Keto Chocolate Chip Bread with Pecans

This keto chocolate chip bread with pecans is a delicious quick bread you can eat for breakfast or a low carb snack. It’s gluten free and even has a few unexpected healthy ingredients to make this even more nutritious. Each piece of this keto breakfast bread has 4.9 grams carbs, 7.6 grams of fiber and 9.1 grams of protein!

You might also like these keto chocolate chip cookies!

Lately I’ve been craving keto sweet bread and decided to redo this old post and boy was I glad I did. This keto chocolate chip bread with pecans is full of healthy ingredients and is perfect for a sweet low carb breakfast option or snack.

I used nut butter instead of oil and almond flour because it’s gluten free too. I also add a some veggies to up the nutrition and make it more moist. And lastly the keto friendly chocolate chips and pecans add crunchy and flavor.

It’s the perfect breakfast for my husband who usually likes bagels and pastries for breakfast but is trying to lower his carb intake. And I love it because it’s so easy to make and you can even freeze slices for keto meal planning.

I also break one out of the freezer for a low carb sweet treat. It’s quite healthy with only 4.9 grams net carbs per slice and 7.6 grams of fiber and 9.1 grams of protein! The high fiber and high protein are an added bonus for a this sweet breakfast.

Recipe ingredients and substitutions.

The simple ingredients I used for this recipe was coconut flour, almond butter, pumpkin puree, cauliflower rice, vanilla extract, baking soda, eggs, keto chocolate chips, pecans and brown sugar sweetener.

Almond Butter
I didn’t want to use all purpose flour because of the carbs and I wanted it to be gluten free. So using almond butter takes the place of almond flour and oil in this quick bread. Try to find an almond butter that has just almonds and no added sugar. I bought this at Aldi so you can pretty much find it anywhere.

You could probably use natural peanut butter or cashew butter if for some reason you were allergic to almond butter.

Coconut Flour
You only need a little of this ingredient but if you don’t have coconut flour but do have unsweetened coconut flakes that would work too. Just place in a food processor and grind until it’s a flour. You can’t really substitute another kind of flour easily for coconut flour.

Canned Pumpkin and Cauliflower Rice
Canned our pumpkin adds nutrition and moisture to the bread. Some people like to use sour cream or Greek Yogurt  to add moisture but I like pumpkin as it’s lighter and is very healthy. Make sure you buy pumpkin puree and not pumpkin pie filling which as added sugar.

I used the cauliflower rice to add some bulk to the batter. Use raw cauliflower and not frozen if you can. If you have to use frozen cauliflower make sure to squeeze out any excess water when it’s thawed.

Sugar Free Chocolate Chips
I like Lilly’s chocolate chips, specifically I used their milk chocolate chips though sometimes they are hard to find on Amazon. So the semi sweet or dark chocolate chips are fine too.

Sugar free chocolate chips have a lot less carbs than regular chocolate chips. You can also use a low carb chocolate bar and chop it into small pieces. Sometimes I used Aldi Moser 85% cocoa bars or Lindt’s 90% cocoa bars.

Pecans
I highly recommend using the pecans though you can eliminate them if you want. They add a lot of texture to the bread and a bit of crunch. You could also use walnuts if you want.

Swerve Brown Sugar Sweetener
Originally I used regular Swerve sweetener but found I like it better with the Swerve brown sugar sweetener. You could use the regular granular sweetener if you want though. Or you can use your sweetener of choice if you don’t have Swerve. Try a brown sugar sweetener if you have it though.

How to make keto chocolate chip bread with pecans.

Step 1: Pre-heat oven to 350°F. Get out a glass bread pan and grease or spray with nonstick baking spray and set aside. You can also line it with baking parchment paper but I find if I grease it well it doesn’t stick.

Step 2: Get out a large mixing bowl and add the eggs. Whisk them and then add all of the ingredients except the chocolate chips and pecans. Start with the wet ingredients and then mix in the dry ingredients. No need for an electric mixer for this recipe. 

Step 3: When everything is well combined, fold in the chocolate chips and pecans. I saved a few to put on top because I like how that looks. Spoon the bread batter into the prepared loaf pan.

Step 4: Place the bread pan in the preheated oven and cook for 40 – 50 minutes until it’s cooked through. You can put a toothpick in the center to test it. If comes out clean it should be done. Note baking time may vary if you use a metal loaf tin instead of a glass one.

Step 5: Let the quick bread loaf cool completely before slicing. Serve as is or you can spread butter, cream cheese, etc on top. It’s sweet on its own though and doesn’t really need it.

Store leftovers in an airtight container or cover with plastic wrap. This also freezes well. Just cut into slices and wrap in plastic wrap and the foil. I sometimes take a slice out for a sweet afternoon snack. Please scroll down to view the printable recipe card.

More low carb baked goods recipes to try.

I have a sweet tooth so I’ve quite a few sweet keto recipes on this blog. Here are a few of may favorite recipes for low carb and healthy baked goods.

• keto sun dried tomato or chocolate chip banana protein bread
• low carb chocolate chip zucchini bread
• keto blueberry muffin for 1 in microwave
• sugar free mini pumpkin muffins
• keto mini chocolate chip muffins
• keto pumpkin bars or keto pumpkin slow cooker cake

Recipe notes and tips.

• I used Swerve brown sugar substitute because it has 0 net carbs and tastes like brown sugar to me. Coconut sugar is sometimes used as a natural sugar substitute but it has more carbs. This bread is not overly sweet so if you want it sweeter adjust accordingly.
• You can use any kind of sugar free chocolate chips you want. Lily’s semi sweet chocolate chips are easily found in most bigger grocery stores or on Amazon. Today I used milk chocolate ones because that’s what I had on hand. Other brands to try are Swerve, ChocoZero, Lakanto and of course Lily’s.
• I used pumpkin puree to keep it moist. Make sure it’s canned pumpkin puree and not pumpkin pie filling. You can substitute no sugar added apple sauce instead of the pumpkin if you wish though it is not low carb.
• This bread is easy to freeze and gluten free. Just slice and then freeze the individual slices. Reheat in the microwave for breakfast.
• To make cauliflower rice just add raw cauliflower florets to a food processor and pulse until it looks like rice grains. This add bulk and nutrition to the recipe.

I hope you like this keto chocolate chip bread recipe. I’ve already made it 4 times as it’s easy and really delicious. I think I’ve finally found a baking project that I can handle! Here are more keto recipes for breakfast that you might enjoy.

The nutritional information for 1 piece is 294 calories / 23.6g fat / 12.5g carbs / 7.6g fiber / 9.1g protein = 4.9g net carbs (Note this is 8 thick slices but you can easily get 10-12 slices if you cut it smaller.)