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The Best Keto Pumpkin Chocolate Chip Bread

This bread is moist, flavorful, and a delightful low-carb treat!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Cuisine American
Servings 12 slices
Calories 182.3 kcal

Equipment

  • Loaf Pan
  • Mixer

Ingredients
  

  • 2 ¼ cups almond flour Bob's Red Mill Super-Fine or similar
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • ½ tsp 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 tbsp Lily's no-sugar semi-sweet baking chips for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or oil and line it with parchment paper.
  • In a medium bowl, mix almond flour, pumpkin pie spice, baking powder, and salt. In a larger bowl, combine pumpkin puree, Swerve Sweetener, and eggs using a mixer. Gradually add the dry ingredients and mix until just combined. Fold in ½ cup of chocolate chips. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips on top.
  • Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 15 minutes before slicing.

Notes

Adjust the sweetness of the bread by modifying the amount of Swerve Granular used.
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