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Keto Pumpkin Chocolate Chip Bread: Indulge Guilt-Free!

Keto Pumpkin Chocolate Chip Bread
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A delicious and guilt-free Keto Pumpkin Chocolate Chip Bread that combines the flavors of pumpkin and chocolate in a low-carb recipe.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Keto

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 cup pumpkin puree
  • 1/2 cup erythritol or preferred sweetener
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup sugar-free chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, pumpkin puree, almond milk, erythritol, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in the sugar-free chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to a week.
  • This bread can be frozen for up to 3 months.
  • Feel free to add nuts or seeds for extra texture.

Nutrition

Find it online: https://recipeshungry.com/keto-pumpkin-chocolate-chip-bread-recipe/