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  • María Fernanda López

Keto Pan de Muerto (Day of the Death Bread - Gluten Free)

From all the Mexican festivities Day of the Death or Día de Muertos must be my favorite of all times! The fact that the main idea is to honor those loved ones who are no longer with us on this Earth is just so sweet!

Growing up the schools where I studied always made a huge celebration and every grade honored a different person who did good while being alive or just our family who died. And what's more magical about it is that everything has a specific meaning!

From the levels of the altar, salt, objects, mirror, food and decoration. Everything serves a purpose and that's what makes this tradition amazing and my favorite one of all times!

In this occasion I wanted to create a recipe that it's an essential part of this celebration, Pan de Muerto!

Pan de Muerto's Anatomy and Meaning

  • The circle on the top: The skull of the deceased.

  • The strips on the side: Bones and tears dropped by those who are not longer with us. And cardinal points of four different Mexican gods.

  • The round shape of the bread: The circle of life and death.

  • Orange blossom essence: Evokes the memory of the deceased.

Isn't that freaking interesting?! This is why I love tradition, specially from my Mexican culture. And making my own recipe this year just makes it extra special... so happy to be sharing a piece of my culture with you!

For more references of this recipe I really recommend you watching Disney Coco Movie!

Well, so about the ingredients here! This recipe is simple, gluten free, dairy free and sugar free. The base ingredients are almond flour, pea protein, coconut flour and of course that orange blossom essence my using orange essential oil.

This recipe is very similar to the one I used for my Paleo Empanadas, so we are also using xanthan gum to create a better consistency and to help the dough stick better to create the bone shapes as well!

Ingredients for Pan de Muerto

  • Almond flour

  • Pea protein*

  • Coconut flour

  • Xanthan gum

  • Baking powder

  • Apple cider vinegar

  • Egg

  • Cinnamon

  • Granulated monk fruit (PURELYHL for discount)

  • Orange essential oil

  • Vanilla collagen (optional)

For vegan and paleo options!

So this is perfecto to share with anyone! you can turn this recipe into vegan by just using a flaxseed egg instead of the regular one and done! You can share it with your vegan friends as well!

For the pea protein you can use the same amount of it of coconut flour since both tend to absorb almost the same amount of water and have a similar consistency on recipes. This is a great paleo option as well, using coconut flour instead of pea protein.

You'll see in the method below that this recipe is actually very easy to make, so there's no need to feel intimidated. You are going to love this recipe along with a cozy latte, coffee or just milk!

Actually I think I might do a second batch of this recipe because it turned out to be so good! So I think we are ready to get started on this recipe. Please remember that SHARING IS CARING so please save, pin, bookmark and share this delicious recipe with your loved ones!

With love,



Here are more recipes!


Keto Pan de Muerto

By María Fernanda López

Serves 2



  • 1/2 cup of almond flour

  • 1/2 cup of pea protein*

  • 3 Tbsp of coconut flour

  • 1 scoop of vanilla collagen (optional, used Ancient Nutrition)

  • 2 tsp of xantam gum

  • 1 tsp of baking powder

  • 2 tsp of apple cider vinegar

  • 1 egg

  • 1 tsp of cinnamon

  • 1/3 cup of granulated monk fruit (PURELYHL for discount)

  • 1/4 cup of water

  • 3 drops of orange essential oil


  1. In a mixing bowl add the dry ingredients.

  2. Add egg, apple cider vinegar and water if needed.

  3. Mix with your hands or in a food processor until the dough sticks all together.

  4. In a plastic paper wrap, wrap all the dough and place it in the fridge for at least minutes.

  5. Preheat the oven at 350F.

  6. Once the dough is ready, take it out of the fridge and divide the dough to three balls.

  7. Create two round shapes and use the leftover ball to create the little strips and circle on the middle (like the picture)

  8. Press well the dough into the bigger balls.

  9. Bake for 25-30 minutes.

  10. Top with granulated monk fruit and cinnamon.

  11. Enjoy!


Nutritional Information (per serving) 250 kcal

Fat: 18.2g

Carbs: 12.8g

Fiber: 6g

Protein: 12.5g

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