Holly Furtick makes low-carb pumpkin bread with almond flour, coconut, and monk fruit sweetener. She bakes it as loaves and muffins, then tastes the finished product and says it's delicious.
Tube show program. I don't know. Channel. That's probably what it is. However you want to call it. What are we going to do here? Hola. Hello. Aloha. This is a thick batter here. Well, here we go. Welcome back to the holly furtick channel. Today we are making low carb pumpkin bread. It is fall, and it is beautiful here in Charlotte. And everybody is putting pumpkin in everything, in their drinks, in their dessert. And I feel like all of the low carb keto people out there need some pumpkin bread. And so I thought I would make some low carb pumpkin bread for my husband. And for a friend of ours, I like to do my wet ingredients first. Got our melted butter in this bowl, and we are going to add in the pumpkin puree. We need three, four of a cup of pumpkin. Looks like maybe it's half a can. All right, four eggs. Hola. Hello. Aloha. Je m' est abi. Abby's taking french eggs, pumpkin butter. That's all the liquids. Now let's do our spices. So we need two teaspoons of pumpkin pie spice. Like three, four. A teaspoon of cinnamon, Half a tablespoon of baking powder. Fourth, a teaspoon of sea salt. And that is all of our spices, I guess you would call them. What are we gonna do here? Two thirds a cup of. I'm gonna use monk fruit sweetener. You can use any kind of artificial sweetener that you want. My bowl's gonna be a little tight squeeze here. 2 cups of almond flour, half a cup of cocon thick batter here. See how it tastes? Tastes pretty delicious. Let's get it in our pans. Look how cute these little pans are. Pumpkins. I don't know how this is gonna be. It's really thick batter here. You never know when you're not cooking with flour. Got a little bit left. So I'm gonna make two little muffins, and that's what will taste. Let's see. We've got our two little loaf pans and our two little muffin d. And we're gonna put these in the oven. Let's see how they turn out. Oh, I can't. All right, we're back. And our pumpkin bread is done. So good. Smells delicious. But we're gonna taste it. So here's what it looks like with the little top on. Here we go. Abby. We're gonna taste. How do we get this off? Do we have to tear it? I don't know. Let's cut it. Bite. Needs butter. Here you go. Wait, wait, wait. Wait for me. Ready? It's hot. Glue on it for a second. Okay. One, two. Mmm. Yum. That's good. That's delicious. 10 out of 10 would recommend 10 out of 10. If you like this video, like, subscribe, share, comment, comment below. If you make the the pumpkin bread, it really is good. I'm telling you, it's delicious. I think the cinnamon is what makes it okay. That's all we got for you this time. Happy fall, y' all guys, me and Bo, we have to update you on, well, just me. I'll give you the update if you have. If you follow me and you've ever made my real pumpkin bread recipe, which is delightful. Amazing. I post the recipe every year and I'll give you the link to my real pumpkin bread recipe. But this low carb pumpkin bread was the best low carb pumpkin bread I've ever made. Not necessarily texture. I mean, the texture was good. Even though the batter was really thick, the texture was good for a, you know, gluten free recipe. But the, the flavor was so good. If you are not really into like strong cloves, which I'm not, and more cinnamon, that's how this pumpkin bread tastes. It is delicious. I can't wait for you to try, Sam.
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