Description
Low carb pumpkin bread is filled with warm autumn spices and loaded with pumpkin flavor. This fabulous bread boasts 3.6 net carbs per slice.
Ingredients
1 cup + 2 TBL or 300 grams pumpkin puree
3 large eggs, or 135 grams
1/4 cup or 42 grams shortening, butter flavor (plus extra for dusting pan)
1/2 cup sweetener
1/4 cup sweetener, brown
1 tsp vanilla extract
2 cups or 200 grams almond flour, plus extra for dusting pan
1 tsp baking soda
1/2 tsp Kosher or sea salt
1 TBL pumpkin pie spice
1/2 cup nuts (optional), we used walnuts and pepitas
1/3 cup SF chocolate chips (optional)
Instructions
Preheat the oven to 350° F. Grease an 8 ½” x 4 ½” loaf pan with shortening and then flour the pan with almond flour or coconut flour, tap out excess.
In a medium size bowl, combine the almond flour, baking soda, and salt together, mix and set aside.
In a stand mixer with a paddle attachment, or in a large bowl with a hand mixer, cream the shortening until light and fluffy. Add the sweeteners and cream well.
Next, add the pumpkin puree and vanilla to the shortening mixture, and then one egg at a time.
Add the dry ingredients to the pumpkin mixture one-half at a time.
Fold in the nuts and/or the SF chocolate chips if using.
Transfer the batter to the prepared loaf pan and bake in the oven for 45-55 minutes or until the center of the bread is solid and springs back when you push on it.
Nutrition
- Serving Size: 1 slice
- Calories: 173
- Fat: 14.9 grams
- Carbohydrates: 3.6 net carbs
- Protein: 5.8 grams
