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Low Carb, High Protein, Vegan Pumpkin Loaf

In the midst of the fall season, I felt a little left out when it came to tasty pumpkin-ey treats, so I decided to come up with my own recipe!

This loaf is soft and cakey on the inside and the crust has the perfect crisp!

It is in no way KETO but it is lower carb than every other recipe I found and the protein  and fibre content greatly reduced the impact on blood sugar!

Total Macros for carbs and protein per slice (assuming you cut it into 12 slices) are 10g Carb and 10g protein! 

 

So here is there recipe:

 

Dry ingredients

1.5 cups oat flour

1/2 cup coconut flour

1/2 cup vanilla protein powder

1/2 cup lakanto golden monk fruit sweetner (or sugar or sugar sub)

2 tsp cinnamon 

.5 tsp nutmeg

.5 tsp ground cloves

1 tsp baking soda

1 tsp baking powder

 

Wet ingredients

1/4 cup of melted coconut oil

1 cup of pumpkin puree (not pumpkin pie filling)

1 flax egg (1tbsp flax + 3 tbsp water)

1 tsp vanilla

1/2 cup lakanto maple syrup (or regular syrup)

 

 

Method

 

-Preheat oven to 350°F 

 

-Line a baking tin (I used 8.5x4.5) with parchment paper 

 

-In a large bowl mix together dry ingredients

 

-In a small bowl mix together wet ingredients 

 

-Add wet ingredients to dry ingredients and mix with a whisk, eventually start mixing with your hands (it can get a little messy)

 

-Transfer mixture to the tin and make sure it's packed in and flat on top (smooth top with back of a spoon)

 

-Bake for 55-60 minutes (try not to open the oven at all while baking is in process)

 

-Remove from oven and let sit on a cooling rack for 2 hours!

 

-Enjoy and share with your friends! 

 

 

 

 

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