This holiday season, carve a piece of this hearty Keto pumpkin sourdough bread, filled with the flavors of Fall. We love this bread toasted with grass-fed butter and a pinch of sea salt.
Prep Time: 20 minutes
Cooking Time: 45 minutes + 15 minutes to cool
Pumpkin Sourdough Bread:
1 ¾ cups fine almond flour
⅓ cup + 2 tablespoons coconut flour
½ cup ground chia seeds (pulse whole chia seeds in a food processor to create ground chia)
1 teaspoon baking powder
¾ teaspoon fine sea salt
5 large egg whites
1 large egg
3 tablespoons raw apple cider vinegar
½ cup plain & unsweetened almond milk + 2 teaspoons lemon juice
⅓ cup canned pumpkin puree
⅓ cup pumpkin seeds (without added oils)
⅓ cup sunflower seeds (without added oils)
1 cinnamon stick to use as a “pumpkin stem”
Cooking twine to create pumpkin shape/definition
Grass-fed butter & sea salt
Mix the almond flour, coconut flour, ground chia seeds, baking powder, and fine sea salt in one bowl until well-combined.
Mix the egg whites, whole egg, raw apple cider vinegar, almond milk and lemon juice, and canned pumpkin puree in another bowl, until it is well-combined.
Slowly add the wet ingredients to the dry until a thick dough has formed, then fold in the pumpkin seeds and sunflower seeds.
Sprinkle a layer of almond flour on a countertop and transfer the dough to this space and form a ball of the dough. Flatten the dough a bit with your hand, making sure the edges stay firmly together.
Cut 4 pieces of cooking twine long enough to wrap around the ball of dough. Form a pie-slice pattern with the twine, and tie the twine on the bottom of the flattened ball of dough.
Preheat the oven to 375 F (190 C).
Grease an oven-proof baking dish with butter, coconut oil, or avocado oil, and place the dough into the bowl. Bake in the oven for 20 minutes, then increase the oven’s heat to 400 F (205 C) and continue to bake for 25 more minutes, or until the bread’s top is golden in color and the dough is baked through when pierced with a toothpick or butter knife.
Remove from the oven and insert the cinnamon stick in the center of the bread to resemble a pumpkin stem.
Allow to cool for 15 minutes before removing the twine and serving, toasted with butter.
Serve between 8, storing any leftovers in an airtight container in the countertop for up to 3 days.
Net Carbs: 7