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!
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 9x5-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.