EASY
DRY INGREDIENTS – Almond Flour – Erythritol – Salt – Baking Soda – Cinnamon – Ground Cloves – Ground Nutmeg – Ground Ginger LIQUID INGREDIENTS – Eggs – Pumpkin Puree – Vanilla Extract – Coconut Oil
Combine Wet Ingredients
In a large mixing bowl, beat eggs, pumpkin puree, vanilla extract, and melted coconut oil.
1
Add Dry Ingredients
Whisk all the Almond Flour Pumpkin Bread dry ingredients until evenly combined. Set it aside.
2
Form Bread Batter
Combine the Almond Flour Pumpkin Bread ingredients until they form a thick consistent bread batter.
3
Transfer to Loaf Pan
Transfer the batter to a 9-inch x 5-inch loaf pan with lightly oiled parchment paper.
4
Bake the Pumpkin Bread
Bake the Almond Flour Pumpkin Bread in the center rack of an oven preheated to 350°F (180°C) for 45-55 minutes.
5
Decorate Pumpkin Bread
Decorate with a drizzle of 1/4 cup yogurt combined with 1/2 cup powdered sweetener (I used powdered erythritol).
6
NET CARBS FAT PROTEIN
2.8 grams
13.2 grams
5.7 grams
SERVINGS
TIME
Serving: 1 Slice Makes: 12 Slices
Prep: 15 Minutes Cook: 45 Minutes