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  • María Fernanda López

Chocolate Caramel Pumpkin Bread (Gluten Free & Low Carb)

We all know for a fact that chocolate and caramel goes so well together, right?! And since I was testing some seasonal recipes I thought that combining two of our favorite seasonal flavors would be just perfect!

A soft and fluffy pumpkin bread with a touch of chocolate caramel protein! One of the best parts of this recipe is that it's healthier, lower in sugar and higher in protein! We can consider these also gut friendly since I added a touch of collagen and we are also keeping gluten free!

About this Chocolate Caramel Pumpkin Bread:

These are just a chocolate dream! But with that I also wanted to include a twist, a healthy and still delicious twist by just adding someHappy Way Whey Protein that I will add that creamy factor while keeping things low carb and delicious!

To add that crunch factor I included some of the Eaton hemp seeds with the shell, such a game changer! And it really brings up a good crunch and maple touch without all the sugar and instead some healthy omega-3's!

Key Ingredients:

Adding some protein powder for extra creaminess and a satisfying filling. I have been also obsessed with the Happy Way Choc Caramel, the ingredients are simple, it even includes some maca and MCT in... plus the taste is just delicious, they even have a vegan option.

Caramel and chocolate, the dream team! These are simply perfect for meal prep, no need to bake anything at all to enjoy and attack that sweet tooth at any moment. The bread with a touch of chocolate and pumpkin, along with the crunch of the hemp seeds and amazing toppings.

The base of the Cake Bars:

The base is made with simple ingredients, Happy Way Choc Caramel, almond flour and coconut flour to keep it nutrient dense and gluten free. This combination keep things fluffy, low carb, gluten free and flavorful. Have you tried baking with whey protein? This is a sign you need to try it!

Overall, these are the ingredients needed for this Chocolate Caramel Pumpkin Bread:

So we've got our protein, our crunch factor all in this simply and wholesome recipe! As a foodie and nutritionist I believe that the quality of the ingredients can make the difference in our health and also make healthy food more sustainable.

In here we are using products that stick to whole some and nothing artificial... plus no inflammatory ingredients.

Super nutrient dense! And we are not including sugars, syrups, wheat and instead Eaton hemp seeds and low carb chocolate chips made with whole some and non-artificial ingredients, chocolate made with real food. These are just LEGIT AND DELICIOUS.

The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of protein, nutrients and flavor!

Overall this recipe is:

  • Low Carb

  • No Bake

  • Freezer Recipes

  • Keto Friendly

  • Gluten Free

  • Meal Prep Friendly

  • Delicious!

The end result

Soft and flavorful! The contrast of flavors and textures is just amazing, the fat bombs and chocolate chips as toppings are just divine... this pumpkin protein bread is just perfect to enjoy with your coffee or favorite latte!

Melts in your mouth! It's soft and fluffy... I can say it's a winner when Andrea, my best friend devoured it!

You might want to save this recipe because a second batch might be needed here! I shared some of the pops with my friends but they were just too good as my afternoon snack after crossfit or dessert that I had to bake some more.

Pro tip: You can also drizzle some melted chocolate to make them even prettier and tastier!

This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a high protein, low sugar and gluten free chocolate pumpkin dream in a bread!

Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!

With love,



Try more chocolate recipes here!


Chocolate Caramel Pumpkin Bread

By María Fernanda López

Serves 12 servings



  • 1 cup of almond flour

  • 2 scoops of collagen

  • 1/4 cup of coconut flour

  • 3 scoops of Choc Caramel Whey (used Happy Way)

  • 1 tsp of cinnamon

  • 1/3 cup of granulated monk fruit

  • 1 tsp of baking soda

  • 1 tsp baking powder

  • 1/4 cup of hemp seeds (used Eaton - PURELYHL for discount)

  • 1/2 cup of pumpkin puree

  • 4 eggs

  • 1/2 cup of water


  • 2 Danish Cookie Marigold Fat Bombs (PURELYHL for discount)*

  • 1/4 cup of low carb chocolate chips

*You can use cookies or bars as a replacement.


  1. Preheat the oven at 350F.

  2. Mix the dry ingredients for the bread and then add the liquid ingredients.

  3. Pour the batter in a silicone loaf baking mold (I used two loaf molds).

  4. Add the crushed fat bombs and chocolate chips.

  5. Bake for 30-35 minutes.

  6. Let it cool down, cut into 12 slices.

  7. Enjoy!


Nutritional Information per serving (155 kcal)

Fat: 8.7g

Carbs: 12.8g

Fiber: 3.9g

Net Carbs: 8.9g

Protein: 10.3g


This post contains affiliate links.

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