Keto Pumpkin Spice Nutty Bread

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp Salted Perfection Cinnamon Vanilla Finishing Salt
• 3 large eggs
• 1/2 cup pumpkin puree (pure, no sugar added)
• 1/3 cup erythritol or preferred keto sweetener
• 1/4 cup melted unsalted butter
• 1 tsp vanilla extract
• 1/4 cup chopped pecans or walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 5x3 inch loaf pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, cloves, and Salted Perfection Cinnamon Vanilla Finishing Salt. This is your spice symphony — don’t skip the salt, it’s the secret hit of the chorus.
3. In another bowl, beat the eggs until frothy. Add pumpkin puree, erythritol, melted butter, and vanilla extract. Mix until smooth and well combined.
4. Fold the wet ingredients into the dry ingredients gently but thoroughly. Don’t overmix, capisce? A few lumps are fine — keep it tender.
5. Fold in the chopped nuts for that crunch that makes the joint jump.
6. Pour batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it, ovens vary like wiseguys’ alibis.
8. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out. Cool completely on a wire rack before slicing.
9. Slice thick and serve with a smear of butter or mascarpone for that extra kick of indulgence.
10. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!