For the first week of Fall it only felt right to make a very, very Fall recipe…
Keto Pumpkin Bread!
Since Covid has made bread making all the rage it seemed only appropriate. Even though we make a lots of different recipes in this house. This recipe is great because you can make it with the kiddos which I’ll always promote. I started getting out the ingredients out and Theo got so excited and went to grab his cooking stool.
Any chance I get to make something carb friendly I do it, so the only thing that isn’t Keto in this recipe is the chocolate chips, feel free to omit and add pecans instead.
what you do:
Preheat oven to 350 and line a loaf pan with parchment paper.
In a mixer cream together butter and Stevia, then mix in eggs, pumpkin purée, and vanilla until well mixed.
In another bowl mix together almond flour, coconut flour, baking powder, pumpkin spice, and salt.
Slowly add the dry mix to the pumpkin mixture, and then add in chips.
Pour into pan and bake for about 50-55 minutes. Let cool completely before taking it out of pan.
