Keto Nut and Seed Bread Recipe
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Take a look at this gorgeous, and I mean gorgeous Nut and Seed Keto Bread.
Couldn’t be happier with the dense, chewy bread. It’s filling and highly versatile.
You can make it sweet or as written and it’ll be great as is or toasted and topped with butter or low carb dip. It’s friginfragin delicious. (Yeah, I made that word up).
Nut and Seed Keto Bread Ingredients:
If you are missing any of these ingredients, feel free to substitute them with whatever you do have. It’s your bread and you can switch it up if you want to.
BUT…please leave me a comment if it comes out super awesome so that I can try it too!
- 1 cup almonds or hazelnuts chopped
I always have almonds on hand. We buy them in big bags at Costco and keep them in the freezer.
We live in the sticks so we don’t get over that way often and nuts go rancid if they sit out too long.
I use my blender to chop them up into reasonable sized pieces. If you do this a quick pulse should be enough. Don’t overdo it.
- 3/4 cup pumpkin seeds toasted
Pumpkin seeds are a serious super-food and I buy the big bag.
- 1/4 cup chia seeds
- 3 tbsp sesame seeds
White or black seeds (or both) are great in this recipe.
- 1/4 cup sunflower seeds
- 1/4 cup pecans or walnuts chopped
- 1 tbsp caraway seeds
- 1 tsp salt
- 1/4 cup flax seed powder
- 1/4 cup Erythritol *optional if you want a hint of sweetness
You can leave this out, or add more depending on what you are looking for.
- 5 eggs
- 1/3 cup olive oil melted coconut oil is fine too.
- 1 tsp apple cider vinegar *optional
Almost every ingredient in this list has a ton of fiber. It’s so important, especially on the Keto Diet. Don’t take my word for it though ~ See what the Mayo Clinic has to say about the miracles of fiber in your diet.
* OPTIONAL ADD-ONS~
If you have read any of my dessert recipes, you know how much I love chocolate. Adding a half cup of Lily’s Dark chocolate chips turns this into dessert.
Or you could add some orange zest for color and flavor.
Add some cocoa powder and you’ll have a dessert fit for the most discerning Keto naysayers.
Nut and Seed Keto Bread Instructions:
Here we go with the super complicated instructions…
Just kidding it’s a mix and go kind of recipe.
- Preheat the oven to 325F. Mix the dry ingredients in a large bowl.
- Mix all wet ingredients into dry ingredients. Mix well until incorporated.
- Place the dough in a greased bread pan (5 x 10 inch). Bake for one hour. Turn off the heat and allow the loaf to completely cool with the oven door ajar.
Look at that gorgeous bread!
Don’t let this happen to you:
See the photo below to find out what happens if your oven isn’t preheated. The egg runs to the bottom of the bread pan and takes all of the salt with it.
It made a sort of rubbery, egg white omelet. I just cut it off and the bread was fine, so don’t freak out if it does happen. Just remember to pre-heat the oven to avoid it.
Eww:
I think that’s all for the Nut and Seed Keto Bread!
Don’t forget to leave any questions, comments and variations below in the comment section.
And, if you want to take this bread to the next level make some strawberry jam to eat with it!
Take care and be well!
Brandy
More Easy Keto Recipes to Try:
- Keto Chocolate Zucchini Bread
- Low Carb Pumpkin Bread
- Easy Keto Carrot Cake Banana Bread
- No Bake Chocolate Chip Cookies
- Easy Keto Tortilla Chips
- Keto Hot Cereal
- Low Carb Apple Crumble
Crunchy Nut & Seed Keto Bread
Ingredients
- 1 cup almonds or hazelnuts chopped see post tips for the easy way to do this
- 3/4 cup pumpkin seeds toasted
- 1/4 cup chia seeds
- 3 tbsp sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pecans or walnuts chopped
- 1 tbsp caraway seeds
- 1 tsp salt
- 1/4 cup flax seed powder
- 1/4 cup Erythritol *optional if you want a hint of sweetness
- 5 eggs
- 1/3 cup olive oil melted coconut oil is fine too.
- 1 tsp apple cider vinegar *optional
Instructions
- Preheat the oven to 325F. Mix the dry ingredients in a large bowl.
- Mix all wet ingredients into dry ingredients. Mix well until incorporated.
- Place the dough in a greased bread pan (5 x 10 inch). Bake for 50 minutes to one hour. Turn off the heat and allow the loaf to completely cool with the oven door ajar.
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
The nutritional information is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations
Absolutely love this recipe. Super easy to put together and truly so yummy. The only change I made was to use parchment paper vs grease the pan. My hubby and I eat it with cream cheese and low sugar jam. Highly recommend!!!
Hi Tina! I don’t see why you couldn’t make this into crackers.
Could you make this into crackers?
This bread is amazing! It’s filling and I loved every bite. I bet this would be good with any kind of seed and I see a lot of experimenting in my future. Thank you!
Hi Sean! Absolutely!!! Your baking time shouldn’t change too much either. Cheers!
Hello Brenna Ada and Thom, like this bread recipe and have all the goodies except 9×5 pan, can I use 4.5×8.5 inch pan.
Sean.
Hey Alice! Yes, this bread will freeze nicely so you can enjoy one slice at a time. Cheers!
Omg! This bread is almost to beautiful to eat! BUT to yummy not to eat! Thank you for the share, I love nuts and seeds so much and this loaf came out perfect!!!
Things I did not add were: sweetener ,sunflower seeds or caraway seeds.
Instead I did hemp seeds in place of caraway & walnuts In place of sunflower seeds.
OMG toasted with butter , jam, p.b! So yummy 🙂 thanks again!!
Just one question, how does it store in freezer? I was thinking I could wrap separately so it’s a easy pull out snack for one…thought? Thanks !!
Hi Barbara! Great Idea. I think craisins would be fantastic in this bread.
I just made this. Delicious! You know what would be really good in this? Sugar free craisins. I have some in my freezer that I made. It wouldn’t need much, so it wouldn’t add a lot of carbs.
Hi Leanne! I know that we have already had a chat about this but I wanted to make sure your awesome additions and concerns were shared. I understand be worried about wasting expensive ingredients on a recipe that looks strange. I just want to clear that up for others that might feel the same. In low carb baking, especially with almond flour you have to remember that the egg is what binds everything together. Almond flour and baking powder alone have no binding agents whatsoever. The almond flour is just finely ground nuts and the baking powder is a rising agent, not binding. The egg does hold all of the nuts and seeds together in this recipe without the additional nuts in the almond flour but it certainly wont hurt to use it to bulk it up. With all of that that being said,I look forward to trying the new recipe that you made. Cheers to my friend from the North and her chocolaty nut & seed bread!
Hi Brenna, I made the recipe but I was soooo afraid it wouldn’t hold together without any baking powder or almond flour so I added some of each and I added cocoa powder and sugarfree chocolate chips. I was afraid without the additions I may end up with an eggy bread or worse a pile of nutty crumbs with nothing holding it together. I also added some heavy whipping cream and added the apple cider vinegar to it to make a faux buttermilk. I made it as a dessert or a snack which is sooo good with the nutella and strawberry chia jam. Soooo good!!! Thank you! Maybe I’ll get brave and try to make it exactly as written next time but I was so worried about wasting all the expensive ingredients. I sent you photos in your email.
I just found this recipe today and I’m going to make it! Surprisingly I have all the ingredients! Thank you so much for showing what can happen if the oven isn’t preheated! I know if it can happen to you it can most definitely happen to me! The most difficult decision of all is to make it as a sweet chocolatey snack bread or not. Okay honestly didn’t take ten seconds to decide of course I’m adding the chocolate! I’m sure it’s going to be as delicious as it looks and I just received an enormous bag of pumpkin seeds and almond slices! I wish we could post photos here of our results but I’ll send you a photo later today and let you know how mine turns out!! Thanks again for all your amazing recipes! I’m always referring others to your site.
We absolutely love this bread, this is second time making it. Thanks for this awesome recipe much appreciate, feeling very grateful.
Thanks Jenny! I’m so glad you like it! I really appreciate you taking the time to comment too!
Y’all! I love this recipe so much!!! My non-keto family loved it too. I had all of the ingredients and made it exactly as written, including the sweetener and vinegar. I couldn’t believe how well it slices and holds together. I’ll be making another batch this week.