Low-Carb Pumpkin- Pecan Loaf with Cream Cheese Icing- YUM!


Suffering on low-carb? No need. Let me know what you think!

I conjured this recipe up today and really enjoy the results. You can definitely tell it has a lot of egg content, but that’s fine by me. This makes a great breakfast treat, especially if you are like me, and the thing you miss most about being in the low-carb lifestyle are things like muffins, banana bread, and baked goods in general.

1 cup plain canned pumpkin- no sugar added

1/3 cup almond flour

1 tablespoon regular flour. ( this does add a small carb amount, but not much)

3 tablespoons canola oil or the like

1/2 cup Splenda or equivalent.

2 eggs, separated

nutmeg, cinnamon, cloves to taste- about 1/4 teaspoon each

1/2 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

Oven: :350 F

preheat oven

Whip 2 egg whites from your separated eggs in glass bowl until soft peaks form. This creates a fluffy result without flour. I use the one teaspoon of flour only to add an element of cohesive quality to the bread without adding a lot of carbohydrate.

Set aside those egg whites. Combine all other ingredients in a large bowl, including the egg yolks by hand. When thoroughly combined, gently stir in the egg whites. No need to use the mixer on this one. Pour into greased loaf pan, and bake at 350 for about 35 minutes, or until toothpick comes out clean.

ICING: ABOUT 1/2 cup whipped cream cheese, a generous stream of whipped cream- say a puffy cup full, 3 tablespoons softened butter, and about 2 tbs Splenda. Just use a very small wire whisk and whip it to a frenzy. Nice, Nice!! All measurements are approximate, because I always eyeball measure and this makes it hard to translate my creations to those who like precision in measurements. I apologize…

This is better cooled to room temperature, in my opinion, because it holds together better, and the icing doesn’t just melt right off. A wonderful breakfast, filling, with lots of protein and fiber. The carbs that come from this are scant. Pumpkin has so much fiber, it almost negates it’s own carb content. I used pecans in mine, by the way. I would love to give you a very accurate per the bar carb count- but I can only guess it at about 3.

Next recipe- low carb pumpkin pie on pecan crust…

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