Pumpkin Coconut Bread Low Carb

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups golden flax seed meal
• 1/2 cup coconut flour
• 1/2 cup unsweetened dried shredded coconut
• 1/2 cup granulated erythritol
• 1/3 cup unflavored whey protein powder
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (15 ounce) can pumpkin puree
• 5 large eggs
• 1/2 cup coconut oil
• 1/3 cup water
• 10 (1 g) packets truvia

Recipe

• 1 preheat oven to 325f and grease a 9×5 inch loaf pan.
• 2 in a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
• 3 stir in pumpkin puree, eggs, coconut oil, water and truvia and mix until thoroughly combined.
• 4 spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
• 5 remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.