Low carb Recipes

Low Carb Pumpkin Bread Recipe

5th March 2017

By Derek Howes | Published on March 5, 2017


All the passion and taste of this comfort food without all of the diet destroying carbs.

 

Carb 111g | Fat 89g | Fiber 38g | Sugar 30g | Protein 142g

 

Ingredients

  • 3 large eggs
  • 3 ounces unsweetened vanilla almond milk (or milk/other milk substitute)
  • 1/2 cup (8 tablespoons or 60g) coconut flour
  • 1 cup (112g) almond flour
  • 2 scoops (60g) the protein chef’s baking protein powder or vanilla protein powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup (122g) pure pumpkin
  • 1 teaspoon vanilla extract
  • 1/4 tablespoon sweetener
  • 1 tablespoons sugar free syrup
  • 3 teaspoons baking powder
  • 1.5 tablespoons butter
  • 1/2 tablespoon melted butter
  • Pinch of salt

 

Method

Step 1: Mix together all of your bread ingredients in a large bowl.

Step 2: Coat a bread dish or pan with some non-stick cooking spray and pour ¾ of your mix in.

Step 3: Mix all of your filling ingredients together in a bowl.

Step 4: Evenly distribute your filling over your mix.

Step 5: Add the rest of your mix on top and spread it around.

Step 6: Bake on 350F/176C for 45-50 minutes or until the top is golden brown.