This Sugar-Free, Low Carb but Nut Free Chocolate Pumpkin Bread is gluten free and grain free as well!
It’s the season for all things pumpkin and the combo of chocolate and pumpkin in bread form has always and will continue to be the worlds best of the best of the fall recipes!
You just can’t beat the combination. The pumpkin adds just a small hint of flavor but adds just moisture and softness, almost the same texture as a banana bread, it’s hard not to love it.
Making it low carb, gluten free and also grain free was no easy task! I’ve had to experiment with the amounts of of everything from the butter, sweetener to the flours used. Six times was the magic number because I wanted it to be my very best recipe. I wanted to show how fabulous a pumpkin bread could be using non traditional ingredients.
My ingredients of choice also need to be nut free, another difficult task in the low carb baking world. Embracing coconut flour has been the hardest skill I’ve had to tackle but once I finally get the best, it’s a task well worth my time and effort. Showcasing Bob’s Red Mill ingredients has been a pure joy this past year partnering with them and one I hope to continue to do in the next year.
Super moist and full of chocolate and pumpkin flavor. My youngest son who has the tree nut allergy is not a fan of anything flavor of coconut. He is also the greatest detector of coconut in my recipes and a tough critic. He loved this bread and could not taste any coconut flavor. The other ingredients are the star in this hearty and dense bread.
Toast it with butter or top with some sugar free whipped cream. You could probably even turn these into muffins!
- If you use another granulated sweetener other than Swerve, I would suggest omitting the liquid stevia. Swerve is less sweet than most granulated sugar free subs. I have tried using Sukrin brown sugar sub and it was actually not as sweet as using the Swerve sweetener. I tried this without any liquid stevia, using both Sukrin and Swerve and neither had enough sweetness on their own.
- I’ve made this 6 times using different amount of coconut flour, cocoa and flaxseed. This is the perfect texture. Replacing the coconut flour with almond would not be equal to replace each other. I have not tried this using almond flour since my youngest has a tree nut allergy.
- I’ve not tried subbing the butter but I do think using avocado oil or coconut oil would work as well in place of the same amount of butter I used.
- Serves: 14
- Serving size: 1 slice
- Calories: 157
- Fat: 10.8g
- Saturated fat: 4.3g
- Carbohydrates: 10.8g
- Sugar: 1g
- Sodium: 125mg
- Fiber: 6.8g
- Protein: 5.5g
- Cholesterol: 94mg
- 1 cup (120g)Bob's Red Mill Coconut Flour
- 1/2 cup (65g) Bob's Red Mill Flaxseed Meal
- 1/2 cup (55g) unsweetened cocoa powder
- 1 cup Swerve sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp dried pumpkin pie spice
- 1/2 tsp salt
- 6 eggs
- 1 can (15 ounce) pumpkin puree not pie filling
- 1/2 cup softened butter
- 1 tsp maple extract
- 1 tsp chocolate liquid stevia
- optional toppings: raw unsalted pumpkin seeds, sugar-free chocolate chips
- Preheat oven to 350 degrees F.
- Whisk the first 8 ingredients together. Set aside.
- In a stand mixer add the eggs and pumpkin and blend until combined.
- Add remaining ingredients except optional toppings.
- Once combined pour in half the dry ingredients into the stand mixer and blend until incorporated.
- Add remaining dry ingredients and blend until combined well.
- Pour batter into a parchment lined 9 by 5 loaf pan.
- Top with optional toppings if desired.
- Bake for 50-60 minutes until a toothpick in the center comes out clean.
- Allow to cool for 15 minutes then remove onto a wire rack to finish cooling.
Disclaimer: This post has been sponsored by Bob’s Red Mill with whom I am honored to be in partnership with. All opinions are 100% my own and always will be. Thank you for supporting the brands that keep this website running!