Paleo Chocolate Pumpkin Loaf (Low Carb)

This recipe is so quick to whip up and an amazing alternative to all of the high sugar and refined treats that tempt us daily this time of year. It’s tasty enough to bring to your office potluck and simple enough to make for a weekday treat.

Coconut flour is readily available at most grocery stores now and seems to have made it into all of my baking lately. It is extremely high in fibre and low in sugar and carbohydrates, making it a great alternative to refined flours. This recipe also includes granulated sugar alternatives. The options I recommend are stevia or monk fruit sweetener because they are the least refined and tend to not cause the bloating and discomfort associated with other sweeteners. I really like Lakanto brand.

Tip: I like to pre-slice and freeze individual slices to have on hand for a low-sugar treat when the craving strikes. It tastes great topped with almond butter and raspberries.

Paleo Chocolate Pumpkin Loaf (Low Carb)

Ingredients

1 cup Coconut Flour
1/2 cup ground flaxseeds
1/2 cup unsweetened cocoa powder
1/4-1/2 cup granulated monk fruit sweetener or stevia (adjust to your desired sweetness)
1 tsp baking powder
1/2 tsp baking soda
6 eggs
15 ounces pumpkin puree (1 can or approx 2 cups)
1/2 cup coconut oil, butter or almond butter, softened
optional toppings: raw unsalted pumpkin seeds, hazelnuts, or sugar-free chocolate chips

Directions

In large bowl, blend together sweetner, pumpkin, coconut oil, and eggs until smooth.
In a separate bowl, mix coconut flour, flaxseed, baking powder and soda.
Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix.
Pour batter into a greased or lined 9×5 bread pan. Add toppings if desired.
Bake at 350 degrees F for 50 to 60 minutes or until toothpick comes out clean.
Allow to cool for 10 mins before removing from pan.
Cool completely before slicing.

Enjoy!