Get ready to fall in love with this keto pumpkin chocolate chip bread recipe! It's a delightful, low-carb treat perfect for a healthy breakfast, satisfying afternoon snack, or special dessert. This bread is both delicious and guilt-free, making it a winner for anyone following a ketogenic diet or simply looking for a healthier alternative to traditional pumpkin bread.
Why Pumpkin Can Be Keto-Friendly
Many people wonder if pumpkin is keto-friendly since it is technically a fruit. The answer is yes, in moderation! Pumpkin is a good source of fiber, offering 3 grams of fiber and 7 grams of net carbs per half cup (10 grams carbs total). We're using canned pumpkin for this recipe, and the ¾ cup of pumpkin added contributes only 9 net grams of carbs to the entire loaf. That's less than 1 net gram of carbs per slice! Pumpkin is also packed with nutrients, including vitamin A, vitamin C, vitamin E, fiber, iron, manganese, and potassium.
Key Keto-Friendly Ingredients
This recipe uses several key ingredients to keep it low-carb and keto-friendly:
- Keto Granulated Sugar: Swerve brand is recommended, as it contains zero calories and zero net carbs while still providing sweetness.
- Almond Flour and Coconut Flour: This recipe uses a combination of almond flour and coconut flour. Both are low in carbs and keto-approved, creating a satisfying texture.
- Lily's Semi-Sweet Chocolate Chips: These chocolate chips are a game-changer for keto baking, containing zero net carbs and tasting just like regular chocolate chips. For a more intense chocolate flavor, you could also use Lily's dark chocolate chips.
- Flaxseed Flour: This recipe calls for both almond and flaxseed flour and a generous amount of fall spices. The combination of flours produces a moist yet dense quick bread that holds up to slicing, toasting, and slathering with butter. Note that you only use golden flax for this recipe. Regular flax will make the bread gummy. This is essential to getting the right texture. It's also important to take the extra step of grinding your flax meal again. I use a coffee grinder.
Essential Tips for Baking the Perfect Keto Pumpkin Bread
Here are a few tips to ensure your keto pumpkin chocolate chip bread turns out perfectly every time:
- Prepare Your Loaf Pan: Line your 9x5 inch loaf pan on the bottom and up the sides with parchment paper. This allows you to easily lift the whole loaf out for cutting and prevents the bread from sticking. Alternatively, grease a 9×5 loaf pan generously.
- Combine Wet and Dry Ingredients Carefully: In a large mixing bowl, combine all paleo pumpkin bread ingredients and stir until well mixed. Add your eggs one at a time, beating after each addition. This helps the eggs mix properly with the butter, coconut oil, and sugar mixture.
- Don't Overmix: When adding dry ingredients to the wet mixture, be careful not to overmix. Overmixing can result in a dense bread. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake Until Done: Bake your bread until the top is golden brown and a toothpick inserted into the middle of the loaf comes out clean or with a few moist crumbs. 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: Letting the bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, as the recipe is super moist and fudgy!
Recipe Variations and Add-Ins
- Nuts: Add chopped walnuts or pecans for extra flavor and crunch.
- Frosting: Frost with your favorite sugar-free frosting, melted butter or coconut butter, packaged cream cheese, or homemade Vegan Cream Cheese.
- Muffins: Skip the loaf pan and make keto pumpkin muffins instead. Use silicone muffin cups and bake for 20-30 minutes.
- Cream Cheese 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.
- Protein Boost: Incorporate protein powder for an added nutritional kick. If you want to omit the protein powder: use an additional 1/2 cup whole wheat flour in place of 1 cup protein powder. The vanilla protein powder adds a LOT of flavor to this bread so you’ll want to sweeten it up by adding an additional 1/2 tsp. vanilla extract and 2-3 Tbsp. of honey. Extra chocolate chips won’t hurt either.
Serving and Storage Suggestions
Serve warm slices of this bread plain or with a pat of butter and sip with your favorite warm beverage. A keto pumpkin spice latte would always go well with this bread.
Read also: Easy Low-Carb Cheese Crackers
Storage:
- Room Temperature: Wrap the pumpkin bread tightly with plastic wrap and store at room temperature for up to 5 days. The recipe can be left out overnight, loosely covered in cloth or paper towels.
- Refrigerator: For longer freshness, refrigerate for up to 7 days.
- Freezer: Slice and freeze for one or two months. To freeze, cool your bread completely and store in a freezer-safe container for up to 3 months. Wrap individual slices in parchment paper, then store in a zip bag or airtight container for up to 3 months.
Recipe
Ingredients:
- ¾ cup canned pumpkin puree
- Keto Granulated Sugar (such as Swerve)
- Almond Flour
- Coconut Flour
- Lily's Semi-Sweet Chocolate Chips
- Eggs
- Butter or Coconut Oil
- Vanilla Extract
- Baking Powder
- Pumpkin Pie Spice
- Cinnamon
- Salt
- Psyllium husk powder
Instructions:
- Preheat the oven to 325 degrees Fahrenheit.
- Grease a 9×5 loaf pan or line with parchment paper.
- In a large mixing bowl, combine all paleo pumpkin bread ingredients and stir until well mixed.
- Smooth into the prepared loaf pan.
- Bake on the oven center rack for 1 hour.
- Let the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf.
Protein Pumpkin Bread Variation
Ingredients
- 1 cup pumpkin puree 240g
- 1 cup plain non-fat Greek yogurt 224g
- 1/4 cup unsweetened applesauce 59g
- 2 Tbsp. honey
- 2 large eggs
- 1/2 tsp. pure vanilla extract
- 1 cup whole wheat flour 120g
- 1 cup vanilla whey protein powder 90g
- 1. 5 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. pumpkin pie spice
- Dark chocolate chips
Instructions
- Preheat your oven to 350 degrees fahrenheit and prepare a loaf pan with non-stick cooking spray or line it with parchment paper.
- In a large bowl, combine the pumpkin puree, Greek yogurt, applesauce, honey, eggs, and vanilla extract.
- In a separate mixing bowl, combine the whole wheat flour, protein powder, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix as it can result in a dense bread.
- Fold in the dark chocolate chips.
- Pour batter into the prepared loaf pan, smoothing the top with a spatula. Optional, top with additional chocolate chips
- Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Read also: Keto Calorie Counting: A Detailed Guide
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