Ingredients:
- 1 cup pumpkin purée (not pumpkin pie mix)
- 2 cups almond flour
- 3 large eggs
- 1/2 cup LC White Sugar Sweetener-Erythritol
- ¼ cup butter melted
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup pecan halves (optional)
- Sugar free whipped cream (optional)
Method:
- Preheat your oven to 350ºF and line a 9 x 5 loaf pan with parchment paper, extending the sides above the pan for easy removal.
- In a large mixing bowl, whisk the almond flour, baking powder, cinnamon, nutmeg, LC White Sugar Sweetener-Erythritol, and salt.
- Add the eggs one at a time, beating with an electric mixer after each one.
- Carefully add the melted butter, then the pumpkin puree and beat for another 3-4 minutes until well combined.
- Pour the batter into the prepared loaf pan.
- Top with the pecans, if using, and bake in the preheated oven for 40 minutes or until firm at the top and a toothpick comes out clean when inserted in the middle.
- Remove from the oven and allow to reach room temperature before slicing. Top with whipped cream, if desired, and enjoy!
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.