Keto Pumpkin Toast Recipe
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.
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.