Low Carb Coconut Pepita Seed Bread

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).

Jessica L.

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!