pumpkin bread

Low Carb Pumpkin Bread

Its that time again…… PUMPKIN TIME!!

I understand not EVERYONE is excited about pumpkins but boy am I excited!! I never really used to like pumpkin before but tastes change and now it is one of my favorites!!

Here is a pumpkin spice recipe for you that I make up to have on hand for all of my pumpkin recipes each fall!

pumpkin bread

Low Carb Pumpkin Bread

Now you can enjoy the flavors of fall with this super moist pumpkin bread that is not only low carb but gluten free, sugar free and grain free!
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 10 slices

Ingredients
  

  • 1/2 cup butter softened
  • 2/3 cup monkfruit sweetener/or erithrytol
  • 4 large eggs room temperature
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum/or glucomannan
  • 1/2 cup pecans, chopped
  • 1/2 tsp blackstrap molasses optional

Instructions
 

  • Preheat oven to 350F
  • Line a 9x5 loaf pan with parchment paper and set aside.
  • In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
  • In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
  • Scrape down the sides and add in eggs one at a time.
  • Mix in the pumpkin puree and vanilla until well combined.
  • While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
  • Batter should be thick. Spread into prepared pan.
  • Sprinkle chopped nuts on top if desired. My favorite is pecans.
  • Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
  • Gently pull up by the sides of the parchment paper and let finish cooling on a cooling rack before slicing. Store leftovers in the fridge.
Keyword almond flour, coconut flour

Low Carb Chocolate Breakfast Bread

This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!

Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❤

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Low Carb Chocolate Breakfast Bread

1/3 cup creamy unsweetened almond butter

1 Tbsp coconut oil

2 Tbsp Keto Mock Maple Syrup

2 Tbsp Greek/or Skyr Yogurt (for dairy free use unsweetened applesauce)

2 Tbsp Keto Brown Sugar

1 Tbsp unsweetened almond milk

1/2 tsp vanilla extract

3 Tbsp almond flour

2 Tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

Preheat oven to 375F

Melt oil & almond butter in saucepan with a whisk. Add the rest of the ingredients EXCEPT egg.

Whisk well.

Add egg.

Whisk well.

Spread into a parchment lined 8×11 bread pan.

Bake 20 min until toothpick inserted in middle comes out clean.

Makes 8 servings.

6g carb per serving

Add additional 2g carb per serving with applesauce sub.


Keto Jamaican Toto (coconut cake)

Toto is a coconut spice cake that is popular throughout the Caribbean. On some islands it is simply called Coconut Cake. Toto is a dense cake that is rather plain and not much to look at but the combination of coconut and spices makes for a delicious confection that is sure to delight any coconut lover.

It is usually made with wheat flour and white sugar, but I have #ketofied this recipe so I use #almondflour and #goldenmonkfruit . If you follow the instructions exactly and fold in the whipped egg whites, you will get a fluffy, moist cake that melts in your mouth!

Here are some pictures to guide you in making this awesome cake!

The batter you mix before folding in the whites.

Egg whites should be fluffy like this.

Getting started. I used 1/3 of the whites at a time.

2nd third being folded.

Final third. The end should resemble this.

Spread into parchment lined pan and cook till toothpick tested clean and golden like this.

Keto Jamaican Toto (coconut cake)

1 1/2 cup of almond flour

3/4 cup of shredded coconut

3/4 cup of golden monkfruit

1/2 tsp of baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp vanilla powder (or 1 vanilla pod scraped)

1/4 tsp of sea salt

4 large eggs (separate yolks and egg whites)

1/4 cup butter, melted

2 tbsp unsweetened almond milk

Preheat the oven at 350F degrees

Line an 8×8″ square baking tray with parchment paper and set aside.

In a large bowl, add all of the dry ingredients and combine.

Stir in the melted butter and the egg yolks with the almond milk until everything is mixed together evenly then set aside.

Whisk the egg whites using a mixer until the egg whites form soft white fluffy peaks.

Carefully fold the egg whites into the batter, rotating the bowl with each fold.

Pour the cake batter into prepared pan.

Bake the cake in the oven for 40-50 minutes, it should be golden brown and firm to the touch or toothpick tested clean.

Remove the cake from the oven.

Lift it gently out of the pan by two sides and place on a cooling rack.

Store in an air tight container and eat within a few days or freeze.

4 g carb/ 2 g fiber per 1/12 of cake.


Keto Breakfast Sandwich Buns

What is your Keto breakfast go to?

Mine is, and has been bacon and eggs for months. I am quite loyal to routine and find that 5 out of 7 days I go for the easy, the reliable, bacon and fried eggs!

I will throw in pancakes or muffins sometimes for good measure, but mostly I stick with quick and easy so I can get on with my day!

Well these special breakfast sandwich buns are super easy!! You just whip it up in the blender, bake and eat! Then stack up a couple fried eggs with cheese and bacon and your set! Try with ham for a twist instead of bacon.

Lets get these buns in the oven😄

The only special ingredient needed you may not have is maple extract. This gives the buns a breakfast taste that really sets it apart from other “muffin” type sandwich buns.

Get some online. I recommend Frontier brand as it is the best one that doesn’t leave an aftertaste!

You will also need wide mouth canning rings as molds. I greased them then set on a parchment lined pan.

Bake until golden, then gently push out from the underside.

Keto Breakfast Sandwich Buns

2 large eggs

2 oz cream cheese

2/3 cup Almond Flour

1 tsp Baking Powder

1 tsp vanilla extract

1/2 tsp maple extract

10-15 drops liquid stevia

Place the ingredients for the buns into a blender and pulse until smooth.

Pour evenly into greased wide mouth canning rings (approximately 2-3 tbsp per lid) that are sitting on a silpat, foil or parchment. This all should be sitting on a flat cookie sheet.

Fill up till 1/4 inch from top.

Bake at 350F for 12-15 minutes or until set. Allow to cool slightly before removing from the rings.

Use in your sandwich of bacon, egg and cheese!

Will keep up to 5 days in fridge.


Keto Applesauce Bread

I live in Washington. We have TONS of apples🍎

A friend of mine gifted us with 2 big boxes of apples for 2 jars of my Keto Seedless Blackberry jam!! How lucky we were! Of course my kids ate quite a few raw, but the majority were chopped up and made into sauce!

When I first thought of how to use this fresh unsweetened applesauce in my recipes I thought of muffins. Those turned out good!!

The kids and I gobbled these up fast! They were REALLY moist and melted in your mouth tender crumb❤

I thought this time I would try out my applesauce bread recipe but make it keto!! It worked!!

So I stored it in the fridge overnight and I am making oven french toast out of it!

I figured out net carbs from the ingredients that contain them: applesauce, almond butter, and coconut flour. I did not add in the monkfruit since it is a 0 net amount.

The full recipe contains 71g net carbs. You can make this in a bread pan, as shown, cut into 10 generous pieces at 7.1g carb each.

You can also make muffins and divide accordingly.

Bake muffins at 350F for 20 min until toothpick tested clean.

I have also made jumbo muffins before baking for 35 min plus 10 min cooling time in the pan.

Keto Applesauce Bread

1½ cups unsweetened applesauce

4 eggs room temperature

½ cup creamy almond butter

¼ cup coconut oil melted

½ cup monkfruit sweetener

1 teaspoon vanilla extract

½ cup + 2 tablespoons coconut flour

2 teaspoons cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon sea salt

¼ cup chopped pecans

Preheat oven to 350°F.

In a large bowl mix applesauce, eggs, almond butter, coconut oil, monkfruit, and vanilla until well creamed.

In a small bowl, whisk dry EXCEPT pecans.

Add dry ingredients to wet ingredients and mix well.

Stir in pecans at the end before spreading into greased 9×5 bread pan. If you use a smaller bread pan, like 8×5, you may have a sinking happen in the middle due to too much batter. It will still taste fine.

Bake 60 to 65 min until toothpick tested clean AND top springs back when pressed.

Cool 30 minutes in the pan.

Remove onto cooling rack to cool before cutting.

Store in fridge up to 7 days.


Keto Copycat Wheat Bread **gluten free**

I dove in with two feet and tried this bread out!!

Oh my goodness, it smells AND tastes like wheat bread!!

If you follow directions completely, you will not be disappointed. It is not nut free and replacing the almond flour will be disasterous.

Also note you need psyllium husk POWDER!! I found this one on Amazon!

It may have a different “look” but this brand is best!

Find the right pan and a scale.

Weigh ingredients for best results.

No cups because I want your bread to be successful.

Do not over mix the ingredients or the dough will become gummy or collapse upon cooling.

Whole eggs cause the psyllium-flax bread to smell like ammonia – yuck! Make sure its whites only. You can use fresh or carton egg whites.

Psyllium is an absorbent fiber. If one doesn’t drink enough water while taking psyllium, it will absorb water from the body. No one wants to get a bowel obstruction, but everyone likes to be regular, right? Drink a glass of water with the serving of bread and be happy!

Lets go make some bread!!

*********

10 ounces blanched almond flour

3 ounces Bob’s Red Mill flax Meal(regular or golden)

100 grams Psyllium Husk POWDER( it must be powder)

1 1/2 tablespoons baking powder

1 teaspoon salt

8 ounces egg WHITES ONLY (226.80 g)

3 ounces apple cider vinegar (85g)

14 ounces boiling water (396.89 g)

Preheat the oven to 350 degrees F. Grease a 8×4 inch metal loaf pan. I used my dark cast iron bread pan and greased with coconut oil.

Heat a kettle of water to a boil. Grind the golden flax meal in a coffee grinder to make sure it is very fine.

Place a large bowl on a scale, turn it on, zero it out, and measure 10 ounces of almond flour into the bowl. Zero the scale and measure 3 ounces of choice flax meal into the bowl. Zero the scale and change it to grams. Measure 100 grams of psyllium powder into the bowl, then add the salt and baking powder. Remove the bowl from the scale and mix the ingredients with a hand mixer or whisk to ensure that they are evenly distributed.

Put a smaller bowl in the scale, turn it on, zero it out and measure 8 ounces of egg whites into the bowl. Zero out the scale and add 3 ounces of vinegar.

Pour the egg white mixture into the bowl with the dry ingredients and mix at a high speed until just combined. (The mixture will begin to expand a bit.) It should only take 10 seconds. DO NOT OVER MIX.

Quickly rinse out the small bowl and return it to the scale. Zero the scale and add the 14 ounces of hot water. Pour the hot water onto the ingredients previously mixed with the eggs and vinegar.

Mix only 10 seconds, no more. Now you will get all dough off of mixer and gather up into a loaf size. Gently work it in your hands for a few seconds. Set in pan.

Bake 80 to 90 minutes. Till internal temperature is 210 degrees F.

Let it cool 5 minutes in the pan so it won’t become soggy. IMMEDIATELY remove and cool on a rack.

Wait until it is completely cooled before cutting.

Keep in fridge up to 1 week.

Use for sandwiches, toast, french toast, so many possibilities!!

Info per 1/2 inch thick slice:

9g fat

10 carbs / 7 g fiber = 3 net carbs

5g protien