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. (45 cup) 200 g (210 ml) 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 (175°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.

Tips

You can store the bread in the fridge for two to three 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.

Recommended special equipment

Handmixer.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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76 comments

  1. 3 comments removed
  2. 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
  3. 1 comment removed
  4. 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!

  5. Angela Day
    Although mine is not light and fluffy like the photo, this is the first bread recipe that actually comes across as "bread" to me. I followed the updated recipe exactly with exception for adding a tbls of nutritional yeast like a previous poster.

    I didn't try making it before so can't remark on any differences in the updated recipe.

  6. Natasha
    I made this with using only olive oil and as I didn’t have sesame seeds, I used chia- it’s delicious and thank you for sharing this!
  7. Emma Bioud
    Phil.Moore: I'm in Ireland, so use the same measuring system as yourself. I find it handy when using US recipes to use a measuring jug or beaker. 240ml on it is a cup, so half a cup will be 120ml etc. Alternatively, I google what a cup of a certain dry ingredient is in grams then work off that. Not ideal, but the vast majority of good keto recipes everywhere are US( i think they've alot more experience than us with this lifestyle)so its a small price to pay for good tasting food
    Reply: #110
  8. Charlotte Zwart Team Diet Doctor

    Phil.Moore: I'm in Ireland, so use the same measuring system as yourself. I find it handy when using US recipes to use a measuring jug or beaker. 240ml on it is a cup, so half a cup will be 120ml etc. Alternatively, I google what a cup of a certain dry ingredient is in grams then work off that. Not ideal, but the vast majority of good keto recipes everywhere are US( i think they've alot more experience than us with this lifestyle)so its a small price to pay for good tasting food

    Thank you for sharing this!

  9. Millie
    What is the serving size? How many calories and carbs are there per slice? It's hard to tell because the calorie number doesn't change even if you change the serving size.
    Reply: #112
  10. Kristin Parker Team Diet Doctor

    What is the serving size? How many calories and carbs are there per slice? It's hard to tell because the calorie number doesn't change even if you change the serving size.

    The default number of servings for this recipe is 8, so 1 serving is 1/8th of the total loaf. The nutrition information is always listed per serving, which is why the numbers don't change if you make fewer or more servings.

  11. zydeco
    I looked through the comments, but might have missed this. 350°F is *not* 200°C, it's 177°C (175 is good enough though). I hope I'm correct in assuming the baking temp is 350°F, giving this loaf a whirl later today.
    Reply: #114
  12. Britta Patterson

    I looked through the comments, but might have missed this. 350°F is *not* 200°C, it's 177°C (175 is good enough though). I hope I'm correct in assuming the baking temp is 350°F, giving this loaf a whirl later today.

    Thank you for letting the team know. We have now updated the instructions and can confirm it's meant to be 350*F (175*C). Hope that helps!

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