Soft keto seed bread

Here's a good keto bread option, baked with almond and coconut flour. It's compact and very satisfying. One or two slices with plenty of toppings will go a long way.
Here's a good keto bread option, baked with almond and coconut flour. It's compact and very satisfying. One or two slices with plenty of toppings will go a long way.
USMetric
20 servingservings

Ingredients

  • 1 cup 250 ml almond flour
  • ¾ cup 175 ml coconut flour
  • 513 tablespoons 80 ml sesame seeds
  • 8 tablespoons 120 ml flaxseed
  • 4 tablespoons 60 ml ground psyllium husk powder
  • 3 teaspoons 3 teaspoons baking powder
  • 1 teaspoon 1 teaspoon ground fennel seeds or ground caraway seeds
  • 1 teaspoon 1 teaspoon salt
  • 6 6 eggeggs
  • 7 oz. 200 g cream cheese
  • ½ cup 125 ml melted butter or melted coconut oil
  • ¾ cup 175 ml heavy whipping cream
  • 1 tablespoon 1 tablespoon poppy seeds or sesame seeds

Instructions

Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix all dry ingredients, except for the seeds for the topping (poppy or sesame seeds) in a bowl.
  3. Whisk together the rest of the ingredients in a different, bigger bowl until the batter is smooth.
  4. Add the dry mixture to the batter and mix thoroughly. Place the dough in a greased bread pan, about 4 x 7 inches (non-stick or use parchment paper).
  5. Bake for about 45 minutes on lower rack in the oven. Prick the bread with a knife to see if it's ready, it should come out clean. Remove the form from the oven and remove the bread from the form.
  6. Remove the parchment paper and let the loaf cool on a rack. If the loaf is allowed to cool in the form the crust will be soggy.
  7. Slice and store in the freezer. This bread is great as toast.

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143 Comments

  1. Cass
    Can you make this bread without the seeds so it will be plan bread?
  2. Gail
    I used this recipe but instead of cream I put cashew milk..
  3. miranda
    I made this loaf this morning and it tastes very good. I used too little baking powder so it almost didn't rise, my loaf is about 3 inches high. Better luck next time. Also the dough was very stiff, could mold in into shape so maybe a not enough fluids/eggs? But it still tastes great, very compact. But I will definately try it again.
  4. Paula Swirtz
    does anyone know the calories, fat and protein content of this bread? All it gives us is 3 carbs.
  5. Paula Swirtz
    Is anyone else's bread "dough-y"? It's almost wet... I had to slice it and leave it out on the counter. Also, we used Xantham gum instead of Physllium Husk. Was that ok?
    Reply: #129
  6. Kathy
    It took a little longer to bake and I thought it was done. The side bulged after removing it from the loaf pan, I baked it for another 10 minutes. Perfect. I did minor 2 adjustments. My husband says this is the best so far. The crust was most true crust. I will make it again. Thank you
  7. Shehnila
    Marisa when you had mixed all the ingredients were they easy to pour or very stiff dough like mixture? Mine was very hard and stiff. Just wondering how the consistency should be before baking? Any tips will really help.
  8. Shehnila
    Oh I clicked the comment by mistake and it says comment reported. I didn't know that was going to happen. Sorry. Just wanted to know any more tips about the bread and its consistency before baking
  9. Linda
    Wow! My first time really experimenting with coconut and almond flours and this bread hits the "carb" spot for me. I love this recipe! So good!
  10. Louyse
    Hi there. I made this recipe and its nice BUT it maxes the daily carbs by 1 slice based on FatSecret app when I calculate the macros using the metric ingredients. I got 14 slices = 723 calories for 1 slice. 29.39 carbs per slice. 21.43 protein per slice 61.37 fat per slice
    Strict keto per Phinney & Volek max 20g carbs per day.

    Nice recipe but definitely NOT KETO

  11. Louyse
    I got 29.39g carbs per slice but only got 14 slices vs 20 slices.
    Reply: #112
  12. Peter Biörck Team Diet Doctor
    Hi Louyse!

    We count net carbs ( = Total carbs - fiber )

    I got 29.39g carbs per slice but only got 14 slices vs 20 slices.

  13. Linda
    This is an amazing bread with its grainy texture and filling nature. I follow the recipe completely and it comes out great each time. I DO use parchment paper to line my pan and that makes it so much easier to take out and start the cooling process. This bread is SO good that my friends ask me to make it for them now and they pay me since the ingredients are many and some are not cheap. I've found Costco (here in the US) now has Almond flour and Coconut oil, but I do buy my other items in bulk on Amazon. Buying only in my grocery store would be exorbitant. But this bread has become our go-to weekly breakfast bread, perfect with eggs, and as toast with butter. It's almost a meal by itself, it's so hearty. I'm about to make 2 more loaves. YUM!
  14. 1 comment removed
  15. Liz
    Made this loaf.. cooked fine, good texture but holy SALT!!! Followed the recipe to a tee but it is so salty. Can't eat it. Anybody else have this problem? What could be the issue? Help!
  16. Cam D
    I made the hot dog bun version which is pretty similar but even less ingredient volume but the same amount of salt. It was inedible. All I could taste was salt. I couldn't even throw it in the backyard for the squirrels and birds for fear of harming them.
  17. Patti
    I baked this bread today and had to share my delight in this recipe! Because I'm taking this loaf on a road trip, I left out the seeds (it's a stuck-in-the-teeth thing). The directions where easy to follow and I used parchment paper. It came out a beautiful loaf and soooo delicious.
    Thanks so much for this recipe, it is a keeper!
  18. Hazel
    What I want to know is, why does it say it has only 4 carbs on the "Nutrition" numbers below the recipe, and several comments from various people say it has 29 carbs Per Slice!
    Reply: #138
  19. Pauline
    Hazel, 4 net carbs would mean that it has 25 grams of fiber.
  20. Pauline
    I don't think this substitution is low carb.
  21. anna
    I made it exactly as the recipe and it was tasty but v dry, not too salty. BUT I gained weight that day after eating 1/2 a slice! The rest of the day I was eating strictly the week2 Keto challenge diet.
  22. Janet
    In the oven now. Looking forward to seeing the finished product! I love hearty breads with butter, or soups, or nut butters! Have been missing my bread!
  23. Janet
    Ok my bread is beautiful and tasty! It did however take two full hours to get completely done. Quite an undertaking, but I had all day to get it done😉 I would leave a picture but I don't see that option. Thank you for the recipe.
  24. Alyssa
    For those saying its too salty make sure you are using UNsalted butter, also make sure your seeds don't have any sodium preservatives in them.
  25. Linda
    I input the recipe to My Fitness Pal, and the carbs came out just fine (6 g carbs, 5 g fiber = 1 g net carb per slice). But the calories! 234 per slice! (20 g fat ea). I think I would eat one slice as 1/2 sandwich so that the fillings would not make a meal insanely high calorie. I'm going to give the recipe a try, though, since I'm always looking for an acceptable bread recipe.
  26. Contessa
    I can't find the answer to this, does anyone know if it's flaxseed powder or whole seeds?
  27. John B
    Who has a 4 x 7 loaf pan! Recipes for 5 x 9 loaf pan!
  28. Sandra
    Can you sub the almond flour?? Im allergic, but really wanting to make this!
  29. Susan
    Hi Paula- how much xanthin gum did you use in your loaf?

    Is anyone else's bread "dough-y"? It's almost wet... I had to slice it and leave it out on the counter. Also, we used Xantham gum instead of Physllium Husk. Was that ok?

  30. TerriLH
    Found these instructions in a Keto Bread Cookbook on baking the perfect bread loaf with alternative flours. Then, I followed these directions, using the ingredients for the loaf above (minor changes: left out caraway/fennel; used ground flax in lieu of flax seeds; added pumpkin seeds to top). My loaf was dense and thick going into the oven, but it rose beautifully, and tastes great. It was just what I was looking for to feed my bread cravings. Here are the "fool-proof" instructions for baking with alternative flours. Time consuming, but worth the effort.

    "The thing is that in order to make a perfect grain-free bread, you need to take a little extra time to add the ingredients in the appropriate fashion to end up with amazing bread."

    1. Coconut flour - Always sift. Always use the required number of eggs (usually an average of 6)
    2. Almond flour - grainier. Blanched is finer flour; meal is coarser and heartier.
    3. Always sift coconut flour, salt, and baking powder together to remove clumps and lumps.
    4. Cream sweeeners and softened fat together, rather than melting.
    5. Use room temperature eggs.
    6. Add egg yolks to creamed fat.
    7. Whip the egg whites separately in the larger bowl.
    8. Add creamed fat mixture to the egg whites. Fold in fat, then dry ingredients, gently.

  31. Terri
    Lovely loaf , worked well in my panini press
  32. Deborah
    Any options to make this diary free?
  33. DONNA ROSE
    I am allergic too coconut. Any other flour I can use instead?
  34. Viviana
    Used the 3 teaspoons of baking powder and the bread didn't rise much, probably it half the one from the photo. Still tasty. I added sunflower seeds to it
  35. Linda Ellis
    Hoping someone can help me with recipe clarifications: perhaps others are having inconsistent results after making mistakes similar to mine? I have made this bread using both the metric, and the US recipe version. The metric version gave me about twice the dough of the US version. I assumed the milliliters were actually liquid measures, and should be read as grams for solids. By scale weight a US 1 1/2 cups of almond flour, not meal, equals 144 grams, and 3/4 cup of coconut flour equals 84 grams. So the metric version seems to call for twice the US measurements, which would explain finished loaves that are too wet, collapse, never seem to get done etc. when prepared by the US recipe. Or it could simply illustrate how poor I am at math. :) Is the metric version the correct recipe? Thanks.
  36. Cheryl Doll
    I HAVE to be dairy free as well as gluten-free. Is there a non-diary sub for the cream cheese that still allows the texture to come out ok??
  37. Cheryl Doll
    Oh, I just posted the previous questin, but forgot to mention that I CAN have the butter (I guess there isn't enough dairy in it to bother me). Then I noticed the recipe also calls for heavy whipping cream in addition to the cream cheese. Usually, I'd substitute full-fat coconut milk from the can for the whipping cream, but I'm not sure what to sub for the cream cheese. Again, are there any ideas out there as to what non-dairy ingredient I could sub for the cream cheese? Thanks everybody! :)
  38. Josie
    is it possible to have the complete nutritional information for this bread. All 3 macros and the calories per slice. Thanks
  39. cwh
    I made this and found it to be pretty good. It really didn't rise much with the amount of baking powder and found it crumbly on the outsides. I'll try it in a sandwich tomorrow and see if it holds together, fingers crossed.
  40. Daisy
    Just took this bread out of the oven. Looks good with a nice brown crust, but it seems to be very crumbly, the top corner broke off as I turned it out to cool. How am I going to slice this as it seems it wants to fall apart!
  41. Rick2Rio
    Made this a few days back and overall, was happy with the results. Since I have little experience baking I will share my experience. The only substitution I made was charnushka seeds for caraway seeds, and that was because I was out of caraway though I though I had purchased some.

    - I beat the liquid mixture by hand, big mistake. I have little pieces of cream cheese throughout the loaf though they are too small to taste. Electric mixer next time.
    - I have a 4x7 pan but realized when I mixed the dry ingredients that would be too small. 5x8 worked better.
    - The loaf didnt rise very much if at all, doen't know if it should or not.
    - The parchemnt paper worked great, it took several hours to cool on a rack before I could cut it.
    - I did get exactly 20 slices by eyeballing it, just dumb luck on my part. Bread is firm and stays together in the toaster.
    - The fresh slice tasted great, I froze the rest and have one with breakfast. Tastes very good and is etremely filling, I toast it from frozen about 3 times longer then I would toast a normal slice of white bread.
    - It is a little expensive but stays wilh me all day, negating the need to snacking all day, probably lowering my total overall food bill.

    I am not on strict keto but following a low carb diet. Healthwise I feel better, have lost about 5 % of my body weight and am looking forward to my next round of bloodwork at the clinic to see how my blood sugar, colesteral and BP numbers are changing.

  42. Olga
    What can I use in place of the psyllium husk in the bread recipes? My stomach bloats horribly when I ingest it.
  43. Sharon Tadlock
    Flavor is good but mine was extremely crumbly.
    I won't be making this again!
  44. Reece
    I just wanted to check, it says "120ml flaxseed" so is that flaxseed oil I presume?
  45. CH
    how much should one slice weigh in grams please. It would be great to have 1 serving size =? Weight with your recipes.
    Eg: 1serve=20gr=2g net carbs
  46. Paul
    Thank you. Very nice. But too sweet to use as sandwich loaf, more like a sponge cake really.
  47. Roydon
    Am looking to make some bread but need find out what is the equivalent to Heavy Whipping Cream in Australia?
    Thanks
  48. 1 comment removed
  49. J
    It you drive for a living please be careful with Poppy Seeds they can show up as Opium in urine tests.
  50. Luis
    I made this loaf tonight and it tastes great, but while cutting it started to crumble some. I've never baked a loaf of bread and am not certain on techniques. I cooked mine for 50 min, and cooled for about an hour. Can someone give me some advice on how to make this to keep the bread from crumbling (kneading, longer cook time, longer cool time, etc.)?
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