‘Tis the season for pumpkin! Whenever fall comes around pumpkin recipes start popping up like mushrooms. Here’s my spin on a classic pumpkin bread recipe. Coconut flour makes it a low-carb pumpkin bread, the eggs fluff it up and maca makes it a little more dense than it would be otherwise.
Baking with pumpkin puree is great for adding moisture but can also lead to very light and fluffy results. I like my baked goods a bit more heavy, maca is traditionally used as a four in high Andean communities. I love the taste and the medicinal benefits are quite nice also!
Recommended Reading: Learn More About Maca here!
Is Maple ok on a Low-Carb Diet?
Pure maple syrup, while delicious, is not recommended for low-carb or ketogenic diets. It is great for paleo or healthy carb based diets. If you have kids, it can be used in various baked recipes and as glazes for chicken and fish. For those of us who prefer a keto diet, Lakanto’s maple flavored syrup is a great replacement! It is 100% sugar free and will not spike blood sugar or cause crashes later on. I use it in this low-carb pumpkin bread to add a bit of sweetness and a maple flavor that complements the pumpkin and maca nicely.
Recommend Recipe: Low-Carb Coconut Flour Pancakes
More Low-Carb and Ketogenic Bread Recipes:
- The BEST All-Purpose Keto Bread
- Grain-Free Coconut Flour Bread
- Keto Flatbread (with 33 ways to use it)
- No Knead Turmeric and Olive Keto Bread
- Savory Broccoli Muffins
Love Keto Baking?
It’s easy once you learn what ingredients to use and know how to adapt your techniques to low-carb recipes. Use my guide to low-carb baking to prepare for the holidays, appease cookie cravings with healthy, ketogenic recipes, and serve oven-fresh baked goods the whole family can enjoy.
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