Post by Loupy on Nov 19, 2016 15:06:41 GMT -7
Sugar-Free Pumpkin Bread
(Low Carb, paleo, THM S)
From: Maya @ www.wholesomeyum.com/
This moist, easy sugar-free pumpkin bread is made with almond flour & coconut flour. It's low carb, gluten-free, keto and paleo. Only 10 common ingredients!
Prep time: 10 min
Cook time: 50-60 min
Serves: 10-12
Ingredients:
2 cup Almond flour
1/2 cup Coconut flour
3/4 cup Erythritol
*2 tsp Pumpkin pie spice
2 tsp Gluten-free baking powder
1/4 tsp Sea salt
3/4 cup Pumpkin puree
4 large Eggs (lightly beaten)
1/3 cup Butter (measured solid, then melted - can sub ghee)
1/4 cup Pumpkin seeds
Instructions:
Preheat the oven to 350 degrees F.
Line a 9"x5" loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt.
Add the pumpkin puree, eggs, and melted butter.
Mix until well combined.
Transfer the batter into the lined loaf pan and press evenly to make a smooth top.
Sprinkle the top with pumpkin seeds and press them lightly into the surface.
Bake for 50-60 minutes, until an inserted toothpick comes out clean.
Cool completely before removing from the pan and slicing.
Nutritional Information:
Calories: 215
Total Fat: 18g
Total Carbs: 9g
Net Carbs: 4g
Sugar: 2g
Protein: 8g
(Low Carb, paleo, THM S)
From: Maya @ www.wholesomeyum.com/
This moist, easy sugar-free pumpkin bread is made with almond flour & coconut flour. It's low carb, gluten-free, keto and paleo. Only 10 common ingredients!
Prep time: 10 min
Cook time: 50-60 min
Serves: 10-12
Ingredients:
2 cup Almond flour
1/2 cup Coconut flour
3/4 cup Erythritol
*2 tsp Pumpkin pie spice
2 tsp Gluten-free baking powder
1/4 tsp Sea salt
3/4 cup Pumpkin puree
4 large Eggs (lightly beaten)
1/3 cup Butter (measured solid, then melted - can sub ghee)
1/4 cup Pumpkin seeds
Instructions:
Preheat the oven to 350 degrees F.
Line a 9"x5" loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt.
Add the pumpkin puree, eggs, and melted butter.
Mix until well combined.
Transfer the batter into the lined loaf pan and press evenly to make a smooth top.
Sprinkle the top with pumpkin seeds and press them lightly into the surface.
Bake for 50-60 minutes, until an inserted toothpick comes out clean.
Cool completely before removing from the pan and slicing.
Nutritional Information:
Calories: 215
Total Fat: 18g
Total Carbs: 9g
Net Carbs: 4g
Sugar: 2g
Protein: 8g
