DRY INGREDIENTS – 1 ¾ cup Almond Flour – ⅓ cup Erythritol – ¼ tsp Salt – ¾ tsp Baking Soda – 1 tsp Cinnamon – ½ tsp Ground Cloves – ¼ tsp Ground Nutmeg – ¼ tsp Ground Ginger LIQUID INGREDIENTS – 4 Eggs – ¾ cup Pumpkin Puree – 1 tsp Vanilla Extract – 3 tbsp Coconut Oil
Combine Wet Ingredients
In a large mixing bowl, beat eggs, pumpkin puree, vanilla extract, and melted coconut oil.
Add Dry Ingredients
Whisk all the Almond Flour Pumpkin Bread dry ingredients until evenly combined. Set it aside.
Form Bread Batter
Combine the Almond Flour Pumpkin Bread ingredients until they form a thick consistent bread batter.
Transfer to Loaf Pan
Transfer the batter to a 9-inch x 5-inch loaf pan with lightly oiled parchment paper.
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.
Decorate Pumpkin Bread
Decorate with a drizzle of 1/4 cup yogurt combined with 1/2 cup powdered sweetener (I used powdered erythritol).
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 15 Minutes Cook: 45 Minutes