Keto Pumpernickel Bread Recipe – A Low-Carb Choice

Pumpernickel bread has a deep, rich flavor, a dark color, and a slightly dense texture that makes it a favorite among bread lovers. But if you’re following a keto lifestyle, the traditional version is off-limits. Regular pumpernickel is loaded with rye flour and molasses, which means a high carb count that won’t work for anyone trying to keep their daily intake low.

Good news! This keto pumpernickel bread delivers all the bold flavors without the carbs. It’s got the same dark, slightly sweet, and hearty bite—without the guilt. Plus, it’s packed with fiber and healthy fats to keep you full longer. This is the kind of bread you’ll want to slather with butter, pair with cheese, or use for a killer sandwich.

Let’s get baking.

Why Make Keto Pumpernickel Bread?

  • Tastes Like the Real Thing – Earthy, nutty, and slightly tangy, just like traditional pumpernickel.
  • Low in Carbs – Perfect for keto, with none of the sugar or starches that spike blood sugar.
  • Great for Sandwiches – Firm enough to hold up to toppings, yet soft enough for a satisfying chew.
  • Easy to Make – No fancy bread-making skills needed.
  • Healthy Fats & Fiber – Helps keep you full without the carb crash.

Ingredients You’ll Need

Here’s what you need to make this rich, low-carb bread:

Dry Ingredients:

  • 2 cups almond flour
  • ½ cup coconut flour
  • ¼ cup flaxseed meal
  • ¼ cup unsweetened cocoa powder (for that deep, dark color)
  • 2 tbsp psyllium husk powder (for structure and chew)
  • 1 tbsp caraway seeds (adds that classic pumpernickel taste)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients:

  • 4 large eggs
  • ½ cup sour cream (adds richness and moisture)
  • ¼ cup melted butter or coconut oil
  • 2 tbsp apple cider vinegar (helps with rising)
  • 2 tbsp brewed coffee (for a deeper, almost smoky flavor)
  • 1 tbsp monk fruit sweetener or erythritol (optional, but balances flavors)

How to Make Keto Pumpernickel Bread

1. Prep the Oven & Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together almond flour, coconut flour, flaxseed meal, cocoa powder, psyllium husk, caraway seeds, baking powder, baking soda, and salt. Make sure everything is evenly combined.

3. Mix the Wet Ingredients

In a separate bowl, beat the eggs, then add sour cream, melted butter (or coconut oil), apple cider vinegar, brewed coffee, and sweetener. Whisk until smooth.

4. Combine Everything

Slowly pour the wet ingredients into the dry mixture, stirring gently with a spatula or wooden spoon. The batter will be thick—almost like a sticky dough.

5. Shape & Bake

Transfer the dough into the prepared loaf pan. Smooth the top with a spatula. If you love the classic pumpernickel look, sprinkle a few extra caraway seeds on top.

Bake in the preheated oven for 50–60 minutes. You’ll know it’s ready when the top is firm and a toothpick inserted in the middle comes out clean.

6. Cool Before Slicing

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack. Give it at least 30 minutes before slicing. If you cut too soon, it may be too soft.

Tips for the Best Keto Pumpernickel Bread

  • Use Fresh Ingredients – Baking powder and baking soda lose their effectiveness over time. If your bread isn’t rising well, check their expiration dates.
  • Don’t Skip Psyllium Husk – This is what gives the bread structure and chew. Without it, your bread may turn out crumbly.
  • Let It Cool Completely – Keto bread firms up as it cools. Cutting it too soon might make it seem undercooked.
  • Toast It for Extra Flavor – Pumpernickel always tastes amazing toasted with butter or cream cheese.
  • Store It Right – Keep it in an airtight container at room temperature for up to 3 days or refrigerate for a week.

How to Eat Keto Pumpernickel Bread

 

This bread isn’t just for slicing and staring at—it’s meant to be eaten! Here are some ideas:

  • Slathered with Butter – Simple and classic. Warm slices with salted butter are chef’s kiss.
  • With Cream Cheese & Smoked Salmon – A keto version of a bagel and lox!
  • Grilled Cheese – Toasted with cheddar or Swiss, maybe a little mustard on the side.
  • As a Sandwich Base – Use it for ham and cheese, turkey and avocado, or a keto Reuben.
  • Dipped in Soup – Pairs beautifully with creamy cauliflower or cheddar broccoli soup.
  • Breakfast Toast – Top with mashed avocado, fried eggs, or almond butter.

Why This Keto Pumpernickel Recipe Works

Traditional pumpernickel uses rye flour and molasses, which are packed with carbs. This version swaps those out with almond flour, coconut flour, and flaxseed, which keep it low-carb but still hearty. The cocoa powder and brewed coffee mimic the deep, earthy taste of real pumpernickel, while the caraway seeds bring that signature flavor.

It’s a mix of science and flavor—balanced just right to keep it keto while making sure it still tastes like the real deal.

Storage & Freezing

  • Room Temperature: 3 days in an airtight container.
  • Refrigerated: Stays fresh for up to a week.
  • Frozen: Slice and wrap each piece individually, then store in a freezer bag. Lasts up to 3 months. Just toast or warm in the oven when you’re ready to eat.

Conclusion

This keto pumpernickel bread isn’t just a substitute—it stands on its own. With a deep, rich taste and a perfect chewy texture, you won’t feel like you’re missing out. Whether you’re using it for sandwiches, snacking on it toasted, or pairing it with a charcuterie board, this low-carb version brings all the goodness without the sugar crash.

So, grab your ingredients, preheat the oven, and get ready to enjoy a slice of something deliciously keto-friendly.

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Keto Pumpernickel Bread Recipe

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This keto pumpernickel bread is soft, chewy, and packed with deep, rich flavors—just like traditional pumpernickel but without the carbs! Made with almond flour, flaxseed, and cocoa powder, this low-carb bread is perfect for sandwiches, toast, or snacking. Gluten-free, high in fiber, and easy to make!

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 slices 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Keto, Low-Carb
  • Diet: Gluten Free

Ingredients

Scale

Dry Ingredients:

  • 2 cups almond flour
  • ½ cup coconut flour
  • ¼ cup flaxseed meal
  • ¼ cup unsweetened cocoa powder
  • 2 tbsp psyllium husk powder
  • 1 tbsp caraway seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients:

  • 4 large eggs
  • ½ cup sour cream
  • ¼ cup melted butter or coconut oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp brewed coffee
  • 1 tbsp monk fruit sweetener or erythritol (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, flaxseed meal, cocoa powder, psyllium husk, caraway seeds, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs and mix in sour cream, melted butter (or coconut oil), apple cider vinegar, brewed coffee, and sweetener until smooth.
  4. Slowly combine the wet ingredients with the dry ingredients, stirring until a thick dough forms.
  5. Pour the batter into the loaf pan and smooth the top with a spatula. Sprinkle extra caraway seeds if desired.
  6. Bake for 50–60 minutes, or until the top is firm and a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Storage: Keep at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
  • Psyllium Husk is Essential: It gives the bread a chewy texture. Skipping it will change the consistency.
  • For a Stronger Flavor: Let the batter sit for 10 minutes before baking to deepen the taste.
  • Best Served Toasted: Keto bread gets even better when toasted and topped with butter or cream cheese!

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

  • Serving Size: 1 slice
  • Calories: 180 Sugar: 1g Sodium: 180mg Fat: 14g Saturated Fat: 4g Unsaturated Fat: 9g Trans Fat: 0g Carbohydrates: 7g Fiber: 5g Protein: 6g Cholesterol: 60mg

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