Creamy Low Carb Pumpkin Bread
Our low carb pumpkin bread, made with cream cheese whipped into the mix, is about to become your favorite way to enjoy a healthy, homemade breakfast or snack! Made with healthy ingredients, including coconut flour and almond flour, and sweetened with no-sugar options, this homemade pumpkin bread no sugar recipe is a WHOLE LOTTA YUM!
Keto Pumpkin Bread No Sugar
This recipe is one that we adapted from a family favorite to accommodate both a keto-friendly lifestyle and a gluten-free one - and it's still a family favorite!
We love to serve this easy keto pumpkin bread recipe all year long (not just in the fall) as both a healthy snack or as part of a keto-approved breakfast. Paired with oven-cooked bacon, sausage patties, or bacon and egg breakfast cups, our sugar-free pumpkin bread is a great way to start the day!
Would you like additional keto pumpkin recipes that are delicious and healthy?? Then be sure to check out our keto pumpkin muffins (made with chocolate chips), keto pumpkin pie recipe, and our keto pumpkin spice latte (Starbucks copycat)! Our pumpkin-inspired recipes will help you enjoy one of the best tastes of fall without making you fall off your healthy eating plan.
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Why You'll Love This!
- One batch of our low carb pumpkin bread no sugar will make you two loaves! Perfect for large families, big breakfasts, or for freezing one for later.
- Our delicious, homemade keto pumpkin loaf with cream cheese needs just 15-minutes of prep work!
- To ensure each and every bite is rich and creamy, our pumpkin bread recipe mixes the cream cheese right into the batter.
- We are skipping the processed sugars and flours to make a healthy pumpkin bread no sugar that you can enjoy as a quick breakfast or tasty snack any time of the year.
- Perfect for those who are following a gluten-free, low-carb, or keto lifestyle, bread is made with a mix of almond and coconut flour and sweetened with no-sugar options.
On Keto? Grab our FREE keto foods list here OR Snag our Keto Binder HERE
Ingredient Notes
While most pumpkin cream cheese bread recipes add a middle layer of sweetened cream cheese filling, we are going to mix all of that creamy goodness right inside the batter so you will get that creamy flavor in every single bite of bread.
- cream cheese - softened. Used full-fat cream cheese for keto, some brands are 0 carbs.
- butter - softened
- eggs
- erythritol- brands like Swerve are popular or you can substitute monk fruit.
- pumpkin purée- make sure to buy unsweetened pumpkin puree and not pumpkin pie filling
- almond flour - both almond flour and coconut flour and necessary for this recipe, you can't replace either since they have different moisture contents.
- coconut flour
- pumpkin pie spice
- baking powder
- salt
- optional garnishes - powdered sweetener, nuts, keto whipped cream
Variations
- Feel free to mix in sugar free chocolate chips!
- Add a cream cheese frosting instead of sprinkling the loaf with powdered sugar
Step by Step Instructions
Like most homemade slices of bread, we are going to start by combining our wet ingredients, then our dry. After incorporating both together, we will let the oven transform this heavenly batter into a mouthwatering low carb pumpkin bread recipe.
Prep Ingredients
Soften the butter and cream cheese prior to using them. You can let them sit out on the counter for 30-60 minutes before you start baking, or use your microwave in short increments at reduced power.
Preheat the oven to 350 and make sure your oven rack is in the center.
Line 2 bread pans with parchment paper. Grease both pans.
Assemble
Using a stand mixer or hand mixer, blend the erythritol, softened butter, and softened cream cheese until light and fluffy.
Add the eggs and pumpkin puree and mix until well combined.
Mix the dry ingredients (almond flour, coconut flour, baking powder, salt, pumpkin pie spice) in a separate bowl, and then add all of it to the wet ingredients. Blend either with the mixer or by hand until it’s just combined.
Pour the pumpkin cheese bread batter into two greased 9 x 5 loaf pans.
Bake
Bake the keto pumpkin bread recipe on the middle oven rack for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Start checking the loaf after it’s baked for 50 minutes since all ovens cook slightly differently and you don’t want to overcook this.
Let cool on a cooling rack for 5 minutes before removing the loaves from the pans. Don't slice the low-carb sugar free pumpkin bread until it's completely cooled.
Each loaf will make 12 slices. Sometimes I'll cut the bread into 8 slices for extra-thick pieces. 24 servings in total between two loaves. Enjoy!
Recipe Tips
- Inserting parchment paper into the bottom of your loaf pan makes for super easy removal of the bread after it's baked. I ended up making multiple batches, and while the photo below doesn't show parchment paper in it, the loaf I DID add to the parchment paper was much easier to get out of the pan!
- Softening the butter and cream cheese prior to using them is vital to getting a soft, creamy, and smooth batter.
- Be careful that you don't over-beat the batter when combining the wet and dry ingredients, it will prevent it from rising as much in the oven.
- The loaf started browning faster by using almond flour/ coconut flour/erythritol as compared to pumpkin bread with all-purpose flour and granulated sugar. Feel free to tent foil over the top halfway through cooking if you feel the sugar free pumpkin bread recipe is browning too quickly.
- Wait to slice the keto pumpkin bread until it's completely cooled, otherwise, it won't cut into nice slices since keto-friendly ingredients make it slightly more crumbly.
- Not all pumpkin pie spices are alike. I like to use Trader Joes Pumpkin Pie Spice, which contains more cloves than some other brands. If you have a pie spice that omits cloves (or only has them in the allspice added) you can add an additional ¼ teaspoon of cloves to spice up your muffins.
Common Questions
Keto Pumpkin Recipes
Looking for more keto pumpkin recipes?
- Keto Pumpkin Muffins with Chocolate Chips
- Keto Pumpkin Pie
- Keto Pumpkin Spice Latte (Starbucks copycat)
- Is pumpkin keto?
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Recipe
Low Carb Pumpkin Bread
EQUIPMENT
INGREDIENTS
- 8 oz cream cheese softened
- ½ butter 4 oz, softened
- 4 eggs
- 1 ½ cup granulated erythritol
- 1 15 oz can pumpkin purée
- 2 ½ cup almond flour
- 1 cup coconut flour
- 2 teaspoon pumpkin pie spice
- 3 teaspoon baking powder
- 1 teaspoon salt
- garnishes-powdered erythritol or nuts optional
INSTRUCTIONS
- Soften the cream cheese and the butter before you start this recipe, I usually let this ingredients it out on the counter for at least 30-60 minutes before I start.
- Preheat the oven to 350 and make sure your oven rack is in the center.
- Using a stand mixer or hand mixer, blend the erythritol, softened butter, and softened ream cheese until light and fluffy.
- Add the eggs and pumpkin puree and mix until well combined.
- Mix the dry ingredients (flour, baking powder, salt, pumpkin pie spice) in a separate bowl, and then add all of it to the wet ingredients.
- I've always mixed the wet ingredients with a mixer and add in the dry ingredients by hand. This is what I've done forever out of habit.
- Inserting parchment paper into the bottom of your loaf pan makes for super easy removal of the bread after it's baked.
- Pour the pumpkin cheese bread batter into two greased 9 x 5 loaf pans.
- Bake on the middle oven rack for 60-70 minutes, or until a toothpick inserted into the center of the keto pumpkin cream cheese bread comes out clean. Start checking your loaf after it’s baked 50 minutes since all ovens cook slightly differently and you don’t want to over cook this.
- Let cool on a cooling rack 5 minutes before removing the loaves from the pans. And hold off on slicing the low carb gluten free pumpkin bread until it's completely cooled, or it might crumble or fall apart.
- Each loaf serves 12.
VIDEO
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NOTES
NUTRITION
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Reader Interactions
Comments
Becky says
This looks good! Does it freeze well and if I freeze it should I slice it first?
WholeLottaYum says
Thank you! It would freeze well up to 3 months and does not need to be sliced first. Jen
Elaine says
I really like your recipes. Getting excited to try a few more. I have a bread maker, which I use mostly for the baking feature. Any ideas for how long it should be baked? And, should I still divide the batter into 2 loaves or just one?
WholeLottaYum says
Hi Elaine! I'm not sure how to make it in a bread maker, I'm sorry! But if you find quick bread instructions for a bread machine I'd still split it into 2 loaves. Jen
Lori S. says
Hi!
I didn't really "pour" my batter in the pans. It was more like spooning it in. Hope it turns out ok! Thanks.
Mel says
Hi Lori! Sometimes the batter can be thicker depending on the brand of canned pumpkin used. It should still turn out great. Hope you enjoyed it! 😃
Raquel says
Is the required 1.5 cup of erythritol powdered or granular?
Mel says
Hi Raquel! Thanks for your question! This recipe uses 1.5 cups of granular erthiritol. I updated the recipe card to better reflect this. You can use powdered erythritol as an optional topping for your Pumpkin Bread.
Dana says
Ok, so wanting to try this recipe but you DO have baking soda in the recipe AND instructions....so, reading your comment, do you use baking soda in this recipe?
Dana says
Sorry, I mean baking powder
Lisa says
You write in the instructions to add baking soda, but it’s not on the ingredients list
WholeLottaYum says
Hi Lisa, thanks for catching that! Baking soda is not in the recipe, I'd experimented with it in the numerous recipe versions I'd cooked and that was a typo on my part for the final keto pumpkin bread recipe. Thanks! Jen