top of page
Keto Pumkin Chocolate Bread.PNG

Keto Pumpkin Chocolate Bread


Serving Size: 78.7g

Calories: 182.3kcal

Carbohydrates: 23.7g

Protein: 7g

Fat: 14.4g

Saturated Fat: 1.9g

Cholesterol: 69mg

Sodium: 180.1mg

Fiber: 6.3g

Sugar: 2.4g

Sugar Alcohols: 13.6g

Net Carbs: 3.8g


  • 2 ¼ cups Bob's Red Mill Super-Fine Almond Flour or other almond flour

  • 1 tablespoon pumpkin pie spice

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup pumpkin puree

  • ⅔ cup Swerve Granular (for less sweet bread, use ⅔ cup, for sweeter bread use ¾ cup)

  • 4 large eggs at room temperature

  • ½ cup Lily's no-sugar semi-sweet baking chips PLUS 1 tablespoon for sprinkling on top before putting in oven


  1. Get started: Pre-heat oven to 350 degrees F. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan (don't worry about covering the shorter sides of the pan).

  2. Make the bread mixture: In a medium-size bowl, whisk together almond flour, pumpkin pie spice, baking powder and salt. In a large mixing bowl, add the pumpkin puree, Swerve Sweetener and eggs. Use a mixer to combine ingredients. Gradually add in dry ingredients and mix until combined (be careful not to over mix). Stir in ½ cup of chips. Pour mixture into prepared loaf pan and smooth top with spatula. Sprinkle 1 tablespoon of chips across the top.

  3. Bake and serve: Bake for roughly 40 to 50 minutes, until a toothpick comes out clean when stuck in the middle. Let cool for at least 15 minutes. Slice and serve.

Original Recipe: Low Carb Simplified 

bottom of page