Keto sesame bread

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!

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
  • 1 tbsp 1 tbsp sesame oil
  • 2 tbsp 2 tbsp olive oil, divided
  • 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 soda
  • 1 tsp 1 tsp white vinegar 5%
  • 1 tbsp 1 tbsp sesame seeds
  • sea salt (optional)
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat oven to 350°F (200°C).
  2. Beat the cream cheese, eggs, sesame oil, and half of the olive oil until fluffy with a hand mixer.
  3. Add remaining ingredients except for the sesame seeds and mix until well combined.
  4. Spread the batter/dough in a loaf pan (9" x 5" or 23 x 13 cm) greased with butter or lined with parchment paper. Let it rest for 5 minutes.
  5. Brush with the remaining olive oil and sprinkle with sesame seeds and a touch of sea salt.
  6. Bake for about 50 minutes or until golden brown on top and not doughy in the middle.

Recommended special equipment

  • Handmixer

Tip!

You can store the bread in the fridge for 2-3 days or slice it and freeze it for later use. Reheat at 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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68 comments

  1. 3 comments removed
  2. 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-
  3. 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'
  4. 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.
  5. 2 comments removed
  6. Heather Greig
    Curious - could you make this bread in a break maker?
  7. 3 comments removed
  8. 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.
  9. 4 comments removed
  10. DonnaL
    I added 1 tablespoon of Nutritional Yeast and 1 tsp of instant yeast for flavoring. It is one of the best breads ever.
  11. 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.
  12. 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
  13. 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.

  14. 1 comment removed
  15. 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
  16. Claire
    sorry for the typo's...
  17. 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.
  18. 4 comments removed
  19. Luz
    I just made 8 servings, i followed the recipe and it turned out beautifully!
  20. 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
  21. 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.
  22. 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.

  23. 1 comment removed
  24. clacina
    Forgot to say, the slice are quite golden - like the pics.
  25. Peter
    mills and grams for metric countries?
    Reply: #87
  26. 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.

  27. 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 :)
  28. 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
  29. 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.

  30. 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
  31. Sarah Hart
    16 I meant not 24 - accidentally clicked the report button looking for an edit button...
  32. 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!
  33. 1 comment removed
  34. 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
  35. 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
  36. 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
  37. 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......
  38. 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.

  39. 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.

    Reply: #104
  40. 3 comments removed
  41. Gwenn
    100 ml of water = 100 g of water is correct but it's only good for water and most similar liquides. Actually, water measurements were used as the basis for the metric system. As explained above, there no such equivalence for non liquid ingredients like flours, sugar, etc
  42. 1 comment removed
  43. Jill Wallentin 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!

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