Switching to a ketogenic diet often means giving up easy, comforting staples like bread and pasta. This keto seeded bread recipe makes that transition much easier — it lets you enjoy sandwiches, toast and all the little pleasures you miss while staying low carb.
This loaf is based on a popular keto bread formula but tastes closer to traditional bread thanks to the addition of seeds such as chia and sesame. The seeds add texture, flavor and extra fiber, producing a more authentic bread experience than many plain low-carb loaves.
Keto Seeded Bread
Eggs on toast is a classic breakfast, and having a reliable low-carb loaf means you don’t have to miss that ritual. This seeded keto bread toasts well, makes sturdy sandwiches and slices cleanly when chilled.
Expert Tips
Line your loaf tin with baking paper before pouring the batter in. Low-carb breads can stick badly, and removing a loaf without paper can be messy and time-consuming.
Most butter available locally is often grass-fed for at least part of the cows’ lives. Within keto communities, grass-fed butter is commonly preferred because it is perceived as more nutritious. If you can, choose a better-quality butter; it will improve both flavor and nutrition in the finished loaf. Kerrygold is often recommended but can be pricier in some places.
When mixing this recipe the batter becomes quite thick. Using an electric hand whisk or a sturdy spatula helps to blend the ingredients evenly. Room-temperature eggs will give the loaf better volume.
Makes 16 Slices
This loaf yields about 16 slices. It grills and toasts very well — try it toasted with butter or as the base for a steak sandwich for a more substantial meal. If you enjoy this recipe, feel free to share photos with friends and family.
Reader Suggestions
One reader who has made this loaf repeatedly shared useful tips that improved the results:
- Ground flaxseed can be used in place of sesame seeds inside the mix; sesame seeds are still great sprinkled on top for appearance.
- Use room-temperature eggs to help the loaf rise a little higher and produce a lighter crumb.
- Toast the slices before eating — the additional texture and a little sizzling butter make a big difference.
- Salted butter works fine in this recipe if you prefer it; the loaf tastes great either way.
- Store in the refrigerator after a day or two at room temperature; some low-carb thickeners like xanthan gum can change texture after extended time at room temperature.
These practical adjustments can make the loaf more consistent and enjoyable. Thanks to contributors who shared their experience.
Ingredients
- 7 large eggs
- 2 cups almond flour (about 170 g / 6 oz)
- 1/2 cup unsalted butter (about 100 g / 3.5 oz), melted
- 2 tbsp olive oil (about 30 ml / 1 fl oz)
- 2 tbsp chia seeds
- 3 tbsp sesame seeds (plus extra for sprinkling on top, optional)
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
Instructions
- Preheat the oven to 180°C (355°F).
- Whisk the eggs in a medium bowl until combined.
- Add the almond flour, melted butter, olive oil, chia seeds, sesame seeds, baking powder, xanthan gum and salt. Mix thoroughly — an electric hand whisk or a strong spatula helps when the batter thickens.
- Line a loaf tin with baking paper and pour the batter into the tin. Smooth the top and sprinkle extra sesame seeds if desired.
- Bake for about 40 minutes, or until a skewer inserted in the center comes out clean.
- Allow the loaf to cool before slicing. This loaf yields about 16 slices.
- Store in the fridge for up to five days or freeze slices for longer storage (up to three weeks).
Tips & Notes
This recipe was revised in April 2019. Line your tin with baking paper to avoid sticking, use room-temperature eggs for better rise, and toast slices before serving for the best texture. Refrigerating after a couple of days will help preserve the loaf’s structure and flavor.
Nutrition Facts (Per Serving)
Amount per serving (one slice): Calories 175 — Calories from Fat 144
Fat 16 g (25% DV), Saturated Fat 5 g (31% DV), Polyunsaturated Fat 1 g, Monounsaturated Fat 3 g
Cholesterol 106 mg (35% DV), Sodium 92 mg (4% DV), Potassium 40 mg (1% DV)
Carbohydrates 4 g (1% DV), Fiber 2 g (8% DV), Sugar 1 g (1% DV)
Protein 6 g (12% DV)
Vitamin A 300 IU (6% DV), Calcium 140 mg (14% DV), Iron 1.1 mg (6% DV)
*Percent daily values are based on a 2000 calorie keto diet.
Course & Keywords
Course: Lunch, Snack
Cuisine: Gluten Free, Grain Free, Low Carb / Keto, Sugar Free, Vegetarian
Keyword: keto seeded bread