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I am so excited about this Keto Nut-Free Pumpkin Seed Bread—it’s packed with goodness and makes a beautiful sandwich! This low-carb bread is light, moist, and loaded with pumpkin seeds for a wholesome crunch.
If you’re on a keto or low-carb diet, you will want to try this recipe. Can you believe it? Less than 1 net carb per slice! Plus the nutritious bread is nut-free, perfect for someone with sensitivities to nuts. I promise you will not be disappointed.
If you thought you couldn’t enjoy bread again while following a low-carb and gluten-free diet, think again! This bread will change your mind and satisfy your cravings for hearty, delicious bread.
Rethinking Keto Bread
If you’ve searched for keto bread recipes online, you may have noticed that almond flour is often the go-to choice. It’s rich in protein and low in carbs, making it a staple in many low-carb dishes.
The Downsides of Almond Flour
While I love almond flour and frequently use it in my gluten-free recipes, it’s worth noting that it’s high in fat and packed with calories.
Creating a Nutritious Keto Bread
When I set out to develop my keto bread recipe, I aimed for a light texture and a bread packed with healthy nutrients. In this low-carb creation, I incorporated nutrient-dense fiber source psyllium husks, ground flaxseed, chia seeds, a splash of olive oil for healthy fats, sesame oil for flavor, eggs, and fresh lemon juice. To boost both nutrition and texture, I added raw pumpkin seeds.
The Nutritional Power of Pumpkin Seeds
Did you know that pumpkin seeds are packed with valuable nutrients and antioxidants? They truly are a gem, offering a wealth of health benefits.
Light and Delicious Keto Bread
Now, let’s talk about this Keto Nut-Free Pumpkin Seed Bread. It’s light and perfectly textured, not dense like many other breads. The flavor is reminiscent of a multi-seed bread, and it’s absolutely outstanding!
Even as someone who isn’t typically a bread lover, I can confidently say this low-carb bread will be a staple in my home from now on.
Who knew you could enjoy gluten-free bread that tastes this good while still sticking to a low-carb or keto diet?
For more low-carb recipes, check out our extensive list of keto options. From breakfast to dessert, you’ll find plenty of delicious recipes that satisfy without compromising your dietary goals. Don’t miss our most popular low-carb dessert, the Keto Cream Cheese Lemon Bars—they’re a must-try!
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Preheat the oven to 350 F and line an 8 x 4-inch loaf pan with parchment paper
2.
In a large bowl combine psyllium husk powder, flax seed, chia seeds, baking soda and salt
3.
In a small bowl whisk together 4 egg yolks, olive oil and sesame oil. Add warm water and whisk to combine
4.
In a separate bowl using electric mixer beat the 6 egg whites with lemon juice until soft peaks form
5.
Add egg yolk mixture to dry ingredients and using a spatula mix to combine. The mixture starts to thicken immediately, so add half the egg whites and mix. Add then remaining egg whites and mix to combine
6.
Immediately fold in the pumpkin seeds and transfer the batter into prepared loaf pan. Bake for 1 hour. When the bread is finished baking, immediately lift the bread by using the parchment paper and place onto a cooling rack to cool completely. Enjoy!
Nutrition Info
Nutritional Value Per Slice (1/10 of Recipe) | Calories: 144 | Carbs: 3.8g | Fiber: 3.3g | Net Carbs: 0.5g | Protein: 5.4g | Fat: 9.8g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
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Kristina
thank you LA for sharing xx
LA
This was excellent - it rose beautifully and was light yet hearty. I think I will toast the pumpkin seeds for extra flavor before I make it next time. Thanks for the recipe!
Kristina
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