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 1/4 and 1/3 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!
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This low-carb nut and seed bread makes a satisfying loaf, great for toast and with spreads. It’s nutrient-dense, high in fiber and Paleo. Try a loaf with your next batch of soup!
- 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
- 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.
- Next add the eggs one at a time, the coconut or almond milk, then the coconut oil.
- 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.
This bread is modified from this recipe.
- Serving Size: 1 slice
- Calories: 419
Keywords: Gluten-free bread, Paleo bread, Keto option, easy bread, breakfast bread, sandwich bread, nut and seed bread