Best Sugar Free Low Carb Keto Chocolate Pumpkin Bread
This Keto Chocolate Pumpkin Bread is moist, rich, and loaded with cozy fall flavor — yet it’s sugar-free, low carb, gluten-free, grain-free, and nut-free! Perfect for pumpkin season and anyone following a keto diet, low carb diet or simply wanting to enjoy a healthy, easy recipe that satisfies without the sugar crash.
Why You’ll Love This Keto Chocolate Pumpkin Bread
When pumpkin meets chocolate, it’s magic — especially in a tender-crumb, quick bread that’s full of flavor and not dense or dry.
The pumpkin puree gives just enough moisture and natural sweetness while adding that perfect texture you expect from the best low carb pumpkin bread (think banana bread, but better!).
This loaf is:
- Nut-free – made with coconut flour and flaxseed meal, no almond flour needed.
- Refined sugar-free – sweetened with my favorite monk fruit allulose blend for the right texture and taste.
- Perfect for fall – full of pumpkin spice, chocolate, and cozy comfort.
- Kid-approved – even my youngest son (the coconut flavor detective!) loves this bread and can’t tell it’s low carb.
Whether you’re toasting a slice with butter, adding a smear of cream cheese, or sprinkling on sugar-free chocolate chips, this bread makes the perfect breakfast, snack, or dessert all season long.
Grain-Free & Nut-Free Pumpkin Bread
Creating a grain-free, almond flour-free pumpkin bread with the right texture was no easy feat! I tested this recipe six times to get the balance of coconut flour, cocoa powder, and sweetener just right.
Coconut flour absorbs a lot of moisture, so the ratio of wet to dry ingredients really matters. The result? A perfectly moist, tender crumb without any grittiness or dry texture.
If you’re new to coconut flour, don’t worry — it doesn’t overpower this bread. The pumpkin flavor and chocolate shine through beautifully. For those with nut allergies, this is the ultimate nut-free keto pumpkin bread recipe you’ll make again and again.
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 chocolate chip pumpkin bread and could not taste any coconut flavor. The other ingredients are the star in this hearty and dense bread.
Serving Ideas
- Toast a slice and top with coconut butter or sugar-free whipped cream.
- Spread with cream cheese for breakfast.
- Make mini loaves for holiday gifts!
This great recipe for keto pumpkin chocolate chip bread fits perfectly into your low carb lifestyle — with only 4g net carbs per slice.
Brenda’s Notes
Keep leftovers wrapped in paper towels inside an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
I’ve tested this recipe multiple times to get the right texture — moist, not too dense, and full of flavor.
Coconut oil or avocado oil can be swapped for butter if you prefer dairy-free.
Do not substitute cups of almond flour — it’s not a 1:1 swap for coconut flour and will drastically change the texture.
Looking for more Pumpkin Recipes?
Storage Tips
This keto chocolate pumpkin bread keeps beautifully if stored properly so you can enjoy a slice (or two!) all week long.
Freezer: Wrap individual slices in parchment paper, then store in a zip bag or airtight container for up to 3 months. Thaw overnight in the fridge or pop in the toaster oven straight from frozen.
Room Temperature: Store covered with paper towels inside an airtight container for up to 2 days to keep the top from getting too moist.
Refrigerator: For longer freshness, refrigerate up to 7 days. Let slices come to room temp before serving, or toast gently for the perfect warm bite with a little butter.
Sugar-Free Low Carb Chocolate Pumpkin Bread
Best Sugar Free Low Carb Keto Chocolate Pumpkin Bread
Ingredients
- 1 cup Coconut Flour
- 1/2 cup Flaxseed Meal
- 1/2 cup unsweetened cocoa powder
- 1 cup Monk Fruit Allulose granulated sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp pumpkin pie spice
- 1/2 tsp salt
- 6 eggs
- 12 ounces pumpkin puree canned, not pumpkin pie filling
- 1/2 cup butter softened
- 1 tsp maple extract
- 1 tsp chocolate liquid monk fruit
Optional toppings
- raw unsalted pumpkin seeds
- sugar-free chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
- Whisk all dry ingredients (first eight listed) in a large mixing bowl.
- In a stand mixer (or use a hand mixer), blend the eggs and the 1.5 cup of pumpkin puree until smooth.
- Add butter, extracts, and sweetener and mix again.
- Gradually add dry ingredients, mixing just until combined.
- Pour batter into your prepared loaf pan.
- Pour batter into a parchment lined 9 by 5 loaf pan.
- Top with optional sugar-free chocolate chips or pumpkin seeds, if desired.
- Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool 15 minutes, then lift from the pan and cool completely on a wire rack before slicing.
- Tip: You can also make these as chocolate pumpkin muffins — just reduce the bake time to about 30–35 minutes.
- Storage info right above this printable recipe card.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Made this yesterday and used 3/4c. Truvia granulated and then 1/4c. brown sugar Truvia. I used Lilly’s chocolate chips and I put some in the loaf itself. I had chocolate stevia and plain so I used vanilla with some plain stevia. It was delicious and even my son-in-law loved it and he is picky with treats! This satisfied both my daughters GF eating lifestyle and my Bariatric! Win, win. I also added an extra half tsp of salt because when I tasted it I thought it needed more salt (but I love salt). Good luck! It definitely needed the entire cook time.
Thanks for sharing!
This is sooooooo good!! I used coconut sugar and I didn’t have maple extract so I used Maple syrup instead. That combination made it sweet enough. I know that’s not sugar free, but it’s Paleo? Maybe? Anyways it was really good. Thank you! Satisfies my craving for cake.
Thank you for so many wonderful recipes! What is the best way to store this yummy treat…refrigerate or just airtight container on counter? How long will it keep? Does it freeze well? Thank you for your tips!
Refrigerate for up to 5 days.
Has anyone tried almond flour to replace the coconut flour? Should I use less Almond flour for this recipe? I have so enjoyed your recipes on SugarfreeMom!
Thank you!
Highly recommend your blog to everyone. Especially this beautiful pumpkin bread recipe really made our day. Made this for my kid’s tonight, they loved it. The taste is lovely and delicious.
Super good! I made it again today and used a can of Trader Joe’s butternut squash. My oven may not be true to temp as it takes 1 hr 15 min to cook. I also sprinkle a little Swerve confectioners on top and I imagine a little Swerve sweetened whipped cream would be amazing. Thanks again! We love it!
There is always a healthy alternative, and chocolate pumpkin bread seems like a nice balance.
Brenda,
I tried this chocolate pumpkin recipe, a little reluctant, because I love the distinctive taste of pumpkin and chocolate! It turned out super moist and good, but I’d like to try it next time without the chocolate! Would that work, or do I need to add something in place of the quarter cup of cocoa?
Must take this opportunity to thank you, Brenda, for all that you share! So interesting and helpful for those of us who won’t/can’t do sugar and want to do Keto! Love your website and emails!
Thank you so much!
I’m actually enjoying the taste of the chocolate/pumpkin loaf, Brenda, but I’m still wondering if I decided to try this recipe without the chocolate, what could I use to replace it with so that I could get just a pumpkin taste? This recipe is fabulous, but I’m yearning for just pumpkin now! Thanks Brenda!
Thank you for a beautiful pumpkin bread recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.
Thank you!
Brenda:
God Bless you for all that you do for your family and the community of people who have difficulty with their food intolerances/sensitivity. I just found your site and I love it. I am going to try this pumpkin chocolate bread. The question I wanted to ask is: do you know what the ratio of ingredients would be if I used Almond Flour? Would I still need to include the ground flaxmeal? cause I know you had to adjust the recipe because you needed to use coconut flour instead of Almond flour. Just wondering. Thanks so much.
Grace
Thanks Grace! I would say you could swap out the coconut flour and the flax for almond flour but I would also add an additional 1/2 cup more.
I do not have flaxseed meal but always have ground flaxseed on hand. Think it would turn out OK just using the ground?
Yep I think it would still work for you.
This is such delicious bread! Thank you for all your yummy recipes, your recipes have blessed our family tremendously! It feels good making food in a more healthier way and not feel guilty about eating it!
Thank you!
Just made this tonight. I put it in a larger baking pan (11×8) and it bakee up at about 2.5 inches thick which is perfect. It came out like cake brownies. Moist with lots of chocolate and pumpkin spice flavoring. I didn’t have chocolate stevia but I added a few teaspoons of sugar free chocolate syrup. I already ate 3 pieces. This could be dangerous for me the next few days. Lol. I will probably have to freeze half the pan so I don’t go too crazy. Very pleased worth the flavor. Wonderful recipe.
Your recipe is good timing for Halloween. We have lots of pumpkins here so might have to give your chocolate pumpkin bread a try. Good thing it’s low carb, sugar free, as well as gluten free. Thanks for sharing!
Made this last night – just wanted to share how amazing it turned out! I only had 12 oz of pumpkin puree but took a chance and it turned out wonderful. I also used granular erythritol vs. Swerve because that is what I had on-hand. I did notice the erythritol, it made it a bit grainy feeling, so I will definitely powder it in the Magic Bullet for next time. I also used vanilla liquid stevia as that’s what I had and 1 tsp vanilla extract b/c I didn’t have maple. Added 1/2 cup sugar-free choco chips (Krisda brand). Mine took a bit longer to bake – 1 hr 15 mins. My bread was not crumbly at all, very dense and moist and delicious. Thanks for the great recipe!
OK OMG THAT WAS DELICIOUS! I did sub the sugar for a different sweetener and next time I’ll have to add a little more but I’ve noted it because I will make it again. Love your blog and enjoy your recipes. I’ve been sugar-free for 5 months now and I can’t see going back but needed to find a great site like yours. Thank you so much!!
OH also am going gluten free so thanks again!!! 🙂
So happy you liked it, thanks for coming back to share!
I made this last night following the recipe exactly, but it is very crumbly. Even after letting it cool in the pan for 15 minutes, the bread fell apart. I softened the butter. Should the butter be melted?
Thanks for the purchase info on chocolate Stevia. I found every flavor except chocolate.
I have a flaxseed intolerance. Substitution ideas? Thanks!
perhaps ground hemp seeds
What about almond flour in place of flax meal?
I LOVE THIS RECIPE, BUT WHEB I CLICKED PRINT, 18 PAGES. FAR TOO MUCH INK AND COLOR LOST TO ADVERTIZING. ENJOY YOUR SITE. PAT PS WHERE DO I FIND LIQUID CHOCOLATE STEVIA. MY FOOD MARKET ONLY CARRIES ONE TYPE OF STEVIA, POWDERED AND NO CHOC. FLAVOR. DARN IT. I WILL PUT EXTRA COCOA IN OR BUY SOME CHOC. EXTRACT.
I buy flavored stevia through iherb.com my discount code is yaj035
Brenda, I love your recipes! But what I especially like is that when I click “print” it has a picture of the finished product & almost always fits on one page. Some that should fit, take up several pages, sometimes no pic, which is annoying. It’s a little thing, but most annoying things are! Thank you for all you do!
Looks delicious, can’t wait to try. Which kind of swerve are you using? I have the powdered sugar try, is that ok to use or should I get the granulated.
Both types of Swerve will work, powdered or granulated.
Do you need a sweetener?
I did as did my kids! I’ve tried this with half cup granulated sugar free sub and it lacked much sweetness at all.
I know, it’s August and I’m baking with pumpkin! It’s so healthy I use it often: For the sweetener, I used half cup Erythritol, half cup Polydextrose, tsp chocolate stevia, subbed sukrin gold for the maple extract, and a few drops of sucralose (EZSweetz) to taste. The only other sub was half cup coconut oil for the butter. It took exactly 60 minutes to bake. It is so moist between the PolyD and pumpkin, my DH said it was like a brownie with more substance. Yes, I will make this year round! Thank you Brenda, I love your recipes!
I’m so glad to hear it!