Coconut Pepita Seed Bread

About

Make this low carb bread recipe the next time you have a craving for something crunchy and salty. Each slice of the Keto bread is filled with crunchy pepita seeds and topped with flaky coconut. Pepitas are a yummy, salty snack and they provide a little Keto fat to add to your day. Natural, dried flakes of coconut provide a complementary flavor component and turn toasty brown baked on top of the bread loaf. The original recipe here directs you to slice the bread into sandwich-sized slices. However, for a snack-sized portion, cut the full loaf into 4 sections, then slice each section in half to make half-sandwich slices (you’ll only be eating half a serving).

Keto Seeds I Can Eat

Pepita is just a fun name for pumpkin seeds! You can get salted or unsalted pepita seeds in a bag at the grocery store just like you would sunflower seeds. They’re available year-round, so you don’t have to wait for Autumn to dig through a pumpkin to harvest pepitas. Pepitas have typically 6g carbs per ¼ cup and 15g fat, so they’re great to eat on a Keto diet. Sunflower seeds also have about twice as many grams of fat as they do carbohydrates. Chia seeds are another Keto favorite. You can check out the Carb Manager Chia Seed Pudding recipes available online.

Adding Multiple Baking Steps

In this Keto bread recipe, you have to bake the bread pan in 3 separate steps. After the first 10 minutes of baking, the batter is stable enough to hold heavier toppings, like the pepitas and coconut flakes. If the toppings were added onto the raw batter, all the egg whites would deflate. After the second round of baking, an aluminum foil hood is wrapped over the bread pan. This hood is used to trap steam, which helps the bread rise even more as well as to avoid drying out during baking. While there may be extra steps added to the baking process, it’s worth it for Keto bread that is light and fluffy just like sandwich bread!

Ingredients

½ cup almond flour
⅛ cup coconut flour
1 teaspoon baking powder
⅛ teaspoon salt
½ tablespoon stevia in the raw, bakers bag
⅛ teaspoon baking aids xanthan gum by bob's red mill
3.4 tablespoon raw pepitas by trader joe's
3 tablespoon unsalted butter
6 large raw egg, white
⅛ teaspoon cream of tartar
3 tablespoon flake coconut by trader joe's
1.4 tablespoon raw pepitas by trader joe's

Instructions

Preheat an oven to 325 degrees. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, stevia, xanthan gum, the first amount of pepitas, and melted butter. In a stand mixer, whip together the egg whites and cream of tartar until you have stiff peaks.
Use a spatula to fold the egg whites into the flour mixture in 3-4 additions. Fold the batter over gently until the egg whites and flour are just combined into a consistent texture. Line a 9×5 bread pan with parchment paper and fill the pan with the batter. Gently even out the top of the batter without deflating the egg whites any more.
Bake the bread for 10 minutes. Then, sprinkle the coconut flakes and pepitas over the top of the bread and bake for another 15 minutes. After 25 minutes, gently wrap an aluminum foil hood over the top of the bread pan. Return to the oven for a final round of baking at 30 minutes.
After the bread has cooled for 10-15 minutes, slice the loaf in half vertically to make 2 smaller loaves. Slice each loaf in half through the center to create 4 slices of sandwich bread.