Moist Low-Carb Pumpkin Bread with Cream Cheese Frosting

This is the best Low Carb Pumpkin Bread with Cream Cheese Frosting you’ll find online. Moist, warmly spiced, and keto friendly, this pumpkin bread is ideal for sharing at fall gatherings or enjoying with a quiet cup of coffee.

Low Carb Pumpkin Bread with Cream Cheese Frosting Ingredients

3/4 cup 100% pure pumpkin (canned)
6 tablespoons unsweetened almond milk
6 large eggs
3 teaspoons vanilla extract
3/4 cup coconut flour
3 teaspoons baking powder
6 tablespoons stevia blend (or preferred low carb sweetener)
3 teaspoons pumpkin pie spice (or homemade pumpkin pie spice)
1/2 teaspoon Himalayan pink salt

Optional: crushed pecans for topping

Simple Low Carb Cream Cheese Frosting

3 ounces cream cheese, softened
3 tablespoons confectioners-style low carb sweetener (such as Swerve)
1/2 teaspoon vanilla extract

Low Carb Pumpkin Bread Instructions

Preheat the oven to 350°F (175°C).
In a large bowl, combine the pumpkin, almond milk, eggs, and vanilla extract. Whisk until smooth and uniform.
Add the coconut flour, baking powder, stevia blend, pumpkin pie spice, and salt. Mix until fully incorporated and the batter is even in texture. Coconut flour absorbs a lot of moisture, so ensure there are no lumps.
Line a loaf pan with parchment paper and lightly spray with non-stick spray. Spoon the batter into the prepared pan and spread it evenly.
Bake for about 30 minutes, then check for doneness with a toothpick inserted into the center. If it comes out clean or with a few moist crumbs, the bread is done. If needed, bake an additional 5–10 minutes, watching carefully so it doesn’t dry out.
Allow the bread to cool completely in the pan before removing. Cooling fully helps the loaf set so it slices cleanly.

Cream Cheese Frosting Instructions

In a small bowl, beat the softened cream cheese, confectioners-style sweetener, and vanilla extract with a hand mixer or whisk until smooth and creamy.
Spread the frosting over the cooled loaf. If desired, sprinkle crushed pecans on top for texture and flavor.

Recipe Notes and Tips

If you prefer a slightly sweeter bread, adjust the sweetener to taste. Be mindful that different low carb sweeteners vary in sweetness intensity.
If the coconut flour makes the batter too thick, add an extra tablespoon of almond milk at a time until you reach a spreadable consistency. Avoid adding too much liquid, which can affect baking time and texture.
For a more pronounced spice profile, increase the pumpkin pie spice by 1/2 teaspoon or add a pinch of ground cloves or nutmeg.
To make individual servings, bake the batter in muffin tins; reduce baking time and check for doneness after 18–22 minutes.
Store leftovers covered in the refrigerator for up to 5 days. The frosting keeps best chilled.