Description
A moist and flavorful keto-friendly pumpkin zucchini bread made with almond flour and warm spices, perfect for a low-carb fall treat.
Ingredients
2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3 large eggs
1/2 cup pumpkin puree (unsweetened)
1/2 cup grated zucchini (excess moisture squeezed out)
1/2 cup erythritol sweetener
1/4 cup melted coconut oil
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a separate medium bowl, beat the eggs. Add pumpkin puree, grated zucchini, erythritol, melted coconut oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Transfer the batter to the prepared loaf pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes