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.
April 5 2016 recipe by , photo by , nutritional review by in Recipes, 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.
USMetric
20 servingservings

Ingredients

  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • ¾ cup (2½ oz.) 180 ml (75 g) coconut flour
  • 1⁄3 cup (12⁄3 oz.) 80 ml (50 g) sesame seeds
  • ½ cup (3 oz.) 120 ml (85 g) flaxseed
  • ¼ cup (11⁄3 oz.) 60 ml (40 g) ground psyllium husk powder
  • 3 tsp 3 tsp baking powder
  • 1 tsp 1 tsp ground fennel seeds or ground caraway seeds
  • 1 tsp 1 tsp salt
  • 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese, at room temperature
  • 6 6 large egglarge eggs
  • ¾ cup 180 ml melted butter or melted coconut oil
  • ¾ cup 180 ml heavy whipping cream
  • 1 tbsp 1 tbsp poppy seeds or sesame seeds, for topping
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Instructions

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" (10 x 18 cm), 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.

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.

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.

More keto bread recipes

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281 comments

  1. 51
    Ellen
    April 23 2016
    Thank you for posting this recipe. I'm going to try it this weekend. I stumbled upon this website when a friend told me about low carb high fat eating and intermittent fasting. He has lost nearly 100 pounds doing it. I want to give it a try. It helps having recipes.
  2. 52
    Larry
    April 25 2016
    Do you know if I would need to make any adjustments for high altitude?
    Reply: #84
  3. 53
    Peter Holmes
    April 26 2016
    First time I have tried this recipe. Mostly favourable results but I have the same question about replacing the almond and coconut flour.
    I would have eaten the batter before baking it's so good. Reminds me of having the cake bowl after mother mixing for cakes.
    After baking comes out bit too sweet so what is best idea for alternative flour(s)?

    The other comment was replacing eggs with flaxseed. Initial googling didn't result in quantities. :(

  4. 54
    Kim - UK LCHF Dieter
    May 2 2016
    I have just started this diet along with my GP in the UK.
    This bread recipe is nice, but it would be better if I had a thin bread slicer to slice it, as I ended up with a bit of a doorstop for my first attempt!
    I also added a bit too much salt, so it's a bit too salty this time round, but I think with a bit of practice this will be perfect!
    As for the UK, I have just bought measuring cups from Tesco for £2.99! Bargain & reusable time & time again.
    I would omit the fennel, unless you actually enjoy the taste too, as I found it to be a bit strong.
    The bread is extremely filling & if I can slice it thinner, it'll be a great bread alternative.
  5. 55
    Alice
    May 5 2016
    Hi all
    Great recipe!
    Does anyone know what works to replace the coconut flour?
    Thanks
  6. 56
    Florrie
    May 9 2016
    Made this loaf yesterday. Very impressed with result. Only problem I had was I sliced too thickly so only got 16 slices. The texture is very similar to bread, it's not dry at all. I omitted caraway seeds but still tasty. Thank you so much for sharing!
  7. 57
    hangga
    May 13 2016
    Her measurement little bit unusual...
    1 cup almond equals to 100 gram
    3/4 cup almond flour equals to 90 gram

    And soon on

    But i ll give a try using my own measurement

  8. 58
    Desertflower
    May 19 2016
    A note on the measurements. I cup of flour is only 128g, this caused me to scratch my head because 200ml (a LIQUID measurement) weighs much more. Grams is the correct measurement for the dry ingredients. Also the eggs in my fridge are large and I found the batter to be very stiff as per someone else's comment. It would be great if the correct dry ingredient weight could be stated as well as the size of the eggs (S, M, L, XL). ?
  9. 59
    Wenda
    May 24 2016
    What great tasting bread...so easy to make...love your website!!
  10. 60
    Linda
    June 4 2016
    I love it and my kids love it too! Was easy to make and turned out much better than we all expected - the taste was amazing. Thank you for a wonderful recipe. ?
  11. 61
    Bernice
    June 7 2016
    how many servings does it make and how many carbs per serving anybody know?
    Reply: #62
  12. 62
    Reply to comment #61 by Bernice
    Peter Biörck Team Diet Doctor
    June 7 2016
    One slice is considered as one serving in this case and that slice contains approx. 2 grams carb.
    Reply: #145
  13. 63
    Dwayne
    June 13 2016
    Every single recipe I have ever made with coconut flour has been an utter disaster.
    Not sure if coconut flour avail. in NZ is different, but each time I use it I swear to NEVER use it again, ...until I see a recipe like this.
    Any suggestions to replace the coconut flour with something else? I have wasted so much money/ingredients making recipes that end up ruined using coconut flour.
    Reply: #64
  14. 64
    Reply to comment #63 by Dwayne
    Dwayne
    June 13 2016
    Ok, I take it all back. This is the 1st ever recipe using coconut flour that has ever worked for me. The batter was really thick and looked like too much for a 4 X 7 inch loaf so I put some of it into a smaller tin as well and still had some left over which I just Moulder into a big round bun - work great, tasted great with butter when the bread was still warm and the crust was delicious. Can't wait to try it as toast in the morning - it sliced very well also.
  15. 65
    Imzlim
    June 21 2016
    I'd love to try making this bread but was wondering if there is a substitute for the psyllium husk.
  16. 66
    Fifimath
    June 21 2016
    Once the bread is cool I put it in the fridge in an air tight container. Once nice and cold I use an electric knife to slice thinly. Works so well. I have made the bread a few times, taken it into work and also given it to family members who have all been impressed with the texture, taste and how full they felt after eating it. I made myself a lovely BLT toasted sandwich today and it was very filling - it was just so good to eat a sandwich.
  17. 67
    ann
    June 21 2016
    butter the bread before you cut it - it helps keep it together
  18. 68
    Sharon
    July 2 2016
    how many slices do you cut the loaf into?
    Reply: #69
  19. 69
    Reply to comment #68 by Sharon
    Peter Biörck Team Diet Doctor
    July 3 2016
    Hi Sharon!

    20 :)

  20. 70
    Jeanetta
    July 4 2016
    Can you sub the psyllium husk with flax seed?
  21. 71
    Gina Miller
    July 6 2016
    Can you substitute the flax for anything else? I don't seem to tolerate flax at all
  22. 72
    Marinda
    July 8 2016
    Can't find heavy wipping cream can I use double thick cream or whipping cream.
    Reply: #86
  23. 73
    Matt
    July 23 2016
    OMG. I haven't had a piece of bread in over a year. This was great. Now the trick will be to keep away from the loaf. Its been long enough that I'm not sure if this tastes like "real" bread,but I think it great. TYVM for another superb recipe. With myfitnesspal I can have a half sandwich again and still stay in my goal of 25 carbs for the day
  24. 74
    Andrea
    August 15 2016
    How many slices did it give you? What is a serving?
    And the person who found it to be 212 calories per serving, how many slices did your loaf give you. AND
    did you use 4 x 7 pan?
    thanks, it's in the oven and I need to know.
    Andrea
  25. 75
    Dee
    September 1 2016
    So many LCHF baking recipes call for psyllium
    husk and I just can't abide the smell or taste. So,
    I subbed Chia seeds for the husk and I added
    1/4 c oat fiber for extra fiber content in the
    bread. I did use Fennel in the batter and Sesame
    on top. I would adjust my oil a little next time
    due to the oat fiber, but would rather have it
    a bit dry than spongy or gooey in the middle.

    I used a large disposable bread pan and a
    small one. I got a total of 20 slices for the large loaf
    and 10 slices for the small loaf. Two small slices
    are great for a sandwich and one large slice is
    great for toast. Very good recipe and one that I
    will definitely make again. Thank you.

    My nutritional counts for entire recipe with my alterations:
    Cal: 156, Fat: 12.9, Cholesterol: 59.5, Sodium: 210.3,
    Carbs: 6.8, Fiber: 5.6, Protein: 4.8. Net carbs: 1.2.

  26. 76
    Bette-Ann
    September 3 2016
    Hi my name is Bette-Ann, I think its all very good and very easy to make all of the recipes, not a lot of expensive ingredients,
  27. 77
    Maggie
    September 7 2016
    My bread came out kind of gray. Anyone else have this problem?
    Reply: #85
  28. 78
    Nicki
    September 30 2016
    Been keto for about 3 months, After trying about a dozen different low carb breads I think this one is best. I don't normally like fennel but it was really tasty. Thanks
  29. 79
    Louella
    October 6 2016
    My first loaf just out of the oven and very impressed! I think it looks better than the web picture too, well risen and just looks like real bread.
    Have yet to cut it but my mouth is watering at the prospect!!
    I didn't have cream cheese or heavy (double cream) so substituted full fat creme fraiche and half a cup of almond milk.
    I am an experienced cook so know these things can be jiggled a bit to get just as good a result. Put all the other ingredients in as written.
    To the people who are confused with amounts of ingredients, just stick to one type, i.e. Cups or weighing, then its pretty straight forward. I agree putting mls for dry ingredients is confusing when you feel it should be grams, is this an American recipe?
  30. 80
    Melissa
    October 8 2016
    I made this bread thismorning. Came out well and is so very filling. Used it with scrambled eggs and it was great. Am looking forward to usuing it for sandwiches
    I will have to slice it pretty thinly though. I had no trouble with the ingredients all worked well. Thanks diet doctor looking like a great bread alternative.
  31. 81
    Veronica
    October 8 2016
    I made this bread today and it turned out really well. I didn't have any heavy cream so I used full fat Greek yogurt. It is quite a dense bread but the taste is really good and you only need a little to feel satisfied. I had a slice with some homemade soup and found it really filling.
    I will make this again although I think the calories may be a bit on the high side.

    Veronica

  32. 82
    Brad
    October 25 2016
    After adding up all the ingredients, it seems the total carbs for one loaf is roughly around 175 grams. So if slicing into 20 slices, that's roughly 8-9 grams carbs per slice (serving). How does the Diet Doctor team calculate 2 grams per slice (serving)? Is it more of a "net carbs" thing?

    Here's what I used for the calculation. Am I too high on any of them? (all values in grams)
    Almond Flour: 24, Coconut Flour: 63, Sesame Seeds: 7.7, Flax Seeds: 16, Psyllium Husk Power: 32, Eggs: 3, Cream Cheese: 16, Heavy Whipping Cream 12

    (All other ingredients are 0. Didn't calculate for the fennel/carraway seeds, nor the poppy/sesame topping seeds, which would add even more.)

    By the way, thank you very much for such a wonderful, helpful site!

  33. 83
    Angela
    November 4 2016
    Do I have to use the flax and sesame seeds or will the recipe work without them?
  34. 84
    Reply to comment #52 by Larry
    Sam
    November 5 2016
    No need to change for high altitude. As you are not using wheat in this recipe and it's not a high rising item, just follow the directions as stated. I grew up at a mile high, so am familiar with the need for recipe changes for altitude.
  35. 85
    Reply to comment #77 by Maggie
    Sam
    November 5 2016
    This really is not a problem as such, just a consequence of the ingredient mix. Can't expect white bread with alternate flours. I often have 'gray' bread, and it does not affect the taste or nutrition. Happy baking!!

    My bread came out kind of gray. Anyone else have this problem?

  36. 86
    Reply to comment #72 by Marinda
    Sam
    November 5 2016
    Certainly!

    Can't find heavy wipping cream can I use double thick cream or whipping cream.

  37. 87
    Lisa
    November 6 2016
    AMAZING!
    Easy to prepare...had never baked with almond flour or coconut... delicious. Cannot wait to have a sandwich!!!
    Keep the recipes coming...keeps me interested in this way of life...it's a win,win,win. Thank you!
  38. 88
    Lyne
    November 15 2016
    I've tried to make this bread twice. And it doesn't look cooked at all. It's all stiff and still most but a toothpick comes out clean. Should it look like real bread?
  39. 89
    Hilary
    November 29 2016
    Have followed the 20 serving recipe in metric and ended up mixing by hand as it was a massive dense lump not a batter! It is very crumbly and I stuffed it in a bread tin and had enough for almost two more loaves but shaped them into rolls. I am not at all hopeful as it was nowhere near a batter consistency...there was no pouring it anywhere it. Very dry more like a brick than the mortar! It may is in the oven as I type. If it tastes ok i assure it will be VERY FILLING as it may well sit in my stomach for a few days!!

    What did I do wrong?!?!?

    Reply: #94
  40. 90
    Gail
    December 17 2016
    I like to know if you csn add baking soda to give it more of a lift
    My came out dense but tasty,it would be better if more air in it....has any of you bakers out there put in baking soda?
  41. 1 comment removed
  42. 92
    Laura
    January 4 2017
    I followed the recipe to the T and it looked soft and puffy when came out of the oven. Before taking it out I made sure it was dry inside with a stick. All good. Then the next morning it was all deflated!!! Does anyone know why this happens???
  43. 93
    Mary
    January 14 2017
    I had the same problem - it sank a bit in the center. However, I was a bit lazy making it and didn't sift the baking powder with the coconut flour, and maybe all the ingredients weren't evenly distributed throughout the bread? If I encounter this with wheat flour baking, it's always a small clump of baking powder that puffs up and then deflates.
  44. 94
    Reply to comment #89 by Hilary
    Nicole
    January 21 2017
    Mine turned out the same. I'm very worried the loaf isn't going to turn out (it's in the oven still) especially since the expensive ingredients in this recipe are in such high quantities. I've never used so much coconut flour at once in any recipe I've made so far. I used extra large eggs too, and my 'batter' was actually like a crumbly dough, not pourable at all. I had to press it into the tin. Could we please have some feedback on this one DietDoctor team? I followed the recipe exactly and measured everything in mls even though in Australia mls are only used for liquids and not dry ingredients (measured in grams). I happen to have digital scales that converts to all different measurements.
  45. 95
    Nicole
    January 21 2017
    I have just had a look at the US measurements which I really regret not doing in the first place because the conversions from cups to mls in metric is NOT ACCURATE!! I have just wasted a lot of expensive ingredients and ended up with a dry brick loaf because the calculations are off. Please correct this!
  46. 96
    Juliet
    January 28 2017
    Has anyone tried a non dairy version of this? Could I replace all the crease cheese or cream or reduce either by adding more coconut oil or butter? Thanks
  47. 97
    stephanie torbiak
    February 7 2017
    hi I don't think my recipe came out right I don't see any eggs I have a number 6 6 what is that ? 1 teaspoon 1teaspoon salt What does that mean I'm not sure if I can guess what all those things mean Anybody want to help me out ?
  48. 98
    Saeed
    February 11 2017
    Useful tool
    http://www.traditionaloven.com/culinary-arts/flours/multimenu.html
  49. 99
    Mark
    February 18 2017
    Well, I made a double recipe. after a time of collecting the ingredients, it still took way longer than the 5 minutes of prep time the recipe indicates....took me closer to an hour, including the time to grind some of the ingredients. Smelt great, appeared to cook well, knife came out clean after 50 min cooking, rested on cooling rack, first handling they both threatened to crumble. After cooling sliced them. Middle is still pretty moist in centre, about 50% of each loaf. They're delicious but I know I have to cook closer to 1 hour. Will try again but am disappointed in how much work this was for a couple of expensive, rather crumbly, loaves. Nonetheless, it is a delicious mix. My wife really enjoyed it, with butter ; D
  50. 100
    Laura
    February 24 2017
    When you convert it to metric, why does it have '250ml almond flour'. Ml is a liquid measurement???
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Reply to comment #53 by Peter Holmes

.