KETO PUMPKIN BREAD
This Keto Pumpkin Bread is soft, fluffy and full of cozy fall spices and delicious pumpkin puree. It’s so easy to make in just one bowl and is the perfect low carb breakfast or afternoon snack! Gluten free, grain free and paleo friendly.
- Eggs - Pumpkin Puree - Almond Butter - Coconut Oil - Almond Milk - Monk Fruit Sweetener - Vanilla Extract - Almond Flour - Coconut Flour - Pumpkin Pie Spice - Baking Powder - Baking Soda
Preheat oven to 350°. Grease a loaf pan and line with parchment paper.
Beat the eggs until fluffy, then add pumpkin puree, nut butter, sweetener, coconut oil, milk, and vanilla. Mix until fully combined.
Stir in the almond flour, coconut flour, pumpkin pie spice, baking powder, and baking soda until combined. Transfer batter to pan.
BAKE & SERVE
Bake for 44-52 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove pan from oven. Allow loaf to cool in pan for 10 minutes before serving.