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chocolate pumpkin cake w/pumpkin glaze on cooling tray

Sugar Free Chocolate Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Deb Belsha
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


If you love chocolate and all things pumpkin, then you will love this sugar free pumpkin bread. It is a moist, chocolatey and lightly spiced low carb dessert. The sugar free glaze is not overly sweet and full of warm pumpkin spices.


Units Scale
  • Cake: 1 cup pumpkin puree *
  • 3 eggs, lightly beaten
  • 1/2 cup Allulose
  • 1/4 cup brown sugar substitute
  • 1 cup fine almond flour, sifted
  • 2 tablespoons coconut flour, sifted
  • 1/2 cup unsweetened dark cocoa powder, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon chocolate extract, optional
  • 1/4 teaspoon espresso powder, optional


  • Glaze: 3/4 cup powdered sugar substitute
  • 1 1/2 tablespoons pumpkin puree'
  • 1 - 2 tablespoons heavy cream *
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • pinch salt


  1. Preheat oven to 350°F.  Line a 8 x 4 inch loaf pan with parchment paper.  Lightly spray with non stick baking spray.
  2. In a large bowl, whisk together the sugars and eggs.  Add the pumpkin and extracts and whisk to blend completely.
  3. In a small bowl, stir together the flours, baking powder, soda, cocoa powder, salt, spices and espresso powder, if using.
  4. Pour dry ingredients into the pumpkin mixture and stir well.  The batter will be thick
  5. Pour batter into the loaf pan.  Tap bottom of pan on counter to remove any air bubbles and lightly smooth the top of the batter.
  6. Bake for 45-50  minutes.   Test the cake at 45 minutes with a toothpick inserted far down into the center.  If it comes out clean, the cake is done.  If there are still a few crumbs on the toothpick, bake for another 5 minutes and test again.*
  7. Cool cake on cooling rack for 15 minutes.  Lift cake with the parchment paper edges and let the cake cool fully before glazing.
  8. Make glaze:  combine ingredients and whisk well to combine.  Scoop a spoonful and let it drip off spoon into bowl of  glaze to determine the consistency.  You want it to be pourable but not overly liquid.  If it is too thick, add a bit more cream.  If too thin, add a teaspoon of sugar and pumpkin puree and stir again.
  9. Pour glaze over the top of cake. Lightly smooth with a metal spatula or thin knife. Let it set for at least 30 minutes before serving. *


*Store the cake at room temperature for 2 days, then refrigerate the remaining.  You can freeze the fully cooled cake for 2 months.  Defrost overnight in the refrigerator and make the glaze the same day you are serving.

*If you don't have or want to use the chocolate extract and espresso, you can add 1/4 cup sugar free chocolate chips to the batter for additional chocolate flavor.

*You can use a 8 inch square pan for this cake.  It will probably be done in about 50 minutes.  Test with toothpick.

* I feel that the taste and texture of cake improves as it sits.  If you can, make it earlier in the day of serving.