Can I make this keto pumpkin bake without eggs?

Yes, you can! Just replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 2.5 tablespoons water). Let it sit for 5 minutes to thicken. It works great if you’re going for a vegan pumpkin breakfast version. The texture will be a little softer but still tastes like cozy pumpkin oatmeal bars vegan folks love.

Does this taste like real baked oatmeal with pumpkin?

It does! Even though there are no oats, the mix of almond flour, coconut flour, and flaxseed gives it that soft bite like baked oatmeal with pumpkin. It’s perfect if you miss that oatmeal and pumpkin recipe flavor but want to stay low-carb and gluten-free.

Can I prep this as pumpkin breakfast bars for the week?

Absolutely. Just bake it, cool it down, and slice into squares. You’ve got yourself a week’s worth of pumpkin breakfast bites or oatmeal breakfast bars. Store in the fridge, or freeze and grab on the go. It’s one of those easy pumpkin recipes healthy eaters love for busy mornings.

Easy Keto Pumpkin Spice Overnight Bake For a Yummy Breakfast

Keto Pumpkin Spice Overnight Bake Recipe

Print Recipe

This Keto Pumpkin Spice Overnight Bake is warm, cozy, and low in carbs, perfect for fall mornings or make-ahead breakfasts. Tastes like baked oatmeal or a soft french toast casserole, but it’s made without actual oats. Great for those following a keto diet or looking for healthy pumpkin breakfast ideas the whole family will eat.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6-8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

1 cup pumpkin puree (not pumpkin pie filling)
3 large eggs
1/2 cup unsweetened almond milk
1/2 cup almond flour
1/4 cup coconut flour
2 tbsp ground flaxseed
1/4 cup granulated monk fruit sweetener (or other keto-friendly sweetener)
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 tsp baking powder
Pinch of salt
2 tbsp melted butter or coconut oil
Optional: 1/4 cup chopped pecans or walnuts, keto chocolate chips

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Instructions

In a large bowl, mix pumpkin puree, eggs, almond milk, vanilla, and melted butter until smooth.
Add almond flour, coconut flour, flaxseed, sweetener, baking powder, spices, and salt. Stir until combined.
Pour into a greased 8×8 baking dish. Cover and refrigerate overnight.
In the morning, preheat oven to 350°F (175°C).
Bake for 35–40 minutes, until the center is set and the edges are golden.
Let cool for 10 minutes before slicing. Serve warm.

Notes

To make it vegan, replace eggs with flax eggs and use coconut oil or vegan butter.
Store leftovers in the fridge for up to 4 days.
Reheat in the microwave or toaster oven.
Freeze in individual portions for easy breakfasts.

Nutrition

Serving Size: 1 serving of 8
Calories: 185 Sugar: 1g Sodium: 90mg Fat: 15g Saturated Fat: 5g Unsaturated Fat: 9g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 6g Cholesterol: 65mg

Find it online: https://www.wellnesswarrior.org/keto-pumpkin-spice-overnight-bake/