Low Carb Pumpkin Seed Bread
Discover the ultimate guilt-free indulgence with this Low Carb Pumpkin Seed Bread, a nutritious and flavorful alternative to traditional bread. Packed with wholesome ingredients like almond flour, ground flaxseed, and chia seeds, this recipe is a gluten-free, keto-friendly delight perfect for any health-conscious baker. Pumpkin seeds add a satisfying crunch, while eggs and melted coconut oil create a moist, fluffy texture. Quick to prepare in just 15 minutes and baked to perfection in 45, this versatile bread is perfect for breakfast, snacks, or pairing with your favorite spreads. Enjoy it fresh, toasted, or as a nutrient-dense base for sandwiches—all while staying low-carb, gluten-free, and deliciously satisfying!
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Recipe Information
Ingredients
- 100 grams pumpkin seeds
- 200 grams almond flour
- 50 grams ground flaxseed
- 30 grams chia seeds
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 4 large eggs
- 60 milliliters coconut oil, melted
- 120 milliliters unsweetened almond milk
- 1 teaspoon white vinegar
Instructions
Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine almond flour, ground flaxseed, chia seeds, baking powder, and salt. Stir well to ensure even distribution.
In another bowl, whisk together the eggs, melted coconut oil, almond milk, and white vinegar until thoroughly combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the pumpkin seeds, ensuring they're evenly distributed.
Transfer the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or toast slices slightly for a warm option. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 27.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 9.6 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1125 mg | 87% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1633 mg | 35% | |
*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.
