Keto golden sesame bread

Keto golden 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!

Keto golden 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
  • 2 tbsp 2 tbsp sesame oil
  • 2 tbsp 2 tbsp light olive oil, and some more for brushing
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp baking powder
  • 1 tbsp 1 tbsp 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 cream cheese until fluffy. Add eggs, sesame oil and olive oil, mix until well combined.
  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. Let stand for 5 minutes.
  5. Brush with olive oil and sprinkle with sesame seeds and a touch of sea salt.
  6. 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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A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Taste of Italy #3

Italy is world-famous for its tempting high-carb foods like pasta and pizza. But don’t you worry! In this week’s Italian-inspired meal plan, we have “keto-fied” your favorite dishes for you.

On the menu, we have our keto chicken zoodle al Limone, which consists of moist chicken thighs smothered in a creamy sauce with Parmesan, lemon, and thyme served on a bed of spiralized zucchini.

Additionally, we’ve included our savory turkey meatballs, as well as our keto pizza omelet — a cheesy, omelet-quiche hybrid that’s sure to satisfy.

Enjoy the heart of Italy in your kitchen with this flavorful collection of keto meals that will keep you well below 20 grams of net carbs per day.

Buon appetito!

Full meal plan →

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92 comments

  1. 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.
  2. Bostjan Potocnik
    Good job adding the grams too! Keep up the good work
  3. 1 comment removed
  4. 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-
  5. 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'
  6. 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.
  7. Peter
    I just measured 2 tbsp of Psyllium Husk powder and it was 27g, not 15g. Should I be using 1 tbsp? (8 servings)
    Reply: #63
  8. Denise
    Brush olive oil and sesame seed before baking ???
    Reply: #62
  9. Heather Greig
    Curious - could you make this bread in a break maker?
  10. Christian
    What can I use to substitute for eggs? Any thoughts??
  11. César
    Hello everyone! I tried this one last night and came out just perfect!! Taste and appearance (not purple at all)... If there were only a thing to improve would be the "airy" inside the bread... I couldn't get to make it with more "bubbles" (?) inside of it... any advice??? I did two weeks ago the "Coconut-flour bread" and it was the same thing: Excelent flavor, only a bit heavy in consistency. So im guessing its something im doing grong. Thanks in advance!!
  12. César
    YES.. this is important so the seeds can "glue" to the bread... also you can get a crispy crust on top of it.. i would even recommend to brush it with a whisked egg.
  13. César
    I did the 10 servings version and i used the exact amount of tbsp's the recipe says... so i would recommend you do the same.
  14. jose
    Made the sesame Ket bread, it was delicious, but the bread did not rise, and yes I did follow the recipe... any suggestions!

    thanks

  15. Jennifer
    Hi Everyone,
    Can this bread be made in a bread maker (made and cooked)? any adjustments needed?
    Reply: #66
  16. Kristin Parker Team Diet Doctor

    Hi Everyone,
    Can this bread be made in a bread maker (made and cooked)? any adjustments needed?

    Unfortunately not - there is no need for keto dough to be kneaded and left to rise.

  17. Kim
    I found this mix to be extremely runny. I checked and re-checked the ingredients, and I had them correct, but it was really runny. is I added more almond flour and some coconut flour to stiffen the mix, but the bread turned out stodgy. It looked more like a cake consistency, nothing at all like the picture. Is the mixture supposed to be very runny?
  18. DonnaL
    I added 1 tablespoon of Nutritional Yeast and 1 tsp of instant yeast for flavoring. It is one of the best breads ever.
  19. Kimberley
    I love this bread. It turned out perfectly. I typically will cut thin slices, toast them on a frying pan, and then add my toppings. So good.
  20. Raj
    Hi!
    Is it possible to use Soya Flour instead of Almond flour? How would the rest of the proportions change, in that case?
    Reply: #71
  21. Kristin Parker Team Diet Doctor

    Hi!
    Is it possible to use Soya Flour instead of Almond flour? How would the rest of the proportions change, in that case?

    We have not tested this recipe with soy flour. 1/4c is 10g carbs, which is higher than almond flour. Many people avoid soy as it can be a hormone disruptor.

  22. Maureen
    I did the bread recipe and found it runny also so add another cup of almond flour turned out find
  23. Claire
    Hi,

    I used goat cheese instand of the cream cheese. The batter was almost like dough, a little bit more running.
    I made 4 servings and used a small round pan and it turned out quite nicely. The taste is great, I tasted it still warm, but it seems to be quit nice. I dont untherstand how the picture of the recepi shows us a white bread. It is more like cornbread , the psyllium husk turns mostly every bread colered (but not purple!).

    I am going to expirement with different pans but not with the recepe!

    Enjoy

    Reply: #74
  24. Claire
    sorry for the typo's...
  25. kathryn
    This is very good! I followed the recipe, and I too added nutritional yeast to the batter. Also, sprinkled chia seeds with the sesame seeds on top.
    And to my surprise, the color is golden! The first keto bread, I have made, that isn't purple LOL.
  26. Angel
    I absolutely love this bread but once its been out the over for any time it collapses and goes very stoggy and wet at the bottom ... is there anything im doing wrong .. Im following the recipe but failing at this one thing
  27. Diane S
    Followed the recipe exactly, and I did not get a “dough”. It was more like a batter. Would have been impossible to brush with oil, so I sprinkled the sesame seeds anyway. Hoping for the best, it’s still in the oven. At 30 min, I poked it, and the knife came out clean. Took it out of the oven....smells great. I’ll check back in when we slice it...fingers crossed!
  28. Diane S
    OK, just cut the bread.....looks nothing like the picture! No “airy holes” like the picture. So let’s talk. Many of you said it turned out perfect, but I also followed the recipe perfectly with a different result. It tastes great, but I’m wondering why the difference. Is it possible the recipe is inaccurate? Just sayin’.
  29. Betsy
    So I made this, I agree with other comments...I would call this a batter, not a dough. I added an additional 1/2 cup of almond flour to thicken to the consistency of cornbread batter.

    I always calculate my recipes... this one winds up 5 net carbs per slice/190 calories/15g fat/7protein/12 slices per loaf, the way I made it... not sure if it was the type of cream cheese I used, or if these slices should just be paper thin!

    It's in the oven now.. smells great, had risen beautifully (make sure to use fresh baking powder!) can't wait to taste!

  30. Luz
    I just made 8 servings, i followed the recipe and it turned out beautifully!
  31. beth
    is there anything I can use instead of the ground psyllium husk powder as I am unable to get hold of this in my area?
    Reply: #83
  32. Connie
    Just made this, turned out great, crumbly on the outside, very soft and fluff on the inside. After reading comments of people who found the batter too runny, I decided to leave out the cream cheese and it still turned out great! Thanks for the recipe, very easy with very handy ingredients in a Keto pantry.
  33. Kristin Parker Team Diet Doctor

    is there anything I can use instead of the ground psyllium husk powder as I am unable to get hold of this in my area?

    Unfortunately there is not a good substitute for the psyllium in this recipe.

  34. clacina
    Just made a loaf (10 portion). I did leave out the cream cheese - had read the reviews - certainly not a dough, more batter like. Baked 30 min, tested , cooled down and sliced. A very fine textured result, held together well, sliced well.
    I live right at sea level and have found that most of my baking had to be adjusted in some form - wonder if it could be anyone else's issue?
    Will make again
  35. clacina
    Forgot to say, the slice are quite golden - like the pics.
  36. Peter
    mills and grams for metric countries?
    Reply: #87
  37. Kristin Parker Team Diet Doctor

    mills and grams for metric countries?

    All of our recipes have a US/Metric toggle above the list of ingredients.

  38. Snezana
    I have tried both the version with and, as suggested here, without the cream cheese. Love them both but have to admit that the version with cream cheese tastes more like a savoury cake whereas the one without is more (corn)bread like. I followed the recipe and added 1 tbs of nutritional yeast (thanks for the idea DonnaL). Thanks for the recipe(s), this is my top 3 keto bread :)
  39. Jessica
    Anyone know how many slices are included in a serving?? Do you jut cut loaf into eight slices and each is one serving?
    Reply: #90
  40. Kristin Parker Team Diet Doctor

    Anyone know how many slices are included in a serving?? Do you jut cut loaf into eight slices and each is one serving?

    That depends on how many slices you cut! If you cut 8 slices, then yes, one slice is a serving. If you cut 16 slices then 2 slices is a serving.

  41. Sarah Hart
    Baking tray size is the same regardless of if you are doing one serving or 24...that can't be right...
    Reply: #92
  42. Sarah Hart
    16 I meant not 24 - accidentally clicked the report button looking for an edit button...
  43. kevinh2
    Excellent bread. I didn't have the husk powder so I used another 1/4 cup of almond meal. I also used extra olive oil in place of the sesame oil. It was delicious!
  44. Eliz
    Yesterday I made this for the second time. This time I weighed the almond flour and it made a big difference (I may weigh the psyllium husk powder next time). I cooked it 12 minutes longer (my oven loses a lot of heat when a cold item is placed in it) than directions stated (because the first time it was undercooked and I added more almond flour once I weighed it to get the exact measurement) and also used only 1 TBS sesame oil and 3 TBS EVOO (don't have the light oil) . It was much better that the first time. The first time I made this I added a cup of pumpkin seeds and I am sorry I did not do that again as when you toast the slices the pumpkin seeds give it a wonderful boost of flavor. I used sesame seeds on top this time (and in the bread) and would do add them to the top again but with the pumpkin seeds in the bread. I've also made the keto bread (rolls) a couple of times.
    I also added a grated a garlic clove, dash of cayenne and Trader Joe's onion salt to the cream cheese, will add even more next time.
  45. phil.moore
    Can I just say that the US/metric conversions are wrong... 225ml is equal to 225g, not 110g. Also, 1 cup is equal to 250g.

    As someone taking the trial membership, I am disappointed that this is all for a US audience and that UK subscribers are not accounted for - cilantro is not a name common in the UK, nor flaxseed nor many of the ingredients used in other recipes.

    I have a failed trial of this recipe because the measures are wrong. I am not impressed.

    Reply: #96
  46. Kristin Parker Team Diet Doctor

    Can I just say that the US/metric conversions are wrong... 225ml is equal to 225g, not 110g. Also, 1 cup is equal to 250g.
    As someone taking the trial membership, I am disappointed that this is all for a US audience and that UK subscribers are not accounted for - cilantro is not a name common in the UK, nor flaxseed nor many of the ingredients used in other recipes.
    I have a failed trial of this recipe because the measures are wrong. I am not impressed.

    For most ingredients, the grams:mililiter conversion is not going to be 1:1 as different ingredients have different densities.

    Reply: #97
  47. phil.moore
    Thanks for coming back to me.

    I’m not quite clear on what you mean. Are you saying that a pound of lead and a pound of feathers aren’t the same weight?

    Reply: #99
  48. phil.moore
    Sorry, just for clarity, I’m talking about the ingredient list above: it states ‘225 ml (110 g) almond flour’ - which is it??? They aren’t equal amounts......
  49. Kristin Parker Team Diet Doctor

    Thanks for coming back to me.
    I’m not quite clear on what you mean. Are you saying that a pound of lead and a pound of feathers aren’t the same weight?

    Not at all; I am saying that a pound of lead and a pound of feathers will have drastically different volumes. 225ml is volume; 110g is weight; they are measuring different things. If you pour out the volume of 225ml, it should be approximately 110g on a scale that displays weight if you're using almond flour. If you're using feathers or nails or sand, they will be different weight for the same volume.

  50. phil.moore
    Thank you again - what you say makes sense. However, there are still a couple of issues here. One is cultural - recipes in the UK only use ml for liquids, never for any other non-liquid ingredient which are expressed always in pounds/ounces with grams in brackets, or the other way round.

    The other may have a more prosaic basis - on my kitchen scales, the weight of 100ml of water is 100g. They are clearly wrong. I shall never trust them again.

    At least now I think I understand the thinking behind the recipes - which is definitely non-instinctive (and confusing) for a UK audience.

  51. Matia
    Looked wonderful coming out of the oven, but collapsed as it cooled. Tried this recipe twice because I love the flavor, but hoping for something with texture and holes more like bread.
    Reply: #102
  52. Kerry Merritt Team Diet Doctor

    Looked wonderful coming out of the oven, but collapsed as it cooled. Tried this recipe twice because I love the flavor, but hoping for something with texture and holes more like bread.

    So sorry it didn't work out for you! It's possible that the batter may have been over mixed. Low-carb and keto recipes will never be the same as regular bread. We've got lots of options to choose from if you'd like to try other recipes! https://www.dietdoctor.com/low-carb/keto/recipes/bread

  53. Lisa
    Like many others have said, was a batter consistency and came out very stodgy and not airy like the picture. The search for good Keto bread continues!
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