Why Make This Recipe
If you are looking for a delicious low-carb treat, this Keto Pumpkin Chocolate Chip Bread is perfect for you. It combines the warm flavors of pumpkin and spices with the sweetness of chocolate chips, making it a satisfying option for a keto lifestyle. Not only is it easy to make, but it also tastes amazing. Plus, it is great for breakfast, snacks, or even dessert!
How to Make Keto Pumpkin Chocolate Chip Bread
Ingredients
- 2 ¼ cups Bob’s Red Mill Super-Fine Almond Flour or other almond flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup pumpkin puree
- ⅔ cup Swerve Granular (for less sweet bread, use ⅔ cup; for sweeter bread, use ¾ cup)
- 4 large eggs at room temperature
- ½ cup Lily’s no-sugar semi-sweet baking chips PLUS 1 tablespoon for sprinkling on top before putting in the oven
Directions
Preheat the oven to 350 degrees F. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place it inside (don’t worry about covering the shorter sides).
In a medium-size bowl, whisk together the almond flour, pumpkin pie spice, baking powder, and salt. In a large mixing bowl, add the pumpkin puree, Swerve Sweetener, and eggs. Use a mixer to combine everything well. Gradually add in the dry ingredients and mix until just combined (be careful not to over mix). Stir in ½ cup of the chocolate chips. Pour the mixture into the prepared loaf pan and smooth the top with a spatula. Sprinkle 1 tablespoon of chocolate chips on top.
Bake for about 45 to 60 minutes, or until a toothpick comes out clean when stuck in the middle. Let the bread cool for at least 15 minutes. Then slice and serve.
How to Serve Keto Pumpkin Chocolate Chip Bread
This bread is delightful on its own or with a pat of butter. You can also enjoy it with a cup of coffee or tea for a comforting snack. It’s a flexible treat, so feel free to pair it with your favorite nut butter or cream cheese for an extra tasty experience.
How to Store Keto Pumpkin Chocolate Chip Bread
To store this bread, place it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. You can also freeze slices for up to 3 months. Just wrap them well in plastic wrap or foil before placing them in a freezer-safe bag.
Tips to Make Keto Pumpkin Chocolate Chip Bread
- Make sure your eggs are at room temperature for better mixing.
- Don’t over mix the batter; it’s fine if there are a few lumps.
- You can adjust the sweetness by varying the amount of Swerve Granular. For a sweeter bread, go for ¾ cup.
Variation (If Any)
For a nut-free version, you can substitute almond flour with coconut flour, but you’ll need to adjust the quantity as coconut flour absorbs more moisture. You might need to add an extra egg for the right texture.
FAQs
1. Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin. Just be sure to cook it and puree it until smooth before adding it to the mix.
2. How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
3. Can I add nuts to the recipe?
Absolutely! You can add chopped walnuts or pecans for extra crunch. Just be mindful that it will change the texture slightly.
Keto Pumpkin Chocolate Chip Bread
Ingredients
Dry Ingredients
- 2 ¼ cups Bob's Red Mill Super-Fine Almond Flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ⅔ cup Swerve Granular Use ¾ cup for sweeter bread.
- 4 large eggs At room temperature.
Chocolate Chips
- ½ cup Lily's no-sugar semi-sweet baking chips Plus 1 tablespoon for sprinkling on top.
Instructions
Preparation
- Preheat the oven to 350 degrees F. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place it inside.
- In a medium-size bowl, whisk together the almond flour, pumpkin pie spice, baking powder, and salt.
- In a large mixing bowl, add the pumpkin puree, Swerve Sweetener, and eggs. Use a mixer to combine everything well.
- Gradually add in the dry ingredients and mix until just combined. Stir in ½ cup of the chocolate chips.
- Pour the mixture into the prepared loaf pan and smooth the top with a spatula. Sprinkle 1 tablespoon of chocolate chips on top.
Baking
- Bake for about 45 to 60 minutes, or until a toothpick comes out clean when stuck in the middle.
- Let the bread cool for at least 15 minutes before slicing and serving.