OK so a few days ago I saw a friend Anna post some Pumpkin-Cream Cheese Bread on a page called Recipe Sharing on Facebook. Of course it was not BFC friendly.
So you all know me - I made my own.
1/2 c Coconut Flour
1 1/2 tsp Cinnamon
1 tsp Baking Powder
1/4 tsp Pumpkin Pie Seasoning
1/4 tsp All Spice
1/4 tsp Nutmeg
pinch of Salt
1/4 tsp ground cloves
1/2 Cup Pumpkin Puree (NOT Pumpkin Pie filling!)
1/2 Cup coconut oil
6 Eggs (separated)
1 tsp Vanilla extract
1/4 cup of Nature's Hollow Sugar Free Maple Syrup
4-6 packs of stevia
coconut oil, pumpkin puree, egg yolks, stevia, and syrup - until creamy (I used my food processor.
Next add the spices and vanilla. Blend
Sift the coconut flour and add that in.
Use a mixer and beat egg whites until they are stiff.
Carefully mix the whites to the batter.
Grease pans with coconut oil spray.
put 1/3 of the batter into the bottom of each pan.
Next: make the Cream Cheese part
1 8oz pkg cream cheese
1/2 tsp vanilla extract
2.5 tsp Xylitol
2 tbsp of coconut flour
microwave cream cheese for 30 seconds to soften
mix all ingredients together till smooth.
Divide the cream cheese batter in half and put on top of the pumpkin batter.
If you slice each loaf into 12 slices - 2 slices should have aprox. 1/2g sugar and 5g carbs each
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How to convert Sugar to Stevia
|Sugar||Liquid Stevia||Stevia Extract Powder||Concentrated Stevia|
|1 tsp||2-3 drops||n/a||4-6 drops|
|2 tsp||4-6 drops||n/a||8-12 drops|
|1 Tbsp||6-9 drops||n/a||1/8 tsp|
|1 cup||1 tsp||1/3 to 1/2 tsp||1 Tbsp|
|2 cup||2 tsp||2/3 - 1 tsp||2 Tbsp|