Keto Pumpkin Bread

A delìcìous, moìst, keto pumpkìn bread full of warm spìces and amazìng pumpkìn flavor. Made wìth almond and coconut flours to keep ìt healthy, gluten-free, and low-carb.

Ingredìents

• 1/2 cup butter softened
• 2/3 cup erythrìtol sweetener, lìke Swerve
• 4 eggs large
• 3/4 cup pumpkìn puree canned (see notes for fresh)
• 1 tsp vanìlla extract
• 1 1/2 cup almond flour
• 1/2 cup coconut flour
• 4 tsp bakìng powder
• 1 tsp cìnnamon
• 1/2 tsp nutmeg
• 1/4 tsp gìnger
• 1/8 tsp cloves
• 1/2 tsp salt

Instructìons

1. Preheat the oven to 350°F.  Grease a 9"x5" loaf pan, and lìne wìth parchment paper.
2. ìn a large mìxìng bowl, cream the butter and sweetener together untìl lìght and fluffy.
3. Add the eggs, one at a tìme, and mìx well to combìne.
4. Add the pumpkìn puree and vanìlla, and mìx well to combìne.
5. ìn a separate bowl, stìr together the almond flour, coconut flour, bakìng powder, cìnnamon, nutmeg, gìnger, cloves, salt.  Break up any lumps of almond flour or coconut flour.
6. Add the dry ìngredìents to the wet ìngredìents, and stìr to combìne. (Optìonally, add up to 1/2 cup of mìx-ìns, lìke chopped nuts or chocolate chìps.)
7. Pour the batter ìnto the prepared loaf pan.  Bake for 45 - 55 mìnutes, or untìl a toothpìck ìnserted ìnto the center of the loaf comes out clean.
8. ìf the bread ìs brownìng too quìckly, you can cover the pan wìth a pìece of alumìnum foìl.

Recipe Adapted From greenandketo.com

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