Delicious low carb pumpkin bread that is easy to make & a pleasant low carb treat for the family. You can eat cake & still lose weight. Add coconut yoghurt or greek yoghurt & berries makes for a perfect healthy desert.
Serves 10 – Total cooking time 55 mins – Calories 131 – Fats 12g – Protein 4g – Carbs – 3 g – Fibre 2g
Ingredients For Low Carb Pumpkin Bread:
- 1/4 cup coconut oil
- 1/4 cup almond butter (spread)
- 1 cup butternut pumpkin puree
- 2 eggs
- 1 tsp vanilla essence
- 1/4 cup almond meal
- 1/4 cup coconut flour
- 1/4 cup stevia or monk fruit
- 1/2 tsp baking powder
- 1/2 tsp pink salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- optional: 4 squares of Lindt 85% dark chocolate
Method:
- Preheat the oven to 175 degrees celsius & line a bread/loaf tin with baking paper
- Boil pumpkin, strain & puree
- Melt the coconut oil & almond butter together in a small saucepan, cool & add a mixing bowl
- Add pumpkin puree & vanilla essence to the coconut/almond mix, stir until combined
- Add eggs & stir until smooth
- Add all dry ingredients to the bowl, grate chocolate (optional) & mix until combine
- Pour into the lined tin & bake for 35 minutes
- Remove from the oven & cover with foil for a further 10 minutes or until skewer of knife inserted to the centre of the loaf comes out clean. Approx 45 minutes total, I have found that depending on oven it can take another 10 minutes
- Wait to loaf reaches room temperature , then slice & store in airtight container in the refridgerate
Summary:
Have a look at my low carb diet to help you lose weight, detoxify, feel health & keep your blood sugar under control. Simple & easy to follow recipes that will keep you on track to reaching your goals. https://www.nutritionalhealthenterprises.com/blog/
