Low carb pumpkin bread for a low carb diet

This bread of apumpkin low carb gluten-free and low-carb, it uses only coconut flour. It is sweetened with a blend of stevia and erythritol sweetener.

Low carb pumpkin bread | Ingredients

• 1/4 cup Swerve or erythritol
• 1/4 teaspoon concentrated stevia powder
• 1/2 cup pumpkin puree
• 1/2 cup coconut oil or melted butter
• 1 teaspoon unsweetened vanilla extract
• 8 eggs
• 3/4 cup coconut flour
• 1/2 cup chopped walnuts or pecans (optional)
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves

Low Carb Pumpkin Bread | Instructions

1. Preheat the oven to 180 degrees. Grease only the bottom of the baking tray or use a non-stick spray.
2. Mix erythritol, stevia, pumpkin, oil, vanilla and eggs in a large bowl.
3. Mix the remaining ingredients in a separate bowl, then add the wet ingredients and stir until combined. Pour into the prepared pan.
4. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
5. Loosen sides of bread in pan; remove from pan. Cool completely on wire rack before slicing.

Low Carb Pumpkin Bread Recipe Notes

Net carbs per slice: around 3g

Nutrition Facts

Low Carb Pumpkin Bread

Amount Per Serving (1 slice)

Calories 118 Calories from Fat 117

% Daily Value*

Total fat 13g20%

Saturated Fat 82g410%

Polyunsaturated fats 2g

Cholesterol 93 mg31%

Sodium 122 mg5%

Potassium 76 mg2%

Total carbohydrates 5g2%

Dietary Fiber 2g8%

Sugars 1 g

Protein 5 g10%

Vitamin A15%

Calcium2%

Iron7%

* Percent Daily Values are based on a 2,000 calorie diet.

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