Low Carb Pumpkin Bread with Chocolate Pecan Ribbon
5.5g
Net Carbs
6.6g
Protein
18.2g
Fat
3.7g
Fiber
206
Calories
Cooking tip: A rich ribbon of chocolate and pecans takes this low carb pumpkin bread to a delightfully tasty place. Low carb friendly flours, like almond flour, have a tendency to burn if baked too long or at too high a temperature. So for this recipe we bake at a lower temperature for a longer time, and we needed a foil tent to allow the bread to bake all the way through without burning the top or edges.
Ingredients:
For the chocolate ribbon
- 1/4 cup (27g) chopped pecans
- 2 tablespoons brown Truvia
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons cold unsalted butter
- 4 Atkins Endulge Milk Chocolate Truffles
For the bread
- 2/3 cup (74.5g) finely ground blanched almond flour
- 1/4 cup (28 g) coconut flour
- 1 ounce whey protein powder
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons softened unsalted butter
- 1/2 cup brown truvia
- 2 large eggs
- 3/4 cup canned pumpkin
- 3 tablespoons sugar free maple flavored syrup
- 1 teaspoon vanilla extract
- 1/4 cup (25g) pecan halves
Directions:
- Heat oven to 325°F. Line a metal 9-inch loaf pan with parchment paper.
- In a small bowl, combine chopped pecans, 2 tablespoons brown truvia, and 1/2 teaspoon cinnamon. Add in 1 1/2 teaspoons unsalted butter, mixing with clean hands or a pastry cutter until sand like texture develops. Mix in thinly sliced truffles and set aside.
- In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, cinnamon, baking soda, and salt until no clumps of flour remain.
- In a large bowl, use electric mixer to cream together 6 tablespoons room temperature unsalted butter with 1/2 cup brown truvia sweetener until lightened and fluffy. Add one egg at a time, beating between to fully incorporate. Add canned pumpkin, sugar free maple syrup, and vanilla, beating until very well combined. Mix in flour blend on low until just incorporated.
- Scrape 1/2 of the batter into the prepared loaf pan and spread into an even layer. Pile chocolate pecan ribbon layer in the center of the batter, leaving the edges free of filling. Scrape remaining batter around the edges and over the top of the filling, leaving a gently rounded loaf. Place pecan halves evenly over the top. Bake for 45 minutes then check and tent the top with foil if top is darkening. Bake 15-20 minutes more, until a wooden pick comes out clean. Cool in the pan for 30 minutes, remove from pan and continue to cool to room temperature. Slice into 10 even pieces, each about 1/2-inch thick. One slice is one serving.
