Pumpkin Bread
Pumpkin Bread
A gluten free ketogenic diet based pumpkin bread for fall.
- 3 cups blanched almond flour
- 1/2 tsp Celtic sea salt
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 cup butter or Coconut Oil
- 1 cup Swerve (OR 1 cup Erythritol and 1 tsp stevia glycerite)
- 6 large eggs
- 2 cups fresh (cooked and pureed OR canned pumpkin)
- Preheat oven to 350 degrees F. In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease and pour into a bread pan. Bake 60-70 minutes, or until a toothpick inserted in the middle comes out clean (you may want to loosely cover with tinfoil so the outside doesn’t brown too much).
191 calories, 14g fat, 7.3g protein, 7.5g carbs, 3.3g fiber (4.2 effective carbs)
Adapted from https://mariamindbodyhealth.com/low-carb-pumpkin-bread/
