KETO PUMPKIN BREAD

INGREDIENTS:

• 4 Duck Eggs (5 pasture-raised chicken eggs)

• 10 tbsp Melted Grass-fed Butter

• 1 Can Organic Pumpkin Puree (100% Pumpkin)

• 4 tsp Pump Pie Spice

• 3/4 cups Lakanto Monkfruit (powdered) (1 cup if you prefer a sweeter loaf of bread)

• 10 tbsp Coconut Flour

• 1/2 tsp Salt

• 1 1/2 tsp Baking Powder (corn-free)

• 1 tsp Vanilla Extract (alcohol free)

• Lily’s Dark Chocolate Chips

FOR THE ICING (OPTIONAL):

• 4 tbsp Lakanto Monkfruit (powdered)

• 1 tsp Grass-fed Butter

• 1 tsp Coconut Milk

INSTRUCTIONS:

1. Melt the butter and preheat oven to 350 degrees.

2. Beat eggs, Lakanto Monkfruit (powdered), pumpkin puree, vanilla, spices and melted butter until smooth.

3. Add coconut flour, salt, and baking powder and mix. The consistency should become light and airy.

4. Add chocolate chips.

5. Pour or scoop into a standard loaf pan with parchment paper to prevent sticking. Add chocolate chips to top.

6. Bake at 350 degrees for 1 hour and 15 minutes or until knife can be inserted into the center and come out clean.

INSTRUCTIONS FOR ICING:

1. Melt the butter.

2. Add Lakanto Monkfruit (powdered) and coconut milk. Mix to desired consistency.

3. Drizzle over top of pumpkin bread.