A good SCD carb is carrots, but not parsnips or other roots or tubers. Pumpkin is also legal. Straight from "the book" which I own and love. I keep cans of pumpkin around and make pumpkin bread with almond flour.
You can make your own pumpkin by baking it, scraping it out, and mashing it... then I freeze it in Tupperware until needed. I have squash parties over the weekend where I bake a pumpkin and a spaghetti sqash, and prepare them so I have "low carb" carbs for the week - though it usually lasts longer. The spaghetti squash I put in long flat Tupperware in the fridge so it's ready for meaty tomato sauce anytime.
Recipe - Pumpkin Bread
WARNING: Don't make the mistake of thinking "adding good fat to this will make it better" like I did the first time. It's a common Paleo mistake on this bread... there isn't enough fiber in it to soak up the extra fat (if you can tolerate coconut flour - I can't - then you can add some and it will soak up extra oil, if not, don't add extra "good fat")... or it will turn out greasy like you've soaked it in oil, not appetizing.
heat oven to 375 F
grease medium loaf pans (2)
3 cups pumpkin (canned, pure, not the mix for pie)
(or you can make it yourself by baking, scraping and mashing)
3 cups almond flour
3 eggs beaten
3 T melted butter (or sub melted coconut oil if you prefer)
1-2 tsp baking soda
1/2 tsp salt
optional:
3 T honey up to 1/2 cup
cinnamon to taste (plus other spices, cardamom is good)
Mix pumpkin, flour, butter, salt. Then mix beaten eggs, optional honey and spices. Mix well, then add baking soda and mix again. Since baking soda only has one chance to react, you add it at the end, and don't decide to take a break at this point, put it in the pans and in the oven right away.
Divide dough into halves, half each into loaf pans, they should be underfilled, and bake for 40-60 minutes.
If you don't sweeten this bread, it works for any meal, if you do, it's great for breakfast. If you have a problem with eggs, you can make a substitute from flax by grinding them, soaking them in hot water, and then straining the mixture. It forms a gel that is very similar to the material that eggs are made of. Do strain it though, because the fiber of flax is very nasty.