This moist, warmly spiced keto pumpkin bread is infused with fragrant brown butter and sweet pumpkin pie spice, creating a tender loaf perfect for breakfast, snacks, or a cozy afternoon treat. With its nut-free, low-carb profile and simple ingredients, it’s a fall-favorite you can enjoy without compromising your goals.
Why You’ll Love This Recipe
This keto brown butter pumpkin bread delivers everything you want in a fall loaf—rich flavor, soft texture, and comforting aroma—without relying on gluten, nuts, or sugar. It uses coconut flour as the base, keeping the bread light, allergy-friendly, and low in carbs. The brown butter adds depth and subtle caramel notes, while the pumpkin keeps it moist and satisfying without being heavy. Whether you’re following a keto lifestyle or simply looking for a wholesome seasonal bread, this recipe is straightforward, reliable, and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup unsalted butter, or coconut oil for dairy-free
1/2 cup canned pumpkin puree
3/4 cup coconut flour (80 g)
1/4 cup ground flaxseed (25 g)
1 tbsp baking powder
1/4 tsp salt
1 tsp xanthan gum
1/4 cup Monk Fruit Allulose brown sugar substitute, packed (50 g)
1/3 cup unsweetened almond milk, or coconut milk for nut-free
2.5 tsp pumpkin pie spice
1 tsp pumpkin liquid stevia or vanilla stevia
1 tsp vanilla extract
1/2 tsp maple extract
5 large eggs, room temperature
Optional: sugar-free chocolate chips for topping
Directions
Preheat the oven to 350°F. Line an 8×4-inch loaf pan with parchment paper.
Cut the butter into small pieces and melt in a light-colored skillet over medium heat. Stir continuously as it melts, foams, and begins to brown. When it reaches a light toasty brown, remove from heat immediately.
Transfer the browned butter to a stand mixer bowl. Add pumpkin puree, coconut flour, flaxseed, baking powder, salt, xanthan gum, and the brown sugar substitute. Mix until well combined.
Pour the almond milk into the still-warm butter skillet. Scrape any browned bits from the bottom and warm the milk for 1–2 minutes. Add the warmed milk to the stand mixer.
Add pumpkin pie spice, liquid stevia, vanilla extract, and maple extract. Mix on low speed until smooth.
Add the eggs one at a time, mixing after each addition. Stir in chocolate chips if using.
Spread the batter evenly into the prepared loaf pan.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes 10 slices.
Prep time: 15 minutes
Cook time: 44 minutes
Total time: approximately 1 hour
Variations
Use coconut oil instead of butter for a dairy-free loaf.
Add sugar-free chocolate chips or leave the loaf plain for a more classic pumpkin flavor.
Increase pumpkin pie spice for a bolder spice profile.
Replace the liquid stevia with additional vanilla extract and your preferred keto sweetener.
Add a sprinkle of pumpkin seeds on top for extra texture (ensure seeds are permitted within your dietary guidelines).
Storage/Reheating
Store the cooled pumpkin bread wrapped tightly in foil or in an airtight container in the refrigerator for up to 7 days.
For longer storage, freeze individual slices for up to 1 month.
Reheat refrigerated or frozen slices by lightly toasting or warming briefly in a low oven.
FAQs
How do I know when the brown butter is ready?
It’s ready when it turns a light golden-brown color and smells nutty, just before it begins to darken further.
Can I make this recipe dairy-free?
Yes, simply replace the browned butter with coconut oil.
Is coconut flour necessary?
Yes, coconut flour is required for this recipe’s structure and moisture balance. Other flours won’t substitute at the same ratio.
Can I use homemade pumpkin puree?
Yes, use the same measurement as canned puree.
Can I omit the liquid stevia?
You can replace it with additional vanilla extract and your preferred keto-friendly sweetener.
Why does my pumpkin bread sink after baking?
Sometimes moisture variations cause slight sinking. Ensure your loaf bakes fully and cools in the pan before moving.
Can I add nuts?
Yes—walnuts or pecans work well, provided they fit your dietary needs.
Can I bake this in muffin form?
Yes, bake at the same temperature for about 18–22 minutes.
Is this bread suitable for freezing?
Yes, freeze slices individually for easy thaw-and-go options.
Can I use coconut milk instead of almond milk?
Absolutely—coconut milk works perfectly and keeps the recipe nut-free.
Conclusion
This keto brown butter pumpkin bread is a wholesome, flavorful, and comforting loaf that balances seasonal indulgence with clean, low-carb ingredients. Easy to mix, quick to bake, and adaptable to your preferences, it’s a recipe you’ll turn to again and again whenever the craving for warm pumpkin spice strikes. Enjoy it toasted, warmed, or freshly sliced for the perfect fall treat.
This keto brown butter pumpkin bread is a moist, spiced loaf made with coconut flour and sweetened with keto-friendly ingredients. Nut-free, low-carb, and full of cozy fall flavor, it’s perfect for breakfast or an afternoon snack.
Ingredients
1/4 cup unsalted butter (or coconut oil for dairy-free)
1/2 cup canned pumpkin puree
3/4 cup coconut flour (80 g)
1/4 cup ground flaxseed (25 g)
1 tbsp baking powder
1/4 tsp salt
1 tsp xanthan gum
1/4 cup Monk Fruit Allulose brown sugar substitute, packed (50 g)
1/3 cup unsweetened almond milk (or coconut milk for nut-free)
2.5 tsp pumpkin pie spice
1 tsp pumpkin liquid stevia or vanilla stevia
1 tsp vanilla extract
1/2 tsp maple extract
5 large eggs, room temperature
Optional: sugar-free chocolate chips for topping
Instructions
Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper.
Melt butter in a light-colored skillet over medium heat, stirring until it browns and smells nutty. Remove from heat.
Transfer browned butter to a mixing bowl. Add pumpkin puree, coconut flour, flaxseed, baking powder, salt, xanthan gum, and sweetener. Mix well.
Warm almond milk in the butter skillet to loosen browned bits, then pour into the mixing bowl.
Add pumpkin pie spice, stevia, vanilla, and maple extract. Mix on low until smooth.
Add eggs one at a time, mixing between each addition. Stir in chocolate chips if using.
Spread batter evenly in the loaf pan.
Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Brown butter adds rich, nutty flavor — watch closely so it doesn’t burn.
Coconut flour cannot be substituted 1:1 with other flours.
Let bread cool fully before slicing to prevent crumbling.
