Keto Seeded Loaf

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  • prep time

    prep time

    12 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    57 min

Keto Seeded Loaf

This nutritious seeded loaf is light and soft and packed with healthy seeds.

Perfect to accompany soups and stews or filled with your favorite low carb sandwich fillings, the bread is also delicious served warm and slathered in butter!

Although this bread has been prepared in a food processor, the steps will also work just as well mixed by hand.

  • Net Carbs

    2 g

  • Fiber

    2.7 g

  • Total Carbs

    5.4 g

  • Protein

    9.8 g

  • Fats

    18.7 g

221 cals

Keto Seeded Loaf

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Egg Whole

    Egg Whole

    3 small

  • Apple Cider Vinegar

    Apple Cider Vinegar

    1 teaspoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Yogurt, Plain, Whole Milk

    Yogurt, Plain, Whole Milk

    1 tablespoon

  • Pumpkin Seeds

    Pumpkin Seeds

    1 tablespoon, whole pieces

  • Chia Seeds

    Chia Seeds

    1 teaspoon, whole pieces

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    ½ tablespoon

  • Baking Soda

    Baking Soda

    ½ teaspoon

  • Organic Ground Flax Seed by Wild Oats

    Organic Ground Flax Seed by Wild Oats

    ¼ cup

  • Chia Seeds

    Chia Seeds

    1 teaspoon, whole pieces

  • Pumpkin Seeds

    Pumpkin Seeds

    1 tablespoon, whole pieces

  • Almond Milk

    Almond Milk

    ¼ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Food Cupboard Home Baking Almonds Ground by Sainsbury's

    Food Cupboard Home Baking Almonds Ground by Sainsbury's

    9 ounce

Recipe Steps

steps 7

57 min

  • Step 1

    Preheat the oven to 330 degrees Fahrenheit and line a loaf tin with baking paper.
  • Step 2

    Add the ground almonds, ground flaxseed, erythritol, baking soda and salt to a food processor and pulse to combine.
    Step 2
  • Step 3

    Add the ¼ cup chia and ¼ cup pumpkin seeds and pulse again until well combined.
    Step 3
  • Step 4

    Add the eggs to the mixture and blend to form a thick batter.
    Step 4
  • Step 5

    Add the milk, yogurt, apple cider vinegar and olive oil and blend until thick and creamy.
    Step 5
  • Step 6

    Spoon the batter evenly into the lined baking dish and sprinkle over the remaining chia and pumpkin seeds.
    Step 6
  • Step 7

    Transfer to the oven to bake for 45 minutes until golden brown all over and a skewer comes out clean. Leave to cool a little in the tin before slicing.
    Step 7

Comments 10

  • GirlVenus2.0

    GirlVenus2.0 a year ago

    Simple, healthy and so delicious!

    • Shazee

      Shazee 3 years ago

      And yes I used water instead of almond milk. But was awesome

      • Shazee

        Shazee 3 years ago

        Thanks for sharing such an delicious bread recipe. I loved it. 😊

        • 122IDreamOfYou

          122IDreamOfYou 4 years ago

          Can I substitute yogurt with coconut cream?

          • goldricklme35c

            goldricklme35c 4 years ago

            Does this recipe make sandwich sized slices?

            • Shazee

              Shazee 3 years ago

              You can make sandwich size slices for that you have to use square size tin. Because it doesn’t rise in size. But believe me it’s too delicious.

          • Angelika

            Angelika 5 years ago

            Delicious!

            • recipewriter

              recipewriter 5 years ago

              Thank you, glad you liked it :)

          • Wendy's

            Wendy's 5 years ago

            Could you use blanched almond flour for this bread?

            • recipewriter

              recipewriter 5 years ago

              I am sure this would be okay, but it may have a slightly denser texture.