
KETO PUMPKIN BREAD
Here's to Welcoming the Fall Season.
INGREDIENTS:
1/2 c butter (unsalted & softened)
1/2 c Erythritol & Monkfruit Sweetener (Whole Earth) https://wholeearthsweetener.com/products/whole-earth-monk-fruit-erythritol-plant-based-sugar-alternative/
4 large eggs (at room tempurature)
3/4 c Pumpkin puree (canned)
1 tsp Vanilla extract
1 c Almond flour
1/2 c Coconut flour
1 pkg Kalifornia Keto Pumpkin Spice Cookie Mix https://kaliforniaketo.com/collections/keto-kookies/products/pumpkin-spice-kookie
4 tsp Baking Powder (non GMO)
1/2 tsp ground Nutmeg
1 tsp ground Cinnamon
1/2 tsp ground Ginger
1/4 tsp Cloves
1/2 tsp Sea Salt
DIRECTIONS:
Preheat oven at 350 F.
Line parchment paper in a 9"x5" loaf pan. In large mixing bowl, cream together the butter, sweetener & vanilla until light and fluffy. Add eggs one at a time. Combine together. Add pumpkin puree and mix well.
In separate bowl, mix dry ingredients (almond & coconut flour, baking powder, #KaliforniaKeto Pumpkin Spice Cookie Mix, nutmeg, cinnamon, ginger, cloves, sea salt).
Add the wet ingredients to the dry ingredients and combine. *(I added 1/2 c chopped walnuts.) Pour into loaf pan. Bake for 50-60 minutes. Let stand & cool approximately 30 minutes before removing from loaf pan. After cooled, drizzle some icing across the tops & down sides.
Approximately 10 slices.
MACROS per SERVING:
Cal: 165 Fat: 14g Carb: 2ng Protein: 5g
