Go Back
+ servings
Low Carb Pumpkin Bread featured
Print Recipe
5 from 8 votes

Low Carb Chocolate Pumpkin Bread

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 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Bread, Breakfast
Cuisine: American
Servings: 12 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.
  • 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.


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


Serving: 1slice | Calories: 194.67kcal | Carbohydrates: 13.63g | Protein: 4.83g | Fat: 15.91g | Saturated Fat: 7.17g | Sodium: 226.12mg | Fiber: 5.22g | Net Carbohydrates: 8g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!