Description
Moist, spiced, and rich with chocolate and pumpkin flavor — this low-carb chocolate pumpkin bread is the perfect fall treat for breakfast or a sweet snack!
Ingredients
1 cup almond flour
¼ cup coconut flour
½ tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
Pinch of salt
½ cup canned pumpkin puree (not pie filling)
¼ cup melted coconut oil or butter
¼ cup heavy cream or unsweetened almond milk
¼ cup powdered erythritol or monk fruit sweetener
1 tsp vanilla extract
Optional: Sugar-free chocolate chips or chopped pecans for topping
Instructions
Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper.
In a bowl, mix almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Add pumpkin puree, melted oil, heavy cream (or almond milk), powdered sweetener, and vanilla. Stir until smooth and thick.
Pour batter into the loaf pan and smooth the top.
Optional: Sprinkle with sugar-free chocolate chips or crushed pecans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Let cool completely before slicing for best texture.
- Prep Time: 10 mins
- Cook Time: 35 mins
Nutrition
- Serving Size: 10 slices
- Calories: 160
- Fat: 12g
- Carbohydrates: 4g
- Protein: 5g