Keto Pumpkin Bread with Coconut Flour

Name: Keto Pumpkin Bread with Coconut Flour
Ingredients: 4 large Eggs (at room temperature, not cold); 3/4 cup Pumpkin Puree (at room temperature, not cold); 3/4 cup Erythritol (erythritol, xylitol or monk fruit stevia blend); 3 teaspoons Pumpkin Spices (see note to make your own); 2 cups Almond Flour; 1/4 cup Coconut Flour; 1/2 cup Coconut Oil (melted or melted butter, lukewarm, not hot); 1 tablespoon Baking Powder; 1/2 cup Chopped Walnuts; 1/4 teaspoon Ground Ginger; 1 tablespoon Water; 1/3 cup Sugar-free Powdered Sweetener (or erythritol or xylitol)

"This Keto Pumpkin Bread is the best moist keto pumpkin bread with coconut flour and almond flour. Plus, it is gluten-free and dairy-free...."

INGREDIENTS

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4 large Eggs (at room temperature, not cold)

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3/4 cup Pumpkin Puree (at room temperature, not cold)

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3/4 cup Erythritol (erythritol, xylitol or monk fruit stevia blend)

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3 teaspoons Pumpkin Spices (see note to make your own)

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2 cups Almond Flour

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1/4 cup Coconut Flour

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1/2 cup Coconut Oil (melted or melted butter, lukewarm, not hot)

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1 tablespoon Baking Powder

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1/2 cup Chopped Walnuts

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1/4 teaspoon Ground Ginger

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1 tablespoon Water

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1/3 cup Sugar-free Powdered Sweetener (or erythritol or xylitol)

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