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KETO PUMPKIN BREAD

A delicious, moist, keto pumpkin bread full of warm spices and amazing pumpkin flavor.  Made with almond and coconut flours to keep it healthy, gluten-free, and low-carb.

INGREDIENTS

  • 1/2 cup butter, softened
  • 2/3 cup erythritol sweetener, like Swerve
  • 4 eggs large
  • 3/4 cup pumpkin puree, canned (see notes for fresh)
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt
KETO PUMPKIN BREAD


INSTRUCTIONS

  1. Preheat the oven to 350°F. Grease a 9"x5" loaf pan, and line with parchment paper.
  2. In a large mixing bowl, cream the butter and sweetener together until light and fluffy.
  3. Add the eggs, one at a time, and mix well to combine.
  4. ..............
  5. Get complete recipe >> Click Here

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