KETO PUMPKIN BREAD

 This tender, flavorful keto pumpkin bread is simple to make and it only uses a handful of ingredients.

The only question is, do you like to add chocolate chips to your low carb pumpkin bread?

INGREDIENTS

  • 2 cups super fine almond flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup oil (you can use your oil of choice)
  • ¼ cup sugar-free maple flavored syrup (I used Lakanto)
  • 2 large eggs, room temperature
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon gluten-free vanilla extract
  • 1 teaspoon pumpkin spice
  • Optional: ½ cup keto chocolate chips
KETO PUMPKIN BREAD


INSTRUCTIONS

  • Preheat oven to 350 degrees F (180 degrees C). Line an 8x5 loaf pan with parchment paper; set aside.
  • In a large mixing bowl, whisk almond flour, salt, and baking soda.
  • Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.
  • Optional: stir in mini chocolate chips.
  • Spoon batter evenly into your parchment lined loaf pan.
  • Bake for 35-40 minutes or until the center is set.
  • Remove from the oven and let cool completely before slicing.
  • Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

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