Keto Pumpkin Chocolate Chip Bread

This Keto Pumpkin Bread recipe is deliciously moist and full of all the warm pumpkin spice flavours. Perfect for the pumpkin spice season and giving you all the fall and autumn feels. A low carb keto bread that can be made with freshly grated zucchini and sugar free chocolate chips.

Low carb pumpkin bread is easy to make and is a perfect after-dinner dessert or great for a family gathering. Everyone devoured this cake when I made it for friends get together.

This keto bread recipe is one of my favourite low carb recipes and was inspired by my was inspired by Low Carb Strawberry Pound Cake as it was made similarly in a loaf pan.

🥘 Main Ingredients for the pumpkin bread

Made with a pumpkin puree, almond flour, coconut oil and warm pumpkin pie spices with the option of adding in grated zucchini and chocolate chips.

• Almond Flour: ground blanched almonds were which gives it a slightly nutty flavour plus it's low carb and gluten free.
• Pumpkin Puree: for that earthy sweet flavour from real pumpkins, not pumpkin pie filling which is full of sugar
• Pumpkin Spice: giving it that iconic spice blend of nutmeg, cinnamon, allspice, and ginger
• Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
• Low Carb Chocolate Chips (optional): Sugar free chocolate chips or any unsweetened or low carb chocolate chips will work in this recipe depending on your limit of carbs you can allow.
• Zucchini: has a slightly sweet and slightly bitter flavour that adds a nice texture to this keto pumpkin bread

👨🏻‍🍳 Steps to make pumpkin keto bread

How to make keto pumpkin bread?

STEP 1: Preheat oven to 375°F and then grate enough zucchini for 2 cups, strain the water out with a kitchen towel.

STEP 2: In a large mixing bowl, mix together the dry ingredients.

STEP 3: In a separate mixing bowl mix together the strained zucchini with the remaining wet ingredients except the chocolate chips. If not using zucchini simply add another half cup of almond flour to the dry ingredients.

• STEP 4: add the wet ingredient mixture to the dry ingredient mixture and combine well.

STEP 5: add the chocolate chips to the batter and mix well. Skip this step if not using chocolate chips.

STEP 6: generously grease a 9" loaf pan with butter and scoop the batter into the pan and spread evenly. Optionaly - dot the top with more chocolate chips.

STEP 7: Bake at 375 for 40-50 minutes or until toothpick comes out clean. Depending on your oven you may need more time to fully bake the inside of the bread. The toothpick method should be followed. Cool completely in the loaf pan before removing otherwise it may fall apart.

📋 Substitutions and Variations

You can make this bread without the chocolate chips. However, if you make it without the zucchini you should add another half cup of almond flour.

• Muffins - skip the loaf pan and make keto pumpkin muffins instead. Use silicone muffins cups and bake for 20-30 minutes. Use the toothpick method.
• Cookies - make keto pumpkin cookies and scoop out batter with a cookie scoop onto a parchment lined baking sheet and bake for 10-15 minutes at 350°F
• Frosting - make keto pumpkin bread with cream cheese frosting. Simply beat together 4 ounces of cream cheese with a ¼ cup of powdered erythritol and 1 tablespoon of vanilla. Spread onto pumpkin bread after it's completely cooled.

👨🏻‍🍳 Top tips and serving suggestions

Top tips: butter the loaf pan generously (see video) and allow to completely cool in the pan before removing. Otherwise you risk the bread from falling apart.

• Serving: serve warm slices of this bread with a pat of butter and sip with your favourite warm beverage. A keto pumpkin spice latte would always go well with this bread. If you can find those pumpkin flavoured skinny syrups, grab some for a delicious PSL just like Starbucks.

🥣 Essentials used to make this dessert

• Love using metal mixing bowls when I mix any batter but plastic or ceramic also work in a pinch
• This bread would not be possible to make without a loaf pan, I used a 9" pan for this recipe.
• Using silicone rubber spatulas always come in handy when baking, wooden spoons are a good substitute

♨️ How to store the pumpkin bread

Wrap the pumpkin bread tightly with plastic wrap and store at room temperature for up to 5 days. You can store in the refrigerator for up to 7 days. If you wish to freeze the bread, place the wrapped load into a ziploc freezer bag and remove any air before closing the bag. Can be stored in the freezer for up to 2 month. To that, simply unwrap and allow to sit on the counter overnight before you consume.

💭 Frequently asked questions

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Keto Pumpkin Bread

Oscar

This Keto Pumpkin Bread recipe is deliciously moist and full of all the warm pumpkin spice flavours.

5 from 50 votes

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Prep Time : 10 mins

Cook Time : 50 mins

Total Time : 1 hr

Course : Dessert

Cuisine : American

Diet : Diabetic, Gluten Free

Servings : 9 people

Calories : 139

Ingredients

  

1x2x3x

• 2 cups grated zucchini strained
• 1 ¾ cups almond flour
• 2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¾ cup sweetener
• ¾ cup pumpkin puree
• 2 large eggs
• ¼ cup coconut oil melted
• 1 teaspoon vanilla extract
• ¼ cup unsweetened or low carb chocolate chips

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Instructions

 

• Preheat oven to 375°F
• Shred the zucchini with a box grater, strain the water out with a kitchen towel.
• In 2 large mixing bowls mix the dry ingredients in one bowl and then the wet ingredients with the zucchini (if using) in another.
• Combine the two bowls into one and mix until well combined.
• If using, add the chocolate chips.
• Generously grease a 9" loaf pan and scoop batter into the pan. Spreading evenly. Dot the top with chocolate chips (if using)
• Bake at 375 for 40-50 minutes or until toothpick comes out clean. Depending on your oven you may need more time to fully bake the inside of the bread. The toothpick method should be followed. Cool completely in the loaf pan before removing otherwise it may fall apart.

Notes

Each 1" slice contains 3g net carbs.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Tip: butter the loaf pan generously (see video) and allow to completely cool in the pan before removing. Otherwise you risk the bread from falling apart.

Don't forget to watch the video to see how I made it.

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Nutritional Information

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Serving: 1slice | Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 1g | Sugar: 2g

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