Name: Keto Pumpkin Bread
Yield: 8
Ingredients: 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 -; 3 large eggs -; 1/2 c. sugar-free dark chocolate chips -; 3 tbsp. raw pepitas -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Keto Pumpkin Bread

1. Cooking spray -

2. 2 c. blanched finely ground almond flour -

3. 1/4 c. Swerve granular -

4. 1 1/2 tsp. baking powder -

5. 3/4 tsp. baking soda -

6. 1 1/2 tsp. pumpkin pie spice -

7. 1/2 tsp. ground cinnamon -

8. 1/4 tsp. kosher salt -

9. 1 c. pumpkin puree -

10. 3 large eggs -

11. 1/2 c. sugar-free dark chocolate chips -

12. 3 tbsp. raw pepitas -

How to cook deliciously - Keto Pumpkin Bread

1. Stage

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.

2. Stage

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

3. Stage

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

4. Stage

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.