Pumpkin Bread- Low Carb
This recipe is absolutely amazing and one of the best low carb options I have found!
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!
Frosting (Optional)
- Using an electric mixer, combine all ingredients listed for the frosting until smooth.
- Allow bread to cool completely and then add frosting
Notes
Nutritional Info: Calories- 223kcal| Carbohydrates- 10g | Protein- 8g | Fat-18G | Sugar- 3G |