Looking for a satisfying bread that fits your ketogenic lifestyle? This hearty seed bread packs a nutritious punch while keeping carbs to a minimum. Dense, moist, and perfect for toasting, this loaf will become a staple in your keto kitchen.
Why You'll Love This Recipe
This seed bread isn't just keto-friendly – it's a powerhouse of nutrition. Packed with healthy fats, protein, and fiber from various seeds, it provides sustained energy without the blood sugar spikes of traditional bread. The combination of seeds creates a delightful nutty flavor and satisfying crunch.
Ingredients
- 1 cup ground flaxseed (golden or brown)
- 1 cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup chia seeds
- ¼ cup sesame seeds
- 4 large eggs
- ¼ cup olive oil or melted coconut oil
- 1 cup warm water
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, combine all the seeds, ensuring they're evenly distributed. The variety of seeds creates a complex texture and ensures the bread holds together well.
- In a separate bowl, whisk together the eggs, oil, warm water, and apple cider vinegar until well combined. The vinegar reacts with the baking soda to help the bread rise.
- Add the salt and baking soda to the dry seed mixture, then pour in the wet ingredients. Stir thoroughly until you have a thick, well-combined batter. The mixture will seem quite wet at first but will thicken as the chia and flax seeds absorb moisture.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Let it sit for 10 minutes to allow the seeds to absorb the liquid.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and feel firm to the touch.
- Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out. Cool completely on a wire rack before slicing.
Storage Tips
This keto seed bread stays fresh for up to 5 days when stored in an airtight container in the refrigerator. You can also slice and freeze it for up to 3 months. Separate slices with parchment paper for easy thawing.
Nutritional Information (per slice, based on 12 slices)
- Calories: 245
- Net Carbs: 3g
- Protein: 9g
- Fat: 21g
- Fiber: 8g
Serving Suggestions
This versatile bread works beautifully as:
- A base for avocado toast
- Toasted and served with butter
- A sturdy accompaniment to soups and stews
- The foundation for open-faced sandwiches
Recipe Notes
The key to success with this bread is patience. Allow the batter to rest before baking so the seeds can absorb the liquid properly. Don't be tempted to cut into the loaf while it's still warm – cooling completely ensures the best texture and makes slicing easier.
This keto seed bread isn't just a compromise – it's a delicious, nutritious option that stands on its own merits. Whether you're following a ketogenic diet or simply looking to incorporate more nutrient-dense foods into your meals, this recipe delivers both flavor and sustenance.
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