Ingredients
- 2 Cups Almond Flour
- 1 Cup Coconut oil
- 6 oz Canned Unsweetened Pumpkin Puree
- 2 Cups Swerve Granular Sweetener
- 1 Tsp Cinnamon
- 2 Tsp Baking Soda
- 2 Tsp Baking Powder
- 2 1/2 Cups Lilly’s Chocolate Chips
- 4 Eggs
- 4 Ounces toasted walnuts chopped
Instructions
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Mix all ingredients in a cake mixer except for the nuts and chocolate chips until smooth
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Stir in nuts and chocolate chips by hand and let sit for two minutes
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Using a greased loaf pan fill in the pan with cake mix
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Place in Preheated oven of 350
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Put timer on 1 hour or until toothpick in center comes out clean
