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 Now Foods Stevia Glycerite, 8 Fl Ounces” target=”_blank”>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 NOW Foods Whey Protein Isolate Pure, 1.2 -Pounds” target=”_blank”>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 SweetLeaf Liquid Stevia, English Toffee, 2 Ounce Bottle” target=”_blank”>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.)

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