Keto Chocolate Chip Pumpkin Bread Recipe
Soft, moist, and full of cozy pumpkin flavor, this Keto Chocolate Chip Pumpkin Bread is an easy low-carb treat that tastes like a real bakery loaf. It’s made with almond flour, pumpkin puree, and sugar-free chocolate chips, no sugar, no fuss, just warm fall flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1hour
- Yield: 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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1 cup pumpkin puree (not pumpkin pie filling)
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2 cups almond flour
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2 tablespoons coconut flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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3 large eggs, room temperature
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1/2 cup keto sweetener (erythritol, monk fruit, or allulose)
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1/4 cup melted butter (or coconut oil)
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1 teaspoon vanilla extract
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1 tablespoon pumpkin spice mix (or use 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of clove)
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1/4 teaspoon salt
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1/3 to 1/2 cup sugar-free chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line an 8×4 or 9×5 loaf pan with parchment paper.
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In a bowl, whisk pumpkin puree, melted butter, eggs, vanilla, and sweetener until smooth.
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In another bowl, mix almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin spice.
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Combine dry and wet mixtures, stirring until you get a thick, smooth batter.
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Fold in the chocolate chips gently.
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Pour the batter into your loaf pan and smooth out the top.
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Bake for 45–55 minutes, or until a toothpick comes out mostly clean.
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Cool for at least 20 minutes before slicing.
Notes
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Don’t use pumpkin pie filling, it contains added sugar.
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For a dairy-free version, use coconut oil instead of butter.
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You can bake this in muffin tins (20 minutes bake time).
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Store in the fridge up to 7 days or freeze for later.
Nutrition
- Serving Size: 1 slice
- Calories: 180 Sugar: 1g Sodium: 150mg Fat: 14g Saturated Fat: 6g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 6g Fiber: 2g Protein: 6g Cholesterol: 55mg