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Grain free pumpkin bread

Low Carb Gluten Free Pumpkin Bread

Course: Bread, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12 people
Calories: 118
This gluten free low carb pumpkin bread bakes up nicely using only coconut flour. It's sweetened with a sugar free blend of stevia and erythritol.
Print Recipe

Ingredients

  • ¼ cup low carb sugar substitute or erythritol
  • ¼ teaspoon stevia concentrated powder
  • ½ cup pumpkin puree
  • ½ cup coconut oil or butter melted
  • 1 teaspoon sugar-free vanilla extract
  • 8 eggs
  • ¾ cup coconut flour
  • ½ cup coarsely chopped walnuts or pecans
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • teaspoon ground cloves

Instructions

  • Heat oven to 350F. Grease bottom only of loaf pan or use non-stick spray.
  • Mix erythritol, stevia, pumpkin, oil, vanilla and eggs in large bowl.
  • Mix remaining ingredients in separate bowl then stir into wet ingredients. Pour into prepared pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing.

Notes

Net carbs per slice: about 3g

Nutrition

Serving: 1slice | Calories: 118 | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 82g | Polyunsaturated Fat: 2g | Cholesterol: 93mg | Sodium: 122mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 750IU | Calcium: 20mg | Iron: 1.3mg

Additional Info

Net Carbs: 3 g | % Carbs: 8.1 % | % Protein: 13.4 % | % Fat: 78.5 % | SmartPoints: 26
Values
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    [calories] => 118
    [carbohydrates] => 5
    [protein] => 5
    [fat] => 13
    [saturated_fat] => 82
    [polyunsaturated_fat] => 2
    [cholesterol] => 93
    [sodium] => 122
    [potassium] => 76
    [fiber] => 2
    [sugar] => 1
    [vitamin_a] => 750
    [calcium] => 20
    [iron] => 1.3
    [serving_unit] => slice
)

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