3/4c pumpkin puree
¼ c almond flour
¼ c coconut flour
1 scoop vanilla protein
1c egg whites
¼ unsweetned vanilla almond milk
2 tbsp agave nectar
½ tbsp pumpkin spice
¼ tsp vanilla extract
¼ tsp baking soda
¼ tsp baking powder
Combine all the dry ingredients in a bowl and set aside. In a seprate bowl stir together pumpkin puree, eqq whites, almond milk and vanilla extract. Combine the wet and dry ingredients. Add to a nonstick bread pan and cook at 400 degrees from 30-35 minutes
6 slices:
125 calories
12g carbs
3g fat
10.5 g protein
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