🕒 Prep Time: 10 minutes 🍳 Cooking Time: 50 minutes ⏳ Total Time: 1 hour ✅ Difficulty Level: Easy 🍽 Recipe Makes 12 Servings
– 1 cup almond flour – ¼ cup coconut flour – ½ cup granulated sweetener – 1 teaspoon baking powder – ½ teaspoon baking soda – 1 tablespoon pumpkin pie spice – ¼ teaspoon salt or 1 teaspoon sea salt – 1 cup canned pumpkin – 3 large eggs – ¼ cup melted coconut oil or unsalted butter – 1 teaspoon vanilla extract
1. Preheat your oven to 350°F and line a loaf pan with cooking spray or parchment paper. 2. In a medium bowl, whisk together almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt. 3. In a large bowl, blend pumpkin puree, eggs, melted coconut oil, vanilla extract, and sweetener until smooth using an electric mixer. 4. Combine the wet and dry ingredients gently to create a smooth batter, then pour into the prepared loaf pan and cover lightly with aluminum foil. 5. Bake for 50 minutes (add 10 minutes for a larger loaf) until a toothpick comes out clean, then cool on a rack for 10 minutes before slicing.
Mix the batter just until combined to keep the loaf fluffy and tender. After baking, let the bread cool in the pan for 10 minutes before transferring to a cooling rack to prevent crumbling.
Try this easy Keto Pumpkin Bread recipe & enjoy every guilt-free slice! 🍂✨