High Protein Pumpkin Spice Loaf (Low Carb, Sugar Free)
Bake this High Protein Pumpkin Spice Loaf with cottage cheese for a low-carb, sugar-free treat. Soft, moist, and perfect for fall breakfasts or snacks.
Servings: 12 people
Calories: 244kcal
Cost: $10
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 3 teaspoon pumpkin pie spice
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- ½ cup brown sweetener
- 3 large eggs
- ⅓ cup unsalted butter
- ½ cup cottage cheese
- ½ cup pumpkin puree
Pumpkin Spice Glaze
- ¾ cup powdered sweetener sugar substitute
- 1 teaspoon greek yogurt
- 2 tablespoon pumpkin puree
Instructions
- Preheat oven to 325°F.
- Grease a 9×5 loaf pan and line it with a parchment paper.
- In a large bowl, whisk the dry ingredients until evenly combined.
- In a blender, blend the wet ingredients (except pumkin puree) until completely smooth.
- Pour the blended wet mixture into the dry bowl. Mix until well combined and no dry spots remain. Add the pumpkin puree and mix again until well combined.
- Pour batter into the prepared pan and smooth the top.
- Bake at 325°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- While it bakes, make the glaze: in a medium bowl whisk the powdered monk fruit sweetener, Greek yogurt, and pumpkin puree until smooth.
- Once baked, set the pan on a rack and let the loaf cool completely in the pan before removing (otherwise it may fall apart).
- Lift out by the parchment, spread the glaze over the top, and sprinkle with pumpkin seeds for crunch. Refrigerate for two hours to allow the glaze to set.
Video
Notes
For best results, let the loaf cool completely before slicing.
Nutrition
Calories: 244kcal | Carbohydrates: 8g | Protein: 10g | Fat: 21g | Fiber: 3g | Sugar: 2g
