Low Carb Pumpkin Chocolate Chip Cookie Bread
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!
Print Recipe
Equipment
- Loaf Pan
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 9x5 parchment paper lined loaf pan.
- Bake 45-50 minutes until a toothpick inserted in the center comes out clean.
Notes
This recipe makes 1 loaf of pumpkin bread, and we sliced it into 12 3/4" inch slices. Each slice has 3.3 net carbs.
Servings: 1 loaf (12 slices)
Calories: 196kcal