Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2/3 cup erythritol granular
  • 1 1/2 cups superfine almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 5 tbsp sugar free chocolate chips

Instruction

  • Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
  • In a large bowl, add pumpkin and eggs. Measure the pumpkin 1/4 cup at a time and dab the surface with a paper towel to drain excess moisture before adding it to the bowl. Whisk vigorously until evenly mixed and no egg streaks remain.
  • Add in erythritol. Whisk until blended and dissolved into batter.
  • Add in almond flour, cocoa powder, baking powder, cinnamon and nutmeg. Whisk until evenly combined. Batter will be thick.
  • Pour batter into prepared loaf pan. Rap the bottom of the pan a few times against kitchen counter to allow the batter to settle and evenly distribute. Sprinkle chocolate chips over the surface of the batter. Gently press chocolate into the batter, so that they are about 1/3 of the way submerged into the batter.
  • Bake in oven for about 50 minutes or until a toothpick inserted comes out clean. Make sure there are no crumbs clinging to the toothpick because that is an indication the batter is not fully cooked.
  • Let the bread cool completely before slicing or serving. I recommend using a bread knife to slice the bread.