Pumpkin Coconut Bread Low Carb Recipe

Name: Pumpkin Coconut Bread Low Carb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups golden flax seed meal; 1/2 cup coconut flour; 1/2 cup unsweetened dried shredded coconut; 1/2 cup granulated erythritol; 1/3 cup unflavored whey protein powder; 2 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon xanthan gum; 2 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 (15 ounce) can pumpkin puree; 5 large eggs; 1/2 cup coconut oil; 1/3 cup water; 10 (1 g) packets Truvia

Servings: persons

1 1/2 cups golden flax seed meal
1/2 cup coconut flour
1/2 cup unsweetened dried shredded coconut
1/2 cup granulated erythritol
1/3 cup unflavored whey protein powder
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounce) can pumpkin puree
5 large eggs
1/2 cup coconut oil
1/3 cup water
10 (1 g) packets Truvia

1
Preheat oven to 325F and grease a 9x5 inch loaf pan.
2
In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
3
Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
4
Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
5
Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups golden flax seed meal, 1/2 cup coconut flour, 1/2 cup unsweetened dried shredded coconut, 1/2 cup granulated erythritol, and more.

Yes, Pumpkin Coconut Bread Low Carb falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Coconut Bread Low Carb

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