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5 from 2 votes

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. 
Prep Time5 minutes
Cook Time55 minutes
Course: Breakfast, Dessert
Cuisine: Keto, Paleo
Diet: Gluten Free
Keyword: keto, Keto Pumpkin Bread, paleo, Pumpkin, Pumpkin Bread
Method: Oven
Servings: 1 loaf (12 servings)
Author: Ashley McCrary

Equipment

Ingredients

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

Instructions

Pumpkin Bread

  • Preheat oven to 350F and line an 8x5 loaf pan with parchment paper or cooking spray.
  • Set out 2 separate bowls, one for the dry ingredients and one for the wet ingredients.
  • 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.
  • 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. 
  • 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.

Icing

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

Notes

  • 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.