You could start with a classic recipe for Low Carb Pumpkin Muffins, an exciting recipe for Pumpkin Quinoa Cookies, or you can go straight to this awesome recipe for Low Carb Pumpkin Bread!
Notice there’s zero added sugar. Not even coconut sugar or raw honey.
Ingredients
1 Can Pumpkin Puree (approx 8 oz.)
1 Cup Granulated Sugar Substitute (such as coconut sugar or stevia)
¼ cup Melted Unsalted Butter
1 teaspoon Vanilla Extract
1 ½ cups Almond Flour
1 ½ teaspoons of Baking Powder
1 tablespoon Psyllium Husk Powder (optional)
2 teaspoons of Cinnamon
1 ½ teaspoons of Ground Ginger
¼ teaspoon of Ground Cloves
¼ teaspoon of Sea Salt
Mix dry ingredients.
Blend eggs, vanilla and melted butter separately and then add with dry ingredients in a large mixing bowl.
Place mixture into a lined or lightly greased loaf pan and bake at 350 degrees for 45 minutes.
Place on cooling rack and serve warm with Coffee ice cream or with Coconut whipped topping (So Delicious makes a great non-dairy, natural whipped topping).
Try and save some for the kids if you can!!
