¾ cup butter, melted

4 large eggs

¼ cup unsweetened almond milk

1 cup canned pumpkin puree

2 cups almond flour

⅓ cup coconut flour

4 tsp baking powder

½ cup erythritol sweetener

pinch of salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

2 eggs

¼ cup heavy whipping cream

¼ tsp ground cinnamon

1 Tbsp erythritol sweetener

8 slices pumpkin bread (3/4 inches thick)

1 Tbsp butter for frying

Preheat oven to 350 degrees (F)

Combine the melted butter, eggs, almond milk, and pumpkin puree in a blender and blend until smooth.

Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.

Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.

Line a long, narrow loaf pan with parchment paper and spoon the batter into a 12 x 4 loaf pan.

Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)

Turn off the oven and leave the bread in there for an additional 15 minutes.

Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.

Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.

Combine the eggs, heavy whipping cream, cinnamon and sweetener in a medium bowl and beat well until smooth.

Melt the butter in a nonstick saute pan over medium heat.

Carefully dip a slice of the pumpkin bread in the egg mixture on both sides for just a few seconds, and cook in the butter for about 2 minutes per side or until golden brown. Remove the french toast to a warmed plate and repeat with the remaining slices.

Serve warm with butter and sugar free syrup or cinnamon and sweetener sprinkled over the top.