Chocolate Pumpkin Bread

Name: Chocolate Pumpkin Bread
Total time: 3 min
Yield: 223 g
Ingredients: Leavening agent (baking powder) 1 g; Salt 1 serving (1/3 tsp); Allulose syrup 20 ml; Cocoa powder 10 g; Gluten-free almond flour (as a flour substitute) 36 g; Fresh egg 55 ea; Steamed pumpkin 100 g

Cook 3 min 364 kcal

#low sugar #low carb #low calorie #keto

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Ingredients

Main ingredients

Leavening agent (baking powder) 1 g
Salt 1 serving (1/3 tsp)
Allulose syrup 20 ml
Cocoa powder 10 g
Gluten-free almond flour (as a flour substitute) 36 g
Fresh egg 1 ea
Steamed pumpkin 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 32.27 g 32%

Protein 17.81 g 17%

Fat 23.18 g 51%

Serving size 223g

Cooking steps

1

Remove the skin and seeds from the pumpkin and cut it into cubes.
2

Steam the pumpkin for 15 minutes, then mash it.
3

Add almond flour, baking powder, and erythritol to the mashed pumpkin and mix well.
4

Add the egg and melted dark chocolate (melted in a double boiler or microwave) and mix into a batter.
5

Pour the batter into muffin molds or an oven pan.
6

Bake in a preheated oven at 180°C (356°F) for 20 minutes.

Chocolate Pumpkin Bread

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