
Yields:
8 serving(s)
Total Time:
2 hrs 15 mins
Cal/Serv:
291
Out of all the amazing pumpkin desserts in the world (even the ones with carbs!), this is a keto MVP. So from the months of September to December, we eat the cinnamon-kissed, chocolate chip-studded loaf like it’s our job. Then January rolls around and we are, once again, tired of pumpkin. By February, we’re counting down the days until September, and the cycle starts anew.
Advertisement - Continue Reading Below
Ingredients
Cooking spray
- 2 cups
blanched finely ground almond flour
- 1/4 cup
Swerve granular
- 1 1/2 tsp.
baking powder
- 3/4 tsp.
baking soda
- 1 1/2 tsp.
pumpkin pie spice
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
kosher salt
- 1 cup
pumpkin puree
- 3
large eggs
- 1/2 cup
sugar-free dark chocolate chips
- 3 Tbsp.
raw pepitas
Directions
- Step 1Preheat oven to 350°. Grease a 4x8-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on long sides. Grease parchment.
- Step 2In a large bowl, whisk together almond flour, sweetener, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Step 3In a medium bowl, whisk together pumpkin puree and eggs. Add wet ingredients to dry ingredients and stir to combine. Stir in chocolate chips.
- Step 4Scrape batter into prepared loaf pan. Using a spatula, smooth top into an even layer. Sprinkle evenly with pumpkin seeds. Bake until puffed and a toothpick inserted into center comes out clean, about 50 minutes to 1 hour. If browning too fast, tent with foil after 30 minutes.
Advertisement - Continue Reading Below

Our Most-Clicked Keto Recipes Of All Time

44 Easy Keto Chicken Recipes

57 Quick & Easy Keto Dinner Recipes

Keto Chicken Parmesan
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below