Low Carb Pumpkin Bread



I know what you’re thinking, another pumpkin recipe? Well, here’s the thing I have been trying to perfect my low carb pumpkin bread for a couple of years now. It’s been a real quest to create a low carb pumpkin bread similar to the regular version our family once loved.

Working with pumpkin puree can be tricky with low carb flours. The lack of gluten in these flours does not make baking a pumpkin bread easy. But this girl was determined. Just like I was when I created our low carb cream cheese pound cake. If there is one thing I am, it’s relentless. I just won’t give up on a recipe without a good fight. Fortunate for you, I finally won this battle and what we have here is a real winner.

You’ll notice that this recipe makes two generous loaves, making it easy to freeze one for later. For an added treat I am including my low carb cream cheese frosting for you to also enjoy.

Low Carb Pumpkin Bread

Serving Size 1 slice

Low Carb Pumpkin Bread

A low carb pumpkin bread

15 minPrep Time

45 minCook Time

1 hrTotal Time

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Recipe Image

Ingredients

  • 1 15 oz. can of pumpkin puree
  • 2 cups granulated of sugar substitute (I use Swerve)
  • 1 table spoons of baking powder
  • 2 teaspoon vanilla extract
  • 3 tablespoons of pumpkin pie spice
  • 3 tablespoons of cinnamon powder
  • 1/4 teaspoon sea salt
  • 10 large eggs
  • 3 cups of almond flour
  • 1 cup of golden flax meal
  • Optional
  • Cream Cheese Frosting
  • 1  8 0z package of softened cream cheese
  • 4 tablespoons of heavy whipping cream
  • 1 cup of Swerve powdered sugar substitute

Instructions

  1. Grease two 8x4 inch loaf pans well.
  2. In a large stand up mixer, beat the pumpkin puree, sugar substitute, and vanilla extract until well blended.
  3. Beat in the eggs one at time until fully combined. Next add the almond, flax meal, baking powder, spices and salt.
  4. Note that batter will be thick. Pour into the prepared pans and bake at 350 degrees for 45 minutes, or until an inserted toothpick comes out clean.
Cuisine: Dessert | Recipe Type: Low Carb Pumpkin Bread

Notes

This recipe makes two large low carb pumpkin bread loaves

7.6.4
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https://fittoservegroup.com/2016/09/27/low-carb-pumpkin-bread/
Nutrition Facts
Serving Size 1 slice
Servings Per Container 30

Amount Per Serving
Calories 108 Calories from Fat 75.6
% Daily Value*
Total Fat 8.4g 13%
Saturated Fat 0.9g 5%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 21mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 2.7g 11%
Sugars 1g
Protein 5.2g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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No Comments

  1. Thank You so much for sharing this recipe...It is so delicious, even my picky 10 year old loved it!! :)
     
    • Hi Christine, so thrilled you and your son enjoyed it. I know how challenging it is to have a picky eater at home. I have one of those too. Follow the blog via email and never miss a post. 💞🙌🏻
       
  2. There are still enough pumpkins hanging around the markets for us to enjoy this bread downunder. Thanks for sharing your recipe. What is pumpkin pie spice? Is there a substitute I can use? Ta
     
    • Hi my friend, if using fresh pumpkin allow the purée to sit in a few coffee filters to remove the excess liquid. Pumpkin spice is just a combination of cinnamon, ginger, nutmeg, with cinnamon playing the major role. Feel free to make your own blend, similar to what is used for pumpkin pie. 💞
       
  3. Wonderful fall recipe, love this reblogging thank you :)
     
  4. Oooooo. . . . looking forward to trying this one. My husband REALLY loves the Breakfast Bread and is asking for more such recipes.
     
  5. Karen Reasons
    How many servings/carbs are in the Pumpkin Bread?
     
  6. Michele Sellers
    I love pumpkin and since I just cooked a pumpkin and pureed and put it in the freezer, I think it's time to get some out and make me some pumpkin bread. I believe I will leave off the frosting as I do not have the swerve powdered sugar substitute and don't care to buy it. But I think I'll enjoy the pumpkin bread without it anyway.
     
    • Hi Michelle, don't you just love pumpkin season? The cream cheese frosting is fab but by no mines necessary. If you are using fresh pumpkin purée I suggest you let it sit on a few coffee filters to make sure you remove some of the excess moisture. Enjoy in good health💞🙌🏻
       

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