Golden keto sesame bread

Golden keto sesame bread

Golden. Soft. Airy. Everything you want in a keto loaf. Plus, the crowning touch—sesame seeds. Try this bread with spicy stews, gratins or why not... a quick sandwich. It's gluten-free and super easy to make!

Golden keto sesame bread

Golden. Soft. Airy. Everything you want in a keto loaf. Plus, the crowning touch—sesame seeds. Try this bread with spicy stews, gratins or why not... a quick sandwich. It's gluten-free and super easy to make!
USMetric
8 servingservings

Ingredients

  • 4 4 eggeggs
  • 7 oz. 200 g cream cheese
  • 4 tbsp 4 tbsp sesame oil or olive oil
  • 1 cup 225 ml (110 g) almond flour
  • 2 tbsp 2 tbsp (15 g) ground psyllium husk powder
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp (5 g) baking powder
  • 1 tbsp 1 tbsp (10 g) sesame seeds
  • sea salt (optional)

Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat oven to 400°F (200°C).
  2. Beat eggs until fluffy. Add cream cheese and oil. Combine well.
  3. Add remaining ingredients except for the sesame seeds.
  4. Spread the dough in a baking tray (9" x 5" or 23 x 13 cm) greased with butter or lined with parchment paper.
  5. Let stand for 5 minutes. Brush with olive oil and sprinkle with sesame seeds and a touch of sea salt. Bake for about 30 minutes or until golden brown on top and not doughy in the middle.

Tip!

You can store the bread in the fridge for 2-3 days or slice it and freeze for later use. Reheat on low temperature in the oven or microwave. You can even use the toaster for additional crispiness.

If you are looking for an excellent dish to go with the bread, try our Turkish baked shrimp recipe. Yum!

Not a fan of sesame seeds? Feel free to sub in poppy seeds or flaxseeds.

If you need some more tips and ideas, check out our low-carb baking guide.

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51 comments

  1. Ewa
    I love this bread it's my favorite so far and I finally found bread my kids like :):)
  2. Savannah
    Anybody know of this is 2g carbs per slice ?
    Reply: #3
  3. Peter Biörck Team Diet Doctor
    HI Savannah!

    Yes.

    Anybody know of this is 2g carbs per slice ?

  4. Savannah
    Okay thanks, so is that 282 calories per slice as well?
  5. Travis
    Best 'non-grain' bread ever!!! Just made this with some added Italian herbs in the bread mix and on top some tomato paste/puree and cheese. This is going to go in the kids lunches next week! Yay!
  6. Birgit
    Any chance that you only use grams for solid ingredients?
    Also, "cream cheese" can mean very different products. Please suggest a brand name as an example.
    Reply: #39
  7. Gentiann
    I believe that the cream cheese used in the recipe is similar to the american brand "Philadelphia Cream Cheese".
    I find it in supermarkets in France but I also use the cheaper store brand labeled as "fromage frais à tartiner" (spreadable fresh cheese) and got good results.
  8. cindy
    This looked amazing when I took it out of the oven -- but after 15 minutes or so, it totally deflated and is only about an 1"- 1.5" high now? Is this how it should be? If not, how to I keep it as it was when it came out of the oven? Tips appreciated :)
    Replies: #17, #58
  9. Emma
    Has anyone veganised this? I'm thinking aqufaba instead of eggs.
    Reply: #15
  10. 1 comment removed
  11. Rienie Struwig
    I made this and it is the Best bread thanks for sharing.
  12. Mina
    Dairy-free version please!
    Replies: #14, #22
  13. 1 comment removed
  14. Diana
    Hi Mina, you can use 7 oz of Tofutti cream cheese or Daiya cream cheese. Same consistency and same (almost) flavor. Tofutti brand is
    from soy. I don't know how you feel about using soy. Its widely used in Atkins. I mean extra firm tofu is like 1 or 2 grams of carb per 5 oz serving. Now my problem is the psyllium husk powder. I had a reaction to it so I can't use it. I may try subbing ground flax seeds.
  15. Diana
    How does aquafaba rise when baking compared to egg replacer? I tried making a vegan mug muffin last week and it was very flat. I used a flax egg.
  16. Elizabeth
    In UK which pyhsillium gives “ golden “ bread?
    The stuff I bought from a major health food store goes purple!
    Great for Halloween but not for any other time!
    Tasted good though.
    Replies: #28, #31
  17. Terri
    Apparently NOW pyhsillium does not turn purple. The one I used before did, too.
  18. Tracey
    How many servings per loaf? If I slice it in half, will it still be 2g/slice? (No wonder I can't lose weight, hahah)
  19. 1 comment removed
  20. Carol
    Could you use just egg whites? Don't like a "yolky" flavor in bread
  21. 1 comment removed
  22. Lee
    Just substitute non-dairy cream cheese, like Kite Hill. I think it will taste terrible with fake cream cheese.
  23. Carol
    It doesn’t look like you got an answer and I’d like to know too. What did you end up doing?
  24. Randy
    If you don’t loose weight on this diet your hopeless! Now go eat your chips and coke!
  25. Danielle
    Can you sub ground flax seed for the psyllium husk powder. Having a hard time finding it in the stores. Only have found it to purchase on line.
  26. Vivian
    Is Ezequiel bread allowed as a bread alternative? Thanks!
    Reply: #27
  27. Amy
    Hi Vivian! Ezekiel bread is made from sprouted grains so I don’t think it is keto/low-carb friendly. Too many carbs.
    Reply: #29
  28. Isaac
    First lot I bought went purple (bulk powders) but then I bought this one and it's not purple at all.
    http://geni.us/blondpsyllium
  29. Vivian
    Thank you, Amy!
  30. Gail
    Great non egg tasting low carb bread, good texture. I used ricotta as I didn’t have cream cheese, 1carb per 25g serve so a little more than cream cheese. Best I’ve tried by far. Many thanks.
  31. Diana
    I bought psyllium husk from H&B in the UK and it goes purple. Then bought the 'blonde' version off Amazon and it makes lovely golden food - such a difference!
  32. Shirley
    Just made this for lunch and it was AWESOME. You could do so many variations with this; add a little shredded zuchinni, or cream cheese and a sliced strawberry, etc. The possibilities are endless. Could not be happier with this.
  33. Tammy
    I just made this batter and it’s super runny...double checked my ingredients and I don’t think I missed anything...anyone else have this?
    Reply: #40
  34. Heather
    Tammy, I had the same outcome. Fortunately it was fine. Thinking of adding a bit more psyllium husk or almond meal to firm it up. That said though, it cooked well and the taste is great, in spite of the odd consistency.
  35. kim
    do the sesame seeds go on before the bread is cooked? Im confused.
  36. Beth
    I made this today. I didn't have sesame seeds so used flax seeds. I used a 7" x 9" pan. It was excellent!! I will do the same again very soon.
  37. 1 comment removed
  38. Renny
    If I make this again I won't use sesame oil at all...i like sesame seeds but the oil over powers and the smell is shocking.
  39. Carolynzy
    Well, Philadelphia would be a brand that pretty international.
  40. Tina
    Ive just put one of these inthe oven. The "dough" was really runny and more like a batter. I followed the recipe to the letter but hopefully it will work out ok. I used olive oil and not sesame as I find sesame oil too acrid for my taste.
  41. Maria Isabel
    I made this bread and it worked well in a loaf pan (9"X5" or 23cmX13cm) which I buttered and lined with parchment paper; I left the paper with some overhung so I could lift the loaf once it was baked, to avoid condensation in the bottom during cooling, that would have made the loaf of bread soggy. The batter-dough is loose at first but after the 5 min. rest it gets thickened, once the psyllium had time to absorb some of the liquid.
    I used full fat Philadelphia cream cheese, which is salty so I decreased the salt to 1/4 tsp. I also zapped the cream cheese for 30 seconds in the microwave, since a softened cream cheese mixes easier with other ingredients; all the other ingredients were at room temperature. I will try next time to beat the cream cheese first and then add the beaten eggs little by little (cheese cake style) for better mixing. The bread had tiny pieces of cream cheese still present, which by the way was fine. The bread does not toast easily but it is good to serve with stews and soups. I hope this helps some bakers.
  42. Jo
    Best low carb bread! Only used 1/2 tsp of salt this time as found it was a bit salty for my taste.
  43. 1 comment removed
  44. Robin
    Is yeast a no no? Bc I would like to add a bit also to make it go fluffier
  45. Cris
    I added a tsp of vital wheat gluten. Made it Chewy!!
  46. Suzanne
    Made this last night and had it this morning toasted. It is delicious. It sliced up very nicely. I had it with butter and a tiny bit of sugar free jam. What a nice break from eggs. I made it in a regular size bread pan, and brushed the top with a little ghee instead of olive oil. I only used 1/2 teaspoon of salt as someone else suggested. I also used olive oil in the recipe instead of sesame oil. I think the sesame oil would be too strong for me.
  47. 1 comment removed
  48. Simon
    This was tasty but came out a most disconcerting mauve colour! what is that all about?
  49. Meg
    Super yummy, cake-like... a bit too salty but good for maintaining electrolytes maybe? Not finding portion size and carb count. Can anyone weigh in? Lol
  50. Bostjan Potocnik
    Looks awesome, but measuring almond flour in ml is very stupid because every almond flour has different weight, depends on how fine you grind it and how much air is between particles, so why not measure cream cheese in dicks than :D
  51. Marianne
    It's a shame this recipe doesn't have better instructions, I hope someone reworks it as it is the best tasting kept bread I have made but there are issues with the ingredient instructions. More concerning is that the comments don't seem to be acted upon... hoping against hope that this recipe might even become a video.
  52. Bostjan Potocnik
    Good job adding the grams too! Keep up the good work
  53. 1 comment removed
  54. Alexandra
    Just made this bread! Wonderful! My son says it’s the best Keto Bread we’ve tried so far! Thank you for these amazing recipes-
  55. Holly
    This is my favorite bread. It is flat but can be cut open to make thin bread slices for small sandwiches. Just right for summer tomato 'samwches'
  56. Rose
    This is also my favourite bread. I have made it twice, once in a loaf tin and it turned out great. Today I used a 6 hole bagel pan, cut the recipe ingredients to 6 serves and baked for 20 minutes. Lovely.
  57. Peter
    I just measured 2 tbsp of Psyllium Husk powder and it was 27g, not 15g. Should I be using 1 tbsp? (8 servings)
  58. Denise
    Brush olive oil and sesame seed before baking ???
  59. Heather Greig
    Curious - could you make this bread in a break maker?

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