April 5 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread 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.
USMetric
servingservings
Ingredients
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- ¾ cup (2½ oz.) 180 ml (75 g) coconut flour
- 1⁄3 cup (12⁄3 oz.) 80 ml (50 g) sesame seeds
- ½ cup (3 oz.) 120 ml (85 g) flaxseed
- ¼ cup (11⁄3 oz.) 60 ml (40 g) ground psyllium husk powder
- 3 tsp 3 tsp baking powder
- 1 tsp 1 tsp ground fennel seeds or ground caraway seeds
- 1 tsp 1 tsp salt
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese, at room temperature
- 6 6 eggeggs
- ½ cup 120 ml melted butter or melted coconut oil
- ¾ cup 180 ml heavy whipping cream
- 1 tbsp 1 tbsp poppy seeds or sesame seeds, for topping
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all dry ingredients, except the seeds for the topping, in a bowl.
- In a separate bowl, whisk all remaining ingredients until smooth.
- Add the wet mixture to the dry mixture and mix thoroughly. Place the dough in a greased bread pan, about 4 x 7" (10 x 18 cm), non-stick or use parchment paper. Sprinkle the top with the seeds.
- Bake for about 45 minutes on the lower rack in the oven. Prick the bread with a knife to see if it's ready, it should come out clean. Take it out of the oven and remove the bread from the form.
- 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.
- Serve it freshly baked with your favorite toppings.
Storing the bread
This bread needs to be stored in the fridge or in the freezer. When stored in the fridge it keeps up to 5 days. If you want to store it in the freezer we suggest slicing it before doing so. Place a bit of parchment paper between each slice to make single servings easier. Thaw the bread in the fridge or in room temperature and then toast it for best flavor.
Serving suggestions
This bread is great for toasting and can also be used to make your favorite sandwiches. Fill it with bacon, lettuce and tomato for an awesome BLT or serve it as a side to your favorite low-carb or keto soup.
270 comments
So sorry it didn't work out for you!
So glad you love it!
Rather than adapting this Seed Bread recipe to have no seeds, try this one https://www.dietdoctor.com/recipes/the-keto-bread
Hmm, I'm not sure. Were all of your ingredients fresh? It seems like something didn't bind correctly.
There is no gluten in this recipe, therefore there is no need for a kneading stage. In general, bread makers are not necessary when making low carb bread recipes.
It is always a good idea to use temperature as a test for doneness when you can. I am glad you enjoyed this one!
Hi, Sarah! In this instance, it would be whole seeds.
We have not tested the recipe with alternatives for the cream cheese or heavy whipping cream, but this recipe is in our testing queue and we will be sure to investigate if alternative ingredients will offer the same results.
Hi, Jenny! The default recipe will make 20 servings, which would be 20 slices. The carbs as listed would be 2g net carbs per serving/slice.
Sorry you weren't happy with the results!
I made this the other day & the same as Joanne, it tasted great but was super crumbly, I had to fry it as it fell to bits in toaster - any suggestions please?
Hi, Jenny! I'm not entirely sure. Were your ingredients fresh, and did you follow the directions step by step?
Hi Jenny, thanks for letting us know! Glad that you enjoyed it.