Gluten-Free Keto Multi-Seed Bread

17 Reviews
Published Nov 9, 2017 ∙ Kristina Stosek

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This Gluten-Free Keto Multi-Seed Bread is light and airy, not dense or eggy like most keto loaves. A blend of nutrient-rich seeds gives it a hearty, nutty flavor and satisfying crunch, while the crumb stays soft enough to hold up under your favorite sandwich fillings.

sliced keto multi seed bread showing moist light crumb

RECIPE HIGHLIGHTS

  • Bakery-Style Texture: Light, airy, and perfect for slicing.

  • Macro-Friendly: Only 2.5g net carbs per serving.

  • Quick & Easy: No yeast, no kneading, and no long rising times.

  • Nutrient-Dense: Packed with healthy omega-3 fatty acids, fiber, iron, and calcium.

  • Simple Ingredients: Made with just eight pantry staples (plus salt).

Key Ingredients And Swaps For Gluten-Free Keto Multi-Seed Bread

Chia Seeds: Provides essential fiber and binding properties. You can swap with ground flaxseed meal if preferred.

Sesame Seeds: Adds a tasty nutty flavor, you can swap for hemp seeds.

Coconut Oil & Butter: Use a mix for the best flavor and moisture balance. Ensure your butter is melted but cooled to room temperature before adding to the eggs. You can use all butter if you wish.

Eggs: The primary structure-builder. Ensure they are at room temperature for the best volume.

keto multi seed bread

TIPS & FAQS

  • Why is my bread crumbly? Ensure you let the bread cool completely in the pan before removing it. Keto breads rely on healthy fats and binders that need to “set” as they cool.

  • Can I use a different pan? A standard 9×5 loaf pan works best. If using a silicone pan, ensure it is supported on a baking sheet to maintain its shape.

  • How do I get the perfect slice? Use a serrated bread knife and a gentle sawing motion rather than pressing down. This prevents the bread from compressing.

You may also enjoy this gluten-free and grain-free Keto Nut-Free Pumpkin Seed Bread.

Serving Ideas

This low-carb loaf is the perfect base for any meal, offering a satisfying texture that holds up to all your favorite toppings. For a classic lunch, use it to build hearty sandwiches packed with deli turkey, fresh greens, or a smashed chickpea salad.

If you prefer a savory breakfast, lightly toast a slice until golden and top it with smashed avocado, a perfectly poached egg, or a drizzle of olive oil and a sprinkle of sea salt.

It also makes a tasty side to a warm bowl of low-carb soup such as this dairy-free Low Carb Zuppa Toscana or chili like this delicious Cincinnati Black Bean Chili, providing that comforting, bakery-style bread without the extra carbs.

Storing For Freshness

Because this bread is made with wholesome, natural ingredients without preservatives, it stays freshest when stored properly.

Fridge: Keep the loaf in an airtight container or zip-top bag in the refrigerator for up to 5 days. This is the recommended storage method.

Freezer: Slice the bread before freezing. You can toast individual slices directly from frozen, it’s the quickest way to enjoy a warm piece of toast!

Reheating: If storing in the fridge, a quick toast in the toaster or a brief warm-up in an air fryer at 300°F (150°C) will bring back that fresh-baked texture.

If you are following a low-carb diet, please check out our selection of keto recipes. You will find recipes for desserts, soups, muffins, bread and more!

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks discover recipes they can trust.

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Gluten-Free Keto Multi-Seed Bread

17 reviews
Published Nov 9, 2017 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
50 min
Serves:
14 slices

Ingredients

3 cups (336 g) 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

  1. Preheat oven to 355 F and line an 8 x 4-inch loaf pan with parchment paper
  2. In a small bowl mix together almond flour, 1 tablespoon sesame seeds, chia seeds, baking powder, salt and xanthan gum
  3. In a separate bowl beat the eggs with an electric mixer for 2 minutes
  4. Combine butter with coconut oil, and while beating the eggs slowly add to eggs
  5. Add dry ingredients and mix until blended
  6. Pour mixture into prepared loaf pan and sprinkle with remaining sesame seeds
  7. 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

Nutrition Info

  • Per serving: Calories: ~275 kcal | Total Fat: ~24g | Total Carbohydrates: ~6g | Dietary Fiber: ~3.5g | Net Carbs: ~2.5g | Protein: ~9g | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. taj

    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!

  2. Kristina

    that sounds wonderful, thank you for your input

  3. Pearl Annette Lanson

    i tried this today and it came ot very dry and the outside edges crumbly. it also was done in 20 min. i check the ingred amts again and i did exact amts of each ingredient.
    Can you tell me what i did wrong?????

  4. Kristina

    thank you for your question. When measuring flour it is important to lightly fill the measuring cup with a spoon, then level the flour off with a knife. I found that by scooping the flour out with the measuring cup increases the flour amount and this could be what happened to you. I can’t think of any other reason. My family loves this bread, so I bake it often and it always turns out moist and delicious.

  5. Kate

    This is EGGcellent keto bread.
    Lol 7 eggs
    But YUMMY
    Only thing is. How many carbs for each slice?
    Thank you for this recipe. I am looking forward to making more.

  6. Kate

    OOOPS!! Just reread and found there are 2.5 carbs..’
    Sorry, my bad.

    Namaste
    Stay safe, stay healthy

  7. Kristina

    enjoy!

  8. Bama chick

    This is probably one of the best keto breads I have made. The recipe worked perfectly but I will confess, I only used 6 eggs since that's all I had and I probably will stick to 6 since it didn't taste "eggy" as someone put it. Other than that, I wouldn't deviate from the recipe.

  9. Kristina

    I am so happy to heart that, and thank you for sharing!

  10. Nicole

    This turned out perfect! Delicious with just a little smear of coconut oil on it! I too only used six eggs. What are the other nutritional values? Fat? Protein?

  11. Kristina

    Yes, protein and fiber. I will try and make it with only 6 eggs as well next time, thanks Nicole

  12. Dede

    Love this bread, has texture and holds up for sandwiches. May try hemp seed in replace of chia seed next time. 5 stars for sure!

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