#coconutflourpumpkinbread

This coconut flour pumpkin bread is tasty and good for people on the keto diet. It's a great low-carb treat for fall.

Ingredients: 1 cup coconut flour. 1/2 cup pumpkin puree. 4 large eggs. 1/2 cup unsweetened almond milk. 1/4 cup erythritol or preferred keto-friendly sweetener. 2 teaspoons baking powder. 1 teaspoon pumpkin pie spice. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat your oven to 350F 175C and grease a loaf pan. In a large mixing bowl, combine coconut flour, baking powder, pumpkin pie spice, and salt. In another bowl, whisk together eggs, pumpkin puree, almond milk, erythritol, and vanilla extract until well combined. Gradually add the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Pour the batter into the prepared loaf pan and spread it evenly. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy your keto coconut flour pumpkin bread!

Prep Time: 15 minutes

Cook Time: 45 minutes