This keto, gluten free, sugar free pumpkin bread is easy to make. It is soft and moist and melts in the mouth. Great to bake at this time of the year.
2 Cups of blanched almond flour
1/2 cup granulated healthy sweetener ( I used erythrytol)
1/4 teaspoon salt
1 teaspoon pumpkin spice powder ( I mixed my own pumpkin spice powder with an equal amount of clove powder, cinnamon powder, nutmeg powder and ginger powder)
1 teaspoon baking soda
2 large eggs beaten
1/4 cup or 4 tablespoons of unsalted butter melted
1 cup of unsweetened pumpkin puree
Preheat oven to 350 degrees
Prepare a 8X4 loaf pan by greasing it with butter or line it with parchment paper
In a large bowl add almond flour, sweetener, salt, baking soda, and pumpkin spice and mix well.
Now add the pumpkin puree, beaten eggs and melted butter and mix well till a batter is formed.
Pour the batter into the prepared loaf pan and place in the preheated oven and bake for 55 – 60 minutes or until a toothpick test comes out clean.
Cool completely and then slice the loaf. Enjoy it just like that or with butter.
You can store the slices in an airtight container in the fridge for a week.