Our keto pumpkin chocolate chip bread is moist, loaded with pumpkin flavor, and studded with sugar-free chocolate chips for one seasonal treat.
This low-carb pumpkin chocolate chip quick bread is also gluten-free, grain-free, and low-carb, making it keto-friendly. It combines the flavors 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 twist this beloved recipe by adding sugar-free chocolate chips to the 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, which 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 pumpkin season arrives. 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.
Imagine enjoying tasty pumpkin chocolate chip bread that also takes care of your fiber intake for the day!
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 to 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.
Best Sugar-Free Chocolate Chips
When choosing which chocolate chips to use, I love Lily’s semi-sweet chocolate chips for their 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.
Ingredients Needed
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 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
Sugar-Substitute Options
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.
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Note: If this is your pick, make sure you reduce the amount called for in the recipe by half since it’s 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 Recipes
There is no denying that pumpkin bread can be enjoyed at any time of the 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
Tag Us
My failed attempts when I first went keto are 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, we 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.
I sure hope you give this recipe a try and that once you do, you will take a moment to tag us on Instagram and Facebook. It’s what keeps us encouraged to keep sharing and perfecting our recipes.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay on keto? As a family, we 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.
When we followed the Holy Spirit’s prompting, 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.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Fittoservegroup Keto App
Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!
Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.
Enjoy early access to recipes before they go live on the website. Plus, there are bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.
Search recipes by title, ingredients, keywords, and categories, and of course, every recipe shows complete nutritional facts.
Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients.
The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!
Learn more by visiting our Fit To Serve Group App Page.
Keto Pumpkin Chocolate Chip Bread
This recipe for keto pumpkin chocolate chip bread uses a combination of almond flour and golden flax meal for a moist, sugar-free, grain-free, gluten-free option that tastes like the real thing. The combination of pumpkin and chocolate work beautifully for a pumpkin season treat!
Ingredients
- 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
Instructions
- 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.
Notes
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: 1Amount Per Serving: Calories: 225Total Fat: 15.8gSaturated Fat: 5.5gCholesterol: 59mgSodium: 60mgCarbohydrates: 4.9gNet Carbohydrates: 2.1gFiber: 2.8gSugar: 0.8gProtein: 6.4g