Low Carb Chocolate Pumpkin Bread

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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.

This is a great example of delicious keto breakfast recipes can be.

Double chocolate pumpkin bread. Low-carb. Keto. Gluten-free.

Looking for new keto breakfast ideas?

Try this recipe!

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. Pus it’s low carb, which is exactly what we want on a keto diet.

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.

I highly recommend The Ultimate Guide to Low-Carb Baking for all you need to know about sugar-free, family-friendly sweet and savory baked goods.

Double chocolate low-carb pumpkin bread in a pan.

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.

Take a look at these other keto desserts sweetened with Lakanto to see how to use it.

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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.

Low Carb Pumpkin Bread featured

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 food-safe containers 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!

To indulge in a truly “chocolatey” experience, pair this bread with a cup of Keto Chocolate Milk Chia Drink from My Life Cookbook.

Low Carb Pumpkin Bread featured

Low Carb Chocolate Pumpkin Bread

Jessica Haggard
Ultra moist and chocolate-infused, this low carb pumpkin bread is a delicious treat for fall! It's sugar-free, ketogenic goodness at its best.
5 from 50 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Bread, Breakfast
Cuisine American
Servings 12 slices
Calories 194.67 kcal



  • 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.
    1 cup pumpkin puree, 2 tablespoons coconut milk, 3 tablespoons coconut oil, ½ cup Sugar-free maple syrup, 2 eggs, 1 teaspoon vanilla extract
  • 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.
    ½ cup almond flour, ¼ cup coconut flour, ¼ cup ground flax meal, ¼ cup cacao powder, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt
  • 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.
    ⅔ cup raw cacao paste, ½ cup pecans
  • 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.


If omitting pecans, macros are adjusted to:
166 calories, 13 g carb, 5 g fiber, 8 g net carb, 4.5 g protein, 13 g f

Nutrition & Macros

Serving: 1sliceCalories: 194.67kcalCarbohydrates: 13.63gProtein: 4.83gFat: 15.91gSaturated Fat: 7.17gSodium: 226.12mgFiber: 5.22gNet Carbohydrates: 8g

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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18 thoughts on “Low Carb Chocolate Pumpkin Bread”

  1. 5 stars
    Wow this recipe is now printed and booked for the foreseeable future….the use of both cacao powder and cacao paste infuses such a luscious chocolate flavor into the pumpkin bread. This loaf didn’t even make it to the freezer my family finished it in no time.

  2. 5 stars
    I wasn’t really a fan of using pumpkin for a bread recipe, but that actually turned out great. It’s moist and really delicious. I love it!

  3. 5 stars
    The depth of flavour is astounding, however the first batch was too moist, so I increased the coconut flour by quarter cup which did the trick! I loved the result of the lowered egg requirement. This is the most phenomenal quick Keto bread ever and I encourage all pumpkin & chocolate lovers to try it.

  4. 5 stars
    I love the sound of that sugar free maple syrup! I have not seen that before but am going to try it out! Thanks for the tip! The bread looks amazing!

  5. 5 stars
    The bread looks and tastes so good. It’s amazing that this is super low carb and is actually healthy! We can eat this for breakfast every day. 🙂

  6. 5 stars
    Pumpkin breads like this are one of the reasons why I love fall so much. Such a fabulous recipe to make over and over again. I love your combination of flours – it sounds like an incredible idea!


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