Pumpkin and chocolate chips? Yes, please! Be prepared for this keto pumpkin bread to disappear as soon as you make it. Unless you hide it. It’s that good!
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The BEST Keto Pumpkin Bread
Are you ready to indulge in a mouthwatering treat that is perfect for warming up on a chilly afternoon? Who am I kidding? It is perfect anytime! Look no further than this irresistible keto pumpkin bread recipe. Packed with the flavors of fall, this bread is guaranteed to disappear as soon as you make it—unless you hide it away for yourself!
As we bid farewell to summer and send the kiddos back to school (I just did), there's no better way to embrace the season than with the warm aroma of freshly baked pumpkin.
This keto pumpkin bread will transport you to a cozy kitchen, filled with the delightful scent of spices and sweetness.
We've fine-tuned our recipe to perfection, ensuring that every bite of this bread delivers a moist and flavorful explosion of pumpkin. Believe me when I say that keto breads can be a little tricky, but we've cracked the code to create a low carb, gluten free masterpiece infused with pumpkin goodness.
How to Make Keto Pumpkin Bread
Preheat oven to 350 degrees. In a medium bowl, combine melted butter, eggs, pumpkin, vanilla, liquid stevia, almond milk and heavy whipping cream. Using a hand beater, blend well.
In a separate medium bowl, mix all the dry ingredients except chocolate chips. Add dry ingredients to bowl with pumpkin mix. Mix well.
Coat a regular loaf pan or 4 mini loaf pans with coconut oil.
Add mixture evenly. Bake for 40-45 minutes or until the toothpick test is clean. Remove from the oven and sprinkle the top with chocolate chips. Turn the oven off, put the loaf/loaves back in, and let sit for 5 minutes to melt the chocolate chips. Serve warm or cold!
Keto Pumpkin Bread Kitchen Essentials
Nothing special is needed to make this delicious low carb pumpkin bread. Just a few kitchen items:
- Measuring Cups and spoons
- Mixing Bowl
- Mixing Spatula
- Hand Beaters
- Mini Loaf Pan or Regular Loaf Pan - either will do! I made 4 mini muffin loaves!
Low Carb Sweeteners for Pumpkin Bread
When it comes to sweetening the keto pumpkin bread, I prefer the combination of Allulose and Monk Fruit. This dynamic duo blends seamlessly, with no aftertaste (like erythritol) and enhances the overall flavor. I use the Besti brand which is my favorite! However, feel free to experiment with other low-carb sweeteners like Lakanto Monk Fruit or Swerve if that's more to your liking.
As with most pumpkin recipes, this keto pumpkin bread recipe is loaded with ingredients that naturally act as sweeteners. We have both pumpkin and chocolate chips that do just the trick. These naturally sweeten the flavor of almost any recipe.
Flours Used in this Low Carb Pumpkin Bread
Some people love gluten free pumpkin bread. Some people love almond flour pumpkin bread. And other people prefer coconut pumpkin bread.
Why not be able to enjoy all three in the same easy pumpkin bread recipe? Um, YES!
This keto pumpkin bread is, of course, gluten free. It also contains both almond flour AND coconut flour because those flours work so beautifully together.
What to Serve with Keto Pumpkin Bread
When it comes to serving keto pumpkin bread, do you even need to serve it with anything? Nope! Having said that, there are a ton of tasty sides to consider.
For breakfast or brunch, you can't go wrong with a dollop of rich and creamy homemade keto whipped cream or a generous slather of creamy butter.
If you're looking for a savory twist, try pairing your pumpkin bread with some slices of crispy bacon or a side of scrambled eggs. If you want to add a sprinkle of fancy, then perhaps a spread of cream cheese or almond butter would add a delightful contrast to the sweetness of the bread.
And let's not forget the classic combination of a warm cup of black coffee or a soothing herbal tea to complete the experience.
Other Easy Keto Pumpkin Recipes You Might Like
Get ready to fall in love with pumpkin!
- 5 large eggs
- 1/2 cup melted grass-fed butter
- 1/4 cup unsweetened almond milk
- 1/4 cup heavy whipping cream
- 1 cup pumpkin puree
- 12 drops English toffee liquid stevia (or any flavor that makes you happy)
- 2 teaspoons vanilla
- 2 cups almond flour
- 3/4 cup coconut flour
- 1/2 cup low carb granular sweetener
- 2 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon Pink Himalayan salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon allspice
- 1/8 - 1/4 cup Lily’s dark chocolate chips (optional)
- Coconut oil to grease loaf pan.
- Preheat oven to 350 degrees.
- In a medium bowl, combine melted butter, eggs, pumpkin, vanilla, liquid stevia, almond milk and heavy whipping cream. Using a hand beater, blend well.
- In a separate medium bowl, mix all the dry ingredients EXCEPT chocolate chips.
- Add dry ingredients to bowl with pumpkin mix. Mix well.
- Coat regular loaf pan or 4 mini loaf pans with coconut oil.
- Add mixture evenly.
- Bake for 40-45 minutes or until toothpick test is clean.
- Remove from the oven and sprinkle the top with chocolate chips.
- Turn oven off and put loaf/loaves back in and let sit for 5 minutes to melt chocolate chips.
- Serve warm or cold!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 slice
Amount Per Serving: Calories: 117Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 100mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 2g
For the step-by-step version of this recipe, check out the How to Make The BEST Keto Pumpkin Bread Story.