Almond Flour Pumpkin Bread (Keto, Gluten Free, Paleo) | GET COOKIN' RV STYLE featuring Jan D'Atri

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, while all-purpose flour is more affordable.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup adds flavor, while sugar is a budget-friendly option.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is economical.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar, while cocoa powder is more cost-effective.

Start by cracking four large eggs into a mixing bowl.

Add one and a third cups of pure pumpkin puree, two thirds of a cup of granular sugar substitute, and four teaspoons of pure vanilla extract. Whisk it all together.

Add four teaspoons of ground cinnamon, three quarters of a teaspoon of ground ginger, a half a teaspoon of ground nutmeg, and a quarter of a teaspoon of ground cloves.

Alternatively, use five and a half teaspoons of pumpkin pie spice instead of the individual spices.

Add a quarter of a teaspoon of salt and one and a half teaspoons of baking soda.

Sift in two and two thirds cups of almond flour to get rid of lumps and mix everything together until well incorporated.

Preheat the convection microwave oven to convection bake mode at 325°F.

Line the bottom and sides of each mini loaf pan with two strips of parchment paper.

Spoon the batter evenly into the mini loaf pans and smooth out the top with a spatula.

Place the loaf pans in the oven and set the bake time to 30 minutes.

After 25 minutes, check for doneness with a toothpick. If it comes out clean, it's done; if not, put it back for five or ten more minutes.

Let the bread cool in the pan for about ten minutes, then lift it out using the parchment paper and set it on a wire rack to cool for about an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens