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KETO-PALEO PUMPKIN BREAD

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keto-paleo pumpkin bread

This keto-paleo pumpkin bread will give you all the fall vibes and will fit in either a paleo or ketogenic diet. Today it’s officially pumpkin season! I love the fall and especially all the recipes that can be made with my favourite seasonal product: pumpkins! This recipe is perfect not only to bring the delicious smell of pumpkin spice inside your home but also to enjoy it with a nice pumpkin spice latte. Let’s get cozy!

For the ingredients

The Flour: In this recipe I used a mixture of almond flour and coconut flour. The coconut flour is added to give this bread a bit more of a firm texture. When I only used the almond flour, it fell appart more easily.

The sweetener: depending on how you want to fit this bread into your diet you can use either erythritol (or monkfruit) when you’re on keto or you can use some maple syrup for the paleo friendly version of this recipe/

Spices and flavour: In this recipe I use a pinch of salt, vanilla extract and pumpkin spice.
Make your own pumpkin spice blend by mixing:
– 2 teaspoon of cinnamon
– 1/2 teaspoon ground cloves
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
You can use 1 teaspoon for the recipe and save the left over spice mix in a jar and save it for when you want to make some other delicious pumpkin spice recipes.

Pumpkin puree: I used fresh home made pumpkin puree, which is really easy to make by peeling, deseeding and cutting a pumpkin and cook in a steamer. Once the pumpkin is cooked I mix it in a blender and save it in a jar in the fridge or the freezer.
If you don’t want to go trough the process of making the pumpkin puree, you can also buy canned pre-made pumpkin puree, which works just fine too.

Eggs: I used free range eggs in this recipe.

KETO-PALEO PUMPKIN BREAD RECIPE

1 loaf
10-12 slices

INGREDIENTS

– 1 1/2 cup almond flour
– 1/2 cup coconut flour
– 3/4 cup erythritol (keto version) or 1/3 cup maple syrup (paleo version)
– 1 tsp pumpkin spice – see ingredient notes to make your own pumpkin spice
– 2 tsp baking powder
– 1/4 tsp sea salt
– 3/4 cup pumpkin puree (canned or fresh)
– 4 large eggs
– 1 tsp vanilla extract
– 1/3 cup melted butter (keto version) or 1/3 cup melted coconut oil (paleo version)
– 1/4 cup chopped pecans

INSTRUCTIONS

  1. Preheat the oven to 350 °F or 175 °C.
  2. Line a loaf pan with some parchment paper.
  3. In medium sized bowl mix together the almond flour, coconut flour, sweetener (in the keto version only, for the paleo version, add it with the wet ingredients), pumpkin spice, baking powder, and salt.
  4. In a separate large bowl, add the melted butter, the vanilla extract, the pumpkin puree, eggs and maple syrup (in paleo version only).
  5. Mix with a handmixer until well combined.
  6. Add the dry ingredients to the wet mixture and mix well together with a spatula.
  7. Transfer the batter into the lined loaf pan and press evenly to make a smooth top.
  8. Sprinkle the top with chopped pecans and press them lightly into the surface.
  9. Bake for 45-60 minutes, until an inserted toothpick comes out clean.
  10. Cool completely before removing from the pan and slicing.

NUTRITION

Paleo version: Serving: 1 slice | Calories: 215 kcal | Carbohydrates: 12 g | Protein: 6g | Fat: 16g | Fiber: 3g

Keto version: Serving: 1 slice | Calories: 165 kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Fiber: 3g

Disclaimer: this post contains affiliate links, which helps keep this content free.

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breakfast

PALEO – KETO PUMPKIN MUFFINS

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keto paleo pumpkin muffins

These keto – paleo pumpkin muffins are perfect to get you straight into an Autumn mood. Pumpkin spice and everything’s nice, am I right?! Depending on which sweetener you’ll use, these delicious pumpkin muffins will fit in whichever diet you’re on. If you’re on a paleo diet you can use coconut sugar to sweeten them up. If you’re on keto, you can replace the coconut sugar with erythritol or monk fruit, or any other keto friendly sweetener (One muffin has 7 grams of net carbs).

The ingredients

Flour: For the flour I’m using blanched almond flour mixed a little bit of coconut flour to give them a nice, rather firm consistency.

Sweetener: For the paleo version of these muffins I used coconut sugar. Maple syrup can also be used instead, if that’s your preference. For the keto version you can replace the coconut sugar with golden erythritol (the white one will work as well), monkfruit or stevia.

Spices and flavour: In this recipe I use a pinch of salt, vanilla extract and pumpkin spice.
Make your own pumpkin spice blend by mixing:
– 2 teaspoon of cinnamon
– 1/2 teaspoon ground cloves
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
You can use 1 teaspoon for the recipe and save the left over spice mix in a jar and save it for when you want to make some other delicious pumpkin spice recipes.

Pumpkin puree: I used fresh home made pumpkin puree, which is really easy to make by peeling, deseeding and cutting a pumpkin and cook in a steamer. Once the pumpkin is cooked I mix it in a blender and save it in a jar in the fridge or the freezer.
If you don’t want to go trough the process of making the pumpkin puree, you can also buy canned pre-made pumpkin puree, which works just fine too.

Eggs: I used free range eggs in this recipe.

KETO – PALEO PUMPKIN MUFFINS

Recipe for 6 muffins

INGREDIENTS

– 2 cups almond flour
– 2 tablespoons coconut flour
– 1 teaspoon baking powder
– 1 teaspoon pumpkin spice (see ingredient information to make your own blend)
– Pinch of sea salt
– 1/4 cup coconut sugar or maple syrup (paleo version) or 1/2 cup golden erythritol (keto version)
– 1 cup fresh or canned pumpkin puree
– 2 eggs
– 1 teaspoon vanilla extract
– 4 tablespoon sliced almonds (to top off)

INSTRUCTONS

  1. Start by preheating the oven to 350 degrees Fahrenheit or 175 degrees celsius.
  2. Line out a muffin tin with paper cups.
  3. In a large bowl, mix the dry ingredients (almond flour, coconut flour, baking powder, pumpkin spice, sweetener and salt).
  4. In a separate bowl, mix the pumpkin puree, eggs and vanilla extract with a whisk.
  5. Dig a little hole in the flour blend and add the wet ingredients. Mix all the ingredients together with a wooden spoon or spatula until everything is nicely incorporated.
  6. Evenly transfer the batter into the muffin cups. You can use a spoon or an ice cream scoop for this.
  7. Press the dough slightly into the cups and sprinkle the sliced almonds on top of the muffins.
  8. Bake the muffins in the oven for 25-30 minutes. They are done when a toothpick comes out clean.
  9. Let them cool down before eating.

NUTRITION

Paleo version: Serving: 1 muffin | Calories: 320kcal | Carbohydrates: 20g | Protein: 12g | Fat: 24g | Fiber: 6g

Keto version: Serving: 1 muffin | Calories: 256kcal | Carbohydrates: 13g | Protein: 12g | Fat: 24g | Fiber: 6g

If you’re looking for more healthy fall recipes, then maybe you’ll like the healthy paleo pumpkin soup recipe I posted before.

keto - paleo pumpkin muffins

Disclaimer: This post contains affiliate links, which helps keep this content free.

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bread

90 SECOND KETO BREAD

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90 second keto bread

This 90 second keto bread is the easiest and fastest bread you’ll ever make on your ketogenic diet. If there’s one thing everyone misses on the ketogenic diet, it’s bread. And why wouldn’t you? First off, it’s delicious, and second, it’s super convenient to have a quick bite. Well, here’s the prefect replacement: 90 second keto bread. It’s delicious, it’s keto friendly and super easy and fast to make. 90 seconds to be exact! At only 3 grams of net carbs per bun!

Tips to prepare this recipe

This recipe is as easy as it gets. With only five ingredients, a bowl and a microwave you’re good to go. If you’re lactose intolerant, you can replace the butter with ghee. Ghee is the most pure form of butter but doesn’t contain as much lactose.

If you’d like this recipe completely dairy free, you can replace the butter with coconut oil.

I prefer to use a glass bowl to make this 90 second keto bread in, to avoid having BPA (a chemical released from heated plastics) leaching into it. I use a round glass bowl I got from Ikea. It’s the perfect fit.

What to combine this bread with

You can combine this bread with so many different things. I like to eat it for breakfast with some fried eggs and mayo, or I add some cheese and place it in the grill. It’s perfect to make a grilled cheese with. (I once made a reel on my instagram account where I show you exactly how to make a grilled cheese).

Honestly, this bread is so versatile you can eat it with practically anything.

90 SECOND KETO BREAD

Ingredients

– 1 tbsp butter
– 3 tbsp almond flour
– 1/4 tsp baking powder
– Pinch of salt
– 1 egg

INSTRUCTIONS

  1. Add the butter into a glass bowl, and microwave until melted.
  2. Add the almond flour, baking powder, salt and egg to the melted butter in the same bowl.
  3. Mix with a fork until all ingredients are incorporated and you have a smooth batter.
  4. Microwave for 90 seconds in the microwave.
  5. Take the bread out of the glass bowl.

NUTRITION:
Serving: 1bread | Calories: 291kcal | Carbohydrates: 5g | Protein: 10g | Fat: 26g | Fiber: 2g

Have you tried this recipe? Let me know what you think by leaving me a comment!

Looking for another keto bread recipe? You might like the gluten free nut bread I posted before.

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bread

GLUTEN FREE NUT BREAD

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If there’s one thing you’ll probably miss on a gluten-free diet, it’s bread. Luckily there are several substitutes that are just as delicious and are easy to prepare. Like this nut bread! It’s keto and paleo friendly, gluten free and dairy free.

This bread is just so easy to prepare you can even make it together with your kids. All you’ll need is a variety of nuts and seeds, eggs and some coconut oil.

KETO / PALEO BREAD

INGREDIENTS

  • 1 1/2 cup almonds
  • 1 1/2 cup pumpkin seeds
  • 1/2 cup ground flaxseed
  • 1/2 cup sesame seeds
  • 1/3 cup pine nuts
  • 1/3 cup pecans
  • 2 teaspoons sea salt
  • 6 eggs
  • 1/3 cup coconut oil

INSTRUCTIONS

  1. Preheat the oven to 150 C / 300 F.
  2. Line out some parchment paper into a baking tin.
  3. Add all the nuts, seeds and salt into a large bowl and mix with a spoon.
  4. In a separate bowl, whisk the eggs.
  5. Add the eggs and melted coconut oil to the mixture and mix with a spoon.
  6. Transfer the mixture to the baking tin and bake in the oven for 1 hour.
  7. Let the bread fully cool down before slicing.
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