Pre-heat oven to 350*F.
In a bowl, add your dry ingredients including; almond flour, coconut flour, arrowroot starch, powdered monkfruit/erythritol sweetener, xanthan gum, baking powder, baking soda, spices and salt.
In another bowl, melt your butter in the microwave then add your pumpkin, eggs and vanilla extract.
Whisk well until smooth.
Add the wet ingredients to the dry ingredients and stir well until batter becomes thick.
Add your pecans and mix once more.
Line a 9x4 loaf pan with parchment paper (leave some over-hang so you can easily remove the loaf later).
Use a spatula to evenly spread your pumpkin batter into the loaf pan.
Top with a few more pecans (optional) and bake for 45-55min or until the loaf is browned on top and doesn't leave a dent when you gently press your finger down in the center of the loaf.
Let the loaf cool fully before removing it from the pan, slicing and serving. This Low Carb Keto Pumpkin Bread is great on it's own but also delicious warmed slightly with some butter for spreading!