The ultimate Keto lunch is here in the form of this Keto Seed Bread!
Loaded with seeds and nuts, it is very filling, very dense and sooo packed with nutrients.
This recipe was one of the favourites from my latest 21 Day Keto Cleanse Challenge so I thought it only fair to share the Keto Seed Bread with the world.
In the 21 Day Challenge meal plan, we topped two thin slices with avocado and some fresh tomato, plus extra salt and pepper if you please.
It might look like a relatively small lunch but because the bread is so dense, it is actually really filling!
Perfect for work lunches especially, I just took the whole loaf into work on Monday along with some avocados and tomatoes, and didn’t have to think about it all week.
I even had left overs to take home on Friday for some cheeky peanut butter toast 😉
It slices into 16 thin slices (once cooled completely) so you can load it up with smashed avocado, poached or boiled eggs or even some cheeky peanut butter for a delicious snack.
Top Tips for Keto Seed Bread:
- Let the Keto Seed Bread cool COMPLETELY
2. I use a Wiltshire silicone loaf tin and it never fails me. I line it with baking paper just to make sure the Keto Seed Bread comes out nice and easily.
3. Because it is SO dense it is also high calorie as we know nuts and seeds can be, so make sure you get the full 16 slices out of it and aren’t accidentally eating a 1000 calorie lunch with a few slices of Keto Seed Bread.
4. Chop your nuts and seeds quite finely, as a big chunk of nut will mean your Keto Seed Bread might crumble when you cut it!
5. The original recipe had 2 teaspoons of salt but some found it too salt (I LOVE my salt!). If you do too, you can increase it back to 2 teaspoons.
6. This Keto Seed Bread freezes perfectly. I prefer to slice it first, then wrap two slices in tin foil and take it to work like that with avocado and tomato.
7. Leave it to cool completely in the loaf tin and then lift it out and refrigerate before slicing
8. Using quality nuts, seeds, eggs and oil are going to improve the overall flavour and texture of your loaf but it can get quite expensive. Eat what you can afford!
Other Flavour Options
I love it when people mix up my recipes into their own creations!
This is what cooking is all about, so here’s some flavour you could try for a variation on the basic Keto Seed Bread recipe:
- Rosemary and sea salt
- Smokey paprika and onion
- Oregano and basil (would be great dipped into soup!)
- Cumin coriander and chilli
SAVE KETO SEED BREAD TO PINTEREST FOR LATER
Keto Seed Bread
This delicious, dense and filling Keto Seed Bread is perfect to make ahead for lunches. Let cool completely before slicing!
- 100 grams almond flour
- 100 grams almonds
- 100 grams walnuts
- 100 grams sunflower seeds
- 100 grams pumpkin seeds
- 50 grams flax seeds
- 50 grams chia seeds
- 1 teaspoon salt
- 1/2 cup olive oil
- 6 eggs
Preheat the oven to 180C and line a loaf tin with baking paper.
Roughly chop or food process the whole almonds and walnuts until they are in small chunks.
Combine all dry ingredients in a large bowl until evenly mixed.
Stir through the eggs and oil. Mix very thoroughly so the eggs are evenly distributed.
Pour into the prepared loaf tin and bake for 50 minutes.
Stand and cool completely before slicing (helps the loaf to dry out more and avoid crumbling.
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