Keto Pumpkin Bread Coconut Flour

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Keto Pumpkin Bread Coconut Flour, Keto Coconut Flour Pumpkin Bread, Low Carb Yum, Keto Coconut Flour Pumpkin Bread | Low Carb Yum, lowcarbyum, keto-pumpkin-bread-coconut-flour, The Cake Boutique.

Keto Pumpkin Bread Coconut Flour

PRINTABLE RECIPE lowcarbyum.com/better-coconut-flour-pumpkin-bread/

LOW CARB YUM 5-INGREDIENT Keto Cookbook : lowcarbyum.com/cookbook/

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Sugar Substitute bit.ly/2m3lIrA
Coconut Flour amzn.to/2Y84dnn

This low-carb pumpkin bread recipe made with coconut flour is moist and delicious. It’s keto-friendly and gluten-free too.

Ingredients

1/2 cup low carb sugar substitute
1 cup canned pumpkin puree
1/2 cup coconut oil
1 teaspoon vanilla extract
6 large eggs
1/2 cup coconut flour
1 teaspoons baking powder
3/4 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoons salt

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Youtube video by Low Carb Yum

Preheat the oven to 300 degrees f (163 degrees c). Grease a pie pan with neutral cooking spray or butter. Preheat the oven to 350°f. Grease a 9×5 loaf pan, and line with parchment paper.

First things first, preheat the oven to 350 degrees fahrenheit (165°c) and line a 9×5 in. (23x13cm) loaf pan with parchment paper. Then take out a large bowl and add the coconut. Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter, and vanilla extract until well blended. Next, add in the eggs one at a time making sure to beat them. In a bowl, mix the pumpkin, eggs, coconut milk, erythritol, vanilla, spices and salt. Combine all the dry ingredients in a bowl. Whisk vigorously to remove any lump of flour. In another bowl, beat the eggs and erythritol for 30 to 60 seconds.

Preheat the oven to 350°f. Grease a 9×5 loaf pan, and line with parchment paper. In a large mixing bowl, cream the butter and sweetener together until light and fluffy. First things first, preheat the oven to 350 degrees fahrenheit (165°c) and line a 9×5 in. (23x13cm) loaf pan with parchment paper.

In a large mixing bowl, cream the butter and sweetener together until light and fluffy. First things first, preheat the oven to 350 degrees fahrenheit (165°c) and line a 9×5 in.

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Grease a 9×5 loaf pan, and line with parchment paper. In a large mixing bowl, cream the butter and sweetener together until light and fluffy. First things first, preheat the oven to 350 degrees fahrenheit (165°c) and line a 9×5 in. (23x13cm) loaf pan with parchment paper. Then take out a large bowl and add the coconut. Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter, and vanilla extract until well blended.

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