Gingerbread Pear Loaf
4.9g
Net Carbs
8.0g
Protein
17.8g
Fat
2.6g
Fiber
218
Calories
Ingredients:
- 2/3 cup Almond Meal, from whole almonds
- 1/4 cup Maple Syrup (sugar-free)
- 2 each Egg
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Xanthan Gum
- 1/8 teaspoon Allspice, ground
- 1/2 teaspoon Cinnamon, ground
- 1/4 cup Coconut Flour
- 1/4 cup Buttermilk, whole milk
- 2 tablespoons Ginger Root, fresh, grated
- 30 grams Whey Protein Concentrate (30g=1/3 cup)
- 1/2 cup Butter, salted or unsalted
- 1/2 teaspoon Salt
- 1/2 cup Swerve Sweetener, Brown
- 2 teaspoons Vanilla Extract
- 1 medium Asian Pear
Directions:
- Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch loaf pan.
- In a large bowl whisk together the almond meal, whey, flour, baking powder, baking soda, salt, cinnamon, xanthan gum, and allspice until well combined.
- Melt the butter in a microwave safe bowl. In a medium bowl, whisk together the butter, sweeteners, buttermilk, eggs, vanilla and ginger.
- Use a wooden spoon or rubber spatula to thoroughly mix the wet ingredients into the dry ingredients. Wash, quarter and core the pear. Slice one quarter into thin slices. Chop the other three quarters into roughly ½-inch cubes. Fold the pear cubes into the batter, and scrape the batter into the prepared pan. Top with the pear slices and bake for 45 minutes.
- Remove from oven and cover with foil. Bake for another 15 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes before removing from pan. Let cool completely before slicing into 8 equal portions. Store in an airtight container at room tempurature for up to 2 days, or freeze for up to 3 months.
