Mixed Seed Bread (Keto; Paleo)

Keto Seed Loaf
Keto Seed Loaf

I have worked so hard to make keto bread… and let me tell you, its not easy! This one is loosely based on the 90-second microwave bread I feature (its a fantastic recipe and I get loads of awesome feedback on it). The only issue is that that recipe needs a very specific Tupperware-size to make it and THIS one doesn’t. It requires only a bread baking tin (mine was 18 x 9cm / 7-in x 3.5-in) and I feel like I have a real winner with this one! I liken this bread to what I remember rye bread being. Its fairly dense, makes a smallish loaf – and really delivers on flavour! 

I scattered over store-bought mixed seeds before baking to make the top extra cute which added to flavour and texture. Spread each slice with a thick layer of butter (or ghee, if paleo) and scatter with salt. One slice (approx. 45g /1.6oz) comes in at only 2.1g carbs, so you can have two slices and not feel a shred of guilt… 

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 2.1g
(4.7%); Fat 15g (78.2%); Protein 7.6g (17.1%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Mixed Seed Bread (Keto; Paleo)
A delicious, easy keto seed bread where each slice comes in at only 2.1g carbs per serving. This loaf tin made 10-12 slices, and I encourage you to use the same size tin I did.
Keto Seed Loaf
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Bread, Light Meals
Cuisine General
Keyword high fat, keto, low carb, paleo, sugar free
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 10 min cooling time
Servings
slices
Ingredients
Course Bread, Light Meals
Cuisine General
Keyword high fat, keto, low carb, paleo, sugar free
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 10 min cooling time
Servings
slices
Ingredients
Keto Seed Loaf
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 200°C / 390°F.
  2. Add the almond flour, ground chia, ground flax, baking soda, baking powder and salt in a bowl. In a separate bowl, whisk together the egg, vinegar and almond milk. Have your mixed seeds ready (these can be purchased at the store). Grease and line a small bread-baking tin (mine was 18 x 9cm / 7-in x 3.5-in). This is what you should have ready:
    Keto Seed Loaf
  3. Use a clean, dry whisk to combine the dry ingredients together,
    Keto Seed Loaf
  4. Add the whisked egg mixture into the dry mix.
  5. Combine well then tip the mixture into the prepared tin (18 x 9cm / 7-in x 3.5-in). Scatter over the mixed seeds. Place in the oven for 10 minutes.
    Keto Seed Loaf
  6. After 10 minutes - without opening the oven door - reduce the temperature to 170°C / 340°F and leave to bake for another 20 minutes.
  7. Remove from the oven and check that a cake tester or sharp knife comes out clean.
    Keto Seed Loaf
  8. Leave to cool and slice into 12 delicious slices (10 if you don't count the ends).
  9. The full macro-breakdown (and allergens) can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
 

Macro Details per serving (1 slice)
4.7%             Carbs
17.1%           Protein
78.2%           Fat

Nutritional Information per serving (1 slice)

Calories                         176Kcal / 736kJ
Fat                                  15g
of which saturates       1.6g
Carbohydrates             2.1g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           0.9g
Fibre                               4g
Protein                           7.6g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.1g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Almonds
Eggs
Sesame
Wheat (may be found in the baking powder)
Sulphites (may be found)
 

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

 

See all the Bread recipes on Mud and Love:

Mini Rosemary Keto Rolls
Mini Rosemary Keto Rolls
Coconut Flour Wraps
Coconut Flour Wraps (Keto; Paleo; Egg-free)
90 second Keto Microwave Chia Bread
Quick Chia Bread (Keto; Paleo)
Keto Seed Loaf
Mixed Seed Bread (Keto; Paleo)
Fathead Ham and Gruyere Rolls
Ham & Gruyere Rolls (using Fathead Dough)
Keto Cloud Bread
Keto Cloud Bread
Load More

 

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Recipe
Mixed Seed Loaf (Keto; Paleo)
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Average Rating
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4 Comments

  1. OMG I don’t make bread but love it especially with so many seeds. Going to have to try this out and follow you on IG too because your recipes look amazing

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