This Keto Chocolate Pumpkin Bread is moist, rich, and loaded with cozy fall flavor — yet it’s sugar-free, low carb, gluten-free, grain-free, and nut-free! Perfect for pumpkin season and anyone following a keto diet, low carb diet or simply wanting to enjoy a healthy, easy recipe that satisfies without the sugar crash.
Why You’ll Love This Keto Chocolate Pumpkin Bread
When pumpkin meets chocolate, it’s magic — especially in a tender-crumb, quick bread that’s full of flavor and not dense or dry.
The pumpkin puree gives just enough moisture and natural sweetness while adding that perfect texture you expect from the best low carb pumpkin bread (think banana bread, but better!).
This loaf is:
- Nut-free – made with coconut flour and flaxseed meal, no almond flour needed.
- Refined sugar-free – sweetened with my favorite monk fruit allulose blend for the right texture and taste.
- Perfect for fall – full of pumpkin spice, chocolate, and cozy comfort.
- Kid-approved – even my youngest son (the coconut flavor detective!) loves this bread and can’t tell it’s low carb.
Whether you’re toasting a slice with butter, adding a smear of cream cheese, or sprinkling on sugar-free chocolate chips, this bread makes the perfect breakfast, snack, or dessert all season long.
Grain-Free & Nut-Free Pumpkin Bread
Creating a grain-free, almond flour-free pumpkin bread with the right texture was no easy feat! I tested this recipe six times to get the balance of coconut flour, cocoa powder, and sweetener just right.
Coconut flour absorbs a lot of moisture, so the ratio of wet to dry ingredients really matters. The result? A perfectly moist, tender crumb without any grittiness or dry texture.
If you’re new to coconut flour, don’t worry — it doesn’t overpower this bread. The pumpkin flavor and chocolate shine through beautifully. For those with nut allergies, this is the ultimate nut-free keto pumpkin bread recipe you’ll make again and again.
Super moist and full of chocolate and pumpkin flavor. My youngest son who has the tree nut allergy is not a fan of anything flavor of coconut. He is also the greatest detector of coconut in my recipes and a tough critic.
He loved this chocolate chip pumpkin bread and could not taste any coconut flavor. The other ingredients are the star in this hearty and dense bread.
Serving Ideas
- Toast a slice and top with coconut butter or sugar-free whipped cream.
- Spread with cream cheese for breakfast.
- Make mini loaves for holiday gifts!
This great recipe for keto pumpkin chocolate chip bread fits perfectly into your low carb lifestyle — with only 4g net carbs per slice.
Brenda’s Notes
Keep leftovers wrapped in paper towels inside an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
I’ve tested this recipe multiple times to get the right texture — moist, not too dense, and full of flavor.
Coconut oil or avocado oil can be swapped for butter if you prefer dairy-free.
Do not substitute cups of almond flour — it’s not a 1:1 swap for coconut flour and will drastically change the texture.
Looking for more Pumpkin Recipes?
Storage Tips
This keto chocolate pumpkin bread keeps beautifully if stored properly so you can enjoy a slice (or two!) all week long.
Freezer: Wrap individual slices in parchment paper, then store in a zip bag or airtight container for up to 3 months. Thaw overnight in the fridge or pop in the toaster oven straight from frozen.
Room Temperature: Store covered with paper towels inside an airtight container for up to 2 days to keep the top from getting too moist.
Refrigerator: For longer freshness, refrigerate up to 7 days. Let slices come to room temp before serving, or toast gently for the perfect warm bite with a little butter.
Sugar-Free Low Carb Chocolate Pumpkin Bread
Best Sugar Free Low Carb Keto Chocolate Pumpkin Bread
Ingredients
- 1 cup Coconut Flour
- 1/2 cup Flaxseed Meal
- 1/2 cup unsweetened cocoa powder
- 1 cup Monk Fruit Allulose granulated sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp pumpkin pie spice
- 1/2 tsp salt
- 6 eggs
- 12 ounces pumpkin puree canned, not pumpkin pie filling
- 1/2 cup butter softened
- 1 tsp maple extract
- 1 tsp chocolate liquid monk fruit
Optional toppings
- raw unsalted pumpkin seeds
- sugar-free chocolate chips
Instructions
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Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
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Whisk all dry ingredients (first eight listed) in a large mixing bowl.
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In a stand mixer (or use a hand mixer), blend the eggs and the 1.5 cup of pumpkin puree until smooth.
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Add butter, extracts, and sweetener and mix again.
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Gradually add dry ingredients, mixing just until combined.
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Pour batter into your prepared loaf pan.
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Pour batter into a parchment lined 9 by 5 loaf pan.
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Top with optional sugar-free chocolate chips or pumpkin seeds, if desired.
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Bake 50–60 minutes or until a toothpick inserted in the center comes out clean.
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Cool 15 minutes, then lift from the pan and cool completely on a wire rack before slicing.
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Tip: You can also make these as chocolate pumpkin muffins — just reduce the bake time to about 30–35 minutes.
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Storage info right above this printable recipe card.
Video
Notes
Nutrition
The post Best Sugar Free Low Carb Keto Chocolate Pumpkin Bread appeared first on Sugar-Free Mom.
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