Low Carb Pumpkin Bread Recipe

This easy-to-make keto low carb pumpkin bread has all the things you love about pumpkin pie, with a rich and creamy cheesecake going through the center.

This recipe also uses a flour mixture of almond flour and coconut flour so it’s gluten-free, which means that all your family members can enjoy it regardless of their keto meal plans. This pumpkin bread recipe will quickly become a family favorite! They will thank you so much for showing them this creative keto pumpkin bread.

What separates this pumpkin bread recipe from all the others? Well for one, it has a smooth cheesecake center that adds a great contrast to the keto pumpkin bread. But that’s not the only thing that makes it special, as this recipe uses almond flour and coconut flour in place of regular flour, making it gluten-free.

Additionally, this recipe calls for stevia to act as the sweetener to make sure that it’s sugar-free as well. With the one cup pumpkin puree and pumpkin spice flavor in the keto bread, you can get the pumpkin flavor of fall in one easy-to-make keto dessert! It’s like two recipes in one, plus you can add chocolate chips to the cheesecake portion, although that will mean it’s not sugar-free anymore unless you get special chocolate chips.

Is Pumpkin Really Keto-Friendly?

Although canned pumpkin puree has some carbs, it can still be considered keto if it’s in moderation. A cup of pumpkin puree has around 7g of carbs, which isn’t horrible across an entire dessert and will be relatively low carb per serving. The net carbs in this are relatively low, so you can still stick to your keto meal plan Make sure to use plenty of pumpkin pie spice to give this keto pumpkin bread recipe plenty of pumpkin flavor.

Also, make sure that you are using pumpkin puree and not pumpkin pie filling, which has a ton of added sugars. You can add ingredients like stevia or erythritol sweetener if you want it to be just as sweet, and the pumpkin pie spice will give it all the added flavor it needs. Plus, there’s enough butter to give it that rich taste that everyone wants in a keto pumpkin bread recipe.

Sweeteners To Use In Place Of Sugar

There are a lot of sweeteners you can use in this gluten-free easy keto pumpkin bread recipe. Stevia, monk fruit, coconut sugar, and erythritol are all fine options, but not all grocery stores will carry them. We have a more comprehensive list of artificial sweeteners to use in your keto-friendly recipes if you want more information. The important thing is that you avoid sugar, as sugar has a ton of carbs that isn’t very helpful for keto baking.

Need More Keto Pumpkin Recipes?

Since fall is here, you may want more keto pumpkin recipes to go along with your low-carb keto pumpkin bread. Most of them use either pumpkin puree or pumpkin spice to achieve the desired fall flavor. And all these recipes use almond flour or almond meal so they are gluten-free as well.

It’s easy to stick with keto meal plans with these recipes that are low in net carbs, so try these keto recipes out next time you want to bake something with that pumpkin/Autumn flavor. In some of these recipes, you can substitute almond flour or coconut flour for sunflower seed flour, but this is usually more difficult to find. The pumpkin spice latte is a perfect addition to any breakfast.

  • Pumpkin Cheesecake Cupcakes
  • Low Carb Pumpkin Crisp
  • Pumpkin Spice Latte
  • Pumpkin Mug Cake

Recipe Tips

  • Although this keto pumpkin bread recipe is easy to make, to make this keto pumpkin bread you need to make sure you have the right equipment, First off, you’re going to want a mixer to blend the cheesecake filling as well as the gluten-free bread mixture. You can blend the almond flour, coconut flour, pumpkin spice, and other ingredients by hand, but a mixer will save you a lot of time and effort when you blend it.
  • You’ll also want to make sure the cheese is at room temperature before mixing so that it’s more pliable. Although the recipe doesn’t call for it, you can also add a 1/2 tsp vanilla extract to the cheesecake mixture. Vanilla extract will give it a hint of vanilla flavor, so it may be an ingredient you’ll want to use.
  • You’ll also need one loaf pan, but you may need an additional loaf pan if you want to make two of them. It Is also recommended that you line the loaf pan with parchment paper so that it comes out clean. If you don’t have parchment paper, make sure you grease the loaf pan with 2 tsp of coconut oil or butter so the keto pumpkin bread comes out clean.
  • You could also try to make easy keto pumpkin muffins by using a muffin tin instead of a loaf pan, but parchment paper won’t be easy to use to line the tray so use 1/2 cup coconut oil or butter depending on how many pumpkin muffins you want to make. If you’re only making a few, then use less than 1/2 cup coconut oil and only use as much that is needed to lightly grease the tins. This might be a better option for you if you are baking out of a toaster oven as muffin tins are smaller.
  • If the top of the keto pumpkin bread begins to brown too quickly in the oven, cover it with aluminum foil. Aluminum foil will absorb some of the direct heat, so the energy will be dispersed and lessen browning
  • After you’re done with baking, you should let the keto pumpkin bread rest for 1.5 hours to allow it to cool completely to room temperature before cutting into it. If you don’t let it cool completely, it is likely to fall apart when you serve it, and a time of 1 hr should be good, but you may want to wait an extra 30 minutes just to be safe.

How To Make Keto Pumpkin Bread Recipe

Low carb pumpkin bread filled with a dense cream cheese filling. Perfect for fall time.


Cheesecake Layer



Cheesecake Layer

  • Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F.
  • Combine the cream cheese, erythritol, sour cream, and egg in a large bowl and beat with a mixer until well combined; set aside.

Pumpkin Bread

  • Generously spray a 9-by-5-inch loaf pan with nonstick coconut spray.
    Whisk together the flours, pumpkin spice, baking powder, salt in a medium bowl and set aside.
  • Whisk together the pumpkin puree and erythritol in a large bowl, then whisk in the melted butter, stevia, vanilla, and egg.
  • Whisk in the flour mixture until just combined.
  • Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan.
  • Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup of pumpkin batter on top of the cheesecake layer.
  • Bake until the top is cracked and a cake tester inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack for 20-30 minutes until the cheesecake layer is set, then carefully invert onto a platter or cake stand and flip upright.
  • Let cool completely, at least 1 1/2 hours.

Note: Make sure to check on the bread starting at 60 minutes to make sure any cheesecake layer settled at the top isn’t burning. Slightly browned is fine!