Yield: 12
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!
Prep Time
15 minutes
Cook Time
40 minutes
Additional Baking Time
15 minutes
Total Time
1 hour 10 minutes
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.
Nutrition Information:
Yield:
12Serving 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