The Best Keto Pumpkin Chocolate Chip Bread Recipe

Why You’ll Love This Recipe

• Low-Carb Delight: With only 3.8g of net carbs per slice, this bread is perfect for anyone following a keto lifestyle.
• Moist and Flavorful: The combination of pumpkin puree and almond flour creates a moist texture that’s bursting with flavor.
• Easy to Make: With just a few simple steps, you can whip up this delicious bread in no time!
• Perfect for Any Occasion: Whether it’s a cozy fall morning or a festive gathering, this bread is sure to impress your family and friends.

Introduction

Are you ready to embark on a delicious journey that combines the warm, cozy flavors of fall with the rich indulgence of chocolate? Look no further! The Best Keto Pumpkin Chocolate Chip Bread is here to satisfy your cravings without derailing your low-carb lifestyle. Imagine sinking your teeth into a slice of moist, flavorful bread, where the sweetness of pumpkin meets the delightful crunch of chocolate chips. It’s the perfect treat for breakfast, dessert, or a snack any time of day. So, grab your apron and let’s get baking!

Ingredients

• 2 ¼ cups almond flour (Bob’s Red Mill Super-Fine or similar)
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup pumpkin puree
• ⅔ cup Swerve Granular (adjust for sweetness)
• 4 large eggs (room temperature)
• ½ cup Lily’s no-sugar semi-sweet baking chips + 1 tablespoon for topping

Directions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly and comes out perfectly fluffy.
2. Prepare the Loaf Pan: Grease a loaf pan with butter or oil and line it with parchment paper. This will make it easy to remove the bread once it’s baked.
3. Mix Dry Ingredients: In a medium bowl, combine the almond flour, pumpkin pie spice, baking powder, and salt. Whisk them together until well mixed.
4. Combine Wet Ingredients: In a larger bowl, mix the pumpkin puree, Swerve Sweetener, and eggs using a mixer. Beat until the mixture is smooth and creamy.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Mix until just combined; be careful not to overmix!
6. Add Chocolate Chips: Gently fold in ½ cup of the no-sugar chocolate chips into the batter. This is where the magic happens!
7. Pour and Smooth: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining tablespoon of chocolate chips on top for an extra treat.
8. Bake: Place the loaf pan in the preheated oven and bake for 45 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
9. Cool: Once baked, allow the bread to cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely. This step is crucial for the perfect texture!

Presentation and Serving Suggestions

Now that your kitchen is filled with the delightful aroma of pumpkin and chocolate, it’s time to think about how to present your masterpiece! Here are some fun ideas:

• Slice and Serve: Cut the bread into thick slices and serve it warm with a pat of butter or a dollop of cream cheese for an extra indulgent treat.
• Toast It Up: For a crispy twist, toast slices of the bread and top them with almond butter or sugar-free jam.
• Pair with Coffee: Enjoy a slice with your morning coffee or afternoon tea for a delightful pick-me-up.
• Garnish: Add a sprinkle of cinnamon or a drizzle of sugar-free chocolate sauce on top for an elegant touch.

Storage and Shelf Life

Wondering how to store your delicious creation? Here’s how:

• Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer freshness, keep it in the fridge for up to a week.
• Freezer: You can also freeze the bread! Wrap it tightly in plastic wrap and then in aluminum foil. It will last for up to 3 months. Just thaw it in the fridge overnight before enjoying.

FAQs

1. Can I use a different sweetener? Yes! You can substitute Swerve with your preferred low-carb sweetener, but be sure to adjust the quantity based on sweetness.
2. Is this recipe gluten-free? Absolutely! This bread is made with almond flour, making it a great gluten-free option.
3. Can I add nuts to the recipe? Yes! Feel free to fold in some chopped walnuts or pecans for added crunch.
4. What can I use instead of pumpkin puree? You can use unsweetened applesauce or mashed bananas, but this will change the flavor and carb count.
5. How do I know when the bread is done? Insert a toothpick into the center; if it comes out clean, the bread is ready!
6. Can I make mini loaves? Yes! You can divide the batter into mini loaf pans and adjust the baking time accordingly.
7. Is it necessary to use parchment paper? While not mandatory, it helps with easy removal and cleanup.
8. Can I use regular chocolate chips? You can, but it will increase the sugar content, making it less keto-friendly.
9. What’s the best way to serve leftovers? Reheat slices in the microwave or toaster for a warm treat!
10. Can I make this bread dairy-free? Yes! Use a dairy-free butter substitute or oil for greasing the pan.