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