Keto Carrot Bread with Seeds

This delightful Keto Carrot Bread combines the natural sweetness of carrots with the nutty flavors of almond and sunflower flours. Enhanced with hemp powder and a medley of sunflower and pumpkin seeds, this bread is not only delicious but also packed with nutrients. Perfect for breakfast or as a snack, it meets keto dietary requirements while offering a unique texture and taste that balances traditional baking with modern dietary needs.

Ingredients:

• 2 cups almond flour
• 1 cup sunflower flour
• 1/2 cup pumpkin flour
• 1/4 cup hemp powder
• 2 cups grated carrots
• 4 large eggs
• 1/2 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine almond flour, sunflower flour, pumpkin flour, hemp powder, baking powder, cinnamon, salt, and nutmeg.
3. In another bowl, whisk the eggs until frothy, then add the grated carrots and mix well.
4. Pour the wet mixture into the dry ingredients and stir until fully combined.
5. Fold in the sunflower seeds and pumpkin seeds, mixing until evenly distributed.
6. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.