Keto Pumpkin Bread



Cooking spray
2 c.

blanched finely ground almond flour
1/4 c.

Swerve granular
1 1/2 tsp.

baking powder
3/4 tsp.
baking soda
1 1/2 tsp.
pumpkin pie spice
1/2 tsp.
ground cinnamon
1/4 tsp.
kosher salt
1 c.pumpkin puree
3large eggs
1/2 c.sugar-free dark chocolate chips
3 tbsp.raw pepitas

How to: 

Preheat oven to 350°. Grease a 4x8-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on long sides. Grease parchment.

In a large bowl, whisk together almond flour, sweetener, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

In a medium bowl, whisk together pumpkin puree and eggs. Add wet ingredients to dry ingredients and stir to combine. Stir in chocolate chips.

Scrape batter into prepared loaf pan. Using a spatula, smooth top into an even layer. Sprinkle evenly with pumpkin seeds. Bake until puffed and a toothpick inserted into center comes out clean, about 50 minutes to 1 hour. If browning too fast, tent with foil after 30 minutes.

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