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+ servings

Low Carb Pumpkin Bread

Pumpkin Spice Lattes are flying off the shelf! A Starbucks single slice of their Pumpkin Loaf is a whooping 50g carbs..... I started thinking about how I could reduce those carbs, but still get my pumpkin fix.
Course Breakfast, Dessert
Cuisine American, Holiday
Keyword easy dessert, Keto Breakfast, pumpkin
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
cooling time 20 minutes
Total Time 1 hour 55 minutes
Servings 10 slices
Calories 179kcal
Author The Kellie Kitchen


  • 5 eggs
  • 2 tbsp butter melted
  • 1/2 cup coconut oil melted
  • 1 cup pumpkin puree pure pumpkin
  • 1.5 cup low carb sweetener POWDERED
  • 10 tsp coconut flour (= 1/2 cup+2tsp)
  • 4 tsp pumpkin pie spice
  • 2 tbsp oat FIBER optional
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin spice extract vanilla is ok to use


  • Preheat oven to 350* and line a 9x5 loaf pan with parchment paper.
  • Add butter and coconut oil into a small bowl. Melt in microwave in 15 second increments until fully melted. Set aside.
  • In a large bowl mix together coconut flour, baking powder, pumpkin pie spice mix, salt and oat fiber. Sift together to make sure there are no lumps and set aside.
  • In another bowl mix together eggs, melted butter and coconut oil, pumpkin pureé, powdered low carb sweetener and pumpkin pie extract (or vanilla) and thoroughly mix together.
  • Mix the dry ingredients into the wet ingredients until fully combined to form a batter.
  • Pour batter into your prepared loaf pan and bake for 1 hour 15 minutes or until toothpick comes out clean.
  • At the 1 hour mark I like to drape a piece of tinfoil over the top to help prevent the top from getting too brown.
  • Remove from oven and let cool on the counter completely.


Calories: 179kcal | Carbohydrates: 8g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 180mg | Potassium: 161mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4003IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg