Our First Bread Recipe!
Plus a huge announcement – we are now offering Weekly Keto Weight Loss Meal Plans delivered to your inbox!
We get emails from you guys all the time asking about meals plans, calories, macronutrients and how to make it all easier. Beginning a ketogenic or low carb diet can be frustrating and we decided it’s time to take your suggestions and put them all together in one, beautiful (recurring!) meal plan service.
What can you expect from our Weekly Keto Weight Loss Meal Plans?
- Comprehensive, easy-to-follow low carb meal plans straight to your email inbox every week
- Easy, delicious and practical recipes (hello, tasty leftovers!) + keto-friendly snack ideas
- Seasonal ingredients and relevant recipes
- All nutritional information provided
- Shopping lists categorized by food type
- Technical support for any issues that may arise
- Cancel at any time for free – no questions asked!
To celebrate, we’ll be sharing a few recipes from the meal plans as yummy examples… we know you’re dying for a taste of what’s inside! Since we’re launching in the Fall and we’re full swing into pumpkin season – we’d like to introduce you to our Pumpkin Spice Walnut Bread first:
The Perfect Example
This low carb & gluten-free bread recipe is the perfect example of what you could expect from us. It’s macro-friendly, delicious, practical (enjoy it all week long with minimal prep time) and seasonal! We won’t offer these types of recipes mid-Spring, but come the holidays – you can definitely expect some leftover turkey recipes or special Christmas-themed dinner ideas. Love Superbowl season? You’ll love the meals we have in store for you!
Go ahead, give this recipe a go and decide for yourself if you’d like to try our Weekly Keto Weight Loss Meal Plans for yourself. We’re even offering a 7-day FREE trial to anyone who joins now! Go go go!
| Servings: slices |
- 2 cups almond flour
- 1/2 cup coconut flour (sifted)
- 1/2 cup So Nourished erythritol sweetener
- 1 tbsp baking powder
- 1.5 tsp pumpkin pie spice
- 1 pinch sea salt
- 1 cup pumpkin puree
- 3/4 cup melted butter
- 1/3 cup heavy cream
- 4 large eggs
- 1/4 cup chopped walnuts
- Preheat the oven to 350°F and grease a loaf pan. Combine the almond flour, coconut flour, sugar-free sweetener, baking powder, pumpkin pie spice, and salt in a bowl and whisk well.
- In a food processor, combine the pumpkin, butter, heavy cream, and eggs then blend smooth.
- Whisk the wet ingredients into the dry mix then fold in the walnuts.
- Pour the batter into the pan and bake for 55 to 65 minutes until a knife inserted in the center comes out clean.
- Turn off the oven and let the loaf cool for 15 minutes.
- Remove the loaf and turn it out onto a wire rack to cool completely then cut into 12 slices.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below – we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals that take no time to prepare!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Breakfast in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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I just made this recipe last night. Delish! I substituted macadamia nut flour for almond flour because it’s lower in carbs and has a much healthier omega profile. 1:1 ratio. It’s fantastic! I also left out the walnuts because I don’t like them.
Good tip! Thanks, Erin 🙂
Hi Vicky! Do you know if this bread freezes well? I’d love to make a. Outlet of loaves & freeze them!
Big thanx from Canada!
I think that should work! Go for it 🙂
Big TY & hugs for all of your amzing recipes and effort put forth!
Can I just use coconut flour for this recipe? Nut allergy.
No, coconut flour is not a good substitute for almond as it absorbs much more water. Try sunflower seed flour!
Wow! I almost didn’t make this because I’ve thrown out every Paleo bread I’ve made, so I figured this would be the same. But NO – this is absolutely delicious! I substituted coconut cream for the heavy cream, but that is the only change I made. Now the challenge will be to not eat it all in a day or two!
Yay I’m so glad you love it, Pat!
Delicious!! and the texture is better than any gluten bread my husband has ever had. It’s light and fluffy and full of flavor. We left out the walnuts – which I think would’ve made it difficult to slice (very fluffy cake). Thank you!
Has anyone made
This? Taste? Texture?
I made it today – my husband and I both love it. It’s light and fluffy texture. Delicious! If you do use walnuts – which we omitted – I recommend chopping them to very small pieces. The bread is that light in texture.
This looks delicious! I’m going to try it out this weekend. I’m also a bariatric patient so I can only eat a bit of bread but I’ve been craving pumpkin bread. 🙂
Pumpkin spice everything! Sorry. It always makes me laugh just how prevalent pumpkin spice gets at this time of the year. Still, the recipe looks great and I’m sure it would taste amazing too.
Fun piece of trivia. I have a friend in New Zealand and their Starbucks just started with pumpkin spice lattes. It’s spring over there!
Ha! Pumpkin Spice in the Spring is weird!