Low Carb Chocolate Chip Pumpkin Bread

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Fall is my favorite!! One of my favorite parts of fall is the food, smells, and cooler weather…

Imagine this…. You all curled up on the couch (in your favorite fuzzy socks) sipping on a cup of healthy coffee, and enjoying a piece of your favorite low carb bread…

It will be so perfect – “You should be on a Christmas card!”

 

via GIPHY

 

 

My girls and I had so much throwing this recipe together… I love showing them that you can eat yummy treats that are healthy too!! You don’t have to eat like a rabbit – you can enjoy food that is healthy!

 

Staying healthy through the holidays is just making healthy choices one meal at a time : ) 

 

Low Carb Chocolate Chip Pumpkin Bread

Ingredients

1 cup of Coconut Flour

1.5 cups of Almond Flour

1/4 cup of THM Gentle Sweet Blend (or your favorite sweetener of choice)

1.5 tsps of Baking powder

1.5 tsps of Cinnamon

1/2 tsps of Ground Cloves

1/4 tsps of Salt

3 Eggs

3 Tablespoons of Ground Flaxseeds

2/3 cups of water

1.5 tsps of Vanilla Extract

1 can of Pumpkin Puree

1/2 cup of Low Carb Chocolate Chips

 

Directions

Pre-heat oven to 300 degrees.

Line a 9 x 5 loaf pan with parchment paper.

Mix dry ingredients well. Stir in wet ingredients. Fold in Chocolate Chips when everything is mixed in well.

Bake for 1.5 hours.

Serves 8-12

 

Enjoy!!!

 

 

P.S. For more tips about staying healthy through the holidays – and staying on track with your weight loss, check out my BEST tips here! 

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Angela Parker

Writer & Entrepreneur at Grassfed Mama
My name is Angela. I have been married for 14 years and have two little girls (with another little on the way!) I’m a speech therapist by trade but started my own business from home 4 years ago. I am passionate about healing through nutrition, natural medicines, cooking with whole foods, and natural parenting. I strive to honor God with everything I do.
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