Keto pumpkin bread with cream cheese frosting is a warmly spiced loaf that tastes like autumn in every slice. Pumpkin puree, golden flax meal, and almond flour keep it moist, while the fluffy cream cheese topping makes it feel like a proper bakery treat. It comes in at just 1.5 g net carbs per serving.
Embrace the cozy flavors of autumn without the carbs! This Keto Pumpkin Bread is everything you love about the classic fall treat—incredibly moist, perfectly spiced, and topped with a dreamy, tangy cream cheese frosting. Using a blend of almond flour and flax meal, we create a tender crumb that holds together beautifully. It’s the perfect companion for your morning coffee or a delightful after-dinner dessert. Get ready to fill your kitchen with the irresistible aroma of pumpkin spice!
Ingredients
• For the Keto Pumpkin Bread
• ¾ cup / 100 grams (3.5 oz) almond flour
• ¼ cup / 60 grams (2.12 oz) golden flax meal
• ½ tablespoon psyllium husk powder
• ½ cup / 60 grams (2.12 oz) Swerve sweetener
• ¾ teaspoon baking powder
• 1 teaspoon (5 ml / 0.2 fl oz) cinnamon powder
• ¾ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon sea salt
• ½ cup / 115 grams (4.1 oz) pumpkin puree
• 2 pasteurized eggs, at room temperature
• 2 tablespoons (30 ml / 1 fl oz) melted grass-fed butter, unsalted
• ½ teaspoon vanilla extract, unsweetened
• 2 tablespoons (30 ml / 1 fl oz) chopped walnuts
• For the Cream Cheese Frosting
• ¼ cup / 55 grams (1.94 oz) cream cheese, softened
• 1 tablespoon (15 ml / 0.5 fl oz) grass-fed butter, unsalted, softened
• 2 tablespoons (30 ml / 1 fl oz) Swerve confectioners sugar
• 1 tablespoon (15 ml / 0.5 fl oz) heavy whipping cream
Instructions
1. Preheat & Prep: Preheat your oven to 350°F / 175°C. Grease an 8×4 inch / 20×10 cm loaf pan or line it with parchment paper.
2. Mix Dry : In a large bowl, whisk together the almond flour, golden flax meal, psyllium husk powder, Swerve sweetener, baking powder, all spices (cinnamon, ginger, nutmeg, cloves), and sea salt.
3. Mix Wet : In a separate medium bowl, beat the pumpkin puree, melted butter, vanilla extract, and eggs until smooth and well combined.
4. Combine & Fold: Pour the wet into the dry . Mix gently until just combined—do not overmix. Fold in the chopped walnuts.
5. Bake the Bread: Spoon the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Completely: Remove the pan from the oven and let the bread cool in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely before frosting.
7. Make the Frosting: While the bread cools, prepare the frosting. In a medium bowl, use an electric mixer or a whisk to beat the softened cream cheese, softened butter, Swerve confectioners sugar, and heavy whipping cream until smooth and creamy.
8. Frost & Serve: Once the bread is completely cool, spread the cream cheese frosting evenly over the top. Slice into 6 servings and enjoy!
Nutritional Information
• Nutritional Info (Per Serving)
• Calories: 240
• Fat: 16.5 g
• Protein: 6.2 g
• Carbohydrates: 3 g
• Fiber: 1.5 g
• Net Carbs: 1.5 g (0.05 oz)
Pro Tips
• Room Temperature is Key: For the smoothest batter and frosting, ensure your eggs, cream cheese, and butter are all at room temperature. This helps them incorporate seamlessly without lumps.
• Don’t Overmix: When combining the wet and dry , mix only until they are just incorporated. Overmixing keto batters can lead to a dense, heavy loaf.
• Patience Before Frosting: Do not attempt to frost the bread while it is still warm! The frosting will melt into a greasy mess. Let the loaf cool completely on a wire rack first.
• Storage Savvy: Due to the cream cheese frosting, this bread must be stored in an airtight container in the refrigerator. It will keep for up to 5 days.
FAQ
Q: How many net carbs are in a slice of this pumpkin bread
A: Each serving of this keto pumpkin bread contains just 1.5 grams (0.05 oz) of net carbs, making it a perfect low-carb treat for a ketogenic diet.
Q: Can I use a different flour instead of almond flour
A: This recipe is specifically developed with a blend of almond flour and flax meal to create a moist, tender crumb. Substituting other flours like coconut flour would alter the liquid ratios and is not recommended for best results.
Q: How should I store this keto pumpkin bread
A: Because of the cream cheese frosting, the bread must be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days.
Q: Why does my bread need to be completely cool before frosting
A: It is crucial to let the bread cool completely before frosting. If you apply the frosting while the bread is still warm, it will melt and create a greasy texture instead of a smooth, creamy topping.
Pro Tips
- Use pure pumpkin puree, not pumpkin pie filling — the canned filling is pre-sweetened and would add a load of carbs to the loaf.
- The psyllium husk powder is what gives the bread its soft, springy crumb; don't skip it or substitute whole husks without grinding them first.
- Wait until the loaf is completely cool on the wire rack before frosting. Warm bread melts the cream cheese frosting into a greasy puddle.
- Beat the frosting ingredients until completely smooth and creamy — cold cream cheese leaves lumps that no amount of spreading will fix, so soften it first.
- Store the frosted loaf in the fridge for up to 5 days and let slices sit out for 10 minutes before serving so the crumb softens and the frosting turns creamy again.
Frequently Asked Questions
Is this pumpkin bread keto-friendly?
Yes. Each of the 6 servings has 3 g of carbs with 1.5 g of fibre, leaving just 1.5 g net carbs even with the cream cheese frosting on top.
Can I make this bread ahead of time?
It's a perfect make-ahead bake. Cool the loaf completely and store it unfrosted in the fridge, then add the frosting the day you serve it for the best look.
Can I freeze it?
Freeze the unfrosted loaf for up to 2 months, well wrapped. Thaw it in the fridge overnight, then whip up the fresh frosting and spread it on top.
Can I leave out the walnuts?
Of course — they add a nice crunch on top but aren't essential. Pecans make a good swap if you still want the nutty finish.
Recipe card below.
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Keto Pumpkin Bread with Cream Cheese Frosting
Ingredients
Method
- Preheat & Prep: Preheat your oven to 350°F / 175°C.
- Grease an 8x4 inch / 20x10 cm loaf pan or line it with parchment paper.
- Mix Dry : In a large bowl, whisk together the almond flour, golden flax meal, psyllium husk powder, Swerve sweetener, baking powder, all spices (cinnamon, ginger, nutmeg, cloves), and sea salt.
- Mix Wet : In a separate medium bowl, beat the pumpkin puree, melted butter, vanilla extract, and eggs until smooth and well combined.
- Combine & Fold: Pour the wet into the dry .
- Mix gently until just combined—do not overmix.
- Fold in the chopped walnuts.
- Bake the Bread: Spoon the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the pan from the oven and let the bread cool in the pan for 15 minutes.
- Then, carefully transfer it to a wire rack to cool completely before frosting.
- Make the Frosting: While the bread cools, prepare the frosting.
- In a medium bowl, use an electric mixer or a whisk to beat the softened cream cheese, softened butter, Swerve confectioners sugar, and heavy whipping cream until smooth and creamy.
- Frost & Serve: Once the bread is completely cool, spread the cream cheese frosting evenly over the top.
- Slice into 6 servings and enjoy!
- Don't Overmix: When combining the wet and dry , mix only until they are just incorporated. Overmixing keto batters can lead to a dense, heavy loaf.
- Patience Before Frosting: Do not attempt to frost the bread while it is still warm! The frosting will melt into a greasy mess.
- Let the loaf cool completely on a wire rack first.
Nutrition
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