Keto Pumpkin Bread with Walnuts
Now you can have your cake and eat it too with this amazing Keto, Paleo and Gluten Free Pumpkin Bread. It is exploding with all the fall flavors and is extremely moist. It will make you question how it is low in sugars and carbs.
Servings Prep Time
1loaf (10 servings) 5minutes
Cook Time Passive Time
55minutes 60minutes
Servings Prep Time
1loaf (10 servings) 5minutes
Cook Time Passive Time
55minutes 60minutes
Ingredients
Instructions
  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.
  4. Add the wet ingredients to the second bowl and whisk together until combined.
  5. Carefully fold the dry ingredients into your the wet ingredients until combined.
  6. Pour the combined batter into the prepped loaf pan. Top with the chopped walnuts if desired and transfer to oven and bake between 50-60 minutes, or until the top is golden brown and middle is set.
  7. Allow to cool before slicing.
  8. Serve immediately or store in a air-tight container for up to 2 weeks. Freeze up to 3-4 months.
Recipe Notes

Paleo baking powder (1 tsp baking soda, 1 teaspoon cream of tarter)