Our keto pumpkin chocolate chip bread is moist, loaded with pumpkin flavor and studded with sugar-free chocolate chips for one seasonal treat.
This pumpkin quick bread is also gluten-free, grain-free, and low and carbs making it keto-friendly. It combines the flavor of chocolate and pumpkin beautifully.
There is no denying that pumpkin bread is a fall favorite and the evidence is clear that our keto pumpkin bread is a winner since it’s been made thousands of times by our readers. However, this year I wanted to give this beloved recipe a twist by adding sugar-free chocolate chips to mix.
All I can say about that decision is wow. The combination of pumpkin spices and chocolate makes this a dreamy delicious option.
I also have a tasty keto pumpkin chocolate loaf you should try if you also love this flavor profile. It’s so decadently rich.
While you are at it make sure you check out our collection of keto pumpkin recipes that is jam-packed with recipes that are sure to keep you committed to keto all pumpkin season long.
Keto Pumpkin Chocolate Chip Bread
This girl has been patiently counting the days until the pumpkin season would arrive. The way I see it if Starbucks continues to make the arrival of all things pumpkin earlier every year so can I.
Nothing announces pumpkin season in our home like a loaf of pumpkin bread baking in the oven. And this year my first loaf included sugar-free chocolate chips for an irresistible, tantalizing seasonal treat.
This recipe calls for both almond and flaxseed flour and a generous amount of fall spices. I am not one to be stingy with spices and this was no exception.
The combination of flours produces a moist yet dense quick bread that holds up to slicing, toasting, and slathering with butter. Plus, it’s naturally high in fiber making it easier to add fiber to your keto diet.
How To Make Keto Pumpkin Chocolate Chip Bread
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To make this low carb quick bread you’ll need to first prep your 8.5 loaf pan by making sure it’s properly greased.
I also recommend you add a layer of parchment paper the width of the pan, with a little extra over the sides to make it easier to take the bread out once it’s baked. This is something I like to do for heavier bread like this one to ensure it releases from the pan perfectly.
All you have to do is lift the two sides of the parchment paper so that the loaf never breaks on you!
Note that you only use golden flax for this recipe. Regular flax will make the bread gummy. The other important tip is to regrind your flaxseed meal in a clean, dry coffee grinder before using it.
This is essential in getting the right texture. This takes less than a minute to do so no worries you’ll still be able to enjoy this recipe in under an hour.
When it comes to choosing which chocolate chips to use I love Lily’s semi-sweet chocolate chips for its lovely chocolate flavor and melting point.
If you prefer a more intense chocolate flavor you could also use Lily’s dark chocolate chips, either one works beautifully and gives consistent results.
But if you can’t get your hands on Lily’s chocolate for this keto pumpkin bread recipe, you can also use Hershey’s sugar-free chocolate chips. However, in this case, the chocolate flavor is not rich.
This recipe is pretty straightforward and I am confident you’ll be able to get the same amazing results if you follow the recipe carefully.
The following are the ingredients you’ll need. Note that the full printable recipe card is at the end of the post. However, I have a few tips you might want to stick around for.
- Canned pumpkin puree
- Eggs, room temperature
- Granulated of sugar substitute
- Finely milled almond flour
- Golden flax meal reground
- Psyllium husk powder
- Unsalted butter
- Vanilla extract
- Baking powder
- Cinnamon powder
- Ginger powder
- Nutmeg powder
- Clove powder
- Sea salt
- sugar-free chocolate chips
As far as sweeteners are concerned, I recommend the use of Lakanto’s granulated sugar substitute it’s their erythritol and monk fruit sweetener that is as close to sugar as it gets.
You could either use their regular granulated or their gold which has a delicious brown sugar flavor profile.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.
Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since its a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
Other Keto-Friendly Pumpkin Breakfast
There is no denying that pumpkin bread can be enjoyed at any time of day. However, there is something so special about starting your day with a pumpkin breakfast option. Of course, I am talking about a keto pumpkin breakfast treat.
The following are just a few we’ve done.
- Keto pumpkin bread
- Keto pumpkin scones
- Keto pumpkin streusel cupcakes
- Keto pumpkin donuts
- Keto pumpkin coffee cake, almond flour
- Keto pumpkin coconut flour coffee cake
My failed attempts when I first went keto is what caused me to be very intentional with my Keto Baking recipes. I threw away so many ingredients in the beginning and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results.
Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding. Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.
I sure hope you will give this keto pumpkin chocolate chip bread a try. Once you do, make sure you remember to come back to rate, and then tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Join Our Jesus And Keto Movement
Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
- 7 ounces of canned pumpkin puree
- 4 large eggs , room temperature
- 1 cup of granulated of sugar substitute
- 1/4 cup of melted unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons of baking powder
- 2 teaspoons of cinnamon powder
- 1/4 teaspoon sea salt
- 1 1/2 cups of finely milled almond flour
- 1/2 cup of golden flax meal , reground
- 1 tablespoon of psyllium husk powder
- 1/4 teaspoon of ground cloves
- 1 1/2 teaspoons of ground ginger
- 1/2 teaspoon ground nutmeg
- 3/4 cup sugar free chocolate chips
- Preheat oven to 350 degrees.
- Grease an 8x5 inch loaf pan well.
- Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter, and vanilla extract until well blended.
- Next, add in the eggs one at a time making sure to beat until fully combined.
- To the wet batter add the almond flour, golden flax meal, baking powder, psyllium husk powder, and spices.
- Fold in the chocolate chips reserving two tablespoons to sprinkle to the top of the warm bread.
- Spread the batter into a greased 8-inch loaf pan. Note that batter will be thick.
- Bake at 350 degrees for 40-55 minutes, or until an inserted toothpick comes out clean.
- Allow the pumpkin bread to cool 10 minutes in the pan before removing it. Sprinkle the reserved chocolate chips to the bread.
- Place the pumpkin bread in a baking rack and allow it to cool.
- Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.
It's key to use only golden flax meal in the recipe since regular flax meal will produce a gummy texture.
It's also important to take the extra step of grinding your flax meal again. I use a coffee grinder. This allows for a much finer flax meal and better bread texture.
This recipe doubles easily and freezes well.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 15.8gSaturated Fat: 5.5gCholesterol: 59mgSodium: 60mgCarbohydrates: 4.9gNet Carbohydrates: 2.1gFiber: 2.8gSugar: 0.8gProtein: 6.4g