Keto Pumpkin Bread


  • 7 ounces of canned pumpkin puree
  • 4 large eggs , room temperature
  • 1 cup of granulated of sugar substitute
  • 1/4 cup of melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons of baking powder
  • 2 teaspoons of cinnamon powder
  • 1/4 teaspoon sea salt
  • 1 1/2 cups of finely milled almond flour
  • 1/2 cup of golden flax meal , reground
  • 1 tablespoon of psyllium husk powder
  • 1/4 teaspoon of ground cloves
  • 1 1/2 teaspoons of ground ginger 
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup of finely chopped walnuts

Cream Cheese Frosting

  • 4 oz of softened full-fat cream cheese
  • 2 tablespoons of heavy whipping cream 
  • 2 tablespoons of unsalted butter, room temperature 
  • 1/2 cup of sugar-free confectioners sugar


  1. Preheat oven to 350 degrees.
  2. Grease a 8×5 inch loaf pan well.
  3. Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter and vanilla extract until well blended.
  4. Next add in the eggs one at time making sure to beat until fully combined.
  5. To the wet batter add the almond flour, flax meal, baking powder, psyllium husk powder, and spices.
  6. Spread the batter into a greased 8-inch loaf pan. Note that batter will be thick.
  7. Bake at 350 degrees for 40-55 minutes, or until an inserted toothpick comes out clean.
  8. Allow the pumpkin bread to cool 10 minutes in the pan before removing.
  9. Place the pumpkin bread in a baking rack and allow to cool an additonal 20 minutes before frosting with the cream cheese frosting and slicing.
  10. Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.

NotesThis recipe doubles easily and freezes well.This article and recipe adapted from this site

Keto Pumpkin Bread
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