ALMOND FLOUR KETO PUMPKIN BREAD

INGREDIENTS:

• 2 cups Blanched Almond Flour
• 1/2 cup Coconut Flour
• 2/3 cup Besti Monk Fruit Allulose Blend (this is pretty sweet; use 1/2 cup for mildly sweet)
• 2 tsp Pumpkin pie spice
• 1/2 tbsp Baking powder
• 1/4 tsp Sea salt
• 3/4 cup Pumpkin puree
• 4 large Egg (lightly beaten)
• 1/3 cup Unsalted butter (measured solid, then melted; can use ghee or coconut oil for dairy-free)
• 2 tbsp Pumpkin seeds

INSTRUCTIONS:

1. Preheat the oven to 325 degrees F (163 degrees C). Line an 8×4 (20 cm x 10 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
2. In a large bowl, mix together the almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and sea salt.
3. Add the pumpkin puree, eggs, and melted butter. Mix until well combined.
4. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.
5. Bake for 45-55 minutes, until an inserted toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.