Best Sugar Free Low Carb Keto Chocolate Pumpkin Bread

5 from 1 vote

Best Sugar Free Low Carb Keto Chocolate Pumpkin Bread

This Keto Chocolate Pumpkin Bread was originally posted in 2016 and updated in 2018 with a video — and now refreshed again for pumpkin season! It remains one of my most popular keto recipes for fall. Try it once, and it’ll become your go-to sugar-free chocolate pumpkin bread every year.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 152kcal

Author Brenda Bennett | Sugar-Free Mom

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

4 g net carbs

Nutrition