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:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a small baking tray with parchment paper.
- 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.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, and melted butter or coconut oil until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until a thick, batter-like consistency forms.
- 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.
- 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.
- 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!