If you watch my Facebook Live show every week, you already know the way I’ve managed to lose the last of my baby weight by cutting out sugar and trying to limit my carbs. You have no idea how hard that is for me! I am a certified choco-holic. I not only love sweets, but I also love bread and pasta and I love wine and I love wine. 🙂 The good news is that I’ve found tons of recipes that are low in sugar and carbs AND taste pretty damn good.
When we were in DC a few weeks ago, Steve’s Mom made the MOST delicious breakfast bread. It was this pumpkin bread, BUT the best part is that it used almond flour and stevia to sweeten it. I’m posting her recipe, but when I made it at home, I used less honey (lower carbs) and it still tasted amazing!
Ingredients:
- 3lb. Pie Pumpkin
- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 4 tablespoons of honey … (I used less)
- 1/2 teaspoon liquid stevia
- 6 large eggs
Directions:
Preheat oven at 350 degrees
Cut the pumpkin in half and scoop out all of the seeds. Place each half face down in a large baking dish with about 1/4″ of water and bake for about 60 minutes Keep checking on it after 40 minutes to see if it’s tender. Remove from the oven and let the pumpkin cool. Then scrape the inner pumpkin into a container.
In either a blender or food processor, combine the almond flour, baking soda, spices and salt. After those are mixed together, add in 1 cup of pumpkin (you’ll have pumpkin left over), stevia, eggs and honey. Pulse for a few minutes. Then scoop that mixture into a loaf pan and place back in the oven for about 40-50 minutes. Cool, serve and enjoy!!
This is the PERFECT bread for the Fall. Especially if you have company over the holidays! Post comments if you make it and let me know what you think!!
xo