If you’re looking for a delicious gluten-free, keto-friendly substitute for pumpernickel bread, this recipe is for you. This keto pumpernickel bread mimics the flavor of rye bread, minus the wheat and carbs.
Plus, it’s a high-fiber, gluten-free bread recipe that will make a low-carb diet a yummy breeze!
This low-carb pumpernickel bread has a fantastic texture and can be sliced and toasted just like regular bread.
For more bread recipes that are low in carbs and gluten-free, be sure to check out our entire collection of keto bread recipes.
Keto Pumpernickel Bread
As someone who enjoyed the flavor of pumpernickel bread, I really missed it once I went keto.
My solution came when I decided to make my own recipe for a low-carb, high-fiber pumpernickel bread, but without any wheat flour or wheat by-products.
I am not a fan of some of the different brands out there on the market, which add ingredients like vital wheat gluten and oat fiber as a way to increase the fiber of the product and reduce the number of net carbs.
As someone sensitive to all things gluten, I wanted the flavor and texture of whole grains that even individuals allergic to wheat can consume while on a ketogenic diet.
The good news is that this keto-friendly pumpernickel bread recipe satisfies my cravings while keeping my blood sugar levels from spiking, with no whole wheat flour or wheat protein isolate in sight!
Low Carb Pumpernickel Bread Recipe
It’s a great tasting, keto-friendly bread that comes very close to traditional bread. A serving of this gluten-free pumpernickel bread has 5.2 grams of fiber and only 2.3 net carbs.
This means that if you’ve been missing a Ruben sandwich, you can now enjoy a keto version with this recipe!
It’s a great option!
This quick bread is made with a combination of coconut flour, almond flour, and psyllium powder, which gives it a dense and chewy texture.
Soluble Dietary Fiber
One of the key ingredients in this pumpernickel gluten-free bread recipe is the use of psyllium powder. Psyllium is a type of soluble fiber that is a popular ingredient in low-carb baking because it helps bind the ingredients together and provides a bread-like texture.
Psyllium also has several health benefits, including improving digestion and lowering cholesterol levels.
When it comes to psyllium powder it contains mostly soluble fiber. When soluble fiber is digested it creates a gel-like consistency in our digestive tract. Why is this gel consistency a good thing?
Because it helps with keeping hunger at bay and keeps you feeling fuller longer.
Keto Pumpernickel Bread Main Ingredients
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The following are the ingredients you’ll need to make what we consider the best low-carb bread recipe for anyone craving whole-grain bread.
- Coconut Flour
- Almond Flour
- Unsalted butter, melted, or coconut oil, or ghee for a dairy-free option
- Unsweetened cocoa powder, added for color
- Psyllium Husk Powder
- Granulated Sugar Substitute
- Sea Salt
- Baking Powder
- White sesame seeds or black sesame seeds or a combination of both.
- Whole caraway seeds
- Whole Golden Flaxseeds
- Eggs, room temperature
- Apple cider vinegar
- Coconut Milk or Almond Milk
How To Make Keto Pumpernickel Bread
To make this delicious keto pumpernickel bread, start by preheating the oven to 350 degrees. Then, grease a 9×5 loaf pan and line it with parchment paper, leaving an overhang of about 2 inches to be able to lift the loaf out of the pan once fully baked.
In a large bowl or stand-up mixer, add all the dry ingredients, including all the nuts and seeds, and combine well.
Next, add the eggs one at a time, and beat with the electric mixer on the low setting being sure to mix well between each addition.
Then, add the coconut or almond milk and the cooled melted butter or coconut oil. Mix the batter well until fully incorporated, but do not overmix. Note that this batter will be quite thick.
Spread the pumpernickel bread batter into the prepared loaf pan. Bake at 350 degrees for 45-60 minutes or until an inserted toothpick comes out clean. Allow the bread to cool fully before slicing.
The bread can be stored in the refrigerator for up to 5 days or frozen for up to 3 weeks.
With these simple steps, you can enjoy a tasty, healthy pumpernickel bread that will satisfy your cravings without compromising your diet.
If you are new to low-carb baking, I recommend you visit our post on keto baking tips so that you can understand how these ingredients work.
I love creating keto recipes for you all to enjoy that tastes like the real thing without worrying about having too many grams of carbs.
I sure hope you will give this recipe for gluten-free keto pumperickel bread a try. In fact, we have a whole collection of keto high-fiber recipes that you should check out!
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- 1/2 cup of melted unsalted butter or ghee or melted coconut oil
- ½ cup coconut flour
- 1 cup of almond flour
- ½ cup of plain psyllium powder
- 2 tablespoons of unsweetened cocoa powder
- 1/4 cup of granulated brown sugar substitute
- ½ teaspoon of sea salt
- 1 ½ teaspoons of baking powder
- ½ cup sesame seeds, white or black or a combination of both.
- 1/4 cup of raw whole flaxseeds
- 2 tablespoons of whole caraway seeds
- 6 eggs, room temperature
- 1 tablespoon of apple cider vinegar
- 1 1/2 cups of coconut or almond milk
- Preheat the oven to 350 degrees.
- Grease a 9x5 loaf pan and line it with parchment paper. Leave an overhang of about 2 inches to be able to lift the loaf out of the pan once fully baked.
- Melt the butter or coconut oil and allow to cool. Note if using coconut oil, use refined that has a neutral taste.
- In a large bowl or stand-up mixer, add all the dry ingredients including all the nuts, and seeds, and combine well.
- Next, add the eggs one at a time, and beat with the electric mixer on the low setting being sure to mix well between each addition.
- Then, add the coconut or almond milk, the cooled melted butter or coconut oil, and apple cider vinegar.
- Mix the batter well until fully incorporated, but do not overmix. Note that this batter will be pretty thick.
- Spread the pumpernickel bread batter into the prepared loaf pan.
- Bake at 350 degrees for 45-60 minutes or until an inserted toothpick comes out clean.
- Allow the bread to cool fully before slicing.
- Store in refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 15.5gSaturated Fat: 7.7gCholesterol: 75mgSodium: 65mgCarbohydrates: 7.5gNet Carbohydrates: 2.3gFiber: 5.2gSugar: 0.7gProtein: 4.6g