Keto Pumpkin Seed Bread
Indulge in the nutty, wholesome goodness of Keto Pumpkin Seed Bread, a low-carb alternative perfect for your gluten-free or ketogenic lifestyle. Made with nutrient-rich almond flour, ground flaxseed, and crunchy pumpkin seeds, this hearty bread delivers impeccable flavor and texture while supporting your dietary goals. With a blend of olive oil, unsweetened almond milk, and a tangy touch of apple cider vinegar, each slice is moist, flavorful, and packed with healthy fats. Ready in just an hour, this bread is ideal for meal prep and can be enjoyed toasted, topped with avocado, or paired with your favorite keto-friendly spreads. Easy to make and packed with nutrients, this is the ultimate guilt-free, gluten-free bread recipe you've been searching for!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Ground flaxseed
- 0.5 cups Pumpkin seeds
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 0.25 cups Extra virgin olive oil
- 0.5 cups Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
In a large mixing bowl, combine the almond flour, ground flaxseed, baking powder, and salt. Stir until well blended.
Add the pumpkin seeds to the dry ingredients, mixing to evenly distribute them throughout the flour mixture.
In another bowl, beat the eggs until frothy. This will help to incorporate air, giving the bread a nice lift.
Stir in the olive oil, almond milk, and apple cider vinegar into the beaten eggs, mixing until all wet ingredients are combined.
Pour the wet ingredients into the dry ingredients, stirring gently until you have a consistent batter with no dry pockets of flour.
Transfer the batter into the prepared loaf pan, spreading it out evenly using a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before using the parchment paper to lift it out onto a wire rack to cool completely.
Slice the bread into 10 slices and enjoy. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 14.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 6.9 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 742 mg | 57% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1121 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
