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Pumpkin Bread (Nut Free version availible!)

Pumpkin Bread (Nut-Free version too!)


You guys. Tis the season. It is that time of the year where pumpkin is EVERYWHERE & I am not mad about it. I love pumpkin all year round but there’s nothing better than all the pumpkin inspiration all over Instagram this time of year.


Most of my recipes contain nuts & I have been getting some requests to make some nut-free versions recently. All of my recipes are gluten-free, refined sugar-free, and dairy-free BUT moving forward I am going to try to give nut free or egg-free versions so that the recipes can align with more diets! 

So let us get to it…

Gather your ingredients

1 1/2 cups of almond flour. (or Cassava for nut-free version)

3 tsp pumpkin spice

1/4 tsp of pink salt

3/4 tsp baking soda

4 eggs (or egg substitute like flax eggs)

3/4 cup canned pumpkin pure (not pumpkin pie filling)

1 tsp vanilla extract

1/4 cup maple syrup

1/3 -1/2 cup chocolate chips (I used lilys KETO chips)


Heat the oven to 350 & line a bread pan with parchment paper.

Mix dry ingredients in one bowl & wet ingredients in another.

Add the wet to the dry & mix until completely combined.

Stir in the chocolate chips!

Add over parchment paper & bake for 40 minutes.

Check with a tooth pick & maybe bake another 5 dependent on if anything comes back on the toothpick, ovens may vary.



To make EGG free & vegan friendly: use 4 flax eggs! 



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