Low Carb • Moist • Perfect for Fall ✨
Servings: 8–10 slices
Prep Time: 10–15 minutes
Bake Time: 40–50 minutes
🧾 Ingredients
- 1 cup pumpkin puree (unsweetened)
- 2 eggs
- ½ cup almond flour
- ¼ cup coconut flour
- ½ cup keto sweetener (erythritol/monk fruit)
- ¼ cup melted butter or coconut oil
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- Pinch of salt
👨🍳 Instructions
1. Preheat
Preheat oven to 180°C and line a loaf pan.
2. Mix Wet Ingredients
In a bowl, whisk pumpkin puree, eggs, melted butter, and vanilla.
3. Add Dry Ingredients
Add almond flour, coconut flour, sweetener, baking powder, baking soda, spices, and salt.
Mix until smooth.
4. Bake
Pour batter into loaf pan.
Bake for 40–50 minutes until set and golden.
5. Cool
Let it cool completely before slicing.
✨ Tips
- Don’t skip cooling—it helps the bread firm up
- Add sugar-free chocolate chips or nuts for extra flavor
- Store in fridge for better texture
🍽️ Serving Ideas
- With butter ☕
- With cream cheese 🧀
- Toasted for extra crispiness 🔥
