Made with whole ingredients, flourless and gluten-free, this low carb pumpkin bread is a great keto alternative to the classic version.
Preheat the oven to 200C/400F.
Line a bread pan with parchment paper and set aside.
In a large bowl mix the flours, erythritol, baking soda and baking powder and pumpkin spice.
Add the beaten eggs, coconut oil, pumpkin puree, almond milk and apple cider vinegar.
Mix to obtain a sticky batter and set aside for 10 minutes to allow the mixture to be absorbed.
Transfer the mixture into the baking pan and top with the pumpkin seeds and coconut flakes.
Cover the pan with aluminium foil to avoid the quick browning of the loaf.
Bake for 20 minutes, remove the aluminium foil and bake for 10 minutes more.
Remove from the oven and let cool completely.
Refrigerate overnight and slice it the next day.