Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp pumpkin pie spice (or 2 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + 1/4 tsp cloves)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup pumpkin puree (unsweetened)
- 3 large eggs
- 1/2 cup erythritol (or monk fruit sweetener)
- 1/4 cup unsalted butter, melted (or coconut oil)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Line a loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk pumpkin puree, eggs, sweetener, melted butter, and vanilla until smooth.
- Combine:
- Pour wet ingredients into dry and stir until fully combined. Batter will be thick.
- Bake:
- Spread batter into loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick comes out clean.
- Cool & slice:
- Let cool completely before slicing to keep it moist and fluffy.
✅ Pro Tip: For extra indulgence, fold in 1/2 cup sugar-free chocolate chips or chopped pecans before baking.
