This moist, flavorful Low Carb Chocolate Chip Pumpkin Bread has about 3 net carbs per slice! This is the perfect sweet snack or breakfast with a warm cup of coffee!
I love the warm, inviting scent of pumpkin bread. There is something so comforting about it. It always evokes feelings of freshness, and all the possibilities a new season can bring. This Low Carb Chocolate Chip Pumpkin bread is naturally gluten free, refined sugar free and perfect for those on a keto or diabetic diet. This bread may be without a lot of things, but it is positively loaded with flavor! If you’re looking for more fall recipes, check out this list of 20+ Easy Fall Desserts!
Ingredients Needed For Low Carb Pumpkin Bread
- Almond Flour
- Coconut Flour
- Golden Monkfruit
- Baking Powder
- Spices: Pumpkin Pie Spice, salt
- Vanilla extract
- Pumpkin
- Eggs
- Unsweetened Almond milk
- Canola oil
- Sugar Free Chocolate Chips
How do you bake with pumpkin?
A common problem when baking with pumpkin is that it adds too much moisture resulting in a poor texture. There is a very easy way to prevent this. Simply measure out the pumpkin and place it in a paper towel lined bowl. Then place a few more towels on top and lightly press down. You will immediately see the paper towels fill with moisture.
Allow the pumpkin to sit 10-15 minutes. I do this while my oven preheats so it doesn’t add extra time to my routine. After about 15 minutes remove the paper towels and you will see a noticeable difference in the pumpkin.
This allows you to get all of that delicious pumpkin flavor without the added moisture. This little trick will ensure all your pumpkin dishes come out perfectly!
How do you make Low Carb Pumpkin Bread?
This is a basic quick bread recipe, it takes just a few steps to make this gluten free, keto-friendly pumpkin bread!
First, combine the dry ingredients in a medium size mixing bowl including the almond flour, coconut flour, golden monkfruit sweetener, baking powder, pumpkin pie spice and salt.
In a second bowl combine the beaten eggs, almond milk, oil and pumpkin (dried out as directed above) and vanilla extract. Combine the wet ingredients with the dry ingredients to form a thick batter. Fold in the sugar free chocolate chips.
Scrape the pumpkin bread batter into a parchment lined 9 inch loaf pan and bake at 350 degrees F for 450-50 minutes until a toothpick comes out clean when placed in the center of the loaf.
How many carbs are in almond flour pumpkin bread?
When sliced into 12 slices each slice has 6 carbs and 2.7 grams of fiber, making each slice 3.3 net carbs. If you prefer more generous slices, when sliced into 8 equal slices it comes to 9 carbs, and 4 grams of fiber, making each larger slice 5 net carbs.
Other Easy Pumpkin Recipes
I know you will love this easy Low Carb Chocolate Chip Pumpkin Bread so much that it will only increase your pumpkin craving! I have tons of other easy pumpkin recipes that I know you will love!
- Keto Pumpkin Cheesecake Bars: These Keto Pumpkin Cheesecake Bars are a low carb delight! At just 3.3 net carbs per serving this is the perfect Fall dessert recipe!
- Pumpkin Chocolate Chip Cookies: These Keto Pumpkin Chocolate Chip Cookies come to about one net carb each! The ultimate low carb Fall dessert!
- Keto Pumpkin Muffins with Pecan Crumble Topping: These Keto Pumpkin Muffins are packed with pumpkin spice flavor and topped with a pecan crumble topping! At just 5 net carbs, this is a low carb treat you will enjoy all fall long!
- Slow Cooker Pumpkin Spiced Apples: These Crockpot Spiced Apples are the ultimate autumn comfort food! You will love these tender apples packed with pumpkin spice and cinnamon flavor!
Low Carb Pumpkin Chocolate Chip Cookie Bread
Equipment
Ingredients
- 2 cups almond flour
- 1/2 cup golden monkfruit sweetener
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 cup pumpkin dried out as directed above, see post for photos
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract optional
- 1 cup Lily’s Sugar Free Chocolate Chips
Instructions
- Preheat the oven to 350 degrees F.
- While your oven preheats measure out the pumpkin and place it in a paper towel lined bowl, place a few more paper towels on top and lightly press down. Allow the pumpkin to rest for 10-15 minutes to absorb the extra mosisture.
- Combine the dry ingredients in a medium size mixing bowl including the almond flour, coconut flour, golden monkfruit sweetener, baking powder, pumpkin pie spice and salt.
- In another bowl combine the beaten eggs, almond milk, oil and pumpkin (dried out as directed above) and vanilla extract. Combine the wet ingredients with the dry ingredients to form a thick batter. Fold in the sugar free chocolate chips.
- Scrape the batter into a 9×5 parchment paper lined loaf pan.
- Bake 45-50 minutes until a toothpick inserted in the center comes out clean.
[…] Low Carb Chocolate Chip Pumpkin Bread […]