Low Carb Pumpkin Bread
The holidays come around every year, but for some reason, last year’s desserts don’t seem to cut it. We are coming at you with this Low Carb Pumpkin Bread that has a surprise cheesecake layer right down the center. Make this for a healthy option to replace the traditional pumpkin pie this year!
What makes this loaf so special? Well, it’s dense and moist to the touch, the most essential aspects of a dessert bread. It also has a thick ribbon of cheesecake running through the center, so you get to enjoy two in one, pumpkin and cheesecake!It’s the perfect dessert to bring to any holiday parties or gatherings to dig into after dinner without being tempted by the any of the other high-carb, sugar-filled desserts! It will satisfy your dessert cravings, plus you can have triple servings and still feel good about sticking to your diet.
Ingredients:
CHEESECAKE LAYER
8 oz cream cheese, room temperature8 oz cream cheese, room temperature
1/4 cup sour cream1/4 cup sour cream
1 large egg1 large egg
10 drops liquid stevia10 drops liquid stevia
1/4 cup erythritol1/4 cup erythritol
BREAD
3/4 cup almond flour3/4 cup almond flour
1/3 cup coconut flour1/3 cup coconut flour
1 tsp pumpkin pie spice1 tsp pumpkin pie spice
1/2 tsp baking powder1/2 tsp baking powder
1/2 tsp Pink Himalayan Salt1/2 tsp Pink Himalayan Salt
1 cup pumpkin puree (100%)1 cup pumpkin puree (100%)
1/2 cup erythritol1/2 cup erythritol
20 drops liquid stevia20 drops liquid stevia
2/3 cup butter2/3 cup butter
1 tsp vanilla extract1 tsp vanilla extract
1 large egg1 large egg
Instructions:
CHEESECAKE LAYER
Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F.
Combine the cream cheese, erythritol, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
PUMPKIN BREAD
Generously spray a 9-by-5-inch loaf pan with nonstick coconut spray.
Whisk together the flours, pumpkin spice, baking powder, salt in a medium bowl and set aside.
Whisk together the pumpkin puree and erythritol in a large bowl, then whisk in the melted butter, stevia, vanilla and egg.
Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan.
Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup of pumpkin batter on top of the cheesecake layer.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack for 20-30 minutes until cheesecake layer is set, then carefully invert onto a platter or cake stand and flip upright.
Let cool completely, at least 1 1/2 hours.
NOTE: Make sure to check on the bread starting at 60 minutes to make sure any cheesecake layer the settled at the top isn’t burning. Slightly browned is fine!
What makes this loaf so special? Well, it’s dense and moist to the touch, the most essential aspects of a dessert bread. It also has a thick ribbon of cheesecake running through the center, so you get to enjoy two in one, pumpkin and cheesecake!It’s the perfect dessert to bring to any holiday parties or gatherings to dig into after dinner without being tempted by the any of the other high-carb, sugar-filled desserts! It will satisfy your dessert cravings, plus you can have triple servings and still feel good about sticking to your diet.
Ingredients:
CHEESECAKE LAYER
8 oz cream cheese, room temperature8 oz cream cheese, room temperature
1/4 cup sour cream1/4 cup sour cream
1 large egg1 large egg
10 drops liquid stevia10 drops liquid stevia
1/4 cup erythritol1/4 cup erythritol
BREAD
3/4 cup almond flour3/4 cup almond flour
1/3 cup coconut flour1/3 cup coconut flour
1 tsp pumpkin pie spice1 tsp pumpkin pie spice
1/2 tsp baking powder1/2 tsp baking powder
1/2 tsp Pink Himalayan Salt1/2 tsp Pink Himalayan Salt
1 cup pumpkin puree (100%)1 cup pumpkin puree (100%)
1/2 cup erythritol1/2 cup erythritol
20 drops liquid stevia20 drops liquid stevia
2/3 cup butter2/3 cup butter
1 tsp vanilla extract1 tsp vanilla extract
1 large egg1 large egg
Instructions:
CHEESECAKE LAYER
Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F.
Combine the cream cheese, erythritol, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
PUMPKIN BREAD
Generously spray a 9-by-5-inch loaf pan with nonstick coconut spray.
Whisk together the flours, pumpkin spice, baking powder, salt in a medium bowl and set aside.
Whisk together the pumpkin puree and erythritol in a large bowl, then whisk in the melted butter, stevia, vanilla and egg.
Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan.
Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup of pumpkin batter on top of the cheesecake layer.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack for 20-30 minutes until cheesecake layer is set, then carefully invert onto a platter or cake stand and flip upright.
Let cool completely, at least 1 1/2 hours.
NOTE: Make sure to check on the bread starting at 60 minutes to make sure any cheesecake layer the settled at the top isn’t burning. Slightly browned is fine!
0 Response to "Low Carb Pumpkin Bread"
Posting Komentar