Pumpkin Bread KETO

Net carbs per slice: 4g

This moist, easy sugar-free pumpkin bread is made with almond flour & coconut flour. It's low carb, gluten-free, keto and paleo. Only 10 common ingredients!

SERVINGS 12 

INGREDIENTS

• 2 cup Almond flour
• 1/2 cup Coconut flour
• 3/4 cup Erythritol *
• 2 tsp Pumpkin pie spice
• 2 tsp Gluten-free baking powder
• 1/4 tsp Sea salt
• 3/4 cup Pumpkin puree
• 4 large Eggs (lightly beaten)
• 1/3 cup Butter (measured solid, then melted - can sub ghee)
• 1/4 cup Pumpkin seeds

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9"x5" loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).

In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt.

Add the pumpkin puree, eggs, and melted butter. Mix until well combined.

Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.

Bake for 50-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.