You’re doing to love this nut-free keto pumpkin bread! It’s a super easy recipe made with healthy ingredients. Coconut flour can be finicky – but this recipe turns out decadent and moist and absolutely beautiful, every time. It’s lightly sweetened to perfect with a hot cup of coffee or tea in the morning and smeared with butter for dessert.
Table of Contents
The Perfect Fall Treat
If you love to bake when the weather cools down, but like to watch your sugar intake, this is the pumpkin bread for you. If you have food allergies, this recipe is for you! If you think you suck at grain-free baking, this recipe will turn out. It’s a simple, easy recipe that works for a lot of dietary needs, and tastes amazing!!!
Grab Your Ingredients
Ingredients for this Keto Pumpkin Bread are nothing fancy. You should have it all in your pantry. But in case you don’t you can find them on Amazon too!
- Unsweetened pumpkin puree is a must, I like a BPA free can, organic pumpkin, but you can roast and puree your own pumpkin too.
- Tigernut flour or flax seed for fiber and to help bind this loaf.
- Fronteir coop is a great spice company, and I love their pumpkin spice.
- Dark chocolate for the optional filling. But Don’t skip it- it’s so good!
Easy Peasy Pumpkin Bread
- In a large bowl whisk together the flours, salt, baking soda and spice. Then mix in the pumpkin until a crumbly dough forms.
- In the bowl of your stand mixer beat the eggs, until frothy (about 2 minutes on high).
- Lower the speed. Add in the melted fat and the sweetener and then bring the speed back up to high for another 5 minutes.
- Add the egg mix to the flour mix and stir to combine adding in the vanilla extract as you go.
- Slowly add in the hot water and you stir until the dough becomes a batter.
- Pour half the batter into a greased loaf pan (standard size). Then add in the chopped chocolate and spread it out. Cover with remaining batter.
- Bake at 375F, in the middle rack for aprx 50 minutes or until the top is dark brown and a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven.
Check Out More Keto Pumpkin Recipes
Low Carb Spiced Pumpkin Muffins (Paleo, Keto, SCD, Nut Free) 
Pumpkin Butter Slice 
Flourless Pumpkin Brownies (Paleo, Keto, Dairy Free, Nut Free) 
Deconstructed Pumpkin Pie (Whole Food, Sugar-Free, Paleo) 
Spiced Pumpkin Chicken Noodle Soup (Paleo, Keto, Egg Free, AIP) 
Creamy Pumpkin Chili (Keto, Paleo, Nightshade Free)
Holidays Made Whole: A Free Holiday Guide with 5 exclusive recipes including crustless pumpkin pie!
Looking for more free recipes?
Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.
Keto Pumpkin Bread with Chocolate Swirl (nut free, dairy free)
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
Easy and delicious keto pumpkin bread filled with chocolate!
Ingredients
- 1/2 cup coconut flour
- 2 tbsp tigernut flour or flaxseed meal
- 1 tsp baking soda
- 1/4 teaspoons fine salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup pumpkin purée
- 4 large eggs, room temp
- 1/2 cup coconut oil or butter, melted
- 1/3 cup granulated sweetener (keto or paleo)
- 2 tsp vanilla extract
- 4oz water, hot
- 1/2 bar dark chocolate chopped (I used Lily’s 70% dark)
- 8 x 4 non-stick loaf pan
coconut oil spray
Instructions
- Pre-heat oven to 375F.
- In a large bowl whisk together the flours, salt, baking soda and spice. Then mix in the pumpkin until a crumbly dough forms.
- In the bowl of your stand mixer beat the eggs, until frothy (about 2 minutes on high).
Lower the speed. Add in the melted fat and the sweetener and then bring the speed back up to high for another 5 minutes. - Add the egg mix to the flour mix and stir to combine adding in the vanilla extract as you go.
- Slowly add in the hot water and you stir until the dough becomes a batter.
- Pour half the batter into a greased loaf pan (standard size). Then add in the chopped chocolate and spread it out. Cover with remaining batter.
- Bake at 375F, in the middle rack for approximately 50 minutes or until the top is dark brown and a toothpick inserted in the center comes out clean. Baking times will vary depending on your oven.
- Let it cool for 15 minutes before slicing.
Recipe Notes:
3.2 net carbs per slice when using Lakanto and Lily’s chocolate.
Nutrition
- Serving Size: 8
- Calories: 203
- Fat: 17.2g
- Carbohydrates: 15.4g
- Fiber: 4.8g
- Protein: 4.8g
nicole jurik says
I love this bread!!! Seriously amazing !!!! Do you know if you can make ahead and freeze for the holiday ?
Cristina says
I haven’t tried freezing it
Melanie says
Yes, it freezes well! I froze it for postpartum.
Kristi says
I’m thinking about making this tonight!! Wondering if I could use Lakanto Maple Syrup as the sweetener…what do you think?
Cristina says
you might need to offset the moisture with something
Kristin says
Would it be possible to use 1/2 cup of pumpkin and reduce the amount of coconut oil to 1/4 cup instead? Or would this change the consistency?
Also if I am using granulated erythritol would I need to reduce the amount because it is more sweet than refined white sugar?
Thank you for your help!
Cristina says
Adding more pumpkin might make it wetter, but it should work. The recipe doesnt use refined white sugar, it uses powdered erythritol.
Gina Dube says
This sound great, can you recommend an egg substitute? I am allergic to dairy and eggs. I find a lot of keto/paleo recipes that are dairy free but the majority seem to have eggs. Please help. Thanks
Cristina says
When recipes use more than 2 eggs, I don’t recommend replacing them. I have egg free cookies, pumpkin butter slice, tahini fudge and other egg free recipes on the blog 🙂
Carrie says
This sounds amazing! Unfortunately I’m not able to have coconut oil/butter, and it’s really messing with my keto dessert options! Do you think I could sub melted cacao butter in this recipe?
Cristina says
What saturated fat can you have? Tallow? Lard?
Brenda says
I’m new to Keto baking but we had the first chill in the air this morning and thought “pumpkin!”. I just put this into the oven. The batter was runny, but I’m hoping the coconut flour absorbs the moisture as it bakes, otherwise, you would have asked us to let the batter sit for 10 min prior to baking. Hoping it turns out!
Cristina says
How did it turn out?? It makes a batter now a dough… as long as it’s thick enough to hold the chocolate chunks it should have been fine. Let me know!
Teresita says
Can I sub the coconut flour and the tigernut flour with almond flour?
Cristina says
I have not tested it with almond flour… rule of thumb is that coconut flour is 3x as absorbent so 1.5 maybe 2 cups almond flour… but like I said, I haven’t tested that so I cant promise it will work.
Colleen says
Fabulous! I decreased the chocolate by about 1/3 and will likely try it without any next time. The flavor was very good with the chocolate, but I don’t like the consistency of the chocolate in the middle.
Dianna W says
This was so good! I used chocolate chips (honestly I was just being lazy) and it didn’t look as good but still tasted good. So next time I’ll follow the recipe and it’ll look AND taste good!