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5 from 2 votes

Low-Carb Pumpkin Bread with Maca

A maple infused low-carb pumpkin bread made with coconut flour is gluten-free and delicious!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 9 servings
Calories: 110kcal

Ingredients

Instructions

  • Preheat oven to 350 °F.
  • Whisk the eggs in a bowl. Add pumpkin, oil and maple flavored syrup. Stir to combine.
    5 whole eggs, 1 cup pumpkin puree, 1/4 cup coconut oil, 2 tablespoons Sugar-free maple syrup
  • In a second bowl, combine all the dry materials.
    1/3 cup coconut flour, 1/4 cup maca powder, 1 1/2 tablespoons pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon vanilla extract
  • Fold the dry bowl into the wet bowl and mix well.
  • Pour batter into a greased 8 by 8-inch glass Pyrex or baking dish and bake for 25 minutes, until golden brown and firm to the touch.
  • Slice into 9 servings, cool and enjoy!

Nutrition

Calories: 110kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 140mg | Fiber: 4g | Net Carbohydrates: 6g
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