Keto Pumpkin Bread

Try this keto pumpkin bread that’s full of warm spices and delicious pumpkin flavor. It’s sweet, spicy, and incredibly moist. Plus, it’s made with almond flour and coconut flour — so you know it’s low-carb and gluten-free.

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. Add the pumpkin puree and vanilla, and mix well to combine.
5. In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. Break up any lumps of almond flour or coconut flour.
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get full recipes : greenandketo.com

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