Keto Pumpkin Chocolate Bread
Serving Size: 78.7g
Saturated Fat: 1.9g
Sugar Alcohols: 13.6g
Net Carbs: 3.8g
2 ¼ cups Bob's Red Mill Super-Fine Almond Flour or other almond flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
1 cup pumpkin puree
⅔ cup Swerve Granular (for less sweet bread, use ⅔ cup, for sweeter bread use ¾ cup)
4 large eggs at room temperature
½ cup Lily's no-sugar semi-sweet baking chips PLUS 1 tablespoon for sprinkling on top before putting in oven
Get started: Pre-heat oven to 350 degrees F. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan (don't worry about covering the shorter sides of the pan).
Make the bread mixture: In a medium-size bowl, whisk together almond flour, pumpkin pie spice, baking powder and salt. In a large mixing bowl, add the pumpkin puree, Swerve Sweetener and eggs. Use a mixer to combine ingredients. Gradually add in dry ingredients and mix until combined (be careful not to over mix). Stir in ½ cup of chips. Pour mixture into prepared loaf pan and smooth top with spatula. Sprinkle 1 tablespoon of chips across the top.
Bake and serve: Bake for roughly 40 to 50 minutes, until a toothpick comes out clean when stuck in the middle. Let cool for at least 15 minutes. Slice and serve.