Name: Keto Vegetable Seed Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Keto
Ingredients: 100g almond flour; 12g psyllium husk; 2 tsp baking powder; 1 tsp baking soda; 100g milled seeds (50g sunflower seeds and 50g pumpkin seeds); 20g coconut flour; 12g milled flaxseed; 3g salt; 60g coconut oil, melted, plus extra for the tin; 3 eggs, beaten; 1 medium courgette, grated; 1 tbsp apple cider vinegar; 115ml hot water

Introduction

This keto bread recipe is a delicious low-carb alternative to traditional bread, perfect for those following a ketogenic or gluten-free diet. It’s packed with nutritious seeds and has a moist, tender crumb thanks to the grated courgette. Enjoy it toasted or fresh for sandwiches, breakfasts, or snacks.

A loaf of brown bread with a rough, textured crust is placed on a gray cutting board with a dark wooden-handled knife. A thick slice is cut from the loaf and lies in front, showing a dense, speckled, slightly greenish inside. To the left, two slices of the same bread rest on stacked white plates set on a beige fringed cloth. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60g coconut oil, melted, plus extra for the tin

100g almond flour

12g psyllium husk

2 tsp baking powder

1 tsp baking soda

100g milled seeds (50g sunflower seeds and 50g pumpkin seeds)

20g coconut flour

12g milled flaxseed

3g salt

3 eggs, beaten

1 medium courgette, grated

1 tbsp apple cider vinegar

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Oil and line a 900g loaf tin with baking parchment, then set aside.

Step 2: In a large mixing bowl, combine all the dry ingredients—almond flour, psyllium husk, baking powder, baking soda, milled seeds, coconut flour, milled flaxseed, and salt—and stir well.

Step 3: In another large bowl, mix the melted coconut oil, beaten eggs, grated courgette, and 115ml hot water together.

Step 4: Pour the wet ingredients into the dry ingredients and gently combine. Stir in the apple cider vinegar, being careful not to overmix the dough.

Step 5: Transfer the mixture to the prepared loaf tin. Wet your fingers or use the back of a spoon to smooth the top of the bread.

Step 6: Bake for 20 minutes at 200°C, then reduce the oven to 150°C (130°C fan/gas mark 2) and bake for an additional 30 minutes.

Step 7: Remove the bread from the oven and allow it to cool in the tin for 10 minutes before transferring it to a cooling rack.

Step 8: Once cooled, slice the bread and toast slices in a pan or oven before serving for best texture and flavor.

FAQs

Can I use a different flour instead of almond and coconut flour?

This recipe specifically relies on almond and coconut flour for the right texture and moisture balance. Using other flours may alter the texture and rise, so it’s best to stick to these or similar low-carb flours.

Why is psyllium husk important in this bread?

Psyllium husk acts as a binder and helps give the bread structure and a bread-like texture, which is especially important in gluten-free and keto baking.