Keto Pumpkin Bread

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This is the perfect afternoon snack for these chilly Autumn days. I’m not a baker by any stretch of the imagination, but even I was able to make this one.
Super simple, super delicious!
Keto Pumpkin Bread
INGREDIENTS
3/4 cup butter, melted
4 large eggs
1/3 cup unsweetened cashew milk
1 cup canned pumpkin
1/4 tsp almond extract
2 cups blanched almond flour
1/2 cup coconut flour
4 tsp baking powder
1/2 cup xylitol
Pinch of salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 cup chopped sliced almonds
INSTRUCTIONS
Preheat oven to 350°
Combine the melted butter, eggs, cashew milk, pumpkin puree, and almond extract in a blender and blend until smooth.
Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
Spray loaf pan with coconut oil spray and spoon the batter into the pan. Sprinkle with sliced almonds.
Bake the bread at 350° in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
Turn off the oven and leave the bread in there for an additional 15 minutes.
*Recipe adapted from “I breathe, I’m Hungry”

Published by Wendy

Me in a nutshell - Wife to my best friend, Mom/StepMom/Mother-in-law to 6 amazing grownups kids, Memmie to two beautiful grandchildren, Puppy Mamma to Sherlock Holmes, our handsome 95 pound bundle of pure English Black Lab Love, Full-time RV Gypsy, Book & Beer Lover, Wanna be Wordsmith - living the Keto-ish HFLC Life ... and finally feeling fabulous!

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