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.

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.
20 servingservings


  • 1 cup 225 ml (100 g) almond flour
  • ¾ cup 175 ml (75 g) coconut flour
  • 13 cup 75 ml (50 g) sesame seeds
  • ½ cup 125 ml (100 g) flaxseed
  • ¼ cup 60 ml (40 g) ground psyllium husk powder
  • 3 tsp 3 tsp (15 g) baking powder
  • 1 tsp 1 tsp ground fennel seeds or ground caraway seeds
  • 1 tsp 1 tsp salt
  • 7 oz. 200 g cream cheese, at room temperature
  • 6 6 eggeggs
  • ½ cup 125 ml melted butter or melted coconut oil
  • ¾ cup 175 ml heavy whipping cream
  • 1 tbsp 1 tbsp (10 g) poppy seeds or sesame seeds, for topping


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 inches (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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  1. 1 comment removed
  2. Thet Lwin Oo
    another low-carb making pudding with eggs
  3. Lizzie
    Sounds and looks amazing. Not cheap though:'(
    Reply: #4
  4. Apicius
    Lizzie, you will save a ton of money by staying healthy. Ask any sick person how they feel about their financial position.
  5. Sonnenblume
    This recipe is for 20 servings. That's 20 days if you have one slice every morning with the rest of your regular breakfast... so the somewhat pricey ingredients last quite a long time.

    I personally don't eat any bread substitutes. I wasn't into bread before LCHF either, so its not a big deal for me to remain without. As long as I can have my Pizza (with egg, Quark & Cheese "dough") regularly I am happy :)

    Apicius is right, though - in the Long run LCHF will save you a lot of grief and Money!!

  6. BobM
    I have mixed feelings about these "fake" foods. For me, I try never to have low carb "desserts", for instance, as these may cause me to want more and also raise my insulin level, and I don't really like to eat fake sugars. So, I have very few low carb desserts, and usually instead I'll have a real dessert (like cheesecake, nice and fatty), and those as infrequently as possible. On the other hand, I make open-faced "sandwiches" (basically, meat and cheese and home-made mayo on lettuce leaves), and those are quite messy. Some "bread" substitute would help. Also, my kids like bread and a bread substitute for them could be good.

    I do agree about the "fake" pizza dough, though. My wife and I make this and it's great. It's just a lot of cheese for people who don't eat much cheese.

    The other thing we've found is fake spaghetti using a rotating tool (spiral slicer?) and zucchini. That is good, but can cause a bit of stomach upset if you're not good at digesting zucchini.

  7. Suse
    Is there any chance we can get the measurements in grammes? Cups and ml don't really get used in the UK.
  8. Marion
    Suse, just do as I did years ago and go on and buy a measuring cup and spoon set:

    For six BP you're set to bake anything on the internet without having to google for conversion rates

  9. Nadia
    Does anyone have the nutritional information for this bread please?
  10. Sonnenblume
    Nadia, if you mean the carbs/Fat/Protein ratios, you can see them when you hover with your mouse above the text "Moderate Low Carb" below the recipe description!
  11. Nadia
    I actually would like to know the calories and the fibre. I track with my fitness pal - and when I tried to enter the ingredients, it said that there was almost 500 calories per slice! Surely that can't be right...
  12. Christine
    Sonneblume - thank you for that reminder! It is nice to see the macro nutrient percentages which makes it so easy for us to keep track of them. I hope the recipe print feature comes soon ;)
  13. Crystal
    I put in the ingredients and it came back with 212 calories per serving. Maybe the amounts were off somewhere? In a lot of places such as the coconut flour you have to use the decimal.
  14. me
    Another fake low carb food. You're straying from your original message. Eat whole, real foods you'd find in nature. Few of us would have ever spent to the time to find and process all those almonds into some kind of "flour" .
  15. Mike
    It's not a "fake low carb food", all of the ingredients are real. We're talking about a mixture of ground nuts and a few seeds, along with some basic dairy products. There are no "chemistry set" ingredients at all. I fail to see where the allegation of "fake food" comes from.

    It's simply another tool for the toolkit, an options for folks who it appeals to. Everyone chooses which tools they wish to make use of.

  16. KIM
  17. Arleen
    Just double checking that it's flax seeds not ground flax/meal/flour for the bread. Thx
    Reply: #21
  18. Ria Maguire
    There's a great one made in Australia. It's by the HERMAN BROT bread company. They make low carb pasta as well. The bread is 2.3 g and doesn't taste as saw dust like as some..
  19. Maria
    Mike, I like your comment. You said just what I was thinking. Why are some calling this fake food? This is food, real food. Cherry flavored kool-aid is fake. The cherry flavor is chemically made.
    And the idea that making flour out of almonds being something that no one would do cracks me up. Think about this, gathering up bundles of wheat (grass) chafing it from the stalks, sweeping it up into piles to put in bags then to grind into flour. This is more work than gathering almonds or coconut and letting dry and grinding into flour. Or what about the acorns the Indians used for breads. Some people just have to give their two cents even if they just don't get it.
  20. Aldisa67
    Looking forward to trying this. Started lchf a week ago, 5lb down already. I know this will stabilise but it's a great start. Enjoying the whole thing and really thinking "am I eating because I'm hungry or because it's 6pm and that's dinner time". Will make the bread tomorrow and report back! Good luck to all and thanks for such a great site / forum.
  21. Geraldine Denise
    The bread looks terrific! The seeds are just seeds, I imagine. Although I make a low carb. bread from flax & sesame seeds, ground up into a rough meal, one egg, one teaspoon baking powder & coconut milk and it makes two medium muffins which I microwave for three mins. They have quite a lot of calories. Like this bread.
    Reply: #173
  22. Niki
    Anyone heard of grain intolerance? I have. Me. I am Norse btw. Just been given a prescription of no grains. Leading up to this was a gastroscope for celiac. So I had to eat grains in order to have the test work. Celiac negative btw. It is a gluten issue, but not just gluten, but not just wheat gluten. Basically extreme grain intolerance. Dr blames several factors on the issue. He says my body does not know what to do with grains, so it leads to multiple symptoms, many of which do not belong here. He says the grains have been modified to the point where many people's bodies simply cannot cope with it. Maybe they never could. So it deposits it as fat, and messes up the joints and muscles, and effects the nervous system yada-yada-yada. The body cannot deal with it everywhere and throughout. He said that I am a Canary, as in a canary in a mine. An outlier per see. One of the first with this extreme issue. Not like I am the only one, but that this is a beginning of something that is getting much worse over time. One of the first in a few hundred thousand in the world population. So nil grains it is. It has been a weight issue for me, but most of all a total health issue.
  23. Debi
    Made this today but used medium eggs so found the batter very stiff. Resulted in a tasty loaf but very dense. Not as light or raised looking as the one in the images here.
  24. 1 comment removed
  25. Debbie
    Hello! Just a question: is the bread pan meant to be 4-7 inches LONG or DEEP? thank you!
    Reply: #26
  26. Inger Swanberg Team Diet Doctor

    I updated the recipe - it's supposed to read 4x7 inches, or whatever works for making a loaf of bread.

  27. carol
    Inger, can you please look at what is going wrong with the naarn bread recipe. Thank you
    Reply: #28
  28. Inger Swanberg Team Diet Doctor

    I will let our recipe experts look at this. I know that our chef baked the naan bread one more time yesterday to verify that the recipe works, and it worked fine. Unfortunately, the problem with bread recipes in general is that results may vary depending on brand of product used. The naan bread is intended as a side dish to Indian food, but is not a copy of the original naan bread.

  29. carol
    Thanks Inger, will have another go sometime, I have the soft loaf in the oven at the moment, it is looking good, but the proof will be in the eating!!
  30. Airlia
    2g carbs per serving? And it's called moderate carb? Is this info correct?
    Reply: #32
  31. carol
    It is now out of the oven and is very nice, will have it with some bacon tomorrow.
  32. Peter Biörck Team Diet Doctor
    In this case I think a serving is a slice of bread. :)

    2g carbs per serving? And it's called moderate carb? Is this info correct?

    Reply: #34
  33. JB
    Made it. Came out good, but the flax I find very overpowering in flavour. I put ham and cheese on the top and grilled (after first drying the bread a bit in the oven), and the flax flavour overpowered the cheese and ham totally. Also very crumbly, I would recommend someone try this with Xantham or Guar or something like that to try and bind it a bit better. Even with all those eggs it did not bind that well. Sliced about 1cm thick slices, and lifting from flat to be able to pick it up, it almost snaps in half or you end up with a bit in your hand. A for effort, but needs a bit of refinement in my opinion. Thanks for sharing.
  34. Airlia
    Yes, I agree - one slice is a serving. I just think 2g carbs for 1 slice sounds pretty low. I'm wondering why the recipe is not listed as strict low carb - if the 2g per slice is accurate?
    Reply: #35
  35. Peter Biörck Team Diet Doctor
    I agree with you that it's close to be strict low carb. :) But "bread" can easily be overeaten ... so if you take 3-4 slices and with something on it then you can reach approx 10 gram of carbs. Thats around half of the carbs you can eat in a day and be within our definition of a strict low carb diet.

    My personal view is that if you keep a strict low carb diet you should get your carbs from vegetables (with a lot of important micro nutrients).

    Yes, I agree - one slice is a serving. I just think 2g carbs for 1 slice sounds pretty low. I'm wondering why the recipe is not listed as strict low carb - if the 2g per slice is accurate?

  36. Susie
    Is there anything I can substitute for the almond flour? My husband is allergic to nuts (bit of a pain really on a lchf diet!) but would like to give this a go. Got all the other ingredients, it's just the almond flour!
  37. carol
    I like the flavour of this bread, but it is very crumbly, I ended up toasting it and plonked my bacon on top.
  38. Judith
    If you are looking for a cheaper, no grain bread, try this one at paleoeffect. I'm paleo, and I make one loaf a week, it's so good. I swap the walnut oil for olive oil and the coconut vinegar for apple cider vinegar and add ten minutes to the baking time. Comes out perfect every time.
    Reply: #120
  39. meg
    Psyllium husk is the main ingredient in Metamucil, used to treat constipation. What's the point in adding it to a bread recipe other than to increase the fiber? Some people can have an allergic reaction to psyllium husk.

    Also, you don't get any nutritional benefit from whole flax seeds. They must be ground into meal or they go right through the digestive tract.

  40. Carrie
    I used flaxseed meal in the recipe and left out the caraway seeds. The bread turned out perfectly and tastes fantastic!
  41. Marisa
    I made this bread a week ago and everything came out perfect. I couldn't slice it thinly, so it rather came out short of 20 servings. I recalculated the fat, protein and carbohydrates based on the number of slices I've managed to slice so that I don't go beyond the amount of carbs for the day. Thank you everyone for posting your comments and thank you "Team Diet Doctor" for your hard work!
    Reply: #107
  42. Claudia
    I am diary and egg free How can I substitute these ingredients of this diet? I would really love to try.
  43. Nani
    The bread is one of the best I've ever tried and the recipe worked just fine!
  44. Keegan
    These bread recipes are quite successful not solely due to the coconut flour's role in replacing grain flours but in fact the ground psyllium husk's ability to hold all the ingredients together much like gluten and other proteins would in traditional baking.

    I would love to find a neutral replacement for coconut flour though as the flavour isn't very popular in our household and nut flours are too costly.
    Any suggestions?

  45. Michelle
    Made this today, was very crumbly, but extremely tasty. I didn't think of this at the time, but most other recipes with psyllium call for a resting time before cooking, will try this next time. Also, it was not a batter, I had to spoon the mix into the tin, it would certainly not pour. As an Australian, I grew up on Vegemite on toast, this brought that back to me, with lashings of butter of course, so thank you.
  46. Barb
    I think this is a delicious, satisfying bread. I made it using ground flaxseed instead of whole seeds. I think it helped to hold the batter together better (remember you can sub. ground flaxseed for eggs in recipes). Although it isn't a sturdy bread, it has a heft and mouthfeel that makes you feel like you're having something substantial and not a flimsy, eggy loaf. I also added in 1/3 cup sunflower seeds and used fennel seeds, which gave it a wonderful flavor, akin to Swedish rye bread. I had extra batter which I made into round, flat shapes which I sprinkled sesame seeds on and baked about 15 min. - instant crackers! Num! I'm also going to try an alternative to this recipe using cinnamon to add a "sweetness" which might be nice to have when everyone else is having a sweet pastry at "fika" (read snacktime or coffee break). I don't find that eating this causes me to crave other sweets, and I definitely don't experience a sugar "high" as I would with some other gluten free breads, which is an important thing for a type II diabetic. Can't wait to try some of the other recipes available here!
  47. Liz
    You know, some of you guys are so negative. This is a site for everybody and just because you don't want to eat something doesn't mean the rest of us aren't excited. I'm frequently asked when I sign on what I miss most or what would I like to read about or have a recipe for. I empathize with the people that continuously try to make this a great website and respond to those answers because some of you are NEVER going to be happy. And, I'll bet that thread runs throughout your life,
    Thanks, to the creators of this, and all of the other delicious recipes.
  48. 1 comment removed
  49. Melinda
    Agree Liz. I just ticked the number top right hand corner thinking I was liking your comment but it popped up with 'comment reported'! I can't undo that I'm sorry.
    It's great reading everyones ideas and changes they make. And I'm not interested in the negative - it's pointless. It's all free information - that I am glad is out there so I can make informed decisions. Thankyou to dietdoctor.
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