This is my go-to homemade Pumpkin Bread and I always get rave reviews. It's quick and easy to make and wonderfully moist, spicy and it's loaded with walnuts (totally optional, but really so delicious!). This pumpkin bread is made with almond flour, pumpkin, sweetener of choice, all the favorite fall spices, and walnuts. It's even better the next day after all the flavors have a chance to meld. I start making this bread in September (okay maybe this year I starting making in August) and find it perfect for entertaining, holiday gift giving, breakfast, dessert, or freeze for later. I highly recommend you make this pumpkin bread for Halloween (great for trick-or-treat night while handing candy out to the kids), Thanksgiving (family and guests will love it) and even Christmas (great for breakfast while opening presents). I absolutely love quick breads at holiday time because you can make ahead, freeze, and then thaw when ready to serve to your family or guests. Give it try! Enjoy with butter and cup of coffee or tea.


*This bread can be made with sweetener of choice. Both sugar alternatives or regular sugar will work. For keto/low carb you want to use a sugar alternative.

Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo

Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten Free | Paleo

Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten-Free | Paleo

Makes: 1 loaf (12 servings) Ingredients:

1 cup canned pumpkin (not pumpkin pie filling!)

4 eggs

3/4 cup butter, melted

1/3 cup unsweetened vanilla almond milk

1 teaspoon vanilla

2 cups blanched super fine almond flour

1/2 cup coconut flour

4 teaspoon baking powder

1/2 cup Allulose Stevia Blend Sweetener*

2 Tablespoon Swerve Sweetener, Brown

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon salt

1/2 cup chopped walnuts, divided


*Use any 1:1 sugar alternative for keto/low carb, coconut sugar for Paleo, or regular sugar (for non-keto)


Directions:

1. Preheat oven to 350 degrees. Line a 9x5 inch loaf pan with parchment paper.

2. In a mixing bowl, combine melted butter, eggs, pumpkin, almond milk, and vanilla. Mix until smooth and well combined.

3. In a separate bowl, combine almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir in 1/4 cup of the walnuts if using.

4. Pour the wet ingredients into the dry ingredients. Stir well until combined.

5. Spoon batter into lined loaf pan. Sprinkle with remaining walnuts (optional: sprinkle a bit of sweetener and cinnamon over the nuts).

6. Bake 1 hour and 15 minutes. I suggest covering the bread with aluminum foil to prevent over browning. Cooking time may vary, the bread is done when a toothpick inserted comes out clean.


The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.

Nutritional Information: Serving Size: 1/12 loaf Calories: 272 Fat: 25g Carbohydrates: 4g net Protein: 8g

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This buffalo chicken meatloaf is a high protein, low-carb meatloaf, a lighter comfort food made healthy using ground chicken. It's packed with flavor, giving all the chicken wings vibes and easy to make. It will be a new family favorite - I guarantee! And this is super budget friendly - as you will feed your family for dinner and have leftovers for lunch! This meatloaf won't disappoint! Why? It is seasoned generously. The ground chicken is mixed with a host of goodies like hot sauce, ranch dressing, Parmesan cheese, onion, celery, and is topped with a delicious hot sauce mixture, making a moist delicious meatloaf. To make this buffalo chicken meatloaf extra special, I serve with a drizzle of a warm gorgonzola sauce.

lowcarb buffalo chicken loaf
Buffalo Chicken Meatloaf | Lowcarb | Keto
Buffalo Chicken Meatloaf made with ground chicken hot sauce gorgonzola
Buffalo Chicken Meatloaf | Lowcarb | Keto
keto buffalo chicken meatloaf
lowcarb buffalo chicken meatloaf
Buffalo Chicken made with ground chicken hot sauce and blue cheese
Buffalo Chicken Meatloaf with Warm Gorgonzola Sauce

keto lowcarb meatloaf ground chicken recipes

Buffalo Chicken Meatloaf | Lowcarb | Keto Servings: 8 Prepping Time: 10 minutes Cook Time: 1 hour Ingredients: 2 lbs ground chicken

1/4 cup white onion, diced

1/3 cup celery, diced

1/4 cup almond flour

3/4 cup grated Parmesan cheese

1/2 tsp salt

1 tsp dried parsley

1 large egg, beaten

½ cup Franks Redhot Sauce

½ cup ranch salad dressing (or blue cheese dressing) Directions: 1. Preheat oven to 350 degrees.

2. In a large bowl, gently mix together ground chicken, onion, celery, almond flour, Parmesan cheese, salt, dried parsley.

3. In a small mixing bowl, whisk together the hot sauce and ranch dressing. Reserve 1/4 cup of hot sauce mixture for glazing the top of the meatloaf.

4. Pour the hot sauce mixture into the chicken mixture. Add the beaten egg. Mix everything gently with hands.

5. Shape the meatloaf and place onto prepared baking dish sprayed with cooking spray.

6. Brush the remaining hot sauce mixture over the top the of the meatloaf.

7. Place the meatloaf into the oven and cook for 60 minutes or until the internal temperature reaches 165 degrees.

8. Remove from the oven and let rest for 10 minutes before slicing. DOWNLOAD AND PRINT RECIPE:

Buffalo Chicken Meatloaf (2)
.pdf
Download PDF • 1.36MB

Debbie Makes Lowcarb Delicious 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.

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Updated: Jun 18

Good Morning Loves! These FANTASTIC Strawberry Chocolate Chip Muffins are great way to start the day! All the tastes of a chocolate covered strawberry in muffin form! They pair wonderfully with a cup of tea or coffee. Perfect for breakfast or a mid afternoon snack.


The muffin base is made with Kawaii Treats and Eats Bakery Style Muffin Mix. I added in fresh strawberries that I picked up from the farmer's market (which are prime season right now for us in New York state), ChocZero sugar-free milk chocolate chips, and a bit of OOO Flavors Strawberry Flavoring to enhance the strawberry flavor.


Before baking, I top the muffins with a Strawberry Streusel Topping - and yes, streusel topping is always a must on all of my muffins (blueberry, etc.). The topping for these muffins is made with butter, almond flour, dried unsweetened strawberries, and sweetener. These are a must try!

Strawberry Chocolate Chip Muffins
Strawberry Chocolate Chip Muffins
Lowcarb Strawberry Chocolate Chip Muffins
Strawberry Chocolate Chip Muffins
lowcarb muffins made with strawberries and chocolate chips
Strawberry Chocolate Chip Muffins
keto muffins
Strawberry Chocolate Chip Muffins
gluten-free strawberry chocolate chip muffins

Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffin Base

Ingredients: 1 pkg Kawaii Treats and Eats Bakery Style Muffin Mix (Use discount code: DEB10) 4 eggs 1 tsp vanilla extract 10 drops OOO Flavors Strawberry Flavoring (Use discount code: DEB10)

6 Tbsp melted butter 1/2 cup chopped fresh strawberries, about 2.5 oz 1/4 cup ChocZero milk chocolate chips (Use discount code: DEBBIE10) Directions: Preheat oven to 350 degrees.

1. In a large mixing bowl, mix together eggs, vanilla extract, strawberry flavoring (or extract), and melted butter. 2. Pour in the package of muffin mix and gently mix just until combined (don't over mix).

3. Fold in chopped fresh strawberries and chocolate chips.

4. Add the muffin mixture to 8-9 muffin cups. While the muffins sit, make Strawberry Streusel Topping.


Strawberry Crumb Topping:

Ingredients:

2 Tbsp melted butter

1/2 cup almond flour

1 Tbsp sweetener such as Sweet Logic

1 Tbsp crushed, unsweetened, dried strawberries (make your own, or I purchase at Aldi)

1 heaping Tbsp Choc Zero milk chocolate chips


Directions: 1. In a small bowl mix together all streusel ingredients until a crumb forms.

2. Sprinkle the crumb topping over the muffins.

Bake Muffins: 1. Place Muffins in a preheated oven. Bake 20-22 minutes.

2. Half way through the baking cycle lightly place a sheet of foil over the muffins to prevent the topping from burning. Enjoy! DOWNLOAD AND PRINT RECIPE:

DMLD Strawberry Chocolate Chip Muffins
.pdf
Download PDF • 519KB

Nutritional Information: coming...

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