Sugar-Free Low Carb Chocolate Pumpkin Bread (Nut Free)
Servings 14 slices
Calories 168kcal
Ingredients
- 1 cup Coconut Flour
- ½ cup Flaxseed Meal
- ½ cup unsweetened cocoa powder
- 1 cup Swerve granulated sweetener
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 teaspoon dried pumpkin pie spice
- ½ teaspoon salt
- 6 eggs
- 15 ounces pumpkin puree canned, not pie filling
- ½ cup butter softened
- 1 teaspoon maple extract
- 1 teaspoon chocolate liquid stevia
- optional toppings: raw unsalted pumpkin seeds sugar-free chocolate chips
Instructions
- 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.
- Enjoy!
Notes
Net Carbs: 4g
This recipe was originally posted in September of 2016 and updated with video in 2018.
Brenda's Notes:
- 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.
Nutrition
Serving: 1slice | Calories: 168kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 234mg | Potassium: 217mg | Fiber: 6g | Sugar: 1g | Vitamin A: 5030IU | Vitamin C: 1.2mg | Calcium: 54mg | Iron: 1.5mg