After a few tries, I finally came up with my own version of a low-carb pumpkin bread. With pumpkin everything hitting the coffee shops, fast food joints, and grocery stores--well, let's just say I wasn't a very happy camper. In fact, I felt deprived, very deprived. And left out--that too! So, I tried a few recipes, was completely disappointed, and came up with one of my own. I hope that you enjoy it. May it satisfy your sweet tooth as much as it does mine.
Low Carb Pumpkin Bread
6 eggs
1/4 cup coconut oil
1/2 cup sugar-free syrup (I use Log Cabin)
1/2 cup canned pumpkin
1 T vanilla
Mix the above in a food processor, then add the rest of the ingredients and pulse a few times to mix well.
1/2 cup Splenda
1/2 cup coconut flour
1/2 t salt
1/4 t baking soda
1 T pumpkin pie spice
1/2 cup sugar-free mini chocolate chips (optional)
Pour into a greased loaf pan and bake for 1 hour at 350 degrees.
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