Low Carb Chocolate Pumpkin Bread

5 from 50 votes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Bread, Breakfast

Cuisine: American

Servings: slices

Calories: 194.67kcal

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

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