A delicious gluten-free and sugar-free pumpkin bread recipe perfect for those following a keto lifestyle. It's moist, flavorful, and packed with pumpkin spice goodness.
Ingredients: 2 cups almond flour. 1/2 cup pumpkin puree. 1/2 cup erythritol or preferred keto-friendly sweetener. 3 eggs. 1/4 cup coconut oil, melted. 1 teaspoon baking powder. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.
Instructions: Set the oven to 350F 175C and heat it up. You can use coconut oil to grease or line a loaf pan. Add the erythritol, baking powder, pumpkin pie spice, and salt to a large bowl and mix them together. In a different bowl, mix the eggs, pumpkin puree, melted coconut oil, and vanilla extract with a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Put the batter into the loaf pan that has been prepared. Put it in the oven and bake for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean. Let the bread cool for 10 minutes in the pan, then move it to a wire rack to cool all the way down before cutting it. Cut and serve. Have fun with your low-carb pumpkin bread!
Prep Time: 15 minutes
Cook Time: 45 minutes
Jonathans Arcade
