Have you guys tried keto bread? You all know by now I’m definitely not a baker, but this pumpkin seed keto bread is so simple even I can make it! Maybe in another life, I’ll be a gifted baker, but for now, I’ll leave it to the pros to develop low carb baked goods. Like my friend Aaron Day of Fat For Weight Loss; he’s seriously the go-to guy for keto bread.
If you’re active on Facebook or Instagram, you may have seen one of his viral videos pop up in your feed. I know I certainly do every time I log in to Facebook! They’re hard to miss, they look just like… real bread. The stuff we all miss and crave. Everyone adores his recipes and videos, so when he offered to develop a keto friendly bread recipe for the site, I was totally stoked. Today, I’m letting Aaron take the wheel to share his brand new keto bread with pumpkin seeds recipe!
If the gif below speaks to you, get on this low carb bread alternative ASAP!
The first thing that comes to mind when starting the ketogenic diet is this:
“So I can’t eat bread?”
Well… now you can!
Don’t forget to PIN it for later!
October is the month of pumpkins, and with Halloween and Thanksgiving close by, I thought I’d create a keto bread that contains a little part of the pumpkin deliciousness. The seeds!
I’m not sure what Tasha will think about this next paragraph, but hear me out! Ketogasm is for badass babes right? Then keto bread is bad ass! Why? By eating bread on a ketogenic diet, you’re defying all the odds, rebelling against tradition, and making rifts in common culture. Think Sophia from Nasty Gal meets a group of vintage keto law abiding dieters, pulling the best parts from beneath their grips and selling it to the world! Nasty Keto Bread Gal… with nutritious pumpkin seeds. I digress.
What is keto bread?
This keto bread is made from almond flour, eggs and xanthan gum which helps to bind the ingredients together to create a balloon type effect whilst the dough is rising. Some people think that keto bread can taste slightly “eggy.” With this recipe, I’ve made sure that the reduced amount of eggs, paired with the pepita seeds evens out the taste of the eggs so that you can enjoy this bread fresh, toasted or pan-fried (with some cheese in the middle).
Can I eat pumpkin seeds on keto?
Pumpkin seeds, also known as Pepitas, are a very nutritious source of monounsaturated fats and dietary fiber. They are also a rich source of magnesium which is a vital electrolyte that is important on the ketogenic diet.
Science dictates that Magnesium is the most critical micronutrient for almost every physical function in your body, from controlling blood pressure, regulating blood sugar levels and forming and maintaining healthy bone and muscle density.
In 100 grams of pumpkin seeds (pepitas):
3.33g net carbs, 30g protein, 46.67g fat, 600 kcal
The Keto Bread with Pumpkin Seeds Recipe
I hope you like this recipe as much as I do. I’ve got some in my fridge right now awaiting some eggs, bacon, and butter. If you don’t immediately make this recipe right now, you’re missing out.
Keto Bread with Pumpkin Seeds [Recipe]
This delicious keto bread recipe uses simple ingredients only has 3g net carbs per serving!
Ingredients
- 2 cups almond flour
- 1/2 cup butter melted
- 5 eggs
- 1 tsp salt
- 1/2 tsp xantham gum
- 1/2 cup pumpkin seeds pepita
Instructions
Separate the egg whites and yolks. Beat the egg whites until they form white peaks.
Into the same bowl, place the egg yolks, almond flour, melted butter, xanthan gum, and salt.
Mix until well combined.
Pour into a greased loaf tin (9” X 5”).
Pour the pepita seeds onto the top of the mixture.
Bake at 180 C (355 F) for 45 mins (fan forced).
Slice and enjoy!
Recipe Notes
3g net carbs per slice of keto bread!
Hey babe! I’m Tasha, the lady behind Ketogasm. I love to get creative in the kitchen, geek out on nutritional science, and help badass ladies like you transition to a keto lifestyle. Whether you are healing with food or transforming that beautiful body of yours, I hope you find the resources on this site to be helpful along your way!
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How many slices is this recipe supposed to make? It’s an important point when I track my carbs! Otherwise, it looks delicious.
Hey Molly, the recipe makes ten slices of bread and the nutrition facts are calculated per slice. If you pop up to the top of the recipe there is a little servings section that lists the slices. Hope that helps!
Oh lord, how did I miss that? Thanks for answering, I’m glad to know. Will try this soon, it sounds very good.
It’s easy to miss! I just switched over to a new recipe and nutrition format, so I’m just getting used to it myself. (:
Can this be made without the pumpkin seeds? I have everything but those !
Absolutely, the seeds are just baked right on top. If you omit them, you’ll just have a nice keto friendly bread. If you give the recipe a shot, be sure to let us know how it is without the seeds! <3
UM this was….SO GOOD! Thank you so much for this recipe! I swapped out flax seeds for a more paleo version and it still came out stellar. It’s my go-to snack, I just slap some egg salad on it and call it lunch!
What a great idea! That sounds amazing, I love a good egg salad sandwich and haven’t had one in ages. Score!
And that was flax seed meal, I meant, instead of the xanthum gum. I covered mine in pepitas! So much yum!
I don’t have xantham gum handy, is it absolutely necessary?
One of the commenters here used flax seed meal instead of xantham gum and was happy with the way it turned out. Xantham gum helps bind and thicken things up quite a bit, I’d imagine it the texture might be a little different without it. If you try without it, will you let us know for future readers? 🙂
Hey do you think it would bake up ok if I stir the pepitas into the batter instead of sprinkling on top? That way they won’t fall off when it’s sliced.
Great recipe, thanks. What temp would you suggest if using a non-fan-forced oven?
Googled: Apply instructions in reverse for a non-convection oven. While every oven is going to be a little different, you’re basically looking at three ways to turn a conventional-oven recipe into a convection-oven recipe: Reduce cooking temperature by 25 degrees F (about 15 degrees C). Reduce cooking time by 25 percent. Reduce both temperature and time by less than 25 percent.
Just make sure you keep an eye on things during the 15 minute increase and at the higher temp.
Do you think that this recipe would work with an egg replacer? I am vegan and do not eat eggs. Thanks so much!
This recipe looks amazing. However I do not have a fan in my oven. How would I bake my bread. JA. READING posted about it but I’m not sure I understand what it is that I’m to do