Pumpkin Coconut Bread Low Carb - cooking recipe

Ingredients

1 1/2 cups golden flax seed meal
1/2 cup coconut flour
1/2 cup unsweetened dried shredded coconut
1/2 cup granulated erythritol
1/3 cup unflavored whey protein powder
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounce) can pumpkin puree
5 large eggs
1/2 cup coconut oil
1/3 cup water
10 (1 g) packets Truvia

Preparation

Preheat oven to 325F and grease a 9x5 inch loaf pan.
In a large bowl, whisk together flax seed meal, coconut flour, shredded coconut, erythritol, protein powder, baking powder, baking soda, xanthan gum, spices and salt.
Stir in pumpkin puree, eggs, coconut oil, water and Truvia and mix until thoroughly combined.
Spread batter in prepared baking pan and bake 50 to 60 minutes, or until top is browned, firm to the touch and a tester inserted in the center comes out clean.
Remove from oven and let cool 10 minutes, then flip out onto a wire rack to cool completely.