This Sugar-Free, Low Carbohydrate but Nut Free Chocolate Pumpkin Bread is gluten totally free and grain free also!
It’s the season for all things pumpkin and the combination of chocolate and pumpkin in bread kind has constantly and will continue to be the worlds finest of the best of the fall recipes!
You just cannot beat the mix. The pumpkin adds just a small hint of taste however includes just moisture and softness, almost the exact same texture as a banana bread, it’s hard not to like it.
Making it low carb, gluten totally free and likewise grain complimentary was no easy task! I have actually needed to explore the quantities of of everything from the butter, sweetener to the flours used. Six times was the magic number because I wanted it to be my best dish. I wished to demonstrate how incredible a pumpkin bread might be utilizing non conventional components.
My ingredients of choice also have to be nut complimentary, another uphill struggle in the low carbohydrate baking world. Embracing coconut flour has been the hardest skill I have actually had to deal with once I lastly get the best, it’s a job well worth my effort and time. Showcasing Bob’s Red Mill ingredients has been a pure pleasure this past year partnering with them and one I want to continue to carry out in the next year.
Super moist and full of chocolate and pumpkin taste. My youngest child who has the tree nut allergic reaction is not a fan of anything flavor of coconut. He is likewise the best detector of coconut in my dishes and a difficult critic. He enjoyed this bread and might not taste any coconut taste. The other components are the star in this hearty and dense bread.
Toast it with butter or top with some sugar complimentary whipped cream. You might most likely even turn these into muffins!
– If you utilize another granulated sweetener other than Swerve, I would suggest leaving out the liquid stevia. Swerve is less sweet than the majority of granulated sugar free subs. I have tried utilizing Sukrin brown sugar sub and it was really not as sweet as using the Swerve sweetener. I tried this without any liquid stevia, utilizing both Sukrin and Swerve and neither had sufficient sweetness by themselves.
– I have actually made this 6 times using different amount of coconut flour, cocoa and flaxseed. This is the best texture. Changing the coconut flour with almond would not be equivalent to replace each other. I have actually not tried this using almond flour given that my youngest has a tree nut allergy.
– I’ve not tried subbing the butter but I do think using avocado oil or coconut oil would work as well in location of the same amount of butter I utilized.
Sugar-Free Low Carb Chocolate Pumpkin Bread (Nut Free)
Serving size: 1 slice
Fat: 10.8 g
Saturated fat: 4.3 g
Carbohydrates: 10.8 g
Sugar: 1 g
Sodium: 125 mg
Fiber: 6.8 g
Protein: 5.5 g
Cholesterol: 94 mg
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
1 cup (120 g)Bob’s Red Mill Coconut Flour
1/2 cup (65 g) Bob’s Red Mill Flaxseed Meal
1/2 cup (55 g) 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
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
– Preheat oven to 350 degrees F.
– Whisk the very first 8 active ingredients together. Set aside.
– In a stand mixer include the eggs and pumpkin and blend till combined.
– Add staying ingredients other than optional toppings.
– When combined gather half the dry ingredients into the stand mixer and blend up until incorporated.
– Include remaining dry active ingredients and mix until combined well.
– Pour batter into a parchment lined 9 by 5 loaf pan.
– Leading with optional toppings if desired.
– Bake for 50-60 minutes till a toothpick in the center comes out tidy.
– Enable to cool for 15 minutes then get rid of onto a cake rack to end up cooling.
Net Carbs: 4g