I've lost over 90 lbs by doing the (Original) Belly Fat Cure and eating Healthy.
Now I continue to write this blog for you to offer Support, Weight loss tips, and Healthy Recipes.

I'm Not Dieting - I've Changed My Lifestyle

Tuesday, November 20, 2012

Pumpkin Bread Pudding

Pumpkin Bread Pudding

First I want to say how good and moist this tastes and I just love the taste of Almond Flour in anything. I made them into 12 muffins instead of one single dish to make it easier for me to tell how much was 1 serving.

And of course everything tastes better with some chocolate chips on top. :-)



1 15 oz can of Pure Pumpkin Puree
2 cups almond meal (flour)
1 tablespoon vanilla extract
3 eggs
1/4 cup xylitol
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon cardamom (I didn't have this one)
1/4 teaspoon nutmeg
10 drops of English Toffee Stevia - Sweetleaf brand
pinch of salt
**optional** Hersheys sugar free chocolate chips

1. Preheat oven to 350° F.
2. Place 2 cups of almonds in a food processor and process until the almonds have a consistency like flour. (Be careful not to process too much or you’ll end up with almond butter) 
**or use 2 cups of Almond Meal**
3. Transfer almond meal to a large bowl, then add xylitol, baking soda, cinnamon, cardamom, nutmeg, and salt.
4. In a small bowl, whisk the eggs, stevia and vanilla extract.
5. Combine the contents of the small bowl to the dry ingredients in the large bowl and mix well.
6. Combine pumpkin into the large bowl and stir until ingredients and the mixture is combined, but not too creamy.
7. Pour into a well greased pan (9-inch pyrex quiche pan) and cook for 40 minutes or until the top of the bread pudding is golden brown and the middle is springy to the touch.
**or use 12 muffins and bake for 30 minutes**
Let cool (breifly) then dig in!

whole batch = 148 carbs - 44 fiber - 24 sugar
12 muffins - each has = 12 carbs - 3 fiber - 2 sugars


  1. I just love pumpkin. I'm going to make these :) Don't have the english toffee but do have vanilla cream (that will have to do). Thanks!

  2. Those were not what I was expecting at all when you said bread pudding, but they look delicious! I have the english toffee stevia - I bought it for my coffee. Hope you have a wonderful Thanksgiving Rosalie!

  3. these look yummy! Ill make them this weekend :)

  4. Yum! I hope you had a great Thanksgiving!


Get widget

You Might Also Like

How to convert Sugar to Stevia

SugarLiquid SteviaStevia Extract PowderConcentrated Stevia
Clear Liquid
1 tsp2-3 dropsn/a4-6 drops
2 tsp4-6 dropsn/a8-12 drops
1 Tbsp6-9 dropsn/a1/8 tsp
1 cup1 tsp1/3 to 1/2 tsp1 Tbsp
2 cup2 tsp2/3 - 1 tsp2 Tbsp

Stevia Chart

Stevia Chart

Some tips if you are having trouble

  • First make sure that you are staying under the 15/6. 15 sugars and 6 servings of carbs for the whole day. Thats no more than 5 sugars and 2 servings of carbs per meal.
  • Track all of your sugar/carbs. Add everything from your meal together and count them that way.
  • Try to stop eating whole grain carbs after 3pm.
  • Make sure you drink lots of water.
  • Count everything that you put into your mouth. Even sauces - everything , check labels.
  • Make sure that you don't eat any artificial sugars. Check labels, if it says sugar free - look in the ingredients, look for....sucralose, aspartame, saccharine in the ingredients. Those are BAD!
  • Going #2 is a big problem when a lot of people start the BFC. I have solved that problem with Clear Benefiber in my morning coffee and a scoop of Super Seed w/water in the afternoon. (you can buy the super seed on Amazon.com it is the cheapest).
  • Choose your carbs wisely. Try to pick the carbs that will give you the lowest count of carbs, sugar and calories and the most fiber.

I hope this helps.