Ultra moist and chocolate-infused, this low carb pumpkin bread is a delicious treat for fall! When you are armed with easy keto recipes, a ketogenic diet is simple, sustainable, and enjoyable.
A mixture of coconut flour, almond flour, and flax meal makes the base of this sweet loaf. I use this combination of “flours” in many of my keto baking recipes because it’s a real trifecta. The mix is well balanced and results in a light and fluffy texture.
Sometimes a pure coconut flour recipe is a little dense, adding in a bit of almond flour lightens the batter. The flax also adds an element of airiness to the bread and, as a mild natural laxative, facilitates digestion, so nothing sits weirdly in your stomach.
You might remember this three flour combo from my Macadamia Nut Keto Coffee Cake.
After discovering the wide world of keto and low carb baking, I don’t see myself going back to wheat flour or gluten-free flours. It’s so easy to replicate family favorites without traditional flours, starches, and sugar.
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Chocolate Infused Low-Carb Pumpkin Bread
Chocolate and pumpkin are long-time friends. Adding chocolate chips into pumpkin cookies and muffins is quite common, so why not add some chocolate to a pumpkin loaf?
I doubled up with cacao powder and cacao paste in this pumpkin bread and loved the result!
Not all cacao is created equal. The difference between low and high-quality cacao is palpable. Living in Ecuador (known in the chocolate world for it’s heirloom cacao seed) has afforded me the opportunity to source real quality cacao products.
I’ve shared what makes our cacao stand apart from others before, in short, it is a fair-trade certified artisanal cacao bean, 100% organic and biodynamically grown in old-growth shade forests. I highly recommend you pick your cacao here and use it in this recipe!
To balance out the dark bitter flavor of cacao, I use Lakanto’s maple-flavored syrup. I love the combination of maple and pumpkin! It’s seriously amazing!
Using a liquid sweetener also increases the moisture content and keeps the bread from drying out too much while baking.
Lakanto is my first choice as a keto-friendly sweetener for all keto desserts. It’s a great way to sweeten foods naturally without a bitter aftertaste or adverse blood sugar effects.
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I use Lakanto exclusively. If you don’t have it available, substitute with liquid stevia drops to taste or equal amounts of a different brand of sugar-free syrup or pure erythritol instead.
Cooking Tips for Ultra Moist Pumpkin Bread
The process behind this loaf is practically fool-proof!
Begin by preheating the oven. Next, gather two bowls and prepare the ingredients. Separate the wet ingredients into one bowl and the dry ingredients into the second bowl. Whisk the wet ingredients. Stir the dry ingredients with a spoon.
Then slowly combine the dry into the wet to make the batter. Do not over mix! A few stirs with the spoon is all you need to incorporate the mixture together.
Fold in the cacao paste. I saved a portion to sprinkle over the top. The chocolate melts down into the loaf as it bakes and gives a concentrated section of gooey chocolate in that center section of the bread. You can add all the paste into the batter or save some for decorating the top.
Pour the batter into a greased or lined 8×4 bread pan and bake for 50 minutes until set. Poke a knife into the center, and when it comes out clean, the bread is done.
Remove from the oven and let cool before removing from the pan and slicing. Serve warm or cold. Store leftovers in the fridge for up to 5 days. Freeze for longer.
This recipe is 100% gluten-free, grain-free, low-carb, ketogenic, sugar-free, and dairy-free!
Low Carb Chocolate Pumpkin Bread
- 1 cup pumpkin puree 8 ounces
- 2 tbsp coconut milk
- 3 tbsp coconut oil
- ½ cup sugar-free maple syrup Save 20% with code PRIMALEDGEHEALTH
- 2 eggs
- 1 tsp vanilla extract
- ½ cup almond flour
- ¼ cup coconut flour
- ¼ cup ground flax meal
- ¼ cup cacao powder <- ours from Ecuador!
- 1 ½ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ½ cup pecans coarsely chopped, optional
- ⅔ cup cacao paste coarsely chopped
- Preheat oven to 350° F / 176° C. Grease 8x4 loaf pan (standard size) or line with parchment paper.
- Combine all wet ingredients (pumpkin puree, coconut milk, coconut oil, maple syrup, eggs, and vanilla) in a bowl. Whisk well to combine.
- Stir dry ingredients (almond flour, coconut flour, flax meal, cacao powder, cinnamon, baking soda, and salt) together in a second bowl. Add in optional pecans.
- Gently combine the dry bowl into the wet bowl to form batter. Stir just enough to evenly incorporate; do not over mix. Fold in chopped cacao paste. Save a few larger pieces to sprinkle on top of the loaf as decoration, if desired.
- Pour batter into loaf pan. Arrange cacao paste on top as needed. Bake for 50 minutes, until a toothpick inserted into the center comes out clean. Remove from heat, cool, and slice into 8 portions.