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low oxalate pumpkin bread recipe
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5 from 2 votes

Keto Pumpkin Bread Recipe with Coconut Flour

Enjoy a Keto Pumpkin Bread Recipe this fall! Celebrate the change of season with a macro friendly pumpkin bread that is easy to make and entirely low carb, dairy-free and sugar-free. It’s flavorful and moist, sure to be a new fall favorite this year.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Bread, Breakfast
Cuisine: American
Servings: 9
Calories: 204kcal



  • Preheat the oven to 350°F (177°C). Line a 9x5-inch (23x13 cm) bread pan with parchment paper or grease well.
  • Mix the dry ingredients (coconut flour, sweetener, baking powder, pumpkin pie spice, salt, baking soda) together in a mixing bowl. Reserve the pumpkin seeds.
  • Combine all wet ingredients in a second bowl (pumpkin puree, eggs, coconut oil, vanilla). Slowly add the dry mixture into the wet bowl and combine well.
  • Pour the batter into the bread pan and spread with the back of a spoon or spatula until all is an even level.
  • Sprinkle the pumpkin seeds over the top and gently press down so they stick.
  • Bake for 45 minutes, until the top crust is golden brown and firm. Test the center with a toothpick, if it comes out clean the bread is done. If not, put it back for another 10 minutes, or so
  • Place on a cooling rack and wait until thoroughly cool before removing and slicing. When ready to release from the pan, pull up evenly on both sides of the parchment paper. Cut into 9 1-inch thick pieces.


If you buy canned pumpkin puree from the store, make sure it's sugar-free for this to still be a keto recipe.


Serving: 1slice | Calories: 204kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Sodium: 228mg | Fiber: 4g | Net Carbohydrates: 4g
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