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. :-)

by;http://gfbff.com

Ingredients: 

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