Low-Carb Chocolate Chip Pumpkin Bread

Why You’ll Love This Low-Carb Chocolate Chip Pumpkin Bread

This Low-Carb Chocolate Chip Pumpkin Bread combines all the warm flavors of fall with a healthy twist. It’s packed with cozy pumpkin spices, chocolate chips, and a soft, moist texture. Perfect for those looking to reduce carbs without sacrificing flavor, this bread is great for breakfast, a snack, or even a satisfying dessert. It’s gluten-free, low in sugar, and sure to satisfy your fall cravings!

Ingredients for Low-Carb Chocolate Chip Pumpkin Bread

Each ingredient in this recipe is carefully selected to keep it low in carbs while providing delicious flavor and texture:

• Almond and Coconut Flour: These low-carb flours add a soft texture and keep the bread gluten-free.
• Pumpkin Puree: Adds moisture and seasonal pumpkin flavor without adding excess carbs.
• Low-Carb Sweeteners: A combination of granulated erythritol and monk fruit sweetener keeps this bread sweet without the sugar.
• Pumpkin Pie Spice: The perfect blend of cinnamon, nutmeg, and ginger, giving this bread its fall-inspired warmth.
• Sugar-Free Chocolate Chips: Adds a rich, chocolatey touch with minimal carbs.

These ingredients come together to create a delicious, wholesome bread that’s perfect for fall.

How to Make Low-Carb Chocolate Chip Pumpkin Bread

This recipe is easy to follow, and in just a few steps, you’ll have a cozy, low-carb pumpkin bread ready to enjoy:

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, pumpkin pie spice, erythritol, and monk fruit sweetener.
3. Combine the Wet Ingredients: In a large bowl, mix the pumpkin puree, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
4. Add the Dry Ingredients to the Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Fold in the Chocolate Chips: Gently fold in the sugar-free chocolate chips, saving a few for topping if desired.
6. Bake: Pour the batter into the prepared pan and sprinkle any extra chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if the top browns too quickly.
7. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!

Tips for Making the Best Low-Carb Pumpkin Bread

1. Use Fresh Pumpkin Puree: If you’re able, fresh pumpkin puree offers the best flavor and texture. If using canned, ensure it’s pure pumpkin with no added sugar.
2. Adjust Sweetness to Taste: Taste the batter before baking and add more sweetener if desired, as low-carb sweeteners can vary in sweetness.
3. Don’t Overmix: Stirring too much can make the bread dense. Gently fold the ingredients together for a light, soft texture.

Serving Suggestions for Low-Carb Chocolate Chip Pumpkin Bread

• With Butter: Spread a little salted butter on a warm slice for a rich, comforting treat.
• Paired with Coffee or Tea: Enjoy a slice with your morning coffee or a cozy cup of chai for the perfect fall experience.
• As a Dessert: Serve with a dollop of whipped cream or sugar-free vanilla ice cream for a more indulgent treat.

FAQs

Can I freeze this low-carb pumpkin bread?
Yes! Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge or on the counter when ready to enjoy.

Can I use only almond flour or only coconut flour?
Almond and coconut flours work best together for texture in this recipe. Using just one may alter the texture and moisture levels significantly.

How long does it last in the fridge?
Store in an airtight container in the refrigerator for up to a week. This helps keep it fresh while maintaining the bread’s texture.

Enjoying Your Low-Carb Chocolate Chip Pumpkin Bread

This Low-Carb Chocolate Chip Pumpkin Bread is a delicious way to celebrate fall flavors while keeping carbs in check. Packed with cozy spices, pumpkin flavor, and chocolate chips, this bread is satisfying, comforting, and perfect for anyone seeking a healthier twist on a seasonal classic. Whether you enjoy it warm from the oven or straight from the fridge, each slice brings a little bit of fall to your day.

Equipment Needed

1. Mixing Bowls: Pyrex Glass Mixing Bowl Set – Durable and versatile, perfect for mixing dry and wet ingredients.
2. Measuring Cups and Spoons: OXO Good Grips Stainless Steel Measuring Set – Accurate and easy to clean for measuring flours and spices.
3. Silicone Spatula Set: DI ORO Silicone Spatula Set – They’re dishwasher-safe, flexible, and perfect for mixing, scraping, and folding ingredients.
4. Stainless Steel Balloon Whisk: Rösle Stainless Steel Whisk on Amazon – Known for durability and effective mixing, it’s ideal for baking projects and everyday cooking.
5. 9×5 Loaf Pan: USA Pan Nonstick Loaf Pan – Reliable nonstick loaf pan for even baking.
6. Parchment Paper (Optional): Reynolds Kitchens Parchment Paper – For easy removal and cleanup.

Low Carb Chocolate Chip Pumpkin Bread

This low-carb chocolate chip pumpkin bread is a cozy, healthy twist on a fall classic. Gluten-free, easy to make, and full of flavor!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8

Calories 180 kcal

Ingredients

  

• 1 cup almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
• ¼ cup granulated erythritol (or other low-carb sweetener)
• 2 tbsp monk fruit brown sugar substitute (for added depth, optional)
• ½ cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
• ¼ cup coconut oil, melted (or butter)
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup sugar-free chocolate chips (or dark chocolate chips with 85% cocoa or higher)

Instructions

 

• Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
• Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, pumpkin pie spice, erythritol, and monk fruit sweetener.
• Combine the Wet Ingredients: In a large bowl, mix the pumpkin puree, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
• Add the Dry Ingredients to the Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
• Fold in the Chocolate Chips: Gently fold in the sugar-free chocolate chips, saving a few for topping if desired.
• Bake: Pour the batter into the prepared pan and sprinkle any extra chocolate chips on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if the top browns too quickly.
• Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!

Notes

• Flour Substitutions: Almond and coconut flours work best together for texture; using only one may alter moisture.
• Sweetness: Adjust sweetener to taste if preferred. Some low-carb sweeteners vary in intensity.
• Storage: Store in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
• Additional Flavor: A dash of ground cloves or ginger adds even more depth to the pumpkin spice flavor.

Keyword almond flour pumpkin bread, fall low-carb recipes, gluten-free chocolate chip bread, healthy pumpkin bread, keto pumpkin bread recipe, low-carb chocolate chip pumpkin bread, low-carb pumpkin treats

VIEWERS FAVORITES

• Low-Carb Chocolate Chip Pumpkin Bread
• Chocolate Chip Pumpkin Bread
• No-Bake Pumpkin Spice Energy Bites
• Creamy Tomato Basil Soup
• Farm Life Quotes: Wisdom from the Fields