Low-Carb Chocolate Pumpkin Bread
Ultra moist and chocolate-infused, this low carb healthy pumpkin bread is a delicious treat for fall! It's sugar-free goodness at its best.
Servings: 12 slices
Calories: 194.67kcal
Ingredients
- 1 cup pumpkin puree 8 ounces
- 2 tablespoons coconut milk
- 3 tablespoons coconut oil
- ½ cup Sugar-free maple syrup
- 2 whole eggs
- 1 teaspoon vanilla extract
- ½ cup almond flour
- ¼ cup coconut flour
- ¼ cup ground flax meal
- ¼ cup cacao powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup pecans coarsely chopped, optional
- ⅔ cup raw cacao paste coarsely chopped, optional
Instructions
- Preheat oven to 350 °F. Grease 8x4 loaf pan (standard size) or line with parchment paper.
- Combine all wet ingredients (pumpkin puree, coconut milk, coconut oil, maple syrup, eggs, and vanilla) in a bowl. Whisk well to combine.
- Stir dry ingredients (almond flour, coconut flour, flax meal, cacao powder, cinnamon, baking soda, and salt) together in a second bowl. Add in optional pecans.
- Gently combine the dry bowl into the wet bowl to form batter. Stir just enough to evenly incorporate; do not over mix. Fold in chopped cacao paste. Save a few larger pieces to sprinkle on top of the loaf as decoration, if desired.
- Pour batter into loaf pan. Arrange cacao paste on top as needed. Bake for 50 minutes, until a toothpick inserted into the center comes out clean. Remove from heat, cool, and slice into 8 portions.
Notes
If omitting pecans, macros are adjusted to:
166 calories, 13 g carb, 5 g fiber, 8 g net carb, 4.5 g protein, 13 g f
Nutrition
Serving: 1slice | Calories: 194.67kcal | Carbohydrates: 13.63g | Protein: 4.83g | Fat: 15.91g | Saturated Fat: 7.17g | Sodium: 226.12mg | Fiber: 5.22g | Net Carbohydrates: 8g
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