Keto Pumpkin Bread Recipe
This paleo keto pumpkin bread recipe it’s fluffy moist and full of cozy fall spices. And not to mention it is super easy and fast to make.
Keto Pumpkin Bread Recipe
This paleo keto pumpkin bread recipe it’s fluffy moist and full of cozy fall spices. And not to mention it is super easy and fast to make.
Servings Prep Time
123/4″ slice 10minutes
Cook Time
50minutes
Servings Prep Time
123/4″ slice 10minutes
Cook Time
50minutes
Instructions
  1. Set oven at 325 degrees F. In a 9×5” pan, use enough parchment paper to line pan until the edge of paper overlaps pan edges. Combine flours, erythritol, salt, spice, and baking powder in a large mixing bowl.
  2. Next, add pureed pumpkin, butter and eggs and mix well. Once combined, pour batter into pan until even.
  3. Sprinkle pumpkin seeds on the top and then bake for about hour (50-60 min), until toothpick check is clean. Before removing loaf from pan, make sure to cool completely!
Recipe Notes

Per Serving: 215 calories, 18g fat, 8g protein, 8g total carbs,  4g net carbs