Revision (R)

NutritionSortLoading...
Loading...

1 ½ cups almond flour

¼ cup coconut flour

2 tbsp green banana flour (R)

½ cup allulose

1 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cloves

1 tsp guar gum (R)

1 tbsp ground psyllium seed (R)

Pinch of salt

1 cup pumpkin puree (unsweetened)

½ cup cottage cheese (blended smooth)

4 egg whites (R)

¼ cup (4 Tbsp) butter (melted)

1 tsp vanilla extract

Select allAdd

Optional topping: ¼ cup chopped pecans

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

2. Blend cottage cheese until smooth using a blender or food processor.

3. Combine dry ingredients: In a large bowl, whisk together flours, allulose, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, G gum, P seed, and salt.

4. Mix wet ingredients: In another bowl, whisk together the pumpkin puree, smooth cottage cheese, melted butter, eggs, and vanilla extract.

5. Combine wet and dry ingredients: Slowly fold the dry ingredients into the wet mixture until a thick batter forms.

6. Pour the batter into the loaf pan: Smooth the top with a spatula. If using, sprinkle the chopped pecans on top for a crunchy finish.

7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and serve: Let the bread cool for 10 minutes in the pan before transferring to a wire rack to cool completely. Slice and enjoy!