Low-Carb Pumpkin Bread with Maca
A maple infused low-carb pumpkin bread made with coconut flour is gluten-free and delicious!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 9 servings
Preheat oven to 350 degrees.
Whisk the eggs in a bowl. Add pumpkin, oil and maple flavored syrup. Stir to combine.
In a second bowl, combine all the dry materials.
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!
Calories: 110kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 140mg | Potassium: 168mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4237IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg