This low carb bread is free of all nuts too!! My nut free keto bread uses a combination of seeds and coconut flour, to create a fiberlicious loaf of bread for all your bready keto creations!
My good friend Cassidy of Cassidy’s Craveable Creations has come out with her very first cookbook…and it’s a doozy! A cookbook loaded with 30 keto bread options, because let’s be honest…you can still crave something bread like to slather some nut butter on or make an egg sandwich, even when you are low carb!
To finally lose my excess baby weight and get the scale going back in the right direction (after years of trying to do ‘everything’ right) I finally stumbled upon a version of the keto diet that finally worked!
Cassidy turned to keto for a whole different reason: an experiment to see if they could get their son off of his seizure medicines. She quickly realized that she needed to have some options for hungry and growing kids and started creating these recipes for her family to enjoy.
A queen of creating healthy recipes for her family, you can read about Cassidy’s journey of real food and why today they eat no gluten or dairy.
Keto Breads Cookbook
A convenient and easy to read format, Cassidy has laid out over 30 different keto bread options for you and yours.
I trust Cassidy and love her recipes…we have made many on her site over the years and they never disappoint. I think maybe we’re related in the gene pool somewhere, as we always seem to create things the other loves…great minds, and similar taste buds too!
As an added bonus, you can choose a paper or ebook as you prefer, choose your own adventure!
You can get your own copy of the Keto Breads Cookbook here.
I had the privilege of contributing this nut free keto bread to the cookbook, and I can now share it with you!
A Note On Using Seeds In My Nut Free Keto Bread Recipe:
- It’s important your seeds are fresh and not rancid. As a major player in this nut free keto bread, if your seeds are rancid (the fat in them has gone bad), it will not taste bueno….so use fresh! I like to keep mine in the freezer for storage to keep them fresh longer. As an added bonus, the cold seeds don’t clump as quickly when you blitz them into a powder!
Making Keto Brown Bread?
If you love brown bread, and are willing to add another gram of carbs to each slice, you can add a tablespoon of molasses to the liquid ingredients…a lovely flavor!!
Making A Traditional Keto Sourdough Bread?
Although I have not tested it yet, I am eager to try this as a sourdough!!
Beyond tasting good, the seeds get soaked for easier/better digestion!!
I plan on replacing some (1/2 cup) of the water called for in the initial recipe (warm, not hot so as not to kill beneficial bacteria) with a yogurt or kefir (dairy free or otherwise) then proceeding to make the dough. Then I will simply let it set for 4 hours or so at room temperature, or even longer after that in the fridge and bake as directed!
Special Tools Handy For Making Your Own Low Carb Bread
For this bread recipe, I used my favorite sturdy bread pan.
I ground the seeds up with my beloved Blendtec, however, you could also use a coffee grinder or other high powered blender!
Additional bread ideas:
- sometimes a meal just needs some keto cornbread muffins to go along with it!!
- I really love making the low carb version of my tortillas!
- made with chia and almond flours, this keto bread looks promising!
Nut Free Keto Bread Recipe:
I want to hear about your experience making this bread! Please leave a comment below and let me know how it went!
Nut Free Keto Bread
Preheat oven to 350 degrees and grease a loaf pan.
Combine the three seeds in a high powered blender and blend to fine powder. Don't over-blend, or it will start to clump.
Pour the fine seed meals into the bowl of a mixer and combine with the remaining dry ingredients, mixing to combine.
Add in all the wet ingredients and mix vigorously for 1-2 minutes until thick and cohesive (takes a a bit for all the seeds and psyllium and coconut flour to absorb and activate!)
Using a spatula, scrape the dough into the prepared loaf pan, gently forming into a mounded loaf.
Bake in a preheated oven for 45-55 minutes, until just set on top.
Let cool completely for best texture and slicing....it will be a bit gooey from the psyllium when still hot.
Can be stored in airtight container on the counter for a few days, or in the fridge for about a week!