Keto Pumpkin Chocolate Chip Bread

Why You’ll Love This Recipe

I love how this bread is incredibly moist and tender, thanks to the use of almond flour and pumpkin puree. The sugar-free chocolate chips add bursts of sweetness without the extra carbs. It’s quick to prepare, taking just 10 minutes before baking, making it an easy addition to my weekly meal prep. Plus, at only 4 net carbs per slice, it’s a guilt-free indulgence that fits perfectly into my low-carb diet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• blanched, super-fine almond flour

• pumpkin pie spice

• baking powder

• salt

• 100% pure pumpkin puree (not pumpkin pie filling)

• erythritol (or preferred sugar-free sweetener)

• eggs

• sugar-free semi-sweet chocolate chips

directions

1. I preheat the oven to 350°F (175°C) and grease a loaf pan with butter or lightly oil it with avocado or coconut oil. I also line the pan with parchment paper, leaving some overhang on the sides for easy removal.

2. In a medium bowl, I whisk together the almond flour, pumpkin pie spice, baking powder, and salt.

3. In a large mixing bowl, I combine the pumpkin puree, erythritol, and eggs, mixing until smooth.

4. I gradually fold the dry ingredients into the wet mixture, stirring until just combined. I take care not to overmix.

5. I gently fold in the sugar-free chocolate chips.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

8. I allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields one loaf, which I typically slice into 10 pieces. Preparation time is about 10 minutes, and baking time ranges from 40 to 50 minutes, depending on my oven. Including cooling time, the total time is approximately 1 hour and 10 minutes.

Variations

• Nut-Free: I substitute the almond flour with sunflower seed flour for a nut-free version, keeping in mind that the flavor and texture may vary slightly.

• Add-Ins: I sometimes add chopped pecans or walnuts for extra crunch.

• Spice Level: I adjust the pumpkin pie spice to my preference, adding more or less depending on how spiced I want the bread.

storage/reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, I microwave a slice for about 20 seconds or toast it for a slightly crispy edge.

FAQs

Can I use coconut flour instead of almond flour?

I don’t recommend substituting coconut flour directly, as it absorbs more moisture and would require adjustments to the liquid ingredients.

What type of sweetener works best?

I prefer using erythritol or a blend like Swerve for this recipe, but other sugar-free sweeteners can be used, adjusting the quantity to taste.

Can I make this bread dairy-free?

Yes, by greasing the pan with a dairy-free alternative and ensuring the chocolate chips are dairy-free, the bread can be made dairy-free.

How do I know when the bread is done?

I insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is done.

Can I add a glaze or frosting?

Absolutely. I sometimes drizzle a simple glaze made from powdered erythritol and almond milk over the cooled bread for added sweetness.

Conclusion

This Keto Pumpkin Chocolate Chip Bread is a delightful, low-carb treat that brings the comforting flavors of fall into my kitchen. It’s easy to make, satisfying, and versatile enough to enjoy any time of the year. Whether I’m following a keto diet or just looking for a healthier alternative to traditional pumpkin bread, this recipe is a go-to favorite.

Keto Pumpkin Chocolate Chip Bread

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• Author: Mia
• Total Time: 1 hour
• Yield: 1 loaf (10 slices)
• Diet: Gluten Free

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Description

This keto pumpkin bread is soft, perfectly spiced, and made with almond flour and sugar-free chocolate chips for a delicious low-carb treat.

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Ingredients

1¾ cups blanched, super-fine almond flour

1½ teaspoons pumpkin pie spice

1 teaspoon baking powder

¼ teaspoon salt

1 cup 100% pure pumpkin puree (not pie filling)

½ cup erythritol (or preferred keto sweetener)

3 large eggs

½ cup sugar-free semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper, allowing overhang for easy removal.

In a medium bowl, whisk together almond flour, pumpkin pie spice, baking powder, and salt.

In a separate large bowl, mix the pumpkin puree, erythritol, and eggs until smooth.

Gradually fold the dry mixture into the wet until just combined—do not overmix.

Gently stir in the chocolate chips.

Pour the batter into the prepared pan and smooth the top.

Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

 

Notes

Substitute almond flour with sunflower seed flour for a nut-free version.

Add chopped pecans or walnuts for texture.

For extra sweetness, drizzle a keto glaze over the cooled loaf using powdered erythritol and almond milk.

Avoid using coconut flour as a substitute—it requires a different moisture balance.

• Prep Time: 10 minutes
• Cook Time: 40–50 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American