Keto Pumpkin Bread

Preheat oven to 350ºF. Grease an 8×4 load pan with butter or cooking spray.

In a large bowl, combine almond flour, salt, pumpkin spice, sweetener and baking soda. Add eggs, melted butter and pumpkin puree and mix well.

Pour batter into greased loaf pan and bake at 350ºF oven for 45 minutes or until an inserted toothpick comes out clean.

Let cool before serving. Slice into 8 slices.

Store in an airtight container in the refrigerator. See notes for freezing.

Notes:
• You have 2 options when it comes to freezing this keto pumpkin bread. You can remove the loaf from the pan and wrap it in freezer paper, followed by plastic wrap and freeze the entire loaf. Or you can cut it into individual slices and wrap each slice and freeze. This can stay frozen for up to 3 months.
• If you have an almond allergy, you can use sunflower seed flour, which is just ground sunflower seeds. Coconut flour would not work for this recipe.
• To make this dairy-free, replace the melted butter with coconut oil.

Nutrition: Calories: 249kcal, Carbohydrates: 8g, Protein: 8g, Fat: 22g, Saturated Fat: 5g, Fiber: 4g, Sugar: 2g