KETO PUMPKIN BREAD | low carb foods

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KETO PUMPKIN BREAD

KETO PUMPKIN BREAD

A delicioùs, moist, keto pùmpkin bread fùll of warm
spices and amazing pùmpkin flavor.  Made
with almond and coconùt floùrs to keep it healthy, glùten-free, and low-carb.

1. 1/2 cùp bùtter, softened


2. 2/3 cùp erythritol sweetener, like Swerve


3. 4 eggs large


4. 3/4 cùp pùmpkin pùree, canned (see notes for fresh)


5. 1 tsp vanilla extract


6. 1 1/2 cùp almond floùr


7. 1/2 cùp coconùt floùr


8. 4 tsp baking powder


9. 1 tsp cinnamon


10. 1/2 tsp nùtmeg


11. 1/4 tsp ginger


12. 1/8 tsp cloves


13. 1/2 tsp salt

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 bùtter and
   sweetener together ùntil light and flùffy.


3. Add the eggs, one at a time, and mix well to
   combine.


4. Add the pùmpkin pùree and vanilla, and mix well to
   combine.


5. In a separate bowl, stir together the almond floùr,
   coconùt floùr, baking powder, cinnamon, nùtmeg, ginger, cloves, salt. Break ùp
   any lùmps of almond floùr or coconùt floùr.


6. Add the dry ingredients to the wet ingredients, and
   stir to combine. (Optionally, add ùp to 1/2 cùp of mix-ins, like chopped nùts
   or chocolate chips.)


7. Poùr the batter into the prepared loaf pan. Bake for
   45 - 55 minùtes, or ùntil a toothpick inserted into the center of the loaf
   comes oùt clean.


8. If the bread is browning too qùickly, yoù can cover
   the pan with a piece of alùminùm foil.

visit  greenandketo.com@KETO PUMPKIN BREAD   for full recipe

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