • 2/3 cup canned pumpkin puree
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves


  • Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
  • Add almond butter and eggs into a large mixing bowl. Whisk vigorously with a large whisk until smooth. Add in erythritol and whisk until smooth. Add in pumpkin and baking powder and whisk to combine. Add in cinnamon, nutmeg, ginger, cloves and whisk until evenly combined.
  • Pour batter into prepared loaf pan. Rap bottom of the loaf pan against counter a few times to break up air bubbles. Bake about 45-55 minutes or until done. To check if bread is done, apply gentle pressure to the surface and it should bounce back. A toothpick inserted should only have a few crumbs clinging.
  • Bread will sink down slightly while cooling. Let bread cool completely before slicing and serving. Keep any uneaten bread sealed tightly to prevent it from drying.


  • The batter can also be mixed in a high powered blender or food processor.
  • Bread can be reheated in microwave or toaster oven.
  • You can add more sweetener if you prefer a sweeter dessert bread. You can reduce the sweetener if you wish for a more savory bread.


Serving: 1slice, Calories: 143kcal, Carbohydrates: 6g, Protein: 6g, Fat: 12g, Saturated Fat: 1g, Sodium: 12mg, Fiber: 2g, Sugar: 2g, NET CARBS: 4g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!





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Recipe Rating

35 comments on “Keto Low Carb Pumpkin Bread”

  1. What can I substitute for almond butter? My son is allergic to all nuts and can’t have it.

  2. This is a terrific receipe even my husband who is extremely picky liked it.

  3. I don’t want to use your sugar sub so can I use maple syrup or honey instead or what would you suggest?

  4. Am I able to use all natural peanut butter instead of the almond butter? 🙂

  5. I want to make this but will Natural peanut butter work in place of the Almond butter?

  6. Can I bake it in a cupcake pan?

    • yes. Make sure to user cupcake liners otherwise they may be hard to remove.

      • What is the baking time for cupcakes? I’m trying this today!

      • I have not tried baking them as cupcakes so I don’t know the exact time. I do think it should work as muffins/cupcakes but without testing it myself I won’t know for sure. I would guess around 18-20 minutes at 350F.

  7. I have made many breads using almond butter and they always turn out good. There are many variations that can be made from using this recipe. You can add cranberries, chocolate chips or nuts to this recipe.

  8. What size is the can of pumpkin?

  9. Can I substitute plain old sugar for the erythritol?

  10. Just wondering….. so no almond or coconut flour? Going to make this, just wanted to clarify. Thank you.

  11. Sounds good. I am surprised there isn’t any coconut or almond flour. Regarding the calories, how many slices are in a loaf? My slice could be 1/5 of a loaf… lol.

  12. Hi, you mentioned almond flour earlier in this post but there is none in the recipe, only almond butter. Is this a typo? 

  13. What kind o erythritol do ya use for this recipe?