April 5 2016 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 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
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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Making low carb simple
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all dry ingredients, except the seeds for the topping, in a bowl.
- In a separate bowl, whisk all remaining ingredients until smooth.
- 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.
- 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.
- 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.
- 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.
281 comments
We have not tested this recipe with chia instead of flax.
I'm sorry, I am not aware of a good substitute for cream cheese. Sometimes coconut cream can work well in place of heavy cream.
Many people with diverticulitis find that it's best to avoid seeds of any kind to help prevent flare ups. Ground seeds should work well in this though.
If it's cooled all the way, an airtight container may work better so the bread doesn't dry out.
Different brands of almond and coconut flour can have different amounts of fiber, resulting in lower or higher carbs. There is a hoverable note above the coconut flour in the ingredient list with the brand that we use.
heavy cream - coconut cream
cream cheese - coconut yoghurt
no butter, I use coconut oil
I also add 1-2 teaspoons of xantham gum to bind the loaf a little better. It prevents it falling apart in the toaster! :-)
The loaf turns out great.
Before keto, bread, rice and potatoes were my downfall.
This satisfies me completely.
With only 3 tsp of baking powder in the recipe, it will not rise very much. Overworking the dough often leads to tougher bread.
Yes! We used a 4"x7" loaf tin.
In low carb baking, there is no sugar to feed the yeast. Yeast is sometimes added to bread recipes but it's just for taste.
While it hasn't been tested this way, you could try substituting flax seeds or chia seeds. https://strongmetabolism.fit/low-carb/guides/psyllium-husk#psyllium-sub...%3C/a%3E%3C/div%3E
Thank you.
Unfortunately, since this recipe already contains coconut flour, substituting the almond flour with more coconut flour may not work well.
That would not be a recommended substitution as their properties are very different. You may try chia or flax seeds, but they have not been tested in this recipe. https://strongmetabolism.fit/low-carb/guides/psyllium-husk#psyllium-sub...%3C/a%3E%3C/div%3E
Thanks
You may try chia seeds, but we have not tested the recipe with chia. Oven bake times can vary. Also, note that this recipe is baked on a lower rack in the oven.
Chia seeds work in some recipes but in many recipes there isn't a great substitute for the psyllium.
Either would work fine, but large is standard.
Some people can find it at local specialty stores, but many simply order it online. You may want to try Amazon!