This recipe for keto low carb pumpkin bread uses a combination of almond flour and golden flax seed meal for a moist, sugar-free, grain-free, gluten free option that tastes like the real thing. Low Carb | Low Carb Recipes | Low Carb Meals | Low Carb Diet | Low Carb Snacks | Low Carb Dinner | Low Carb Breakfast | Low Carb Recipes For Dinner
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 7 ounces of canned pumpkin puree 4 large eggs , room temperature 1 cup of granulated of sugar substitute 1/4 cup of melted unsalted butter 1 teaspoon vanilla extract etc.
Instructions:
First step, Preheat oven to 350 degrees.
After it, Grease a 8x5 inch loaf pan well.
Step three, Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter and vanilla extract until well blended.
