lchf banting keto friendly pumpkin bread

Keto Pumpkin flatbread


Prep Time
10 minutes
Cook Time
40 minutes



Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Savoury
Servings: 12


  • 2 cloves garlic 10g
  • 2 tsp fresh rosemary 3g
  • 150 g almonds or almond meal
  • 210 g peeled and cubed kent or japanese pumpkin
  • 1 tsp baking powder
  • 2 tsp psyllium husks or 1 tsp powder
  • ¼ tsp fine Himalayan salt
  • 2 eggs
  • 20 g+20g extra virgin olive oil
  • 70 g feta


  • Preheat oven to 170C fan forced
  • Place garlic and rosemary into the mixer and chop 3 seconds / speed 7 / mc on, scrape down and repeat
  • Scrape out and set aside
  • Without washing the mixer, mill almonds 10 seconds / speed 8 / mc on, or skip this step if using almond meal
  • Add cubed pumpkin, baking powder, psyllium and salt, chop 15 seconds / speed 5 / mc on, scrape down
  • Add eggs and 20g oil, blend 10 seconds / speed 4 / mc on
  • Scrape out into a 20cmx20cm baking paper lined tin, sprinkle with the rosemary, garlic and feta, drizzle with the remaining oil, bake 30 minutes
  • Alterations for this recipe are endless. Add chopped sundried tomato, pepitas, pan fried bacon pieces, goats cheese, tomato paste, mozzarella, herbs, garlic.
  • Can be baked as a loaf.

Nutrition Facts
Amount Per Serving (65 g)
Calories 116.6 Calories from Fat 83
% Daily Value*
Fat 9.2g14%
Saturated Fat 1.7g9%
Sodium 128mg5%
Carbohydrates 2.8g1%
Sugar 1.5g2%
Protein 5.6g11%
* Percent Daily Values are based on a 2000 calorie diet.
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19 comments on “Keto Pumpkin flatbread

Kristy says:

Yum! Yum! Yum!
This is amazing & freezes & reheats like a dream.

Linda says:

This flatbread is amazing. So easy to make, never fails.

Michelle says:

Is this in one of your cookbooks? I made it last week but I don’t remember getting it off the website and now I can’t find it.

Thermo Foodie and The Chef says:

Yes its also in Delicious Dinners 🙂

Jane Allen says:

Easy delicious and healthy, what more could you ask for? Took it to a BBQ and everyone loved it, making another one now and will be freezing it in portions to go with my salad for work lunches, thanks so much for sharing!

Pam MacKenzie says:

5 stars
This is a HIT ~ taken it to events twice, & it was gobbled up, & people asking me for the recipe! At home also gobbled up 🙂 Make it, is all I can say!

Liney says:

5 stars
This was easy to make and delicious. Served it for dinner with some bacon and asparagus on the side (and dollop of sour cream). Had leftovers for lunch the next day – cut thin (like sandwich) with cheese melted in the middle – so yummy.

Thermo Foodie and The Chef says:

oooh great ideas, thanks!

Deidre Hickey says:

5 stars
Easy and delicious. Can’t stop making it….

Noelene says:

Just wondering if this recipe could be doubled to make muffins.

Thermo Foodie and The Chef says:

Yes, you can double the recipe – it’s just a bit harder to mix, use spatula.

Katrina says:

5 stars
I LOVE this recipe! Huge hit at our place 🙂 amazing work with this one – thank you for sharing something so easy and wonderful!

CookWithJanie says:

5 stars
Made this for dinner last night, really easy GF (flat) bread that is tasty, filling and quick to make. Thanks Daniella and Michelle!

Thermo Foodie and The Chef says:

Thanks so much Janie! xx

Anna says:

5 stars
Yum yum yum!!!!
I make this as a loaf and freeze it sliced and we reheat for lunches. We add cream cheese, ham, tomato, spinach leaves and avocado (or a mix of what is on hand from that). My husband requests it weekly for his lunches!!! Thank you so much for such a healthy and delicious recipe that’s low carb.

Thermo Foodie and The Chef says:

Thank you so much, that sounds amazing!

Heidi says:

Is the pumpkin raw when it is mixed with the almond meal?

Thermo Foodie and The Chef says:

Yes it is! 🙂

Heidi says:

Here’s another question: how do you think it would go using linseed meal?

5 from 6 votes

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