Low Carb Pumpkin Coconut Delight Bread
Experience the delightful combination of flavors in this Low Carb Pumpkin Coconut Delight Bread, a recipe inspired by the creativity of a renowned low carb food blogger. This moist and flavorful bread provides all the comforts of traditional pumpkin bread without the carbs, making it perfect for those looking to maintain a low carb lifestyle. With ingredients such as golden flax seed meal and coconut flour, the bread is not only nutritious but also satisfying. Amazingly, even non-low carb enthusiasts, like my husband, find this loaf irresistibly comparable to the traditional version. Remember, the batter may not taste as wonderful prior to baking, but the magic of the oven transforms it into a delectable treat. Baked in my beautiful Williams & Sonoma pan, this bread is sure to impress not just with its taste but also with its appearance.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
golden flax seed meal
1 1/2 cups (measured)
coconut flour
1/2 cup (measured)
unsweetened dried shredded coconut
1/2 cup (measured)
granulated erythritol
1/2 cup (measured)
unflavored whey protein powder
1/3 cup (measured)
baking powder
2 1/2 teaspoons (measured)
baking soda
1 teaspoon (measured)
xanthan gum
1 teaspoon (measured)
pumpkin pie spice
2 1/2 teaspoons (measured)
salt
1/2 teaspoon (measured)
pumpkin puree
1 (15 ounce) can (opened)
large eggs
5 (beaten)
coconut oil
1/2 cup (melted)
water
1/3 cup (measured)
Truvia
10 (1 g) packets (measured)
Instructions
1
Preheat your oven to 325°F (165°C). Grease a 9x5 inch loaf pan with coconut oil or a non-stick spray to ensure easy removal.
2
In a large mixing bowl, combine the golden flax seed meal, coconut flour, dried shredded coconut, granulated erythritol, whey protein powder, baking powder, baking soda, xanthan gum, pumpkin pie spice, and salt. Whisk the dry ingredients together until well blended.
3
Add in the pumpkin puree, large eggs, melted coconut oil, water, and Truvia packets. Stir everything together until all ingredients are fully incorporated and the batter is smooth.
4
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
5
Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown, firm to the touch, and a toothpick inserted in the center comes out clean.
6
Once baked, remove from the oven and let it cool in the pan for 10 minutes. Gently flip the loaf out onto a wire rack to cool completely before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Low Carb Pumpkin Coconut Delight Bread?
It is a moist and flavorful alternative to traditional pumpkin bread, specifically designed for those following a low carb or ketogenic lifestyle.
Is this pumpkin bread gluten-free?
Yes, by using golden flax seed meal and coconut flour instead of wheat flour, this recipe is naturally gluten-free.
What temperature should I set my oven to?
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
What size loaf pan is required?
This recipe is designed for a standard 9x5 inch loaf pan.
How many eggs are used in this recipe?
The recipe calls for 5 large, beaten eggs.
What are the primary flours used?
The bread uses 1.5 cups of golden flax seed meal and 1/2 cup of coconut flour.
How much pumpkin puree is needed?
You will need one 15-ounce can of pumpkin puree.
Can I use regular flax seed meal?
While you can use brown flax meal, golden flax seed meal is recommended for a milder, more traditional bread-like flavor.
What type of shredded coconut should I use?
Use unsweetened dried shredded coconut to keep the carb count low.
Does this bread contain protein powder?
Yes, it includes 1/3 cup of unflavored whey protein powder for structure and nutrition.
How long does it take to bake?
The bread should bake for approximately 50 to 60 minutes.
What sweeteners are used in the recipe?
The recipe uses a combination of 1/2 cup granulated erythritol and 10 packets of Truvia.
Why is xanthan gum included?
Xanthan gum acts as a binder, replacing the elasticity usually provided by gluten.
What fat is used in the batter?
The recipe uses 1/2 cup of melted coconut oil.
How do I know when the bread is finished baking?
The top should be golden brown and firm, and a toothpick inserted in the center should come out clean.
Should I let the bread cool in the pan?
Yes, let it cool in the pan for 10 minutes before transferring it to a wire rack.
Does the raw batter taste good?
The description notes that the batter may not taste great before baking, but the flavor improves significantly once cooked.
What spices are used?
The bread is flavored with 2.5 teaspoons of pumpkin pie spice.
Is this recipe nut-free?
The recipe is tagged as nut-free, though it does contain coconut which is sometimes classified as a tree nut.
Can non-low carb eaters enjoy this?
Yes, the author mentions that even those who do not follow a low carb diet find this bread comparable to traditional versions.
What leavening agents are used?
The recipe uses a combination of baking powder and baking soda.
How much water is added to the mix?
The recipe requires 1/3 cup of water.
How should I prepare the loaf pan?
Grease the pan with coconut oil or a non-stick spray to ensure the bread doesn't stick.
How many ingredients are in this recipe?
There are 15 distinct ingredients in this recipe.
Is the pumpkin puree canned or fresh?
The recipe specifies using a 15-ounce can of pumpkin puree.
Can I substitute the coconut oil?
While the recipe calls for coconut oil, butter is a common substitute in similar low carb recipes.
What is the texture of the bread?
The bread is described as moist and satisfying.
What should I use to spread the batter?
A spatula is recommended to spread the batter evenly in the pan.
Is the whey protein powder flavored?
No, you should use unflavored whey protein powder for this recipe.
How much salt is in the recipe?
The recipe uses 1/2 teaspoon of salt.