Description
This Low Carb Chocolate Chip Pumpkin Bread is a delicious and healthy alternative to traditional breads, perfect for fall!
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or sweetener of choice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the pumpkin puree, eggs, and vanilla extract.
- In another bowl, mix the almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before slicing and enjoying!
Notes
- Store leftovers in an airtight container for up to 3 days.
- This bread can also be frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg