KETO PUMPKIN BREAD

 This tender, flavorful keto pumpkin bread is simple to make and it only uses a handful of ingredients.

The only question is, do you like to add chocolate chips to your low carb pumpkin bread?

INGREDIENTS

• 2 cups super fine almond flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ cup oil (you can use your oil of choice)
• ¼ cup sugar-free maple flavored syrup (I used Lakanto)
• 2 large eggs, room temperature
• ⅓ cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon gluten-free vanilla extract
• 1 teaspoon pumpkin spice
• Optional: ½ cup keto chocolate chips

INSTRUCTIONS

• Preheat oven to 350 degrees F (180 degrees C). Line an 8x5 loaf pan with parchment paper; set aside.
• In a large mixing bowl, whisk almond flour, salt, and baking soda.
• Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.
• Optional: stir in mini chocolate chips.
• Spoon batter evenly into your parchment lined loaf pan.
• Bake for 35-40 minutes or until the center is set.
• Remove from the oven and let cool completely before slicing.
• Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.