When you switch to a ketogenic diet, giving up easy comfort foods like bread and pasta can be tough. This keto seeded bread recipe makes the transition simpler by letting you enjoy sandwiches and toast while staying low carb.
This version is similar to the popular keto bread recipe but tastes closer to traditional bread thanks to a mix of seeds such as sesame and chia. The seeds add texture, flavor and fiber, producing a loaf that slices and toasts well.
Keto Seeded Bread
Eggs on toast taste best when you actually have toast. This loaf fills that gap — it’s a reliable, low-carb alternative you can use for sandwiches, toast or simply buttered with breakfast.
Expert Tips
Line the loaf tin with baking paper before pouring in the batter. Low-carb breads can stick badly, and using paper makes removal easy and keeps the loaf intact.
Choose good quality butter when possible. Butter from grass-fed cows is higher in omega-3s and vitamin K2 compared to butter from grain-fed cows, making it a healthier option if available. Kerrygold is a common recommendation, though it can be pricier in some countries.
Overall, using quality ingredients where you can will improve flavor and nutrition, but the recipe still works well with commonly available staples.
Makes 16 Slices
This loaf yields about 16 slices and works wonderfully toasted or fresh. Try it for a steak sandwich, avocado toast, or alongside eggs for breakfast — it toasts well and holds fillings without falling apart.
If you enjoy the recipe or love the photos, feel free to share with friends who are trying to cut carbs — it’s a great staple to keep on hand.
Reader Tips
One reader, Stephanie, who has made this loaf more than 20 times, shared helpful tips:
- Using ground flaxseed in the mix can work well — many still like sesame seeds sprinkled on top for appearance and crunch.
- Bringing eggs to room temperature helps create a higher, more even loaf.
- Toast slices before eating — warmed butter should sizzle on the hot bread.
- Using salted butter produces a nicely seasoned result for many bakers.
- Store in the fridge after a day or two at room temperature; xanthan gum can change texture if left out too long.
This is a dependable keto bread I bake regularly. It’s close to real bread in texture, high in fiber from the seeds, and great with avocado, eggs or as a sandwich base.
Thanks for the tips, Stephanie!
Related Recipes:
Keto Bread
Keto Nut Free Bread
Keto Coconut Bread
Keto Cloud Bread
Keto 90 Second Bread
Recipe
Low Carb Bread Recipe – Keto Seeded Bread
Ingredients
- 7 large Eggs
- 2 Cups Almond Flour 170g / 6 oz
- 1/2 Cup unsalted butter 100g / 3.5 oz
- 2 Tbsp olive oil 30ml / 1 fl oz
- 2 Tbsp Chia Seeds
- 3 Tbsp Sesame Seeds
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp Salt
Instructions
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Preheat oven to 180C (355F).
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In a medium bowl whisk the eggs until combined.
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Add the remaining ingredients and mix well. An electric hand whisk helps as the batter can become thick.
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Pour the mixture into a loaf tin lined with baking paper. Sprinkle sesame seeds on top if desired.
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Bake for about 40 minutes, or until a skewer inserted into the center comes out clean.
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Slice into 16 pieces. Store in the fridge for up to 5 days, or freeze for up to 3 weeks.
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Tips & Notes:
Expert Tips
Always line the tin with baking paper to avoid sticking. Low-carb loaves can be difficult to remove without it.
Calories from Fat 144
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