Keto Pumpkin Bread with Walnuts

Now you can have your cake and eat it too with this amazing Keto Pumpkin Bread with Walnuts. It is exploding with all the fall flavors and is extremely moist. Only 5 NET CARBS per slice. 

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Did someone say fall? Fall means drinking coffee, eating all things pumpkin all while snuggled in an over-sized 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 Walnuts.

Pumpkin Bread

This bread is made with super simple and clean ingredients. In addition, it is extremely moist and will melt in your mouth. I love making it for Thanksgiving along with whipping up on a cool crispy weekend in October. Eloise, my 6 year old even requests that I put it in her lunch box.

Keto Pumpkin Bread with slices

Ingredients needed for this Keto Pumpkin Bread:

How to make:

Keto Pumpkin Bread with walnuts

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.

Pumpkin Bread

Can I add the nuts or even chocolate chips to this pumpkin bread?

Absolutely. I add the nuts on the top because I like how they get a little a crisp. If you want the nuts to be more even throughout, simply add them to the batter instead of using as a topping. If you want to add a little more flavor, my daughter loves when I add 1/2 cup of dark chocolate chips.

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.

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Keto Pumpkin Bread with Walnuts


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf (12 servings) 1x
  • Diet: Gluten Free

Description

Now you can have your cake and eat it too with this amazing Keto Pumpkin Bread with Walnuts. It is exploding with all the fall flavors and is extremely moist. Only 5 NET CARBS per slice. 


Scale

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.

Notes

  • Paleo baking powder (1 tsp baking soda, 1 teaspoon cream of tarter)
  • Feel free to sub coconut sugar for Monk Fruit sugar for Paleo
  • 5 NET CARBS per slice
  • Category: Breakfast, Dessert
  • Method: Oven
  • Cuisine: Paleo, Keto

Nutrition

  • Serving Size: 1 slice
  • Calories: 135
  • Sugar: 2
  • Sodium: 54
  • Fat: 3
  • Carbohydrates: 8
  • Fiber: 3
  • Protein: 4

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

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Pumpkin Bread

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Comments (16)

  • could you clarify the paleo baking powder?

    Reply
    • Use equal parts 1 tsp baking soda and 1 tsp cream of tarter

      Reply
  • 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. ❤

    Reply
    • I am so glad you like this. Yes, the batter is a bit thick, but once it cooks, it turns out amazing.

      Reply
  • 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!

    Reply
    • Yes…Swerve is awesome! I like Monk Fruit, but the Swerve taste great too.

      Reply
  • 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!

    Reply
    • So happy to hear. I bet the coconut sugar would be a great touch.

      Reply
  • What are the carbs per serving?

    Reply
    • I will have the nutritional facts up for most all my recipes sometimes next week. So sorry for the wait!

      Reply
  • 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!

    Reply
    • So happy to hear this. Thank you so much

      Reply
  • Any suggestions for egg substitute in this? 2 of my grandkids have egg allergies!

    Reply
    • So sorry. I am not sure on that. I have never cooked with an egg substitute

      Reply
  • 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!

    Reply
    • Thanks so much Lyndi! I am so happy to hear this. Always warms my heart when a recipe is a hit

      Reply

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