Pumpkin Bread Balls (low carb, no gluten, grains, or nuts)

These are so freakin good...and since it's fall and that means it's pumpkin season...GAME ON!

I love pumpkin...pumpkin bread, pumpkin cookies, pumpkin muffins...you name it, I love it...sooo, since my old recipe had almond flour as a main ingredient, I needed to make some modifications. I'm so glad I did. These trump anything pumpkin-y that I've ever made. They are kind of like a cross between an old fashioned doughnut, pumpkin bread and a snickerdoodle cookie. They are delicious, and have only about 2 net carbs per "ball". They're pretty too, with the cinnamon/erythritol coating...


1 1/4 c coconut flour
1/4 c vanilla whey protein (Jay Robb)
1/4 c chia seeds
1 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp coarse kosher salt
2 Tbsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 c erythritol

2/3 c coconut milk
2/3 c + 3 Tbsp virgin coconut oil - melted
1 tsp stevia glycerite
6 eggs
1 can (15 oz) pumpkin puree

Coating -
6 Tbsp erythritol
2 Tbsp cinnamon

Whisk all dry ingredients in a large bowl. Ensure that everything is well mixed before you begin adding the wet ingredients.

Add all wet ingredients and use a hand mixer to get everything all mixed. Blend for 2-3 minutes or until well combined.

Preheat oven to 350 and allow dough to sit for 10 minutes or so to thicken up, while your oven heats up.

Mix erythritol and cinnamon in a small bowl.

Roll dough into balls, approximately 1 1/2 inches. Roll dough in cinnamon/erythritol mixture and place on parchment lined baking sheet. (They don't spread, so you can put them pretty close together). This amount of dough should make approximately 45-50 balls.

Bake at 350 for 20 minutes or until a knife inserted in the middle comes out clean.


Update - I ran out of Jay Robb protein powder and couldn't justify it's cost. I now use an unflavored whey and/or egg white protein powder that I order via Subscribe and Save on Amazon. To compensate for the additional sweetness, I add about 1/4 tsp of liquid stevia (2 droppers) and a tsp of vanilla, while using the same amount of protein powder.


(Lindsey Slattery is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This costs you nothing, but if you purchase items that I recommend, I will receive a small percentage of the item's cost.)

Pumpkin Bread - low carb, sugar free, grain free & spicy

Pumpkin Bread

Low carb, gluten and grain free pumpkin bread (spicy!)

1 3/4 c almond flour
1/2 c - 1 tbsp coconut flour
1 can pumpkin
4 eggs
1/2 c butter
1/2 c olive / grapeseed oil
1 cup Splenda
1 tsp stevia
2 teaspoons baking soda
1 1/2 teaspoons salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 tsp kosher salt
2 tsp xanthan gum






Sent from my iPhone

Gluten Free Pumpkin Bread (Spicy and Moist)

This is good stuff people! Kind of low carb, but not really. It's spicy, but not too spicy and the texture is really good, especially for a gluten free bread. Luckily, it makes 3 loaves, so you can either freeze them or give them away...just depends on your preference!  Perfect for the holidays...it doesn't get much better than a piece of pumkin bread and a cup of coffee or tea. Plus, its actually better the 2nd and 3rd days, as the flavors all marry together!

Sorry for the lack of photos, but I made this a couple weeks ago and it was all eaten before I got around to photographing! I'll try to add a picture the next time I make it!

Gluten Free Pumpkin Bread

 1/3  c butter (melted)

1/3 c coconut oil (melted)
1 ½ c brown sugar
½ c stevia in the raw
1 can pumpkin
5 eggs
2/3 c apple juice
1/3 c sour cream
1 tsp vanilla

IMPORTANT: DRY MIX – WHISK TOGETHER PRIOR TO ADDING TO WET (if not using a food processor)

3 ¾ c LC Bake Mix

2 tsp xanthan gum

2 tsp baking soda

1 ½ tsp kosher salt

2 tsp cinnamon

1 tsp nutmeg

½ tsp cloves

¼ tsp ginger

1 tsp pumpkin pie spice

Optional Add In: (You could sub just about anything for these…dry cranberries, raisins, walnuts, chocolate chips etc.)
1 1/2 c finely chopped pecans

Option A – Use a food processor and just go in the order described below (easiest method)

 Option B – Use a handheld blender -

Cream butter, coconut oil and sugars. Add pumpkin. Blend. Add eggs, sour cream, apple juice and vanilla. Blend. Add about a cup of dry mixture at a time. Beat after each addition. Add nuts if desired. Beat until blended.

Line bottom of 3 medium (8.5 x 4) with parchment paper (this is IMPORTANT…do NOT skip this step!). Grease sides of pans with coconut oil or butter.  Separate batter evenly into the three pans and smooth out the top with a wet spatula.

Bake at 350 for 45 minutes to an hour, or until toothpick comes out clean.

Hints: You can freeze the cooked bread as long as it is tightly wrapped in foil and placed in a ziplock freezer bag. This makes an easy, impressive breakfast when you have company…just pull it out the night before and let it defrost in the fridge.

The bread will keep longer if you refrigerate it. I personally like it better cold, but that’s just me J