When you switch to a ketogenic diet, for most people it is very hard to give up easy dishes such as bread and pasta. This keto seeded bread recipe makes the switch much easier, giving you the ability to still have sandwiches and toast.
This bread is similar to my famous keto bread recipe but tastes much more like real bread due to the addition of seeds such as sesame seeds and chia seeds.
Keto Seeded Bread
Having eggs on toast…. Without the toast… just sucks! So having bread for the occasional times when needed is a real blessing.
Expert Tips
Make sure when you make this low carb bread, that you place baking paper in the tray whilst baking. The first time I did this, was without baking paper. Trust me, this is not what you want to be scraping out of the tin. Low carb bread recipes can be quite tricky to remove from the baking tin.
Most butter found in Australia is grass fed for the majority of its life. The reason grass-fed butter has been pushed within the ketogenic community is that not many countries have access to good quality butter, and mainly rely on many grain-fed cattle from different parts of the world.
Butter from grass-fed cows is also much higher in Omega-3 fatty acids and vitamin K2, compared to butter from grain-fed cows. As you can see, butter from grass-fed cows is a much healthier and more nutritious choice.
Kerrygold butter is the best butter to use, but here in Australia, Kerrygold can be expensive.
If you want to know more about what different types of butter are best for what, you can read my guide on butter for some clarification.
Makes 16 Slices
If you’re looking for ideas on what to make with this bread, I made a steak sandwich with this bread. It’s super delicious toasted as well!
If you really love this recipe or find one of the photos drool-worthy, then share it with your friends.
Friends don’t let friends eat carbs!
One of my readers (Stephanie), who has made it over 20 times, sent some fantastic tips for this recipe:
- Adding *ground* flax seed works even better than sesame seeds, still, recommend sesame seeds on top
- Room temp eggs make all the difference in creating a higher loaf
- Toast before eating!! you should hear the butter sizzle
- I’ve always made this with salted butter and comes out tasting perfect
- Refrigerate after a day or two (max) in room temp, as I think xanthan gum starts to do something weird after that
This is the only keto bread I consistently bake to have around the house (and closest I’ve found to real bread), good for breakfast with some avocado or eggs! Also, really great for your digestive system due to all the fibre.
Thanks for the helpful tips, Stephanie!
Related Recipes:
Low Carb Bread Recipe - Keto Seeded Bread
Ingredients
- 7 large Eggs
- 2 Cups Almond Flour 170g / 6 oz
- 1/2 Cup unsalted butter 100g / 3.5 oz
- 2 Tbsp olive oil 30ml / 1 fl oz
- 2 Tbsp Chia Seeds
- 3 Tbsp Sesame Seeds
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp Salt
Instructions
- Preheat oven to 180C (355F)
- In a medium mixing bowl, whisk the large eggs together.
- Add the remaining ingredients, and mix together well. Using an electric hand whisk often helps with this recipe as the mixture can become quite thick.
- Pour into a loaf tin lined with baking paper. Place sesame seeds on top (optional)
- Bake for 40 minutes. (Remove once a skewer comes out of the middle clean).
- Can be sliced into 16 slices. Best kept in the fridge for up to 5 days, or frozen for up to 3 weeks.
Need A Keto Shopping List?
Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
Expert Tips
Make sure when you make this low carb bread, that you place baking paper in the tray whilst baking. The first time I did this, was without baking paper. Trust me, this is not what you want to be scraping out of the tin. Low carb bread recipes can be quite tricky to remove from the baking tin.Do You Know Your Macros?
Check out my free personalised macro calculator
kim says
Hi there, I wanted to comment in case it was helpful to other Keto newbies out there!! I am a professional baker and have been keto for 3 months now and by far THIS IS THE BEST BREAD!!
I read all the other comments BEFORE baking and made a couple of tweeks.
Used 4 large eggs + 1 egg white(instead of 7 whole eggs)
added 4 TBSP chia seeds to the mixture(instead of just 2 TBSP)
added 3 TBSP of sunflower seeds to the mixture
added 1 TBSP heaping of psyllium husk ground(just ground it in my coffee grinder)
used melted and cooled butter
sprinkled maldon salt and sesame seeds on top before baking
** totally optional but I added 1 packet of stevia to the dry mix to give it a “malty wheaty” hint of sweetness DID NOT make the bread sweet
mixed the dry ingredients together then
WITH A HAND MIXER
added the eggs & olive oil and streamed in the melted butter slowly until fully mixed in
pour into parchment lined pan and bake
This was without a doubt so close to a the real deal!!!NO EGGY flavor, will be THE BREAD recipe for me from now on! Thank you so much for doing all the hard work and developing this recipe!!
PS- this is SO worth getting the xanthan gum for-it is a little bit of a specialty item but almost any “health food” store will have it and it is the only bread I have made so far that is actually like bread and not just a “cake” like loaf
Lou says
Hi Kim, how much does a packet of Stevia hold? I get mine in a big jar!! Just found this recipe so I haven’t made the bread yet – but I want to as I can’t get low carb bread here (Tasmania) for love nor money !!
kim says
Hi Lou-sorry for the gap/delay in response…here in my area the packets are about 1/2 teaspoon per packet of stevia
Mary says
Hi Aaron, this is my all time favourite bread recipe! Thank you! I used extra large eggs first time and forgot to add the olive oil and it turned out fine so have continued that 🙂 question: is your macros for this bread per slice? Or is a serving 2 slices? Thanks!
Preeti says
Made this today. I think my butter was too hot and may have cooked the eggs as it has a very eggy taste. Waiting for it to completely cool down and then I can store
My mixture was very wet and not thick like the video at all. Will try the original Keto Bread next week
Thank you for these recipes!!
FatForWeightLoss says
Hi Preeti,
Oh no! Did you use xanthan gum?
Michelle Pendergrass says
I just read that a teaspoon of lemon juice per 3 eggs will help eliminate an eggy flavor, I wonder if vinegar would do the same trick.
Lois says
Hi Aaron
A really superb bread which has now become my go to. I make one whenever I have the oven on as I don’t want to get to a stage of not having any, Freezes well – I slice it up when it is cold and freeze, then just take out as many slices as I need.
I have adjusted the recipe however – I use very large eggs – (+/-80g) and for this recipe I use 4 whole eggs and 1 egg white. I don’t get any eggy taste and it works well. I do like to use an Almond meal that has the brown husks ground in as I like the look.
I really enjoy your recipes but do tend to re-write them so that the ingredients are listed in the order of use!! and a pet hate is a ‘cup’ measurement for butter!
Keep up the good work
FatForWeightLoss says
Thanks Lois.
Zulay says
Hey.can I use just chia seeds I lieu of sesame seeds?
FatForWeightLoss says
sure!
Ruth says
Can I use coconut flour instead of almond? Allergy to almonds!
FatForWeightLoss says
Yes you sure can. Use 1/4 of the amount.
Elizabeth Logan says
Still to try the bread, but would like to commend you for replying to the many questions Aaron. I complained about your non response in the past and am so happy to know I can try any of your new recipes knowing help is at hand if I have a problem! ?
Samantha says
Did you remove sun flower seeds from this recipe? I’ve made this bread many times & am sure it was 1/4 cup of sun flower seeds. Then I saw a comment mentioning that they’d subbed the sunflower seeds for pumpkin seeds. Just curious. We love this bread btw!
FatForWeightLoss says
I did remove the sunflower seeds to reduce the list of ingredients a little. Hope that’s okay 🙂
Tina says
Currently this bread is baking away in the oven for me ?? aid I was to use Olive Oil instead of coconut oil would it be measure for measure?
Also is there an alternative flour to almond and coconut? Thanks.
FatForWeightLoss says
Hi Tina,
Yes, measure for measure. RE coconut and almond flour, have you tried my sesame seed flour bread?
Basia says
Hi Aaron
Regarding the Seeded Bread, am I am able to substitute some the quantity of Almond Flour together with a mixture of Sesame and Linseed flour to get the benefit of all 3 flours? And if so, what would the ratios be for the 3 different flours?
Cheers
Basia
FatForWeightLoss says
Hi Basia,
You’d have to try this out for yourself, but sesame flour is a ration of 1:1
Ella Mendoza says
Hi, Can I used the ground Chia Seed for this recipe instead of the whole seed? Thanks!
FatForWeightLoss says
Of course!
Aika says
Those photos look delicious and healthy. Thanks for sharing this recipe, Aaron. I’ve been diagnosed with gestational diabetes during the second trimester of my pregnancy and was forced to remove bread from my diet, which is kind of hard for me since I really love bread. But with this recipe, I think I can now enjoy eating bread without having to worry about my blood sugar levels.
FatForWeightLoss says
That’s great news Aika 🙂 Glad you loved the recipe.