Keto Pumpkin Spice Loaf Recipe

Keto Pumpkin Spice Loaf Recipe #keto #recipe

As soon as there is even a slight chill in the air, I’m ready for all things pumpkin. And I can’t wait to share my newest pumpkin recipe with you.

It’s full of real pumpkin and delicious pumpkin spices but is absolutely Keto-friendly! With just 3 net carbs per slice, you will satisfy all of your pumpkin cravings but without ruining your diet. 

Even better, it’s incredibly easy to make. So, if you are not an expert baker, you’ll still be able to make this delicious pumpkin spice loaf and have it come out perfectly every time.

And it’s made with easy-to-find ingredients that are readily available in grocery stores and online.

So, grab a bowl and a few ingredients and make this delicious Keto pumpkin spice loaf for yourself.

Cooking Tips and Recipe Suggestions

Keto baking can seem a bit overwhelming at first. But it’s really pretty easy once you’ve baked a few Keto treats.

And the best way to start mastering Keto baking is by making pretty easy recipes – like this Keto pumpkin spice loaf.

But to make it even easier, I’m going to share a few tips to make sure the recipe turns out perfectly – even if you’ve never baked before.

First, be sure to use canned pumpkin puree and not canned pumpkin pie filling. Pumpkin puree is simply cooked pumpkin that has been blended until smooth. 

Pumpkin pie filling is flavored with spices and sweetened with sugar, which is definitely not Keto.

While you can make your own homemade pumpkin puree, in all honesty, it’s easier to buy it canned. 

Next, make sure your eggs and melted coconut oil are room temperature. 

If your eggs are cold, it could cause your melted coconut oil to solidify. And if your coconut oil is hot, it could scramble your eggs!

If either of those happens, your loaf will be ruined. And you don’t want that.

So, I just take out my eggs from the refrigerator at least 30 minutes before I start measuring the ingredients. But if I forget, I just put them in a bowl of warm (not hot) water to help get them to room temperature faster.

And I melt the coconut oil about 30 minutes in advance as well. I just microwave it in 15 second increments until it is just melted. 

If the coconut oil is too hot, it’ll take much longer to cool down. However, if it does get too hot, just put it in the refrigerator for a few minutes to help speed up the cooling process. But just remember it’s in there or it might solidify again.

Another important tip is to not substitute the almond flour or coconut flour for any other Keto flours

I’ve tested this recipe using only almond flour and coconut flour. So, if you don’t have one (or both) flours available, it’s best to skip this recipe.

However, if you don’t have all of the spices in your pantry, you can use pumpkin spice instead. Just be sure to add the salt since pumpkin spice is a salt-free spice blend.

And, of course, be sure to read the back of the package to make sure sugar isn’t an ingredient.

And Don’t Forget Your PSL

Did you really think I would leave you without anything to drink while enjoying your Keto pumpkin spice loaf?

Absolutely not! And here are two PSL recipes for you. (PSL stands for pumpkin spice latte, in case you were wondering.)

My Keto Pumpkin Spice Latte is an easy-to-make pick-me-up that uses only 4 ingredients and is loaded with healthy fats

However, if you are in the mood for a more decadent treat, then I suggest my Keto Pumpkin Latte that uses real pumpkin and is slightly sweet for those who prefer a creamy but sugar-free coffee drink to enjoy with a slice of my Keto pumpkin spice loaf.

Keto Pumpkin Spice Loaf Recipe #keto #recipe



Made with real pumpkin and delicious spices, this savory Keto Pumpkin Spice Loaf recipe will quickly become your new favorite fall snack.


  1. Preheat the oven to 350 F (175 C). Line a 2 lb (1 kg) loaf pan with parchment paper and set aside.
  2. In a large bowl, whisk to combine the pumpkin, eggs, melted coconut oil and vanilla extract.
  3. Use a rubber spatula to fold in the remaining ingredients and until completely incorporated. Pour the batter into the prepared loaf pan.
  4. Place the loaf pan in the oven and bake for 40 to 50 minutes until cooked through and a toothpick inserted into the center comes out clean.
  5. Remove from the oven and let sit for 15 minutes until removing the loaf from the pan and placing on a wire rack to cool completely.
  6. Slice the cooled pumpkin spice loaf and serve. Refrigerate leftovers in an airtight container for 2 to 3 days.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g


  • Calories: 281
  • Sugar: 2 g
  • Fat: 25 g
  • Carbohydrates: 9 g
  • Fiber: 6 g
  • Protein: 7 g