Keto Pumpkin Chocolate Chip Bread

In this post I will show you how to make the perfect keto pumpkin bread with chocolate chips!

This recipe is not only easy to make, but it’s also low in carbs, making it the perfect treat for those on a ketogenic diet.

keto pumpkin chocolate chip breadPin

This keto pumpkin chocolate chip bread tastes so good, you won’t even miss the carbs! It’s moist, fluffy, and packed with all the fall flavors you love.

It does require quite some ingredients, but they’re all keto-friendly and easily available in most stores. Plus, the result is totally worth it!

Why You Should Try This Recipe

– This low carb pumpkin chocolate chip bread tastes so good, you’ll never know it’s keto-friendly!

– It’s the perfect fall treat, and it’s easy to make too!

– This bread is perfect for a quick snack or a dessert, and it’s also great for meal prep!

keto pumpkin bread with chocolate chips Pin

👨‍🍳 Keto Pumpkin Chocolate Chip Bread Ingredients

To make this low carb pumpkin chocolate chip bread you will need:

  • 7oz (200g) Canned Pumpkin Puree
  • 1/2 cup reground Golden Flax Meal
  • 1 1/2 cups Almond Flour
  • 1/4 cup Butter (melted)
  • 3/4 cup low carb Chocolate Chips
  • 4 large Eggs
  • 1 cup of Granulated Erythritol
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Cinnamon Powder
  • 3/4 tablespoon Psyllium Husk Powder
  • 1/4 teaspoon Cloves (ground)
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Nutmeg (ground)
  • 1/2 teaspoon Salt

🍞 Making Keto Chocolate Chip Pumpkin Bread 

This keto pumpkin chocolate chip bread is super easy! Just follow these steps:

Step 1

Start by preheating the oven to 350F (170C), and greasing a loaf pan (I use a 8×5″ pan).

Then, place the pumpkin puree, Erythritol, melted butter, and pure vanilla extract in an electric mixer. Blend until well mixed.

Step 2

Add the eggs – one at a time, and beat until well mixed.

Then, add the golden flax meal, almond flour, baking powder, spices, and psyllium husk powder. Mix again.

Step 3

Mix in the low carb chocolate chips. Save a few chocolate chips to sprinkle on top of the bread.

Step 4

Pour and spread the batter into the greased loaf pan.

Bake for about 45-50 minutes. You can use the good old toothpick method to check if your cake is ready.

If the toothpick comes out clean, it’s time to take your cake out of the oven.

Step 5

Allow to cool down for at least 20 minutes before removing from the pan. Add the remaining chocolate chips on top.

Enjoy this amazing and tasty keto pumpkin chocolate chip bread!

low carb pumpkin chocolate chip breadPin


Keto English Toffee
Keto Oreo Cookies
Keto Chicken Nuggets

Keto Breads

There are so many keto bread recipes. Hundreds of them. Whether you want a fluffy keto bread, a crusty keto bread, or a quick and easy keto bread, there’s a recipe out there for you.

But this keto pumpkin bread with chocolate chips is really something special.

This keto pumpkin chocolate chip bread is soft, moist, and full of fall flavor. And the chocolate chips are just the icing on the cake. Or, in this case, the bread.

Try this low carb bread with your morning coffee or as an afternoon snack. It’s also great for dessert. Serve it warm with a dollop of keto whipped cream or keto ice cream.

Low Carb Chocolate Chips

To make this keto pumpkin chocolate chip bread, we need keto-friendly chocolate chips.

I used Lily’s brand, which is very popular, and for a good reason! Lily’s chocolate chips are sweetened with keto-friendly sweeteners, and they taste amazing.

keto chocolate chip pumpkin breadPin

You could also use another brand of keto chocolate chips, or even make your own.

Just make sure you are reading the label to ensure they are truly keto friendly.

keto pumpkin chocolate chip breadPin
Keto Pumpkin Chocolate Chip Bread
This keto pumpkin chocolate chip bread is so moist and delicious, you won't be able to tell it's low carb! Try it for breakfast or a snack!
Rate This Recipe:
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 203kcal
Cost: $15
Ingredients
  • 7 oz Canned Pumpkin Puree (200g)
  • 1/2 cup reground Golden Flax Meal
  • 1 1/2 cups Almond Flour
  • 1/4 cup Butter (melted)
  • 3/4 cup low carb Chocolate Chips
  • 4 large Eggs
  • 1 cup Granulated Erythritol
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Cinnamon Powder
  • 3/4 tablespoon Psyllium Husk Powder
  • 1/4 teaspoon Cloves (ground)
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Nutmeg (ground)
  • 1/2 teaspoon Salt
Instructions
  • Preheat the oven to 350F (170C), and greasing a loaf pan (I use a 8×5″ pan).
    Then, place the pumpkin puree, Erythritol, melted butter, and pure vanilla extract in an electric mixer. Blend well until well mixed.
  • Add the eggs - ine at a time, and beat until well mixed.
    Then, add the golden flax meal, almond flour, baking powder, spices, and psyllium husk powder. Mix again.
  • Mix in the low carb chocolate chips. I recommend saving a handful chocolate chips to sprinkle on top of the bread.
  • Pour and spread the batter into the greased loaf pan.
    Bake for about 45-50 minutes. You can use the good old toothpick method to check if your cake is ready.
    If the toothpick comes out clean, its time to take your cake out.
  • Allow to cool down for at least 20 minutes before removing from the pan. Add the remaining chocolate chips on top.
    Enjoy!
Have you tried it?

Comment below and let me know what you think of this recipe.


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Course Dessert
Cuisine American
Keyword keto pumpkin chocolate chip bread, low carb pumpkin chocolate chip bread

Nutrition

Calories: 203kcal

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