Keto Pumpkin Bread Recipe:

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup ground flaxseed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 4 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/4 cup keto-friendly sweetener (such as erythritol or stevia)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix well to ensure even distribution of the dry ingredients.
3. In another bowl, beat the eggs. Add the pumpkin puree, almond milk, melted coconut oil, keto-friendly sweetener, and vanilla extract. Mix until well combined.
4. Gradually add the wet ingredients to the dry ingredients. Stir until the batter is smooth and well incorporated. The batter will be thick.
5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
7. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Nutrition Information (per serving, based on 12 servings):

• Calories: 169
• Total Fat: 14g
  • Saturated Fat: 6g
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 2g
• Cholesterol: 62mg
• Sodium: 233mg
• Potassium: 113mg
• Total Carbohydrates: 7g
  • Dietary Fiber: 4g
  • Net Carbohydrates: 3g
• Protein: 6g

Please note that the nutritional information provided is an estimate and can vary depending on the specific ingredients used and any variations made to the recipe.