A Warning From Linda…

• 2 cups almond flour (200g)
• 1/4 cup granulated sweetener (for sugar free, I recommend Lakanto)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon or pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs (or flax eggs)
• optional handful mini chocolate chips

Grease a 9×5 loaf pan or line with parchment.

Preheat the oven to 325 F.

Stir all ingredients until completely smooth, then pour into the loaf pan.

Bake on the oven’s center rack for one hour.  I found that letting the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn’t break, as the recipe is super moist and fudgy!

The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.