Keto Pumpkin Bread with Maple Cream Cheese Frosting (Dairy-Free)

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Did someone say fall? Fall means drinking coffee, eating all things pumpkin all while snuggled in an oversized comfy sweater. In my opinion, fall is the best time of the year and it just got even better with my new Keto Pumpkin Bread with Maple Cream Cheese Icing. This bread is made with super simple and clean ingredients. In addition, it’s extremely moist and will melt in your mouth. I love making it for Thanksgiving along with whipping it up on a cool crispy weekend in October.

Ingredients needed for this Keto Pumpkin Bread:

  • Almond flour
  • Coconut flour
  • Monk Fruit Sweetener for Keto OR Coconut Sugar for Paleo
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Salt
  • Pumpkin puree
  • Eggs
  • Ghee
  • Walnuts
  • Dairy-free cream cheese
  • Monk fruit maple syrup
  • Vanilla extract
  • Vegan butter
  • Almond milk, unsweetened

Which sweeteners are Keto and Paleo compliant for this Pumpkin Bread?

Below are my favorite go-to sweeteners. Not only are these considered Keto, but they are also complaint when following a Paleo diet.

Tips & Tricks For The Maple Cream Cheese Icing

  • Want a thicker Icing? If you want a thicker creamy topping, add an additional 1/3 cup of the powdered swerve. It will be a little sweeter, but it will be a lot thicker. This is an optional step.  
  • Keeping it KetoTo keep it keto friendly, serve it with your favorite berries such as, strawberries, raspberries, blueberries and blackberries.
  • How Else To Use This Icing: If you have any leftover you can also use this dip as a drizzle over pancakes, french toast or even oatmeal.

Does this pumpkin bread freeze well?

Yes! I love making a few loaves and freezing for a later date. I will simply wrap the bread in plastic wrap, foil, or freezer paper after it has cooled completely. Place in the freezer and it will last up to 3-4 months. You can freeze with the icing, or freeze without and make the icing when ready to serve or eat.

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Keto Pumpkin Bread with Walnuts

Now you can have your cake and eat it too with this amazing Keto Pumpkin Bread with Maple Cream Cheese Frosting. It has all the flavors of fall without all the carbs. Dairy-Free, Keto, Paleo, and Only 6 NET CARBS per slice. 

  • Total Time: 1 hour
  • Yield: 1 loaf (12 servings) 1x



Pumpkin Bread

  • 1 3/4 cups almond flour
  • 1/2 cup coconut flour
  • 3/4 cup Monk Fruit Sweetener*
  • 2 tsp baking powder, See notes for my Paleo baking powder recipe*
  • 2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup pumpkin puree
  • 4 large eggs
  • 2 teaspoon pure vanilla extract
  • 3 1/2 tbsp ghee, melted
  • Maple Cream Cheese Icing
  • 1/2 cup roughly chopped walnuts

Maple Cream Cheese Icing (Dairy-Free)

  • 4 oz dairy-free cream cheese ( I use Kite Hill)
  • 1 cup Powdered Swerve*
  • 2 tablespoons vegan butter (room temp)
  • 1 tablespoon monk fruit maple syrup
  • 2 tablespoon almond milk, unsweetened
  • 1 teaspoon vanilla extract


Pumpkin Bread

  1. Preheat oven to 350F and line an 8×5 loaf pan with parchment paper or cooking spray.
  2. Set out 2 separate bowls, one for the dry ingredients and one for the wet ingredients.
  3. To the first bowl add the dry ingredients and mix until well combined. Add the wet ingredients to the second bowl and whisk together until combined. Carefully fold the dry ingredients into the wet ingredients until combined.
  4. Pour the combined batter into the prepped loaf pan. Bake between 45-55 minutes, or until the top is golden brown and the middle is set. If the top is browning too fast, simply cover with aluminum foil and continue cooking. Allow cooling completely before adding on the cream cheese icing. 
  5. Top the bread with cream cheese icing and crushed walnuts. Serve immediately or store in an air-tight container for up to 2 weeks. Freeze up to 3-4 months.


  1. Place the ingredients into a mixing bowl and whip using a handheld mixer.
  2. Mix for 40 seconds or until combined and smooth.
  3. Store any leftovers in an airtight container for a week.


  • For the icing, add a little more or less powdered swerve to get the consistency you like. By adding more you will get a thicker consistency. 
  • Paleo baking powder (1 tsp baking soda, 1 teaspoon cream of tarter)
  • Feel free to sub coconut sugar for Monk Fruit sugar for Paleo
  • If you are not dairy-free, feel free to use real cream cheese.
  • You can also use real maple syrup in place of the monk fruit maple syrup. 
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast, Dessert
  • Method: Oven
  • Cuisine: Paleo, Keto
  • Diet: Gluten Free

Keywords: Keto Pumpkin Bread, Pumpkin Bread, Keto, Paleo, Pumpkin

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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  1. Keto Pumpkin Bread. This is a new favorite. As I was mixing this up it didn’t seem like it would turn out but the baked texture is perfect. The batter is more like mortar…very thick. I’m excited to try some other keto baked goods. Thank you. Love your recipes. Love your style. ❤

  2. Has anyone made this with Swerve? I have never bought Monk fruit sweetener b/c every time I eat something with monk fruit in it, I HATE the after taste … it just tastes artificial to me. I also thought it was supposed to be a lot sweeter than stevia? If someone has made it with swerve, did you use the same amount or more? This looks so good! I cannot wait to make it!

  3. Made this last night for my small group! It turned out so good!!!!! I used organic stevia which has a little bit of a funky aftertaste, but it was still delicious! I want to try using coconut sugar next time!

  4. I love all your recipes, but this is my new favorite! I made it for the first time last weekend. Now I am making 2 more loaves, one for a friend and another for my family!

  5. I made this last night to serve for breakfast! I used coconut sugar and also did coconut oil instead of ghee because that’s what I had in the pantry 🤷🏼‍♀️ heated it in the microwave this morning and topped with a dab of coconut milk and it’s a HIT with my two and four year olds, and me! Delicious as always, Ashley!

  6. I don’t usually bake paleo or keto so I substituted regular flour, brown sugar and powdered sugar where appropriate and it turned out fantastic! The batter was so smooth and the texture of the bread is very fine. Sweet but not too sweet. Perfect with the cream cheese frosting.