Your email address will not be published. How to make keto pumpkin bread In a large mixing bowl, whisk almond flour, salt, and baking soda. It will add too much almond flour to the recipe. Stir the almond flour, then spoon it into the measuring cup and level. Remove from the oven and let cool completely before slicing. Not all almond flours are alike. This keto pumpkin bread is a tender loaf of lightly spiced almond flour bread made with pumpkin puree and studded with chocolate chips. If desired, add in keto friendly chocolate chips. Spoon batter evenly into your parchment lined loaf pan and bake as directed. This post may contain Amazon affiliate links. If the almond flour is stored in the refrigerator or freezer, bring it to room temperature before using. Spoon the almond flour into the measuring cup and then level it. Cold almond flour absorbs more of the wet ingredients. Make sure to use a fine ground almond flour. Add in oil, sugar-free maple flavored syrup, eggs, pumpkin, vanilla, pumpkin spice. Spoon batter evenly into your parchment lined loaf pan. A one bowl recipe that is both low carb and gluten … Add in oil, sugar-free maple flavored syrup, eggs, pumpkin, vanilla, pumpkin spice. Log in. Line an 8x5 loaf pan with parchment paper; set aside. In a large mixing bowl, whisk almond flour, salt, and baking soda. As an Amazon Associate I earn from qualifying purchases. Bake for 35-40 minutes or until the center is set. Ingredients 2 cups almond flour ½ cup coconut flour 4 eggs ⅔ cup canned pumpkin ⅔ cup monkfruit sweetener 1 ½ tsp vanilla 2 tsp pumpkin spice ½ … Preheat oven to 350 degrees F (180 degrees C). Net carb count is without chocolate chips. Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined. Never dip the measuring cup into the almond flour. https://www.eatyourselfskinny.com/the-best-almond-flour-pumpkin-bread Fold in the chocolate chips until well combined. Ingredients 2 cup Wholesome Yum Blanched Almond Flour 1/2 cup Wholesome Yum Coconut Flour 3/4 cup Besti Erythritol Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months. Start with the lowest cooking time and check for doneness from there. 1/4 cup oil (you can use your oil of choice), 1/4 cup sugar-free maple flavored syrup (I used Lakanto), 1/3 cup pumpkin puree (not pumpkin pie filling).