Easy Keto Pumpkin Bread Recipe To Try This Autumn
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Introduction
I have a soft spot for pumpkin flavors. They are what makes me look forward to fall, and this bread is near the top of that list. It has the warm pumpkin-pie spice you want from a fall loaf, and it is built on almond flour rather than anything grain-based.
Everything for the bread goes into one bowl. There’s no wheat flour and no added sugar — almond flour does the structural work, Swerve confectioners does the sweetening, and the pumpkin puree keeps the crumb moist. The cream glaze sets on top into a thin, sweet layer and is what makes a slice feel finished rather than plain.
There are four things worth knowing before you start, and the first one decides whether there is added sugar in it at all.
Buy Pumpkin Puree, Not Pumpkin Pie Filling
This is the one that matters. The two cans look much alike, and the difference is not cosmetic: pumpkin pie filling comes already sweetened, so reaching for the wrong one puts added sugar into a recipe built to avoid it. Check the label and buy the can that lists pumpkin and nothing else. Our guide to pumpkin on keto puts the two side by side, carbs included.
The Sweetener Is the Confectioners Kind
This loaf is built around Swerve confectioners, and it goes into both the batter and the glaze. The powdered form is what the card is written around in each place, and we have not made either with a granulated sweetener or another brand — so if you use one, check its package for the conversion rather than swapping cup for cup. Sweetener blends are not all as sweet as each other.
Cold Eggs Can Firm Up the Melted Butter
This one is the card’s own note rather than ours: use room-temperature eggs, because cold eggs can firm the melted butter back up as they hit it and leave flecks of set butter through the batter.
The two cups of almond flour are the other thing this loaf is built around. Coconut flour is not a one-for-one swap for it, and we haven’t tested this batter with it.
Cool It Completely, Then Glaze
This is where the patience goes. The card is specific about the order: cool the bread to room temperature first, then make the glaze. We have not glazed a warm loaf, so we cannot tell you what you get if you do. What we can tell you is the order the card gives: cooled first, then glazed. A wire rack speeds it up, and you can make the glaze while you wait.
One more thing worth saying plainly: the glaze is made with heavy whipping cream, so swapping the butter in the bread for a dairy-free fat will not make the finished loaf dairy-free.
Keto Pumpkin Bread
Ingredients
For the bread
- 2 cups almond flour
- ½ cup pumpkin puree
- 2 tsp baking powder
- 3x large egg
- 3 tbsp butter, unsalted, melted
- 2 tsp pumpkin spice
- ½ cup swerve confectioner sugar
- 1 tsp vanilla extract
For the glaze
Nutrition Facts
8 servings per recipe| Per Serving 270 | Per Recipe 2140 | |||
| 2 cups of almond flour | 180 | 1440 | ||
| ½ cup of pumpkin puree | 6.25 | 50 | ||
| 3x large egg | 22.5 | 180 | ||
| 3 tbsp of butter, unsalted | 37.5 | 300 | ||
| 1 tsp of vanilla extract | 1.5 | 12 | ||
| 3 tbsp of heavy whipping cream | 18.75 | 150 | ||
| ½ tsp of vanilla extract | 0.75 | 6 | ||
| 23g | 30% | 188g | 241% | |
| 2 cups of almond flour | 16 g | 128 g | ||
| 3x large egg | 1.5 g | 12 g | ||
| 3 tbsp of butter, unsalted | 4.13 g | 33 g | ||
| 3 tbsp of heavy whipping cream | 1.88 g | 15 g | ||
| 5g | 27% | 44g | 220% | |
| 2 cups of almond flour | 1 g | 8 g | ||
| 3x large egg | 0.56 g | 4.5 g | ||
| 3 tbsp of butter, unsalted | 2.63 g | 21 g | ||
| 3 tbsp of heavy whipping cream | 1.31 g | 10.5 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 98mg | 33% | 780mg | 260% | |
| 3x large egg | 78.75 mg | 630 mg | ||
| 3 tbsp of butter, unsalted | 11.25 mg | 90 mg | ||
| 3 tbsp of heavy whipping cream | 7.5 mg | 60 mg | ||
| 190mg | 8% | 1510mg | 65% | |
| 2 tsp of baking powder | 160 mg | 1280 mg | ||
| 3x large egg | 26.25 mg | 210 mg | ||
| 1 tsp of vanilla extract | 0.05 mg | 0.4 mg | ||
| 3 tbsp of heavy whipping cream | 1.88 mg | 15 mg | ||
| ½ tsp of vanilla extract | 0.03 mg | 0.2 mg | ||
| 16g | 6% | 129g | 47% | |
| 2 cups of almond flour | 6 g | 48 g | ||
| ½ cup of pumpkin puree | 1.5 g | 12 g | ||
| 3x large egg | 0.37 g | 2.97 g | ||
| ½ cup of swerve confectioner sugar | 8 g | 64 g | ||
| 1 tsp of vanilla extract | 0.06 g | 0.5 g | ||
| 3 tbsp of heavy whipping cream | 0.15 g | 1.2 g | ||
| ½ tsp of vanilla extract | 0.03 g | 0.25 g | ||
| 2g | 9% | 20g | 71% | |
| 2 cups of almond flour | 2 g | 16 g | ||
| ½ cup of pumpkin puree | 0.5 g | 4 g | ||
| Total Sugars | — | — | ||
| 8g | 64g | |||
| ½ cup of swerve confectioner sugar | 8 g | 64 g | ||
| Allulose | 0g | 0% | 0g | 0% |
| 6g | 45g | |||
| 2 cups of almond flour | 4 g | 32 g | ||
| ½ cup of pumpkin puree | 1 g | 8 g | ||
| 3x large egg | 0.37 g | 2.97 g | ||
| 1 tsp of vanilla extract | 0.06 g | 0.5 g | ||
| 3 tbsp of heavy whipping cream | 0.15 g | 1.2 g | ||
| ½ tsp of vanilla extract | 0.03 g | 0.25 g | ||
| 9g | 17% | 68g | 136% | |
| 2 cups of almond flour | 6 g | 48 g | ||
| ½ cup of pumpkin puree | 0.13 g | 1 g | ||
| 3x large egg | 2.25 g | 18 g | ||
| 3 tbsp of heavy whipping cream | 0.15 g | 1.2 g | ||
Where you see an em dash: one of the ingredients in this recipe does not publish a figure for that row, so we cannot add one up honestly. We would rather show you nothing there than a zero we cannot stand behind.
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Preheat the oven.
Preheat the oven to 350°F.
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Mix the bread ingredients.
Add the almond flour, pumpkin puree, baking powder, eggs, melted butter, pumpkin pie spice, Swerve, and vanilla to a mixing bowl. Blend until well combined.
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Fill the loaf pan.
Line a loaf pan with parchment paper, then spread the mixture into it evenly.
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Bake the bread.
Bake for 30–35 minutes, until the top is browned and a toothpick inserted in the center comes out clean or with a few crumbs. The top should spring back slightly under a finger.
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Cool the bread.
Let the bread cool to room temperature.
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Prepare the glaze.
Add the heavy whipping cream and vanilla to a mixing bowl. Add Swerve a little at a time until the glaze reaches your desired consistency.
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Glaze and serve.
Drizzle the glaze over the bread, and allow it to set before serving.
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Notes
Tools
- Loaf pan: one loaf pan. Pans sold as standard run from about 8×4 to 9×5 inches, and the same batter sits deeper in the smaller one and takes longer, so treat the bake time below as a starting point and go by the toothpick test. Mini loaf pans bake faster still.
- Parchment paper: makes the loaf easy to lift out and keeps cleanup simple. Without it, grease the pan lightly.
Preparation
- Use room-temperature eggs. Cold eggs can firm the melted butter back up as they hit it, which leaves flecks of set butter through the batter.
- Avoid overmixing, so the bread stays fluffy.
- Let the bread cool completely before adding the glaze, so the glaze sets instead of soaking in.
Storage
- Refrigerated: the glaze is made with heavy whipping cream, so keep the glazed loaf in an airtight container in the refrigerator rather than on the counter.
- Frozen: slice the loaf, wrap the pieces individually, and freeze them in a sealed container with parchment paper between the slices.
- Reheating: thaw frozen slices at room temperature, then warm one briefly in the microwave if you want it soft again.
Serving Suggestions
A slice goes well with coffee, or with a sugar-free pumpkin spice latte if you want to lean all the way into it. A sprinkle of cinnamon or pumpkin seeds dresses up a plain slice.
Substitutions and add-ins — coconut flour, a different sweetener blend, chopped nuts, or sugar-free chocolate chips — have not been tested in this loaf. Anything you add also changes the per-slice carb count in the panel above.
Frequently Asked Questions
Can I use fresh pumpkin puree instead of canned pumpkin puree?
We developed this loaf with canned pumpkin puree and have not tested it with fresh, so we can’t tell you how the finished bread compares. If you want to try it, the thing to watch is water: fresh puree usually holds more than canned, and extra liquid in an almond-flour batter tends to show up as a dense, damp crumb. Drain it well before you measure the half cup.
How do I store pumpkin bread?
Keep the glazed loaf in an airtight container in the refrigerator. The glaze is made with heavy whipping cream, so a glazed loaf should not be left out on the counter. If you plan to keep it longer, slice it and freeze the pieces with parchment paper between them, then thaw at room temperature before serving.
How can I make my keto pumpkin bread more moist?
Bake time is the first thing to look at. Start checking at 30 minutes rather than waiting for the full 35, and pull the loaf as soon as a toothpick comes out clean — overbaking can dry it out.
The other thing worth checking is how you measured the almond flour. Spooning it into the cup rather than scooping keeps you from packing in more than the recipe calls for.
Can I make muffins with the same keto pumpkin bread recipe?
This recipe is written for a loaf pan, and the time and yield on the card are the loaf’s, so there is no muffin time or yield we can give you. If muffins are what you are after, start with a recipe written for them: our keto pumpkin muffins with cream cheese frosting and our pumpkin chocolate chip muffins both come with their own tested times and yields.
How do I know when my pumpkin bread is done?
Insert a toothpick at the center of your keto bread. If your toothpick comes out clean or with a few crumbs, it’s done. You can also touch the top; it should spring back slightly under your finger.
Can I add keto nuts or chocolate chips to my pumpkin bread?
We haven’t tested this loaf with add-ins, so the nutrition panel below reflects the recipe as written. If you want to try chopped walnuts, pecans, or sugar-free chocolate chips, fold them in after the batter is mixed and before it goes into the pan, and recount the carbs for whatever you add.
It reads like a seasonal bake, but nothing in it is actually tied to autumn. The pumpkin puree is canned and the spice blend keeps, so it’s just as easy in February as it is in October. When you do want more pumpkin, the rest of our keto pumpkin recipes are in one place.
If you bake it, drop a rating below and tell us how it went in the comments — and if you photograph it, tag #buttertogetherkitchen so we can see your loaf.
Updated — September 10, 2026: We removed a step-by-step section and an ingredient rundown that repeated the recipe card, kept the choices that change how the loaf turns out, and trimmed the card's own notes to match.
