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    Home » Breakfast Recipes » The Best Keto Pumpkin Chocolate Chip Bread

    The Best Keto Pumpkin Chocolate Chip Bread

    Published: Oct 18, 2020 · Modified: Oct 4, 2022 by Cathy · This post may contain affiliate links.

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    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.”

    Golden brown keto pumpkin bread sprinkled with sugar-free chocolate chips in baking pan.

    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

    Each recipe ingredient displayed in a bowl with a label.

    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.

    Loaf pan lined with parchment paper
    Mixing bowl with dry ingredients

    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.

    Mixing bowl with wet ingredients
    Combining dry and wet ingredients in a mixing bowl

    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 45 to 60 minutes, until a toothpick comes out clean when stuck in the middle. Let cool for at least 15 minutes. Slice and serve!

    Mixing bowl with pumpkin bread batter and chocolate chips
    Pumpkin bread batter in parchment lined loaf pan

    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

    Is pumpkin low-carb and keto-friendly?

    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.

    How many carbs are in pumpkin puree?

    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.

    Can I use homemade pumpkin puree?

    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.

    Can I use another sugar-free sweetener other than erythritol?

    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!).

    Slices of keto pumpkin bread with sugar-free chocolate chips on a plate.

    Related Recipes

    • Keto Lemon Blueberry Bread
    • Keto Mango Bread (3 Net Carbs!)
    • Chocolate Chip Zucchini Bread (Low Carb / Keto)
    • Keto Pumpkin Halwa

    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

    Low-Carb Simplified
    We went through many iterations to create the best keto pumpkin chocolate chip bread. It's moist, tasty and takes just 10 minutes to prepare.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Breakfast Recipes
    Cuisine American
    Servings 12
    Calories 182.3 kcal

    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 45 to 60 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.

    Nutrition

    Serving: 78.7gCalories: 182.3kcalCarbohydrates: 23.7gProtein: 7gFat: 14.4gSaturated Fat: 1.9gCholesterol: 69mgSodium: 180.1mgFiber: 6.3gSugar: 2.4gSugar Alcohols: 13.6gNet Carbs: 3.8gProtein Percentage: 15%
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Pamela Rutherford

      January 26, 2023 at 2:32 am

      I feel like the carb calculation must be much lower since it’s mainly almond flour, pumpkin puree and no sugar, even non sugar chocolate chips. Similar recipes have only 3 carbs.

      Reply
      • Low-Carb Simplified

        January 26, 2023 at 4:27 am

        This recipe does indeed only have around 3 net carbs (see net carbs in the recipe card). For our nutrition estimates we have followed the USDA Nutrition Facts panel which you'll find on most products in the grocery store and includes the sugar alcohols in the total carbohydrate count. However, many low carb and keto recipe sites subtract sugar alcohols from their carbohydrate totals. We've tried to clarify by having a net carb count in the recipe card with the sugar alcohols and fiber subtracted. There is no one right approach but it does create confusion and we're considering following a similar practice to other recipe sites in the future.

        Reply
    2. Joan

      October 03, 2022 at 6:07 pm

      Can you tell me the weight of the almond flour in grams so I know exactly how much flour was used?

      Reply
      • Low-Carb Simplified

        October 04, 2022 at 4:22 am

        This one is also updated with a metric button that shows the metric equivalents. We have many more to do, but thanks for bring to our attention!

        Reply
    3. Laura

      September 08, 2022 at 7:45 pm

      Is there any other flour that is 1-1 like all purpose flour..I don't like to use almond flour it makes everything you bake not rise and heavy.
      Coconut flour taste like coconut and it's not good.
      Isn't there any flour that is 1-1 in cooking that is very similar to all purpose flour?
      Please, let me know.
      Doing low carb but everything turns out not so good when baking?
      Thanks for your help!

      Reply
      • Low-Carb Simplified

        September 08, 2022 at 9:35 pm

        I hear you there. It's hard to find something similar to all purpose flour that is keto-friendly. I find that almond flour recipes work best when you have a lot of other ingredients that can hide the texture, etc. I know King Arthur came out with a keto wheat flour blend, but, again, it's not like regular flour. I made regular bread with it, and it was just okay. However, it may work better in other recipes like a sweet bread such as this. I'm guessing more options will come on the market and hoping the options get better over time.

        Reply
    4. Darlene

      March 01, 2022 at 8:31 pm

      Could I make these into muffins?

      Reply
      • Low-Carb Simplified

        March 01, 2022 at 9:39 pm

        We haven't tried that yet, but it should work. You'll need to adjust the baking times since muffins bake faster. I'd start checking on them a little before 20 minutes to be on the safe side. Let me know how it goes for you!

        Reply
    5. JoAnn

      November 24, 2021 at 2:10 pm

      That looks great, but I can’t figure out where so many carbs come from. It seems like a huge number of carbs, compared to the ingredients. 23.7 grams of carbs can’t be right.

      Reply
      • Low-Carb Simplified

        November 27, 2021 at 7:24 pm

        Thanks for the question. Is it possible you are looking at the total carbohydrates instead of the net carbs? The net carbs in this recipe is very small, only 3.8g.

        Our nutrition estimates include sugar alcohols in the total carbohydrate count and list the net carbs (with the sugar alcohol and fiber removed) separately. We do it this way because it more closely matches how the "Nutrition Facts" label you find on most products at the grocery store do it. However some recipe sites exclude sugar alcohols in their carbohydrate counts, i.e. they effectively show the "net carbs" under the label of "carbs".

        Reply
      • jacqueline johnson

        December 22, 2021 at 6:58 am

        You forgetting to subtract the sugar alcohol and fiber. It's only 3.7 carne
        Carbs

        Reply
    6. M Anderson

      October 01, 2021 at 11:40 pm

      5 stars
      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.

      Reply
      • Low-Carb Simplified

        October 02, 2021 at 2:18 am

        Good to hear! Now I want to try with egg replacer. Thanks for sharing this!

        Reply
        • Jake moorman

          October 31, 2021 at 5:31 pm

          5 stars
          Amazing recipe, thank you!

        • Low-Carb Simplified

          October 31, 2021 at 6:17 pm

          Happy to hear!

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