Keto Pumpkin Toast:

Keto Pumpkin Toast:

Ingredients:

  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup pumpkin puree (unsweetened)
  • 2 large eggs
  • 1/4 cup melted butter or coconut oil
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/2 tsp baking powder
  • Pinch of salt
  • Optional: Sweetener of choice (like stevia or erythritol), to taste

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a small baking tray with parchment paper.
  2. Combine Dry Ingredients: In a mixing bowl, combine almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, and salt. Mix well to evenly distribute the spices.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, and melted butter or coconut oil until smooth.

 

  1. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until a thick, batter-like consistency forms.
  2. Shape and Bake: Spread the batter on the parchment-lined tray, shaping it into a flat, rectangular “toast” shape, about 1/2 inch thick. Bake for 20-25 minutes, or until firm and golden around the edges.
  3. Cool and Slice: Let the toast cool slightly, then cut it into desired slices. Toast each slice in a toaster or on a skillet until golden and crisp.
  4. Serve: Top with butter, cream cheese, or your favorite keto-friendly toppings. Enjoy the warm, comforting taste of fall!

This Keto Pumpkin Toast is a versatile base for adding all your favorite flavors, from nut butter to sugar-free syrups!