2 1/4 Cs. Almond Flour (Don’t use coconut flour)
½ t. salt
1 t. cinnamon
½ t. nutmeg
¾ C. Swerve Granular
1 ¼ t. baking soda
2 beaten eggs
½ C. butter, melted
1 ¼ C canned pumpkin puree (not pie filling)
¾ C. chopped pecans
½ C Lily sugar free dark chocolate chips
Blend together: flour, salt, cinnamon, nutmeg, Swerve, and baking soda in large mixing bowl. Add eggs, butter and pumpkin puree continuing to mix until smooth and combined. Add pecans and chocolate chips. Pour into a standard sprayed/greased bread baking pan. Bake at 350 for 30 minutes or until toothpick comes out clean. Let cool. Serve and enjoy.
P.S. I did make a cream cheese frosting with Swerve Confectioners, cream cheese and a tad bit of heavy cream. It was a bit rich for this bread, butter on this treat is delicious!
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