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Low-Carb Nut and Seed Bread - Paleo and Gluten-Free

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!
Course bread, Paleo
Cuisine American
Keyword breakfast bread, easy bread, gluten-free bread, Keto option, nut and seed bread, Paleo bread, sandwich bread
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 419kcal
Author Beth Allingham of www.amealinmind.com


  • 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
  • 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: 1slice | Calories: 419kcal