– 4 large Eggs – ¾ cup Pumpkin Puree – ¾ cup Erythritol – 3 tsp Pumpkin Spices – 2 cups Almond Flour – ¼ cup Coconut Flour – ½ cup Coconut Oil – 1 tbsp Baking Powder – ½ cup Walnuts GLAZING – ¼ tsp Ground Ginger – 1 tbsp Water – ⅓ cup Powdered Sweetener
In a large mixing bowl, beat eggs with sugar-free crystal sweetener for 30 seconds or until well combined. Set aside.
Add Pumpkin Puree
Whisk in canned pumpkin puree and spices until evenly combined. Set aside the Keto Pumpkin Bread batter.
Combine Dry Ingredients
In another large mixing bowl, whisk together the almond flour, coconut flour, and baking powder.
Pour Egg Mixture
Pour the beaten egg and pumpkin mixture and melted coconut oil onto the flour bowl.
Form Bread Batter
Combine the ingredients until it forms a consistent loaf batter. It will be heavy, thick with no lumps.
Transfer Bread Batter
Transfer the Keto Pumpkin Bread batter into the prepared loaf pan and spread evenly.
Bake Pumpkin Bread
Sprinkle the chopped walnuts on top of the bread and slightly press them to stick to the top. Bake for at least 70 minutes in an oven at 350°F (180°C).
Decorate Keto Bread
Drizzle the ginger glazing on top of the keto pumpkin bread loaf and let the bread cool down for a few hours.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 75 Minutes