This low-carb nut and seed bread makes a tasty and satisfying loaf that is great for toast and with spreads. It's nutrient-dense, high in fiber and Paleo.
Though the list of ingredients may seem a bit long, this low-carb bread goes together easily. I use my stand mixer because it works better for adding the eggs and the other liquids, but this bread could be hand-stirred, too.
I have a number of baked items on this blog but it's taken me this long to find a savory bread recipe I like enough to share. I can eat all sorts of alternatives to bread these days, but it’s nice to have a recipe like this “in your pocket” to put butter on or make into avocado toast.
Why avoid gluten-free baking flours
Gluten-free baking flours and mixes, while giving tasty results in a bread, are usually a mixture of refined starches like rice, potato and tapioca. As a gluten-free cook who's also watching my hypoglycemia, I know that ingredients that give a low glycemic index will help avoid blood sugar spikes.
Enter this recipe, which is slightly modified from a keto bread recipe - thanks to Fit to Serve Group. This bread's flavorful, nutty and high in fiber. It has lots of protein from the nuts as well as a generous amount from six eggs.
Ingredient tips for this paleo bread
My model recipe specified whole flax as one of the ingredients, but I thought it was a shame to add such a rich ingredient that wasn't likely to be digested since it's a little tricky to chew those little guys. I now pulse the whole seeds very quickly in my spice grinder. It only takes a few seconds!
The flavor from the flax seeds is better when they're broken up, and you are more likely to get the benefit of the flax oil inside them, yet there's also a lot of the texture of the whole seeds.
And in case you wonder, I did try chopping the flax seeds in the food processor, which just threw them around and didn't do much chopping.
We prefer using walnuts over pecans, especially if we've subbed cashews for the coconut.
The coconut sugar is really here to balance the flavors rather than to give a sweet taste. We've tried both ¼ and ⅓ cup and now use something in-between.
Tools for making this low-carb bread
Because the mixture gets pretty thick, I use my stand mixer to combine it all. The flours, nuts and seeds go together easily, but once you start adding the liquids, it's nice to make use of the "muscle" of the mixer. If I didn't have a stand mixer, I'd use my food processor with the dough blade.
Lining your pan with parchment paper will ensure that you can remove the bread from the pan easily, especially if you use a metal pan.
In a glass loaf pan, though, as long as I oil the pan really well (coconut oil works best) I don't need the parchment. I recommend trying parchment the first time, depending on what you grease your pan with. Plus, the glass pan has a cover that makes it easy to store and refrigerate the bread.
Converting the recipe from keto to paleo
This recipe is keto if you use a non-caloric sweetener like monkfruit - but I get an aftertaste from every non-caloric sweetener I've tried - yuck! So I have substituted coconut sugar, which makes the recipe Paleo instead of keto. That makes it easy to switch back if you want to make it keto.
Another conversion I've been playing with is substituting something else for the coconut flakes you can see in the above photo. I really only like flaked coconut in a cookie like a macaroon. It squeaks, ok?
But I know that coconut keeps baked goods light since it doesn't absorb liquid.
- I tried hemp seeds, which were tasty but left the bread a little more solid than the coconut did.
- The best substitute for flaked coconut so far is chopped cashews - not too fine; I chopped them by hand (so that they don't turn into butter in the food processor) and aimed for pieces the size of coconut flakes.
We're now making at least one loaf of this bread every week and enjoying swapping out this or that ingredient.
I hope you enjoy it as much as we do. If you make the recipe, please share a photo with me, or share on social media!
Beth
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Low-Carb Nut and Seed Bread - Paleo and Gluten-Free
Ingredients
- ½ cup coconut flour
- 1 cup almond flour
- ½ cup melted coconut oil or melted butter if you prefer a dairy option
- ½ cup plain psyllium husk
- ⅓ cup coconut sugar for keto option, use ⅓-½ cup of sugar substitute
- ½ teaspoon sea salt
- 1 ½ teaspoons baking powder
- ½ cup sesame seeds
- ½ cup of chopped walnuts or pecans
- ½ cup of partly ground whole flaxseeds see note
- ½ cup of chopped cashews or unsweetened coconut flakes
- 6 large eggs
- 1 cup of coconut or almond milk
Instructions
- Pre-heat oven to 350 degrees F.
- Grease a 9 x 5 inch loaf pan (I recommend coconut oil). Lining with parchment is optional depending on your pan.
- Melt the butter or coconut oil and allow to cool.
- Using an electric stand mixer add all the dry ingredients and combine well.
- Mix the batter well until fully incorporated. Note that this batter will be thick. In the stand mixer, use a spatula to loosen any ingredients that are sticking on the bottom of the bowl.
- Place the batter into the loaf pan and pat smooth.
- Bake for 45-55 minutes or until an inserted toothpick comes out clean.
- Allow the bread to fully cool before slicing.
- Store in refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
Nutrition
Please pin for later!
Leslie
I love nut and seed bread. I haven't tried to make any yet, so I'm looking forward to trying this recipe! I especially love that you used cashews in this! Good choice!
Beth
Leslie, I've always like seed/nut bread too, and always looking for recipes. This one is a keeper, I hope you enjoy it.
Maria
Even though I do not follow a paleo diet, I am excited to try this bread recipe! You have a lot of great tips which are helpful to bake this bread with confidence. The flavor combination sounds delicious and I'm always looks for healthy recipes for my kids. They will love this served with peanut butter and jelly!
Beth
Thanks, Maria, when I find a recipe I enjoy as much as this one, it makes me realize that exploring more Paleo recipes is in my future. In any case, we like this a lot and are enjoying the flavor and texture.
Chef Dennis
I have grown to love nut/seed breads and this is going on my must bake list!!
Beth
Hi Dennis, I appreciate your comment. We have really enjoyed discovering and adapting this recipe.
Lesli Schwartz
Oh, yum! I'm always looking for good flour-free bread recipes. Can't wait to try this one!
Beth
Yum from us, too - this is now our go-to flour-free bread.
Jane
I love nuts and flax seeds because it's good for you! So I'm definitely making this at home. Thanks for sharing yet again another outstanding and delicious recipe.
Beth
Jane, I'm so with you about the health benefits of this bread - all those whole seeds and grains - while enjoying that it's such a tasty recipe.
Taleen | Just As Tasty
This bread looks so delicious, and of course I love that it's gluten free! Will be pinning this one. Thanks!
Beth
Hi, Taleen, thanks so much for pinning and the great comment. We are loving this as our breakfast/toast bread - it works so well for that.
Meesha
Love how fluffy this is, considering it is low carb. It is really hard to find healthy yet delicious bread recipes, and yours is definitely one of it !
Beth
Yes, and toasting it also keeps it from being too heavy. Thanks!
Stine Mari
I've been looking for some good recipes to cut the gluten in my diet. I'm hoping this is as good as it looks!
Beth
If you're looking for a dense, filling bread, this one is great. It reminds me of bread I bought in Germany when traveling there.
Sophia
This is a very tasty grain free bread! I love all the nuts and seeds, it gives it a really hearty texture. Delicious!
Beth
It's our go-to breakfast bread these days!
Marta
I've been really trying to cut back on carbs and this bread must be my weekend baking project! Thanks for the recipe, Beth!
Beth
It's great to be able to cut carbs and still have a good-tasting bread. I'm sure yours will be awesome.
Amy Liu Dong
Your gluten free bread recipe looks really delicious. I am so excited to make this for my family I just wish to have a good result as yours.
Beth
You are so kind! I hope you enjoy it as much as we do.
Julie @ Running in a Skirt
What a great bread option! I love that you used nuts and seeds to make a wonderful paleo option. So tasty.
Beth
Thank you, it is so good!
Diana
What a great looking gluten-free bread option. I have some family members with sensitivities I'm hoping this bread with agree with them.
Beth
Thanks, Diana, so much depends on what nuts and seeds they can eat - I hope it works out!
Kushigalu
Nut and seed bread is one of my favorite. Love this gluten free version. I will soon try this for my family. Thanks for sharing
Beth
Thanks, Kushigalu, we really enjoy it too.
Jacqueline Debono
I love nut and seed bread. Yours looks beautiful. Going to give it a try soon so pinning for later!
Beth
Thanks, Jacqui, we do too - let me know how you like it!
Ramona
Thise low carb nut and seed bread looks and is amazing! I love this recipe, its super healthy and just as delicious as it looks. I need to make sure that i make it again. I made it for my family and they loved it! The bread is just perfectly fluffy and i love how it is gluten free. Thank you for sharing this recipe!
Beth
I'm so delighted to hear it, Ramona. We just made a loaf yesterday subbing macadamias for the cashews and loved it too.
Gail Montero Raines
This is the kind of bread hubby would enjoy! Love that it's both gluten-free and not too loaded with carbs! YUM!
Beth
Thanks, Gail, we're making more than one loaf a week now, we like it so much. And of course you can reduce the carbs even more if you and hubby can tolerate a sweetener like monkfruit (I'm a super-taster, blah).
sapana
I was looking for a paleo bread since so long and thanks to you now I have the perfect recipe. One question though, what can I use instead of eggs as I don't consume them?
Beth
Sapana, your question about the eggs is one I'm just not sure of since the recipe uses so many. In other baked goods I've used chia or flax as the egg substitute, but never tried to sub so many eggs at once. But I am interested, too, and if I find a solution I'll let you know.
Monica
Seeded breads are my very favorite - so hearty - and it's terrific to have one that is a gluten-free option!
Beth
Monica, this is now our regular bread, and we love varying the nuts and seeds we put in.