Yay, it’s Tuesday!

Monday flew by and before I knew it, it was Tuesday! Last night I ran 2 miles because my 10k gets closer everyday! I am happy to say that these miles feel good.

Since I have been really focusing on eating more of a high protein, low carb “diet”, I wanted to share with you a Low Carb Pumpkin Bread that actually tastes really, really good and is just about 4 net carbs per serving! If you prefer your breads a little sweeter, there is even a frosting recipe!

Pumpkin Bread- Low Carb

This recipe is absolutely amazing and one of the best low carb options I have found!

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Breakfast

Servings 12

Calories 223 kcal

Equipment

2 Bowls
Whisk
Loaf Pan
Electric Mixer (Optional)
Parchment Paper or Cooking Spray

Ingredients

Bread:

4 Eggs
3/4 Cup Pumpkin Puree
1/4 Cup Butter
2 Tsp Vanilla
2 Cups Almond Flour
1/2 Cup Coconut Flour
3/4 Cup Erythritol
1 1/2 Tsp Baking Powder
1/2 Tsp Salt
1 Tbsp Cinnamon
1 Tsp Nutmeg
1/4 Cup Pumpkin Seeds Optional

Frosting

3 Oz Cream Cheese Softened
2 Tsp Erythritol
2 Tsp Cinnamon

Instructions

Preheat oven to 350 F.
Prep bread pan with cooking spray or parchment paper.
In one of your bowls, beat eggs.
Add butter, vanilla and pumpkin puree, stirring to combine.
In your other bowl, combine salt, cinnamon, nutmeg, almond flour, coconut flour, erythritol, baking powder. Stir until combined.
Slowly combine dry to wet ingredients, whisk together until full combined.
Pour batter into the prepared bread pan.
Place in oven and cook for between 1 hour to 1 1/2 hours. Toothpick or knife tip should be dry when removed from middle of the loaf.
Let cool and enjoy!