Gluten-Free Keto Multi Seed Bread

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Average Rating: 4.5 | Rated By: 7 users

Here is an easy gluten-free keto multi seed bread recipe. This keto bread is packed with protein and fiber and has only about 2.5 net grams of carbs per slice. I added chia and sesame seeds both of which are excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium just to name a few. This delicious bread is perfect for sandwiches or a toast without worrying about the extra carbs


  • 3 cups almond flour
  • 1 Tbsp + 1 tsp. sesame seeds, (black or white)
  • 1 Tbsp. chia seeds
  • 1 tsp. GF aluminum free baking powder
  • ½ tsp. sea salt
  • ½ tsp. xanthan gum
  • 7 organic eggs
  • ½ cup grass-fed butter, melted
  • 2 Tbsp. coconut oil
  • Instructions

  • Preheat oven to 355 F and line an 8 x 4-inch loaf pan with parchment paper
  • In a small bowl mix together almond flour, 1 tablespoon sesame seeds, chia seeds, baking powder, salt and xanthan gum
  • In a separate bowl beat the eggs with an electric mixer for 2 minutes
  • Combine butter with coconut oil, and while beating the eggs slowly add to eggs
  • Add dry ingredients and mix until blended
  • Pour mixture into prepared loaf pan and sprinkle with remaining sesame seeds
  • Bake for 50 minutes. Cool in the loaf pan for 15 minutes, then transfer onto a cooling rack to cool completely. I loaf makes about 14 slices

  • Leave a Comment

    2 Responses to Gluten-Free Keto Multi Seed Bread

    • taj December 6, 2019

      This is lovely bread, I made this with 6 eggs the first time, and although i liked it, i found it a bit eggy (i am weird about eggs) and also a bit underdone, so i baked the slice i was eating each time which worked fine, but it was quite bubbly and needed cooling a lot before eating. I made it again last night, and substituted 4 of the eggs for almond milk, and also added pumpkin and linseed’s to the other seeds, and a tsp of bicarbonate of soda and 3 tsp of lemon juice. I cooked it for the recipe time plus 10 min, then turned it out of the tin and baked it bottom up for 10 min. It is amazing for my palette at least, though slightly delicate once cut. I have read so many recipes and find this one easy, so thank you for giving me a lovely recipe to play about with and learn to bake keto!

      • Kristina December 10, 2019

        that sounds wonderful, thank you for your input

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