Paleo bread

Paleo bread

Heads up, seed and nut lovers ā€“ this loaf's for you! Crunchy. Hearty. Oh-so-filling. Even better, this bread is keto, dairy-free and gluten-free. The perfect low-carb bread for sandwiches, and also as a filling keto snack. Don't forget the butter.
July 14 2018 by , photo by , nutritional review by in Recipes, Bread

Paleo bread

Heads up, seed and nut lovers ā€“ this loaf's for you! Crunchy. Hearty. Oh-so-filling. Even better, this bread is keto, dairy-free and gluten-free. The perfect low-carb bread for sandwiches, and also as a filling keto snack. Don't forget the butter.
USMetric
20 servingservings

Ingredients

  • 7 oz. (1Ā½ cups) 200 g (325 ml) almonds or hazelnuts
  • 7 oz. (1Ā½ cups) 200 g (375 ml) pumpkin seeds
  • 3 oz. (Ā½ cup) 85 g (120 ml) flaxseed
  • 3 oz. (91ā„3 tbsp) 85 g (140 ml) sesame seeds
  • 4 oz. (Ā¾ cup) 110 g (190 ml) sunflower seeds
  • 2 oz. 55 g pecans or walnuts
  • 1 tbsp 1 tbsp fennel seeds, crushed
  • 2 tsp 2 tsp salt
  • 6 6 eggeggs
  • 1ā„3 cup 80 ml olive oil or coconut oil, melted
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Instructions

Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 300Ā°F (150Ā°C). Mix the dry ingredients in a large bowl.
  2. Add the eggs and the oil. Mix well.
  3. Place the dough in a bread pan lined with parchment paper, about 5 x 10 inches (12 x 24 cm). Bake for 1 hour. Remove the bread from the oven and let it cool completely before slicing it.

Tips

This recipe makes 1 oversized loaf. It keeps in the refrigerator for up to 1 week. It also freezes well; for best results, cut into thin slices before freezing.

Spread a generous amount of butter on each sliceā€”it will be almost as satisfying as a full meal!

Recommended special equipment

Baking pan, 5 x 10 inches (12 x 24 cm)

Ā 

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šŸ’¬ Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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59 comments

  1. 1
    Jennifer
    June 15 2018
    I make this bread all the time. Itā€™s just fantastic and filling. Great with a wonderful cheese plate.
  2. 2
    jenny
    June 16 2018
    Thank you for this wonderful recipe. Tried and cooked this morning, came out absolutely perfect. The taste delicious!! cant wait to serve amongst friends with cheese or salami board, I am sure they will ask where did I get the recipe, of course, I will be happy to inform them
    Diet Doctor website, where else, offering such different and exiting recipes for people to try and enjoy.
  3. 3
    Kenrick
    June 17 2018
    Hi All,

    Do the almonds go in whole in this recipe ?

    I canā€™t wait to try it but not sure if I can use almond pieces or need to use whole almonds ...

    Thx for any reply

    Ric

  4. 4
    Antoinette
    June 19 2018
    The almonds can go in either way. Use a sharp knife to slice, and your slices will look just like the picture here!
  5. 5
    Debbie
    July 9 2018
    Fantastic recipe and so easy!!! I used sliced almonds ...

    One thing I found challenging was "converting" the ounces into cup or tablespoon measurements - but thank god for smart phones lol!

    Does anyone know if the 3 g. carb count is net of the fiber?

    Reply: #25
  6. 6
    Debbie
    July 9 2018
    I wonder how this would taste with some cinnamon and splenda and unsweetened coconut flakes ...
  7. 7
    Gwen
    July 10 2018
    No flour. Just egg as the binder?
  8. 8
    Sherry Kretschmer
    July 11 2018
    Thatā€™s what I was wondering. No nut or coconut flour? That seems strange. Iā€™ve not heard of bread without some kind of flour!
  9. 9
    Sivan Sternbach
    July 11 2018
    Perfect recipe!!!!!! I broke the big nuts into smaller pieces.
  10. 10
    Debbie
    July 11 2018
    Gwen/Sherry - nope, no flour! Just the eggs - which basically act to bind everything together. Don't expect "bread" - it's more of a nut loaf ... but it's delish!
  11. 11
    Peter Doyne
    July 14 2018
    I wonder if you can grind or chop up ingredients a little bit finer and still have it turn out alright. I have no top molars and chewing chunks of nuts and seeds can be difficult.
  12. 12
    margaret
    July 14 2018
    if you could convert to tablespoons and cups that would help- i used my smart phone but i still had to wing it bc i donā€™t have a scale. itā€™s in the oven now. i used trader joeā€™s everything but the bagel spice bc i didnā€™t have sesame seeds and there are some in there. weā€™ll see how it works- sounds great though!
  13. 13
    Samantha O
    July 15 2018
    Does anyone have a keto bread recipe which does not require eggs to be added?
  14. 14
    Susan R
    July 18 2018
    Loved this bread. Thanks for the recipe!
  15. 15
    Susie
    July 19 2018
    I wouldnā€™t call the mixture a ā€œdoughā€. Unless Iā€™ve gone wrong somewhere! So Iā€™m going to pour the nutty batter into a loaf tin and hope for a miracle!
  16. 16
    Susie
    July 19 2018
    Update. The loaf is delicious! I was worried it might be ā€œeggyā€ but it isnā€™t. However, I found it too salty and next time will use just 1 teaspoon of salt. Oh, and Iā€™d run out of fennel seeds, so subbed caraway seeds instead. Heavenly!
  17. 17
    Doreen
    July 20 2018
    A great nut and seed loaf. I used linseeds instead of flaxseeds and didn't have fennel seeds...Lovely filling nut bread
  18. 18
    Ellen Deman
    July 21 2018
    Soundslike a great recipe but very cumbersome measurements a lot of extra work to convert in cups or grams .

    But will try it.

  19. 19
    JayneM
    July 22 2018
    There is a button at the top of the list if ingredients to swap to metric - ie grams. No need to convert yourselves??? Maybe itā€™s not on the smartphone version? Itā€™s on my iPad version.
  20. 20
    Ellen deMan
    July 22 2018
    Oh how smart Jayne . That is great . Thank you. Loaf is in the oven with me winging it but next will Use the converter
  21. 21
    Ellen deMan
    July 28 2018
    Fantastic bread love it forever.will try caraway seeds next time and cut the nuts a bit smaller . It is just delicious and so versatile.
    Thank you.
  22. 22
    Simone
    August 4 2018
    Just yummy, worked as described in the recipe. Thank you
    Reply: #26
  23. 23
    N Kaufman
    August 7 2018
    i halved the recipe and spread it out onto a sheet pan and baked it to make crackers. these are the best solution i've found for low-carb crackers that hold together well, taste good and don't go stale within 2 days! really excellent recipe - thank you!!
  24. 24
    Renee
    August 7 2018
    This is delicious. I'm a nut-lover and I was looking for a yummy recipe like this. These slices freeze well too. I just take it out of the freezer and microwave for a few seconds. Yum.
  25. 25
    Reply to comment #5 by Debbie
    Diane
    August 12 2018
    Hello.....this message is for DEBBIE who wrote in that she had trouble converting the ounces to cups and tablespoons etc. but used her smart phone. Could you please share your amounts. I donā€™t have a scale either. This is for the PALEO SEED BREAD. Thank you so much.
  26. 26
    Reply to comment #22 by Simone
    Smone
    August 14 2018
    Apologies I pressed the exclamation mark on the side and reported myself. Crumbs...too early in the morning. I also want add this bread is wonderful frozen sliced. I take out a slice and toast in a non stick frypan gently and the flavour a just beautiful with either a bit of cheese or butter šŸ˜Š
  27. 27
    Imrana
    August 16 2018
    Can you omit the salt and use xylitol instead to make it a sweet loaf?
  28. 28
    Diane
    August 23 2018
    Anyone know measurements in cups etc instead of grams? I donā€™t have a scale.
    Reply: #29
  29. 29
    Reply to comment #28 by Diane
    Peter Biƶrck Team Diet Doctor
    August 27 2018
    Hi Diane!

    Change metric to "US" (left side below the picture)

    Anyone know measurements in cups etc instead of grams? I donā€™t have a scale.

    Reply: #32
  30. 30
    Janet
    August 31 2018
    This bread is awesome! I toast it until edges are crispy and then spread with butter. So crunchy and takes awhile to eat, which works for me. Will always have some in my freezer. When cooled, I slice into 20 pieces, lay them separate on cookie sheet and freeze. They go in a bag in my freezer so i can just get one out and pop into my toaster. Next I want to try those buns!
  31. 31
    Petra
    September 7 2018
    It looks good, it smells good and it tastes good - from now on this is my favourite bread!! Thank you for this fantastic recipe!!
  32. 32
    Reply to comment #29 by Peter Biƶrck
    Mandi
    October 3 2018
    US is cups and tablespoons - not oz's.
    Here is the conversions as close as I can get them - posting here for my reference and for your millions of US readers.

    200 g almonds or hazelnuts 1.5c
    200 g (375 ml) pumpkin seeds 1.33c
    75 g (100 ml) flaxseed 0.5c
    75 g (125 ml) sesame seeds 0.5c
    110 g (175 ml) sunflower seeds 0.75c
    50 g pecans or walnuts 0.5c
    1 tbsp fennel seeds, crushed
    2 tsp salt
    6 eggs
    75 ml olive oil or coconut oil, melted 0.33c
    Ā½ tsp white wine vinegar (optional)

    Hi Diane!
    Change metric to "US" (left side below the picture)

    Anyone know measurements in cups etc instead of grams? I donā€™t have a scale.

  33. 33
    Cinders
    November 4 2018
    Iā€™ve make this recipe a few times. Itā€™s awesome! Iā€™ve also put more walnuts and less almonds for a change. Itā€™s a great recipe. I love having a piece with butter or nothing on it.
  34. 34
    Viola
    December 27 2018
    Can I ask, how you count carbs in all recipes in this web, is that 3g per 20 servings or for 1 slice of this bread? I don't get it...
    What is the real amount of grams per serving?
    Thank you.
    Reply: #35
  35. 35
    Reply to comment #34 by Viola
    Kristin Parker Team Diet Doctor
    December 27 2018
    The 3g carbs is per slice, assuming you get 20 slices. There are 60g carbs in the whole loaf, so if you get fewer slices, you would divide 60 by that number instead.
  36. 36
    Eileen
    December 27 2018
    Love it. I have made this loaf several times and now feel confident to ring the changes with different nuts and seeds. It is very tasty and satisfying.
  37. 37
    Derya
    January 8 2019
    I know this recipe from a scandinavian guy with a youtube channel named kvalifood; appears if you search for danish nut bread. It is an alternative to their rye bread.

    MEASURING: I often write this down for my patients; I hardly measure it at all.
    Just take the bread pan, fill it up to almost 1 cm of the upper edge (it will not raise, as there is no yeast/baking powder/baking soda) with whatever nuts and seeds you have knocking around in your kitchen. Then pour the mixture into a bowl. Add 1 heaped teaspoon salt, half a glass of olive oil (about 100 ml) and another 100 ml of water, and 5 large eggs (or 6 small ones). That's all. Just give it a good stir with a spoon, ladle it back into your bread pan, that you have covered with parchment paper. Bake for 1 hour at 160 degrees celsius. Really goof-proof. This always turns out fantastic.

  38. 38
    Derya
    January 8 2019
    Sorry, it's nordic nut bread.
    Here's the link:
    https://www.youtube.com/watch?v=BzxmIdw5oDc
  39. 39
    Derya
    January 8 2019
    He makes different versions with either whole nuts or ground nuts.
    His recipe is from 2013. I guess this recipe given on Diet Doctor refers to him. Would have been kind of Diet Doctor to name their source.
  40. 40
    Krista
    January 31 2019
    My husband has a nut allergy, so it is possible to replace the nuts with just more seeds?
    Reply: #41
  41. 41
    Reply to comment #40 by Krista
    Kristin Parker Team Diet Doctor
    February 1 2019

    My husband has a nut allergy, so it is possible to replace the nuts with just more seeds?

    Unfortunately the nuts make up a large volume of this bread. Substitutions may yield mixed results.

  42. 42
    Amanda
    May 14 2019
    This looks delicious and I will make it this week. Iā€™m curious if anyone in your test kitchen has tried making this into muffins? I think it would be fine and be great as energy on long bike rides. Thank you, as always, for the most creative and delicious nutrient dense recipes. You feed my family well every week! And my sisters also!
    Reply: #43
  43. 43
    Reply to comment #42 by Amanda
    Kristin Parker Team Diet Doctor
    May 15 2019

    This looks delicious and I will make it this week. Iā€™m curious if anyone in your test kitchen has tried making this into muffins? I think it would be fine and be great as energy on long bike rides. Thank you, as always, for the most creative and delicious nutrient dense recipes. You feed my family well every week! And my sisters also!

    I am glad you are enjoying our recipes! We have not tested this as muffins.

  44. 1 comment removed
  45. 45
    Kate
    March 3 2020
    Living in the UK the measurements are perfect - I have a very good of 'add to' kitchen scales. My struggle is usually the other way round - converting from cups etc. Horses for courses I guess.
  46. 46
    jade-carter3
    March 30 2020
    Me and my husband love this recipe, so filling which is perfect when ya fancy a snack!
  47. 47
    eric.1372
    April 2 2020
    amazing, seriously
  48. 48
    Estefana Manrique
    May 30 2020
    I tried it and to twist it a little bit:

    Slice it bout 1/2'' thick, then rub each slice with good quality soy sauce or Bragg's
    Put it on a pan to "BROIL" 3 to 5 minutes.

    Yummy!!!!

    Nuts and seeds are tasty and we really have a new dimension to this already perfect bread...

    Reply: #49
  49. 49
    Reply to comment #48 by Estefana Manrique
    Kerry Merritt Team Diet Doctor
    May 30 2020

    I tried it and to twist it a little bit:
    Slice it bout 1/2'' thick, then rub each slice with good quality soy sauce or Bragg's
    Put it on a pan to "BROIL" 3 to 5 minutes.
    Yummy!!!!
    Nuts and seeds are tasty and we really have a new dimension to this already perfect bread...

    Sounds interesting! Thanks for sharing!

  50. 50
    J
    November 10 2020
    Delicious with hazelnuts. Will cut back on the salt a bit next time and had a real problem getting it out of the pan so will have to grease it more or try parchment.
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Reply to comment #43 by Kristin Parker

.