Low Carb Pumpkin Bread

Low Carb Pumpkin Bread

If you’re looking for a quick breakfast that you can grab on-the-go, try this LOW CARB pumpkin banana blender bread! It’s deliciously easy to make, and just one loaf can last you all week. Plus, it’s a fuel-filled breakfast—made with almond flour instead of a refined flour—that’s entirely sugar free!

Ingredients

Wet Ingredients
  • 1/3 cup almond milk
  • 2 bananas
  • 4 eggs
  • 1/4 tsp maple extract
  • 3 Tbsp melted coconut oil
  • 1 cup pumpkin puree
  • 1/4 tsp vanilla extract
  • Dry Ingredients
  • 2.5 cups almond flour
  • 1 Tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup erythritol
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • Procedure

  • Preheat oven to 350°F (180°C).
  • Blend wet ingredients.
  • Add dry and blend.
  • Transfer to a 9 x 5 inch loaf pan.
  • Bake for 40 minutes, remove from oven, cover with a foil tent, then return to oven for another 20 to 30 minutes, until golden on top and a knife comes out clean.
  • Cool completely before slicing.
  • Yields ~10 slices
  • 13g total carbs | 7g dietary fiber | 6g net carbs
  • Nutritional Info

    Serving: 1 slice
    10 servings
    Calories: 267

    • 13g Carbs

    • 21g Fat

    • 10g Protein

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