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If you’re craving a fall-inspired breakfast that’s keto-friendly, this Keto Pumpkin Toast is a perfect choice! It’s fluffy, lightly spiced, and topped with creamy pumpkin and warm spices. Plus, it’s quick and easy to make, offering a delicious way to enjoy pumpkin on a low-carb diet.
My Personal Experience
This recipe is a wonderful way to enjoy a keto-friendly version of pumpkin toast. The pumpkin spice adds a warm fall flavor, and toasting the bread creates a satisfying crunch. I find the topping creamy and flavorful, making it a delicious breakfast treat that satisfies pumpkin cravings without the carbs
Why You’ll Love This Recipe
• Low-Carb: With only 3g net carbs per serving, it fits perfectly into a keto diet.
• Fall Flavor: The pumpkin and spices give it that cozy autumn taste.
• Quick & Easy: Ready in just a few minutes, perfect for a busy morning.
Ingredients & Swaps: Make It Your Own
For the Pumpkin Toast:
• 2 tbsp almond flour – You can substitute with sunflower seed flour for a nut-free option.
• 1 tbsp coconut flour – This adds texture, but you can use more almond flour if preferred (about 3 tbsp almond flour total).
• 1/4 tsp baking powder – Helps the bread rise; use fresh baking powder for best results.
• 1 tbsp pumpkin puree (unsweetened) – Adds flavor and moisture; use canned or homemade pumpkin puree.
• 1 large egg – Acts as a binder; for a vegan version, try a flax egg, though texture may vary.
• 1/2 tsp pumpkin pie spice – Substitute with a mix of cinnamon, nutmeg, and ginger if needed.
• 1/2 tsp vanilla extract – Optional but adds flavor; almond extract can be used for variation.
• 1/4 tsp cinnamon – Adds warmth; can omit if not preferred.
• Pinch of salt – Enhances flavors; adjust to taste.
• Sweetener to taste (optional) – Use keto-friendly sweeteners like stevia or monk fruit as desired.
For the Topping:
• 1 tbsp cream cheese, softened – For a dairy-free option, use coconut cream.
• 1 tbsp pumpkin puree – Adds creaminess and flavor; you can skip if you prefer just cream cheese.
• Dash of pumpkin pie spice or cinnamon – Adjust to taste; adds a cozy fall flavor.
• Sweetener to taste (optional) – Use any keto-friendly sweetener if you like a sweeter topping.
Step-by-Step Instructions
1. Mix the Toast Ingredients
In a mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin puree, egg, pumpkin pie spice, vanilla extract, cinnamon, and a pinch of salt. If you prefer a bit of sweetness, add a low-carb sweetener.
2. Microwave or Bake the Toast
Transfer the mixture to a microwave-safe mug or ramekin. Microwave for 90 seconds or until firm. If you prefer to bake, use an oven-safe dish and bake at 350°F (180°C) for about 10-12 minutes, or until a toothpick comes out clean.
3. Toast the Pumpkin Bread
Once cooled slightly, pop the bread out of the mug and slice it into two halves. Toast it in a toaster or on a hot skillet with a bit of butter for a golden-brown finish.
4. Prepare the Pumpkin Topping
In a small bowl, combine the cream cheese, pumpkin puree, a dash of pumpkin pie spice or cinnamon, and sweetener if desired. Mix until smooth and creamy.
5. Assemble the Pumpkin Toast
Spread the creamy pumpkin topping over the toasted bread. You can sprinkle more cinnamon or add a few pumpkin seeds on top for added texture.
Tips for Making the Best Keto Pumpkin Toast
- Use Fresh Pumpkin Puree: For a more authentic flavor, try using homemade pumpkin puree instead of canned. Just roast or steam fresh pumpkin and blend it smooth!
- Make It Extra Crispy: For a crunchier toast, toast the bread on a skillet with butter until both sides are golden brown.
- Customize the Spices: Feel free to adjust the pumpkin pie spice and cinnamon to your liking. Add a pinch of nutmeg or ginger for extra warmth.
- Add Protein: If you’re looking to make this more filling, top the toast with a dollop of whipped cream or a fried egg for extra protein.
- Vegan Option: Use a flax egg instead of a regular egg for a vegan version of this toast.
Storage Instructions
Storing Leftovers: If you have any leftover pumpkin bread, wrap it in parchment paper or foil and store in an airtight container in the fridge for up to 3 days. Reheat it in the toaster or on a skillet to enjoy!
Freezing: You can freeze the bread before toasting. Just slice it and store in a freezer-safe bag. When you’re ready to eat, toast it directly from frozen.
FAQs
Q: Can I use a different flour instead of almond flour?
A: Yes! You can try sunflower seed flour or even a 1:1 gluten-free flour blend if you prefer, but this may alter the texture slightly.
Q: What can I use instead of the egg?
A: A flax egg works well as a vegan substitute. To make a flax egg, combine 1 tbsp ground flaxseed with 2.5 tbsp water and let it sit for a few minutes to thicken.
Q: Can I make this toast sweeter?
A: Yes, you can increase the amount of sweetener to your taste. Stevia, monk fruit, or erythritol work great as keto-friendly options.
Q: Can I skip the pumpkin puree in the topping?
A: Yes! If you prefer just the creamy texture of cream cheese, feel free to leave out the pumpkin puree for a simpler, tangy spread.
Q: How can I make this toast even more fall-inspired?
A: Add a sprinkle of chopped pecans or a few pumpkin seeds on top for extra crunch, or drizzle a bit of sugar-free maple syrup for sweetness.
Tools You’ll Need to Make This Recipe a Success
- Mixing Bowl: Perfect for preparing and combining ingredients.
- Whisk: Ideal for creating a smooth and airy mixture.
- Microwave-Safe Mug or Small Ramekin: Great for cooking your dish in the microwave.
- Toaster or Skillet: Used for lightly toasting or cooking additional components.
- Spatula: Handy for flipping, spreading, or serving your dish.
Nutrition Information (Per Serving – 8 servings)
- Calories: 190
- Fat: 15g
- Carbohydrates: 6g (Net Carbs: 3g)
- Fiber: 3g
- Protein: 6g
Keto Pumpkin Toast Recipe
Equipment
- Mixing bowl
- Whisk
- Microwave-safe mug or small ramekin
- Toaster or skillet
- Spatula
Ingredients
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1/4 tsp baking powder
- 1 tbsp pumpkin puree (unsweetened)
- 1 large egg
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of salt
- Sweetener to taste (optional)
Instructions
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin puree, egg, pumpkin pie spice, vanilla extract, cinnamon, and a pinch of salt. Add a sweetener if desired.
- Transfer the mixture to a microwave-safe mug or ramekin. Microwave for 90 seconds or until firm. Alternatively, bake at 350°F (180°C) for about 10-12 minutes, until a toothpick comes out clean.
- Allow the bread to cool slightly, then pop it out of the mug and slice it in half. Toast it in a toaster or on a hot skillet with butter for a golden-brown finish.
- In a small bowl, mix cream cheese, pumpkin puree, pumpkin pie spice (or cinnamon), and sweetener if desired until smooth.
- Spread the creamy pumpkin topping over the toasted bread. Optionally, sprinkle extra cinnamon or add a few pumpkin seeds for added texture.
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