Keto smoked salmon sandwich on spiced pumpkin bread

Keto smoked salmon sandwich on spiced pumpkin bread

Smoked salmon and creamy scrambled eggs on spiced pumpkin bread—it’s a culinary match made in heaven! This keto sandwich is ideal for a holiday breakfast or brunch with friends anytime. It’s sure to impress and super easy to prepare. Divine!

Keto smoked salmon sandwich on spiced pumpkin bread

Smoked salmon and creamy scrambled eggs on spiced pumpkin bread—it’s a culinary match made in heaven! This keto sandwich is ideal for a holiday breakfast or brunch with friends anytime. It’s sure to impress and super easy to prepare. Divine!
USMetric
2 servingservings

Ingredients

Spicy pumpkin bread
  • 2 tbsp 2 tbsp pumpkin pie spice
  • 1 tbsp 1 tbsp baking powder
  • 1 tsp 1 tsp salt
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • ½ cup (3 oz.) 120 ml (85 g) flaxseed
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
  • 13 cup (1¼ oz.) 80 ml (35 g) chopped walnuts
  • 13 cup (1½ oz.) 80 ml (45 g) pumpkin seeds + extra for topping
  • 3 3 eggeggs
  • ½ cup 120 ml unsweetened apple sauce
  • ¼ cup 60 ml coconut oil
  • 14 oz. 400 g pumpkin puree
  • 1 tbsp 1 tbsp coconut oil or butter for greasing the pan
Toppings
  • 4 4 eggeggs
  • 2 tbsp 2 tbsp heavy whipping cream
  • 2 oz. 55 g butter for frying
  • salt and pepper
  • 1 pinch 1 pinch chili flakes
  • 2 tbsp 2 tbsp butter
  • 1 oz. (½ cup) 28 g (120 ml) leafy greens
  • 3 oz. 85 g smoked salmon
  • 1 tbsp 1 tbsp fresh chives (optional)

Instructions

Instructions are for 2 servings. Please modify as needed.

Spicy pumpkin bread

  1. Preheat the oven to 350°F (175°C) and grease a bread pan, 8.5" (about 11 x 21 cm), with butter or oil.
  2. Mix together all dry ingredients in a bowl.
  3. Stir together egg, apple sauce, pumpkin puree, and oil in a separate bowl and mix into a smooth batter with the dry ingredients.
  4. Scoop the batter into the bread pan and sprinkle a tablespoon of pumpkin seeds on top.
  5. Bake on lower rack for 55–65 minutes. If a toothpick inserted in the center comes out clean, it’s done. You can also test for doneness by pressing lightly in the center of the loaf. If it feels firm then the bread is fully baked.

Building the sandwich

  1. Whisk together eggs and cream in a bowl. Add salt and pepper to taste.
  2. Melt the butter in a frying pan on medium-high heat. Pour in the egg mixture and stir until blended and cooked through. Remove from heat.
  3. Add chili and mix. Use whatever you have at home already – tabasco, dried chili flakes, or fresh finely chopped chili.
  4. Toast two slices of the spicy low-carb pumpkin bread, or another low-carb bread.
  5. Apply a thick layer of butter.
  6. Put a few lettuce leaves and the scrambled eggs on top, then add the salmon and some finely chopped chives.

Tips

Adjust the chili heat in the scrambled eggs according to your taste. If you’re using fresh chili peppers, you can sauté them in the butter for a few seconds before adding the eggs. Fire, meet delicious!

This loaf of bread yields about 22 slices. It tastes best freshly baked or toasted. Slice the part of the bread you won't have the same day and keep in the refrigerator for 2–3 days. It will keep in the freezer for up to a month.

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While following this plan, if you’re not a big fan of certain ingredients, feel free to swap them. If, for example, you don’t enjoy eating lamb, you could always substitute it for chicken or beef.

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8 comments

  1. Jayne m
    What weight of pumpkin purée- what size can? Thanks.
  2. gentiann
    I believe that it was already answered: 1 can of pumpkin puree is 425g, which is the American regular can of pumpkin puree
  3. 2 comments removed
  4. Kristie Sullivan, PhD Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We’ve listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you’ll notice the difference — and love it as much as we do.
    Happy cooking!

    The recipe team
    P.S. To keep the comments section up-to-date, we’ve gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  5. Gentiann
    I want to let you know that there is a mistake on the pumpkin bread recipe in the app diet doctor eat: coconut flour is listed as 150g instead of 25g....Big difference !
    Reply: #7
  6. Kristin Parker Team Diet Doctor

    I want to let you know that there is a mistake on the pumpkin bread recipe in the app diet doctor eat: coconut flour is listed as 150g instead of 25g....Big difference !

    That is a big difference! I just double checked this in the Apple and Android apps and for me, the amount is being reflected accurately. If you notice a discrepancy in the future, please feel free to send a screenshot to contact@dietdoctor.com so we can use that for troubleshooting. Thank you!

  7. Christopher
    The yield for the spiced pumpkin bread seems WAY out of sync with the serving size. A serving size of 6 yielded two loaves of bread using 8.5” loaf pans; about double what I was expecting.
    Reply: #9
  8. Britta Patterson

    The yield for the spiced pumpkin bread seems WAY out of sync with the serving size. A serving size of 6 yielded two loaves of bread using 8.5” loaf pans; about double what I was expecting.

    Hi Christopher! Thank you for bringing this to our attention. Here is the stand-alone recipe for the spiced pumpkin bread https://www.dietdoctor.com/recipes/spicy-pumpkin-bread.

    The recipe was originally created for 2 servings, but the bread ingredients are for an entire loaf. You would only take 1 slice per serving. However, we found that if you increase the serving size, it also mistakenly increases the amount of bread ingredients. We are working on a way to resolve this, so please note that the correct ingredient amounts for one loaf of bread are listed at 2 servings. If you increase the serving size, only apply the amount changes to the toppings.

  9. Christopher
    Got it. Thanks Britta!

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