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.
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
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
