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Sugar-Free Low Carb Chocolate Pumpkin Bread (Nut Free)

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 14 slices
Calories 168kcal
Author Brenda Bennett | Sugar-Free Mom



  • 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!


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.


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