KETO RECIPE: KETO PUMPKIN BREAD

I'm so excited about my Pumpkin bread experiment! Last week when I posted my Keto Bread recipe I had mentioned that I wanted to try it with pumpkin and I finally did! The recipe uses the regular Keto Bread as the base and just layers a few things on top

Preheat Oven to 390° F

Grease loaf pan generously.

INGREDIENTS

1 1/2 cup almond flour
3 teaspoons baking powder
4 tablespoons butter (I used salted, but you could also use unsalted)
6 eggs
Pinch of pink salt

Use a mixer to blend until batter is smooth.

Now for the pumpkin add-ins...

1/4 of a can of pumpkin puree (I use Trader Joe's Organic Pumpkin, be sure you do not use Pumpkin Pie mix!)
3 TSP of erythritol
1 TBSP of Pumpkin Spice seasoning

Use a mixer to blend the pumpkin add-ins with the rest of the mix until smooth. You could probably just dump everything up above in at the same time, but I split it up.
Then pour into greased loaf pan and put in oven.
Bake for 25-30 minutes (or until toothpick comes out clean)