Just in time for Thanksgiving. Take this pumpkin bread to your family for a pre-turkey snack or after dinner dessert with coffee. They will be surprised it’s KETO.
*Disclaimer…. I am NOT a professional chef or baker. I am just someone who likes desserts and has converted many to keto the best of my ability. My photos are amateur and you ARE allowed to laugh at them.
KETO PUMPKIN BREAD
Super moist and slightly sweet make this recipe great for breakfast Thanksgiving morning or later for dessert.
Servings: 1 loaf
Ingredients
- 2 1/2 CUPS Almond flour I use Kirkland from Costco
- 1/2 CUPS Coconut flour I use Bob's Red Mill
- 3/4 CUPS Erythritol I use Anthony's
- 3/4 CUPS Canned Pumpkin
- 4 Eggs
- 3 OZ Butter I use Kerrygold
- 1/4 TSP Salt
- 3 TSP Pumpkin pie spice
- 2 TSP Baking powder
Instructions
- Oven @ 350F. Mix all dry ingredients. Combine wet ingredients. Mix until forms dough ball. Transfer to parchment lined loaf pan. Bake for 60 minutes or until fork or toothpick comes out clean. Cool, slice and eat!