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Soft keto seed 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.
April 5 2016 recipe by , photo by , nutritional review by 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
20 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
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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 the seeds for the topping, in a bowl.
  3. In a separate bowl, whisk all remaining ingredients until smooth.
  4. 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.
  5. 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.
  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. Serve it freshly baked with your favorite toppings.

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.

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.

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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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262 comments

  1. 251
    Chris
    August 16 2020
    Sadly this recipe did not work well for me as your keto buns recipe that i used before. It turned out to be more of a pound cake than a loaf of bread, not sure what i did wrong. Was also very coconutty because i also used coconut oil instead of butter and it was crumbly even after cooling and toasting. Sadness. But i do love the other recipe and will try out a loaf with that.
    Reply: #252
  2. 252
    Reply to comment #251 by Chris
    Kerry Merritt Team Diet Doctor
    August 16 2020

    Sadly this recipe did not work well for me as your keto buns recipe that i used before. It turned out to be more of a pound cake than a loaf of bread, not sure what i did wrong. Was also very coconutty because i also used coconut oil instead of butter and it was crumbly even after cooling and toasting. Sadness. But i do love the other recipe and will try out a loaf with that.

    So sorry it didn't work out for you!

  3. 253
    Reply to comment #249 by Kathleen
    Kim
    August 18 2020
    I got mine at the pharmacy in the dietary supplement aisle, by the Metamucil.
  4. 254
    rio.mizzi
    August 23 2020
    So soft and moist... Excellent buttered and goes down really well with a warm cup of tea !! Will try toasting it ... 😉
    Reply: #255
  5. 255
    Reply to comment #254 by rio.mizzi
    Kerry Merritt Team Diet Doctor
    August 23 2020

    So soft and moist... Excellent buttered and goes down really well with a warm cup of tea !! Will try toasting it ... 😉

    So glad you love it!

  6. 256
    Scarlett
    September 7 2020
    Can I skip the seeds all together please?
    Reply: #257
  7. 257
    Reply to comment #256 by Scarlett
    Crystal Pullen Team Diet Doctor
    September 8 2020

    Can I skip the seeds all together please?

    Rather than adapting this Seed Bread recipe to have no seeds, try this one https://www.dietdoctor.com/recipes/the-keto-bread

  8. 258
    Joanne
    September 20 2020
    I made this for the first time yesterday, following the instructions exactly as written. However, the bread is very crumbly and falls apart (although the taste is delicious!). I removed the loaf from the baking pan immediately, as stated. What could have happened here?
    Reply: #259
  9. 259
    Reply to comment #258 by Joanne
    Kerry Merritt Team Diet Doctor
    September 20 2020

    I made this for the first time yesterday, following the instructions exactly as written. However, the bread is very crumbly and falls apart (although the taste is delicious!). I removed the loaf from the baking pan immediately, as stated. What could have happened here?

    Hmm, I'm not sure. Were all of your ingredients fresh? It seems like something didn't bind correctly.

  10. 260
    Glad
    September 30 2020
    My first time baking bread, ever! Oh how I missed you! Came out awesome and the aroma, wow! Only thing I will change next time is the amount of poppy seeds for the topping....one teaspoon is sufficient. Came out looking burnt.
  11. 261
    Maxine
    March 9
    Can it be done in a bread maker?
    Reply: #262
  12. 262
    Reply to comment #261 by Maxine
    Kristin Parker Team Diet Doctor
    March 9

    Can it be done in a bread maker?

    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.

  13. 1 comment removed
  14. 264
    Phara
    March 21
    I baked this last night (20 servings) in a standard loaf pan. It took about double the time listed here. I kept checking it at 10-15 minute intervals with an instant thermometer and at 212 F it was done and perfect and beautiful. I was out of heavy cream so substituted buttermilk, which turned out to be no problem at all--a bit less keto perhaps, but lord was it ever yummy!
    Reply: #265
  15. 265
    Reply to comment #264 by Phara
    Crystal Pullen Team Diet Doctor
    March 22

    I baked this last night (20 servings) in a standard loaf pan. It took about double the time listed here. I kept checking it at 10-15 minute intervals with an instant thermometer and at 212 F it was done and perfect and beautiful. I was out of heavy cream so substituted buttermilk, which turned out to be no problem at all--a bit less keto perhaps, but lord was it ever yummy!

    It is always a good idea to use temperature as a test for doneness when you can. I am glad you enjoyed this one!

  16. 266
    sarahfl90
    March 28
    When you say flaxseed do you mean whole seeds or milled/ground flaxseed?
    Reply: #267
  17. 267
    Reply to comment #266 by sarahfl90
    Kerry Merritt Team Diet Doctor
    March 28

    When you say flaxseed do you mean whole seeds or milled/ground flaxseed?

    Hi, Sarah! In this instance, it would be whole seeds.

  18. 268
    peta
    May 3
    An suggestions for an alternative to using cream cheese or heavy whipping cream? Will milk suffice for the cream? thanks.
    Reply: #269