Why This Recipe Works

If you ask someone on the keto diet which food they miss most, the answer is almost always bread. There are few commercially available keto options and many recipes out there don’t cut it because of the missing gluten. In a regular loaf, wheat gluten forms an elastic network within which air pockets are trapped to create an open-textured slice and a satisfying chew. Without it, you end up with delicate cake-like quick bread. We found that psyllium husk powder was the best gluten substitute—it formed a chewy web-like structure that allowed baking powder to do its job and provide lift and an open crumb. Ground flaxseed meal added an appealing wheat flavor.
With the basic formula set, we tried different mix-ins like seeds, cheese, spices, and nuts. Erythritol is our preferred low-carb sweetener. You can substitute any of your favorite low-carb sweeteners but not all can be substituted 1:1 for erythritol (see this page). Be sure to sift the psyllium husk to remove any unevenly ground husk. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe.

Directions:

  1. Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 8½ by 4½-inch loaf pan.
  2. Whisk almond flour, coconut flour, 6 tablespoons sunflower seeds, psyllium husk, flaxseed meal, baking powder, and salt together in large bowl. Whisk water, eggs, and melted butter together in separate bowl. Stir egg mixture into flour mixture until well combined. Scrape batter into prepared pan. Smooth top, mounding batter slightly in center. Sprinkle with remaining 2 tablespoons sunflower seeds, pressing gently to adhere. Cover and let sit at room temperature for 30 minutes.
  3. Bake until well browned and skewer inserted in center comes out clean, about 1½ hours, rotating pan halfway through baking.
  4. Remove bread from oven and let cool in pan on wire rack for 10 minutes. Remove loaf from pan and let cool completely, about 3 hours, before slicing and serving
SEEDED BREAD

SEEDED BREAD

If you ask someone on the keto diet which food they miss most, the answer is almost always bread. There are few commercially available keto options and many recipes out there don’t cut it because of the missing gluten. In a regular loaf, wheat gluten forms an elastic network within which air pockets are trapped to create an open-textured slice and a satisfying chew.
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Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Course Breakfast
Cuisine American
Servings 4
Calories 210 kcal

Ingredients
  

  • 2¼ cups 9 ounces blanched, finely ground almond flour
  • ¾ cup 3 ounces coconut flour
  • ½ cup raw sunflower seeds divided
  • 6 tablespoons 1½ ounces powdered psyllium husk, sifted
  • ¼ cup 1 ounce ground flaxseed meal
  • 2 tablespoons baking powder
  • 1 teaspoon table salt
  • 1¼ cups water
  • 6 large eggs
  • 6 tablespoons unsalted butter melted

Instructions
 

  • Adjust oven rack to lowest position and heat oven to 350 degrees.
  • Grease 8½ by 4½-inch loaf pan.
  • Whisk almond flour, coconut flour, 6 tablespoons sunflower seeds, psyllium husk, flaxseed meal, baking powder, and salt together in large bowl. Whisk water, eggs, and melted butter together in separate bowl. Stir egg mixture into flour mixture until well combined. Scrape batter into prepared pan. Smooth top, mounding batter Scrape batter into prepared pan. Smooth top, mounding batter Scrape batter into prepared pan. Smooth top, mounding batter seeds, pressing gently to adhere. Cover and let sit at room temperature for 30 minutes.
  • Bake until well browned and skewer inserted in center comes out clean, about 1½ hours, rotating pan halfway through baking.
  • Remove bread from oven and let cool in pan on wire rack for 10 minutes. Remove loaf from pan and let cool completely, about 3 hours, before slicing and serving.
Keyword bread, seed