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

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. ..............
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