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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.
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.
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.
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.
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!
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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.
Notes
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
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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Is there a substitute for the maple syrup? I have never liked maple so it is not something I care to purchase. Thank you!
Sure, just use 1/4 cup keto sweetener instead. I like lakanto and you can save 20% with coupon code “primaledgehealth” 🙂
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!
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. 🙂