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–+ servings

Keto Pumpkin Chocolate Chip Bread

A delicious low-carb bread that combines warm pumpkin flavors and sweet chocolate chips, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 150 kcal

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.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze slices for up to 3 months.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 2g
Keyword Chocolate Chip Bread, Gluten-Free, Keto, Low-Carb, Pumpkin Bread
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