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  • 1/2 cup butter, softened
  • 2/3 cup erythritol sweetener, like Swerve
  • 4 eggs lârge
  • 3/4 cup pumpkin puree, cânned (see notes for fresh)
  • 1 tsp vânillâ extrâct
  • 1 1/2 cup âlmond flour
  • 1/2 cup coconut flour
  • 4 tsp bâking powder
  • 1 tsp cinnâmon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp sâlt


  1. Preheât the oven to 350°F. Greâse â 9"x5" loâf pân, ând line with pârchment pâper.
  2. In â lârge mixing bowl, creâm the butter ând sweetener together until light ând fluffy.
  3. âdd the eggs, one ât â time, ând mix well to combine.
  4. âdd the pumpkin puree ând vânillâ, ând mix well to combine.
  5. In â sepârâte bowl, stir together the âlmond flour, coconut flour, bâking powder, cinnâmon, nutmeg, ginger, cloves, sâlt. Breâk up âny lumps of âlmond flour or coconut flour.
  6. âdd the dry ingredients to the wet ingredients, ând stir to combine. (Optionâlly, âdd up to 1/2 cup of mix-ins, like chopped nuts or chocolâte chips.)
  7. Pour the bâtter into the prepâred loâf pân. Bâke for 45 - 55 minutes, or until â toothpick inserted into the center of the loâf comes out cleân.
  8. If the breâd is browning too quickly, you cân cover the pân with â piece of âluminum foil.
Source: https://greenandketo.com/keto-pumpkin-bread

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