Keto Paleo Low Carb Pumpkin Bread – Quick and Easy
It doesn’t really matter what time of year it is, keto low carb pumpkin bread is always delicious. But as the cool breezes of fall rush through and the colors of autumn are everywhere, creating a paleo pumpkin bread recipe to savour became a top priority! Autumn weather is finally here and keto pumpkin bread is simply a must have. Is there ever a more perfect time to make sugar-free pumpkin bread than the end of September? The beautifully changing leaves, crisp air, pumpkins on front porches, knee high boots and cozy scarves… sure, they all say “autumn” and are lovely outside.
Servings Prep Time
12people 10minutes
Cook Time
50minutes
Servings Prep Time
12people 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F (177 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
  2. In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt.
  3. Add the pumpkin puree, eggs, and melted butter. Mix until well combined.
  4. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.
  5. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.
Recipe Notes

credit:http://wholesomeyum.com