Dot2Trot

Low Carb Living!

Pumpkin Quick Bread Made Easy And Low Carb

This is simply the best low carb pumpkin bread recipe I’ve come across, and I’m going to show YOU how to make it.
Recipe based on one from keto nutritionist Maria Emmerich. If you’d like to follow her recipe exactly, go here: (http://mariamindbodyhealth.com/low-carb-pumpkin-bread/).

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✅Keto Pumpkin Quick Bread Made Easy
Servings: 16
Total Carbs Per Serving: 6.3g*
Net Carbs Per Serving: 2.8g*

🔔CARB COUNT NOTE: For natural low carb sweeteners, there is still a question of how much is actually absorbed by the body. Keto blogger Maria Slajerova did the research and put together a chart on estimated net carbs for each sweetener. For Erythritol sweeteners (like Swerve) you should count 5g of net carbs for every 100g. For this recipe, it’s around 10g of net carbs. So I calculated the carbs as follows:

Total carbs: 5.70g carbs + (10g sweetener net carbs divided by 16 servings) = 6.3g
Net Carbs: 5.70g carbs –3.51g fiber +(10g sweetener net carbs divided by 16 servings) = 2.8g

Here is Maria Slajerova’s chart on sweeteners and net carbs: https://ketodietapp.com/Blog/post/2013/06/10/Top-10-Natural-Low-carb-Sweeteners

As always, the products you use can effect the carb count, so adjust accordingly.

➡Ingredients:
2 ¾ C Hazelnut flour
¼ C Golden flax seed meal
½ tsp. Sea salt
1 tsp. Baking soda
2 tsp. Ground cinnamon
1 tsp. Ground nutmeg
1 tsp. Ground ginger
¼ tsp. Ground cloves
¼ tsp. Ground allspice
¼ C butter, melted
1 C Swerve or other erythritol sweetener
6 Large eggs
2 C Pumpkin, fresh or canned

✅Directions:
If you are using canned pumpkin, skip to step 5.
1. Make your own pumpkin puree, roast a pie pumpkin as I describe here: https://youtu.be/8KQtyvmGDUg
2. Using paper towels, carefully mop up any liquid from the rimmed baking sheet so the pumpkins don’t reabsorb the liquid. Let pumpkins cool for 1 hour.
3. When cool to touch, peel the skin away from pumpkins and remove any parts of the stem.
4. Place pumpkin flesh in a food processor and pulse 4-5 times before leaving the processor on for about 3 minutes.
5. Preheat oven to 350; grease a bread pan (I used a 10”x 5” pan) and set aside.
6. In a large mixing bowl combine all of your dry ingredients (flour, meals, salt, baking soda, spices and sweetener). Set aside.
7. In a separate mixing bowl beat the eggs; add pumpkin and melted butter and stir to combine.
8. Slowly add the dry ingredients to the wet ingredients, mixing as you go.
9. Pour the batter in the greased bread pan and bake for about 60-70 minutes. Because you are using flax seed meal, check the bread 30 minutes in to baking to make sure it isn’t browning too fast. If so, cover with tinfoil. Bread is done when a toothpick inserted into the middle comes out clean.
10. Let bread cool for 15-20 minutes before removing from pan.

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