We went through many iterations to create the best keto pumpkin chocolate chip bread. It’s got everything you’d want in a pumpkin loaf: it’s moist, full of pumpkin flavor, satisfyingly filling, and just the right amount of “sweet but not too sweet.”
This keto pumpkin chocolate chip bread recipe, adapted from Kelly Smith's Everyday Grain-Free Baking, takes only 10 minutes to prepare and involves just a few steps before it goes in the oven to bake. It’s so simple.
To produce deliciously moist pumpkin bread, this recipe uses almond flour — and no coconut flour — for best results. We found that, even in small amounts, coconut flour can make the bread a bit too dry.
And with the addition of sugar-free chocolate chips, this keto pumpkin bread becomes a flavor powerhouse. It’s because pumpkin and chocolate make such a heavenly combination!
A slice of this low-carb pumpkin loaf is perfect for breakfast, as a snack (goes great with coffee!), or as a dessert for fall occasions like Halloween, Thanksgiving, or Christmas. However, we love this keto pumpkin bread so much that we eat it year-round!
Why Make This Recipe?
- It’s deliciously moist. To make perfectly moist keto pumpkin bread, we use almond flour — and no coconut flour — in the recipe. Many keto quick breads use both almond flour and coconut flour in a 4:1 or 3:1 ratio. However, in our taste tests, we found that the coconut flour soaked up too much moisture and made the bread a bit dry.
- It’s quick and easy. This easy keto pumpkin bread takes just 10 minutes or less to prepare before it goes in the oven to bake for 40 to 50 minutes. This minimal amount of effort gives you a delicious treat to enjoy throughout the week — or even longer!
- It’s low in carbs. This low-carb pumpkin bread is only 4 net carbs per slice. Although this bread is quite addicting, it’s also satisfyingly filling. Therefore, it’s a perfect afternoon or morning snack to keep you going through the day. No guilt in eating this sugar-free pumpkin bread!
- It’s just 8 ingredients. We always make sure our recipes are as simple as possible and pare them down to the most essential ingredients. After many iterations of this keto pumpkin loaf, we cut the coconut flour and butter to produce the best results (which meant moister, less dense bread!).
Key Ingredients
Just a few notes on key ingredients in this recipe:
- Pumpkin puree: Be sure to purchase puree that is 100 percent pumpkin with no added ingredients. Be careful not to mistake puree with pumpkin pie filling, which contains a lot of sugar.
- Erythritol: We prefer to use Swerve sweetener (granular) in this recipe. You can use an alternative sugar-free sweetener as long as you adjust the amount accordingly.
- Almond flour: Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries the bread.
- Sugar-free semi-sweet chocolate chips: Sugar-free chocolate chips make this recipe! We recommend Lily's no-sugar, semi-sweet baking chips.
Step-by-Step Instructions
STEP 1: Pre-heat oven to 350 degrees F. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan. Don't worry about covering the shorter sides of the pan.
STEP 2: In a medium-size bowl, whisk together almond flour, pumpkin pie spice, baking powder and salt.
STEP 3: In a large mixing bowl, add the pumpkin puree, erythritol and eggs. Use a mixer to combine ingredients.
STEP 4: Gradually fold in dry ingredients and mix until combined. Be careful not to over mix.
STEP 5: Stir in ½ cup of chips.
STEP 6: Pour mixture into prepared loaf pan and smooth top with spatula. Sprinkle with 1 tablespoon of sugar-free chips across the top. Bake for 40 to 50 minutes, until a toothpick comes out clean when stuck in the middle. Let cool for at least 15 minutes. Slice and serve!
Expert Tips
- For best results, use room-temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
- When combining the wet and dry ingredients, do not overmix the batter, which may result in denser bread. Rather, gently fold mixture together until just combined.
- After about thirty minutes of baking, we recommend covering your bread with foil, so the top doesn’t become overly brown.
- Since every oven heats differently, we recommend checking for doneness at 40 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs or melted chocolate, it’s done.
How to Store
After bread has cooled, cover with foil. You may keep at room temperature for 3 days. After 3 days, store in the refrigerator.
Or you may wrap loaf or individual slices in freezer wrap or place in a freezer bag and store in the freezer no longer than 3 months. Thaw in the refrigerator for a day or night before serving
Recipe FAQ
Yes, pumpkin can be included in a low-carb and keto diet as long as you monitor the amount you eat. Pumpkin is a winter squash that is relatively low in carbs (especially when compared to starchy vegetables) at roughly 7 net carbs per half cup. If using store-bought pumpkin puree, check that there are no added ingredients (other than pumpkin) and the amount of net carbs per serving.
A half cup of pumpkin puree is roughly 10 grams of carbohydrates with 3 grams of fiber. Therefore, a half cup of pumpkin puree is 7 net carbs.
Of course! Just be sure not to sweeten or add any other ingredients to it as that may alter the flavor of the pumpkin bread.
Yes, you can use another sugar-free sweetener if you prefer. Just be sure to adjust the measurement for the sugar-free sweetener as necessary (check the conversion rate!).
Related Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
The Best Keto Pumpkin Chocolate Chip Bread
Ingredients
- 2 ¼ cups Bob's Red Mill Super-Fine Almond Flour or other almond flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup pumpkin puree
- ⅔ cup Swerve Granular (for less sweet bread, use ⅔ cup, for sweeter bread use ¾ cup)
- 4 large eggs at room temperature
- ½ cup Lily's no-sugar semi-sweet baking chips PLUS 1 tablespoon for sprinkling on top before putting in oven
Instructions
- Get started: Pre-heat oven to 350 degrees F. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan (don't worry about covering the shorter sides of the pan).
- Make the bread mixture: In a medium-size bowl, whisk together almond flour, pumpkin pie spice, baking powder and salt. In a large mixing bowl, add the pumpkin puree, Swerve Sweetener and eggs. Use a mixer to combine ingredients. Gradually add in dry ingredients and mix until combined (be careful not to over mix). Stir in ½ cup of chips. Pour mixture into prepared loaf pan and smooth top with spatula. Sprinkle 1 tablespoon of chips across the top.
- Bake and serve: Bake for roughly 40 to 50 minutes, until a toothpick comes out clean when stuck in the middle. Let cool for at least 15 minutes. Slice and serve.
Notes
- After about thirty minutes of baking, we recommend covering your bread with foil, so the top doesn’t become overly brown.
- Since every oven heats differently, we recommend checking for doneness at 40 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs or melted chocolate, it’s done.
- After bread has cooled, cover with foil. You may keep at room temperature for 3 days. After 3 days, store in the refrigerator.
- To freeze bread, wrap loaf or individual slices in freezer wrap or place in a freezer bag and store in the freezer no longer than 3 months. Thaw in the refrigerator for a day or night before serving.
This Pumpkin Bread was delicious, very moist. I made it with Egg Replacer by Bob’s Red Mill and the family loved it. The batter seemed thick but it baked perfectly.
Good to hear! Now I want to try with egg replacer. Thanks for sharing this!