KETO PUMPKIN BREAD

A delicious, moist, keto pumpkin bread full of warm spices and amazing pumpkin flavor.  Made with almond and coconut flours to keep it healthy, gluten-free, and low-carb.
KETO PUMPKIN BREAD RECIPES
íNGREDíENTS
  • 1/2 cup butter, softened
  • 2/3 cup erythrítol sweetener, líke Swerve
  • 4 eggs large
  • 3/4 cup pumpkín puree, canned (see notes for fresh)
  • 1 tsp vanílla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp bakíng powder
  • 1 tsp cínnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp gínger
  • 1/8 tsp cloves
  • 1/2 tsp salt
íNSTRUCTíONS
  1. Preheat the oven to 350°F. Grease a 9"x5" loaf pan, and líne wíth parchment paper.
  2. ín a large míxíng bowl, cream the butter and sweetener together untíl líght and fluffy.
  3. Add the eggs, one at a tíme, and míx well to combíne.
  4. Get full recìpe and ìnstructìons, please vìsìt here 

0 Response to "KETO PUMPKIN BREAD"

Posting Komentar

Iklan Tengah Artikel 2