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–+ servings

Low Carb Pumpkin Bread

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Prep Time 5 minutes
Cook Time 1 hour
Course Bread, Breakfast, Dairy Free, Dessert, Vegetarian
Cuisine American
Servings 16
Calories 191

Ingredients
  

  • 3 cups blanched almond flour
  • 1/2 teaspoon Redmond Fine grain sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup butter flavored coconut oil (or butter if not dairy free)
  • 1 cup Natural Sweetener
  • 1 teaspoon stevia glycerite
  • 6 large eggs
  • 2 cups pumpkin puree

GLAZE:

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a mixing bowl combine almond flour, baking soda, salt, and spices.
  • Mix butter, sweetener, eggs and pumpkin until smooth.
  • Stir wet ingredients into dry.
  • Grease and pour into a bread pan. Bake 60-70 minutes, or until a toothpick inserted in the middle comes out clean (you may want to loosely cover with tinfoil so the outside doesn’t brown too much).
  • Meanwhile, make the glaze. Mix all glaze ingredients together in a small bowl.
  • Top the Low Carb Pumpkin Bread with glaze or my “healthified” pecan butter (recipe in my Kids cookbook HERE)!

Nutrition

Calories: 191 | Fat: 14g | Protein: 7.3g | Carbohydrates: 7.5g | Fiber: 3.3g | P:E Ratio: 0.4