KETO PUMPKIN BREAD

This recipe is quite easy to make, and perfect for Fall. You can eat this bread for breakfast, toast it, or make a french toast out of it. It’s healthy and keto friendly.

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This recipe takes about 10 minutes to prepare and 45-60 minutes to cook. This recipe will give you 1 loaf (10-12 slices) of pumpkin bread.

Nutrition:
1 slice

Calories: 165 kcal | Carbohydrates: 6 g | Fiber: 3 g | Net Carbs: 3 g |Protein: 2 g | Fat: 14 g

INGREDIENTS

• 1 1/2 cup Almond flour
• 1/2 cup Coconut flour
• 3/4 cup Powdered Erythritol 
• 2 tsp Pumpkin spice*
• 2 tsp baking powder
• 1/4 tsp Himalayan salt
• 3/4 cup Pumpkin puree (canned or fresh)
• 4 large Eggs
• 1 tsp Vanilla extract
• 1/3 cup Butter (you can use ghee or coconut oil for dairy-free)
• 1/4 cup Chopped Pecans

*If you don’t have pumpkin spice, you can use:

• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp ground cloves

INSTRUCTIONS:

1. Preheat the oven to 350 °F / 175 °C. Line a loaf pan with parchment paper, so that the paper hangs over two opposite sides.
2. In medium sized bowl mix together the almond flour, coconut flour, powdered erythritol, pumpkin pie spice, baking powder, and Himalayan salt.
3. In a large bowl, add the melted butter, the vanilla extract, the pumpkin puree, and eggs, one by one. Mix with a handmixer until well combined.
4. Add the dry ingredients to the wet mixture and mix well together with a spatula.
5. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with chopped pecans and press them lightly into the surface.
6. Bake for 45-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.

Enjoy!