Low Carb & Gluten Free!
It’s pumpkin season y’all! As much as I love the nutritional and anti-inflammatory properties of coconut, I’ve given three different options for which type of flour to use for this recipe. I’ve been trying to use less almond flour because almonds are inflammatory, however, using all coconut flour for this recipe is an acquired taste (as in it gives it a “low carb taste” if you know what I mean). I personally don’t mind it but if you use almond flour or gluten free flour or a mixture of those with coconut flour, it will taste more like regular pumpkin bread. Enjoy!
Ingredients
1 cup coconut flour OR 1 cup almond flour + 1/4 cup coconut flour OR (if not wanting it low carb) 1 ½ cups of gluten free flour
5 Large Eggs (If using gluten free flour only use 3 eggs)
1 can pure pumpkin puree
3/4 cup coconut sugar (or low carb sweetener of choice such as Stevia or monk fruit)
1/4 cup coconut oil or butter (softened)
1 tsp baking soda
2 tbsp vanilla
1/2 tsp salt
2-4 Tablespoons of pumpkin pie spice
1/2 cup coconut milk
For Pumpkin Cream Cheese Frosting:
8 oz (1 block) Cream Cheese
6 tbs butter, softened
2 tbs vanilla extract
3-4 tbs Coconut syrup, Organic maple syrup or your favorite low carb liquid sweetener
3-4 tbs of Pumpkin Spice
Instructions
Preheat oven to 400 degrees
Put eggs, vanilla and pumpkin puree into a blender and blend thoroughly.
Put the flour base of your choice (coconut or coconut + almond flour or gluten free flour) and the rest of the ingredients in medium sized bowl EXCEPT for the coconut milk, and mix thoroughly. Add the egg mixture and mix until well blended then, add coconut milk to make the batter smoother. (You can use less or more to make it smooth. It should have a wet, dough-like texture that easily falls apart).
Grease muffin tins, an 8x8 baking dish or bread pan with coconut oil or butter.
For muffins, fill each tin a little more than half way or fill bread pan ½ - 1 inch from the top. You can also sprinkle pumpkin seeds on top of the bread or each muffin.
For muffins: Bake for 15-20 minutes
For bread: Bake for 20-25 minutes
Bake until light brown on top. Remove from oven and let muffins cool in the muffin tray or pan for at least 10 mins or let bread cool in bread pan for at least 20 mins.
For Pumpkin Cream Cheese Frosting:
Blend all frosting ingredients thoroughly in a blender and top with the pumpkin cheese cream when muffins are cooled down and removed from pan.
