Keto and Low-Carb Friendly Pumpkin Bread

8 steps

• Preheat the oven to 350F. Grease an 8-in x 4-in loaf pan with cooking spray.
• In a large bowl, combine the almond flour, erythritol, salt, pumpkin pie spice, and baking soda. Mix with a fork to combine.
• Beat the eggs in a small bowl, add vanilla extract, and stir to combine.
• Melt the butter in the microwave for 20 seconds, stir, and microwave for another 20 seconds or until melted.
• Add the egg mixture, butter, and pumpkin puree to the almond flour mixture. Mix well.
• Pour the batter into the greased loaf pan, spreading evenly.
• Bake for 40 minutes and then check the bread. Bread is done baking when a toothpick inserted into the center comes out clean. If bread is not done, cover with aluminum foil and bake for an additional 10-15 minutes. The foil will ensure the top of the bread does not burn.
• Remove the pumpkin bread from the oven, and cool for about 20 minutes before serving. Cut into 8 even slices and enjoy!

Tips:
Store in an airtight container in the refrigerator for up to 1 week.

This recipe uses granulated erythritol, but you can use any sweetener of your choice. Adjust the amount of sweetener according to the manufacturer's instructions.