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1 ½ cup blanched almond flour

pinch of salt

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

3 large eggs

½ cup granulated Stevia or other low carb granulated sweetener to taste

2 tbsp melted coconut oil

1 cup homemade or organic, no sugar added, canned pumpkin puree

Preheat oven to 350ºF.
Line an 8×4 inch loaf pan with parchment paper.
Combine the almond flour, pinch of salt, cinnamon, nutmeg, ginger and baking soda in a bowl and set aside.
In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
Reduce speed to low and add the melted coconut oil.
Beat until smooth.
Switch to paddle attachment.
Slowly add the almond flour mixture and mix until well combined.
Add the pumpkin puree and mix to combine.
Pour the batter in the prepared pan.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely before serving.

Find it online: https://healthysubstitute.com/low-carb-paleo-pumpkin-bread