A grain-free keto bread made with almond flour and seeds: soft slices for savory toppings.
Each slice stays soft, dotted with crunchy seeds and a subtle almond flavor. This wheat-free bread relies on almond flour, psyllium, xanthan gum, eggs and seeds, with baking powder providing the rise. Cut into 8 slices with 3 g of net carbs each, it takes 10 minutes to prepare and 30 minutes to bake. This recipe is part of my collection of keto breads and doughs.
What is keto seed bread?
“ Keto ”, short for “ ketogenic ”, refers to a diet low in carbohydrates and high in fat. In this version, the bread moves away from wheat to a base of almonds, fiber and binders. Flax, pumpkin and hemp seeds mixed into the dough add texture, nutty notes and nutrients.
Almond flour, with 4.1 g of carbs per 100 g, adds body and softness. Psyllium, xanthan gum and eggs hold the dough together without a gluten network: during baking, the eggs set, the fiber retains moisture and the crumb becomes more cohesive. The rise comes from cream-of-tartar-based baking powder, with no fermentation or kneading. Each slice provides 372 kcal and 3 g of fiber.
The origins of this version
Keto seed bread comes from low-carb cooking, born out of the need for a bread that could hold toppings while limiting grains. It replaces wheat flour with a mixture of almond flour, psyllium, xanthan gum and eggs, while baking powder provides a quick rise.
This bread has its own requirements: a denser dough, precisely measured binders, a short baking time and complete cooling to get clean slices.
The main ingredients
Almond flour forms the base of this bread: its low carbohydrate content yields a tender, slightly sweet crumb. How finely it is ground, its fat content and whether it has been defatted greatly affect how the dough behaves, so check the label rather than relying on the product name alone, and avoid defatted almond flour. The 4 eggs add moisture and help the dough set, giving it enough structure to hold up in the toaster.
For the fat, use 100 g of coconut oil or 100 g of butter, not both: coconut oil adds distinct richness and softness, while butter gives a mellow dairy flavor. Baking powder provides the rise. One teaspoon of xanthan gum strengthens the structure and adds a little elasticity, while the 2 tablespoons of psyllium absorb moisture and stabilize the crumb.
The seeds round out the balance. Flax seeds benefit from being ground to release their mucilage and aroma, pumpkin seeds retain more texture when left coarsely ground, and the softer hemp seeds blend in unobtrusively. Salt enhances the flavors and keeps the almond from tasting too sweet.
Technique and serving tips
First mix the dry ingredients, almond flour, baking powder, xanthan gum, salt and psyllium, before adding the melted coconut oil or butter, followed by the eggs. Then grind the flax and pumpkin seeds, leaving the pumpkin seeds a little coarse, and mix in the hemp seeds. Preheat to 180 °C and allow about 30 minutes in a lined loaf pan: once out of the oven, lift the bread out by the paper to let the steam escape. A golden surface tells you nothing about the crumb, which seems fragile while still warm; cooling gives the slices their structure. The bread keeps for about 2 days, or can be frozen once cooled and sliced.
When serving, pair it with bold toppings: cream cheese and herbs, avocado with lemon, eggs, Comté, Camembert or blue cheese. A few radishes, cucumber slices or pickles with no added sugar bring a tangy freshness that balances the almonds and seeds. For brunch, it also goes well with deviled eggs, a twist on tamago sando, a Japanese cabbage salad or French onion soup topped with melted cheese.
For more low-carb ideas, browse all my keto recipes.
Keto Seed Bread
Ingredients
- 200 g almond flour very low in carbohydrates (4.1 g per hundred grams)
- 100 g coconut oil or 100 g of butter (from grass-fed cows)
- 4 eggs
- 4 teaspoons baking powder (cream of tartar-based)
- 1 teaspoon xanthan gum
- 2 tablespoons psyllium husks
- 2 tablespoons flaxseeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons hemp seeds
- 1 teaspoon salt Himalayan pink or Celtic sea salt
Instructions
- Preheat the oven to 180 degrees Celsius. Line the loaf pan with a sheet of parchment paper.
- Mix the flour with the baking powder, xanthan gum, salt and psyllium husks. Melt the coconut oil and add it along with the eggs. Stir well briefly.200 g almond flour, 4 teaspoons baking powder (cream of tartar-based), 1 teaspoon xanthan gum, 1 teaspoon salt, 2 tablespoons psyllium husks, 100 g coconut oil, 4 eggs
- Grind the flaxseeds and pumpkin seeds. Leave the pumpkin seeds slightly coarse for a little extra bite. Stir them into the batter along with the hemp seeds.2 tablespoons flaxseeds, 2 tablespoons pumpkin seeds, 2 tablespoons hemp seeds
- Place the pan in the oven for 30 minutes. Then remove the pan from the oven and pull on the parchment paper to lift the bread out of the pan so the steam can escape. Remove the parchment paper once the bread has cooled sufficiently. Let the bread rest a little longer.
- Store the bread for about 2 days or freeze it (once cooled). Slice it before freezing! In hot weather, keep it in the refrigerator if it was made with coconut oil.
