Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo

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I  make a lot of keto pumpkin cakes and pumpkin muffins at this time of year. I  also sell quite a bit in my keto bakery. Today, I  was craving keto pumpkin bread, sort of old school. 

Keto Pumpkin Bread

Golden Flax Meal and Walnuts add Interest

The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I  went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I  think it was the right choice, but you could certainly go with pecans.

Keto Pumpkin Bread with Walnuts

Tips for Making Keto Pumpkin Bread

  • Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
  • Use parchment paper, as high protein flours like nut flours tend to stick.
  • Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
  • Fold dry ingredients gently into the wet ingredients.
  • Use avocado oil because it’s healthy and tasteless. Can use melted butter or olive oil.
  • Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
  • Take internal temperature of pumpkin bread to 207 degress F.
  • Use maple extract if you have it instead of vanilla.
  • Cool for at least 15 minutes before removing from bread pan.
  • If you don’t have parchment paper, cool bread completely before removing.
  • Top with Glaze if you want the pumpkin bread to be sweeter.
  • Make sure walnuts are fresh; they can go rancid.
  • Sweeten bread with Swerve granulated.
  • Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
Keto Pumpkin Bread Batter

Ingredients for Keto Pumpkin Bread

  • Almond Flour
  • Coconut Flour
  • Baking Powder
  • Xanthan Gum
  • Golden Flax Meal
  • Salt
  • Swerve Granulated
  • Eggs
  • Pumpkin Puree
  • Avocado Oil
  • Pumpkin Pie Spice
  • Walnuts

Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.

Keto Pumpkin Bread with Organic Puree

Why do I Make 2 Small Loaves instead of One Large Loaf?

I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.


Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14

Keto Pumpkin Bread from Spinach Tiger

How to Make Glaze for Keto Pumpkin Bread

You will need a powdered sugar/sweetener to make the glaze. If you don’t have that on hand, you can take your erythritol of choice (such as Swerve or Lakanto) and put it in a super blender such as a Vitamix to grind it down to a powder. Mix in either heavy cream, almond milk or water slowly a teaspoon at a time to about 1/2 cup powdered sweetener until you get the right consistency that you can drizzle. Make sure you drizzle over a cooled pumpkin bread.

What Sweetener do I use for Keto Baking?

I use Swerve, a powdered erythritol. Read my article here on why I chose Swerve.

More Keto Pumpkin Recipes from Spinach Tiger

Keto Pumpkin Bread
Print Recipe
4.67 from 3 votes

Keto Pumpkin Bread

Sugar free, grain free, keto pumpkin
Prep Time15 minutes
Cook Time30 minutes
Course: Dessert Keto
Cuisine: American
Keyword: keto pumpkin bread, keto, grain free, pumpkin bread
Servings: 20 Slices
Calories: 172kcal


Dry Ingredients

Wet Ingredients




  • Preheat oven to 350 F. 180 C. Gas 4
  • Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
  • Mix eggs until fully blended very well.
  • Stream in avocado oil.
  • Add pumpkin puree and vanilla. Mix well.
  • Add in dry ingredients. Mix on low until just incorporated.
  • Line bread pans with parchment paper. Give sides a light spray.
  • Pour into two small bread pans. (8 x 4)
  • Small: Bake 25-30 minutes until internal temperature 207 degrees F.


  • Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.


The Nutrition count is for pumpkin cupcakes with a maple glaze made with almond milk.  Nutrition will vary if using a frosting. 


Serving: 1of 20 | Calories: 172kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Fiber: 3g

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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4.67 from 3 votes (3 ratings without comment)

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