April 26 2018 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 Keto sesame bread
Golden. Soft. Airy. Everything you want in a keto loaf. Plus, the crowning touch — sesame seeds. Try this bread with spicy stews, gratins or why not... a quick sandwich. It's gluten-free and super easy to make!
USMetric
servingservings
Ingredients
- 4 4 eggeggs
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese
- 1 tbsp 1 tbsp sesame oil
- 2 tbsp 2 tbsp olive oil, divided
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 2 tbsp 2 tbsp ground psyllium husk powder
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp baking soda
- 1 tsp 1 tsp white vinegar 5%
- 1 tbsp 1 tbsp sesame seeds
- sea salt (optional)
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Making low carb simple
Instructions
- Preheat oven to 350°F (175°C).
- Beat the cream cheese, eggs, sesame oil, and half of the olive oil until fluffy with a hand mixer.
- Add remaining ingredients except for the sesame seeds and mix until well combined.
- Spread the batter/dough in a loaf pan (9" x 5" or 23 x 13 cm) greased with butter or lined with parchment paper. Let it rest for 5 minutes.
- Brush with the remaining olive oil and sprinkle with sesame seeds and a touch of sea salt.
- Bake for about 50 minutes or until golden brown on top and not doughy in the middle.
Tips
You can store the bread in the fridge for two to three days or slice it and freeze it for later use. Reheat at low temperature in the oven or microwave. You can even use the toaster for additional crispiness.
If you are looking for an excellent dish to go with the bread, try our Turkish baked shrimp recipe. Yum!
Not a fan of sesame seeds? Feel free to sub in poppy seeds or flaxseeds.
If you need some more tips and ideas, check out our low-carb baking guide.
Recommended special equipment
Handmixer.
84 comments
Is it possible to use Soya Flour instead of Almond flour? How would the rest of the proportions change, in that case?
We have not tested this recipe with soy flour. 1/4c is 10g carbs, which is higher than almond flour. Many people avoid soy as it can be a hormone disruptor.
I used goat cheese instand of the cream cheese. The batter was almost like dough, a little bit more running.
I made 4 servings and used a small round pan and it turned out quite nicely. The taste is great, I tasted it still warm, but it seems to be quit nice. I dont untherstand how the picture of the recepi shows us a white bread. It is more like cornbread , the psyllium husk turns mostly every bread colered (but not purple!).
I am going to expirement with different pans but not with the recepe!
Enjoy
And to my surprise, the color is golden! The first keto bread, I have made, that isn't purple LOL.
Unfortunately there is not a good substitute for the psyllium in this recipe.
All of our recipes have a US/Metric toggle above the list of ingredients.
That depends on how many slices you cut! If you cut 8 slices, then yes, one slice is a serving. If you cut 16 slices then 2 slices is a serving.
As someone taking the trial membership, I am disappointed that this is all for a US audience and that UK subscribers are not accounted for - cilantro is not a name common in the UK, nor flaxseed nor many of the ingredients used in other recipes.
I have a failed trial of this recipe because the measures are wrong. I am not impressed.
For most ingredients, the grams:mililiter conversion is not going to be 1:1 as different ingredients have different densities.
I’m not quite clear on what you mean. Are you saying that a pound of lead and a pound of feathers aren’t the same weight?
Not at all; I am saying that a pound of lead and a pound of feathers will have drastically different volumes. 225ml is volume; 110g is weight; they are measuring different things. If you pour out the volume of 225ml, it should be approximately 110g on a scale that displays weight if you're using almond flour. If you're using feathers or nails or sand, they will be different weight for the same volume.
The other may have a more prosaic basis - on my kitchen scales, the weight of 100ml of water is 100g. They are clearly wrong. I shall never trust them again.
At least now I think I understand the thinking behind the recipes - which is definitely non-instinctive (and confusing) for a UK audience.