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BreakfastMid-day mealLow carb, high fatVegetarianKetogenicBalancedNuts & seeds€€€

Keto Nut and Seed Bread Without Flour or Fruit

Name: Keto Nut and Seed Bread Without Flour or Fruit
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Ingredients: 200 g Flour, almond; 60 g Seeds, flaxseed; 40 g Seeds, chia seeds, dried; 100 g Nuts, walnuts, English, halves, raw; 50 g Seeds, pumpkin and squash seeds, whole, roasted, without salt; 30 g Seeds, sunflower seed kernels, dry roasted, without salt; 4 piece Eggs, Grade A, Large, egg whole; 50 ml Oil, olive, extra virgin; 1 tbsp Vinegar, cider; 0.5 tsp BAKING POWDER; 0.5 tsp Salt, table, iodized

Prepare a true Keto nut and seed bread that contains no flour or fruit. This low-carb, protein-rich alternative is perfect for the LCHF diet and provides long-lasting fullness.

Prep time10 min

Cook time50 min

Total time60 min

Servings12

Recipe

Flour, almond200 gSeeds, flaxseed60 gSeeds, chia seeds, dried40 gNuts, walnuts, English, halves, raw100 gSeeds, pumpkin and squash seeds, whole, roasted, without salt50 gSeeds, sunflower seed kernels, dry roasted, without salt30 gEggs, Grade A, Large, egg whole4 pieceOil, olive, extra virgin50 mlVinegar, cider1 tbspBAKING POWDER0.5 tspSalt, table, iodized0.5 tsp

Rectangular bread pan (approx. 20 cm),Baking paper,Large bowl,Hand mixer or whisk

Per servingTotal

Calories:293.4 kcal3521.3 kcal

Protein:10.5 g125.5 g

Carbohydrates:9.7 g116.1 g

Fiber:5.7 g67.9 g

Water:15.7 ml188.2 ml

Fat:24.5 g293.8 g

Micronutrients

Sugar:0.4 g5.2 g

Saturated fat:2.3 g27 g

Cholesterol:62 mg744 mg

Sodium:119.8 mg1437.4 mg

Potassium:285.6 mg3426.8 mg

Calcium:108.1 mg1296.9 mg

Iron:1.9 mg22.2 mg

Magnesium:102 mg1223.9 mg

Zinc:1.9 mg22.5 mg

Phosphorus:240.8 mg2889.1 mg

Vitamin C:0.2 mg2.9 mg

Vitamin A:26.9 µg322.5 µg

Vitamin D:0.3 µg4 µg

Vitamin B12:0.2 µg1.8 µg

Instructions

1Preheat the oven to 170 °C. Line a baking pan thoroughly with baking paper.
2In a large bowl, mix all the dry ingredients: almond flour, flaxseeds, chia seeds, chopped nuts, pumpkin and sunflower seeds, baking soda, and salt.
3In another bowl, whisk the eggs until slightly foamy. Add the melted oil and apple cider vinegar and mix well.
4Pour the wet ingredients into the dry ones. Mix until you get a thick, uniform mixture. Let it stand for 5–10 minutes so the seeds absorb the moisture and the mixture thickens.
5Transfer the mixture into the baking pan and smooth the top with a spatula. If desired, sprinkle some extra seeds on top for decoration.
6Bake for 45–55 minutes. The bread is done when it feels firm to the touch and a toothpick inserted comes out dry.
7Let the bread cool in the pan for at least 15 minutes, then transfer it to a wire rack. Slice only once completely cooled to preserve its structure.

Nutritional benefits

Thanks to its extremely low carbohydrate content and high content of healthy fats, this meal supports the body's transition into ketosis and provides a stable energy level without insulin spikes.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.