Sugar-Free Low Carb Chocolate Pumpkin Bread (Nut Free

• Vegetarian

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 tsp Chocolate liquid stevia

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Bob's red mill coconut flour
  • 1/2 cup Bob's red mill flaxseed meal
  • 1/2 cup Cocoa powder, unsweetened
  • 1 tsp Maple extract
  • 3 tsp Pumpkin pie spice, dried
  • 1 can Pumpkin puree not pie filling
  • 1/2 tsp Salt
  • 1 cup Swerve sweetener

• Dairy

  • 1/2 cup Butter

Found on sugarfreemom.com

Description

Ingredients

• 1 cup (120g)Bobs Red Mill Coconut Flour
• 1/2 cup (65g) Bobs Red Mill Flaxseed Meal
• 1/2 cup (55g) unsweetened cocoa powder
• 1 cup Swerve sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 tsp dried pumpkin pie spice
• 1/2 tsp salt
• 6 eggs
• 1 can (15 ounce) pumpkin puree not pie filling
• 1/2 cup softened butter
• 1 tsp maple extract
• 1 tsp chocolate liquid stevia
• optional toppings: raw unsalted pumpkin seeds, sugar-free chocolate chips

Directions

• Preheat oven to 350 degrees F.
• Whisk the first 8 ingredients together. Set aside.
• In a stand mixer add the eggs and pumpkin and blend until combined.
• Add remaining ingredients except optional toppings.
• Once combined pour in half the dry ingredients into the stand mixer and blend until incorporated.
• Add remaining dry ingredients and blend until combined well.
• Pour batter into a parchment lined 9 by 5 loaf pan.
• Top with optional toppings if desired.
• Bake for 50-60 minutes until a toothpick in the center comes out clean.
• Allow to cool for 15 minutes then remove onto a wire rack to finish cooling.
• Enjoy!

Nutrition