The BEST Keto Pumpkin Bread

Pumpkin and chocolate chips? Yes, please! Be prepared for this keto pumpkin bread to disappear as soon as you make it. Unless you hide it. It's THAT good!

INGREDIENTS:

• 5 large eggs
• 1/2 cup melted grass-fed butter
• 1/4 cup unsweetened almond milk
• 1/4 cup heavy whipping cream
• 1 cup pumpkin puree
• 12 drops English toffee liquid stevia (or any flavor that makes you happy)
• 2 teaspoons vanilla
• 2 cups almond flour
• 3/4 cup coconut flour
• 1/2 cup erythritol
• 2 teaspoon baking powder
• 1/4 teaspoon xanthan gum
• 1/8 teaspoon Pink Himalayan salt
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon allspice
• 1/8 - 1/4 cup Lily’s dark chocolate chips (optional)
• Coconut oil to grease loaf pan.

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine melted butter, eggs, pumpkin, vanilla, liquid stevia, almond milk and heavy whipping cream. Using a hand beater, blend well.
3. In a separate medium bowl, mix all the dry ingredients EXCEPT chocolate chips.
4. Add dry ingredients to bowl with pumpkin mix. Mix well.
5. Coat regular loaf pan or 4 mini loaf pans with coconut oil.
6. Add mixture evenly.
7. Bake for 40-45 minutes or until toothpick test is clean.
8. Remove from the oven and sprinkle the top with chocolate chips.
9. Turn oven off and put loaf/loaves back in and let sit for 5 minutes to melt chocolate chips.
10. Serve warm or cold!

Source blog>>https://trinakrug.com/keto-pumpkin-bread/

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