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 for all your keto creations!
Wholesome and hearty with a great texture, this nut free keto bread makes a delicious addition to you diet!
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 in your blender!
Making keto brown bread?
If you love brown bread, add a tablespoon of molasses to the liquid ingredients. It creates a lovely flavor!! It will add 1 gram of carbs to each slice.
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 1/2 cup of the water with a warm yogurt or kefir, dairy free or otherwise. Then I will make the dough. 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
Ingredients
Dry:
- 1/2 cup hemp hearts
- 1/2 cup golden flax or meal, regular flax would work too
- 1/4 cup chia seeds or meal
- 1/2 cup coconut flour
- 2 tablespoons psyllium powder not husks
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Wet:
- 4 large eggs
- 1 cup warm-hot water
- 2 tablespoons avocado oil
- 12 drops stevia or about 2 tablespoons favorite low carb sweetener, may omit
- 2 teaspoons apple cider vinegar or any vinegar
Instructions
- 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!
Nutrition
Great recipe! I always make this whenever I’m craving a low carb bread.
I don’t have any coconut flour right now. What is a good substitute for it?
That’s pretty tough. Coconut flour is totally unique, and it absorbs a distinctly different amount of liquids than other flowers. I imagine some amount of almond or tiger nut flower might be an option, but because they are so different ( protein content, amount of liquid they can hold), I don’t think I can accurately say. What would happen. Sorry I couldn’t be a more help.
Hello,
This looks so good! I was wondering, do you use pre-ground pysllium husk powder, or do you grind the pysllium husk yourself?
Thanks!
Definitely buy it Shelley, it’s a very fine powder that absorbs a lot more than husks! Generally its more than double the amount of husks to absorb the same a mount of liquid, but since I haven’t tested, it, I’m not sure exactly how much!
Thanks for your quick reply! Do you happen to have the measurements in weight for the psyllium husk powder? The psyllium husk powder I’m planning to buy looks very fine. I’m just worried it’ll cause the bread to be “gummy” in the middle if I added too much.
I just weighed it for you, 22g for the powder. Powder is more grey and sandy in texture, while husks are more creamy in color and flaky in texture. On amazon, it’s annoying how the pictures all look like husks, not powder!
Thank you! I’ll let you know how it turns out 🙂
Amazing recipe! I used 1 cup of egg whites instead of the 4 whole eggs, and it came out fluffy and yummy! I was worried about the 2 TBSP of pre-ground psyllium husk, but the bread wasn’t sticky or too wet. This recipe is a keeper!
Glad you liked it Shelley!
In what I can exchange hemp hearts, there is not that in my country. Can oat bran be suitable?
Hi Deb! Can you get another nut or seed flour? That would be my first sub choice, similar protein and fat contents. Oat bran might work, but it might also absorb additional liquid…I haven’t worked with it, so I’m not sure!
Hi,
Thank you for sharing this great recipe! I make it weekly. One question, I can’t eat many eggs so this is mostly something I make for my husband. I was wondering if it would be possible to substitute some of the eggs in this with flax eggs?
Thank you,
Lisa
I think it is worth a try Lisa! Maybe try replacing half…might make the bread denser. Sorry for my tardy response, just seeing this today!
I really enjoyed this. It’s not a tall loaf, but the flavor was really earthy and delicious. Thank you for creating a nut free bread recipe for those of us that get so tired (and bloated) from everything KETO being nuts, nuts, and more nuts!
No, not a tall loaf Christine, and earthy is a great descriptor! Mt friend calls it ‘morrish!’ Thanks for taking the time to write a comment and submit feedback!
I was wondering about adding in vital wheat gluten to give it more of a bread taste -would that work in this recipe you think? Thx
H Pamela! I was on vacation, sorry on the tardy response! I have never used vital wheat gluten, so I am not sure! Good luck!
Very lovely bread. Love that it does not taste like egg. But please can you help. My bread was not as brown or as soft and fluffy. It was very firm and more white with the specles of the seeds. I used the recipe as given, but i used flax seeds (i turned them into powder myself) could this be why?
i would like to make it again tomorow and try and see if i can get it like your photo. But now ran out of chia seeds, but i have chia powder, do i use the same amount. Thank you so much
Hi Liezel! I use black chia seeds, hemp heart, and golden flax. If you use different colored seeds, for sure the color will be altered. Yes chia meal (powder) will work great…we grind all the seeds into a powder anyways! Did the bread rise well for you? This is a firmer, denser bread in my opinion….
Thank u so much for the wonderful recipes and this bread looks so good! But I have an allergy to eggs ! Do I have an egg free recipe for breads?! Thank u
Hi Fatima! I have a few gluten free and egg free recipes. But are you low carb? Grain free? This is our fav egg free: https://www.tessadomesticdiva.com/moist-soaked-teff-millet-bread-gluten-free-vegan/
OMG I LOVE this bread! I have been trying to find a delicious keto friendly bread that doesn’t disappoint and I have finally found it. Even my little ones devoured it. I tweaked the recipe a little to use what I had on hand. I substituted the coconut flour for 1 cup of hemp seed flour and I used 1/4 cup of psyllium husks. I also did not grind my seeds and I just lined my loaf pain with parchment paper rather than grease it. I did not have high hopes but I am now a convert. I am already mixing up my next batch.. thank you!
Wow, so glad you found the recipe then Koko!! Lofty praise indeed! Thanks!
I just had to share this with you. I’ve tried a couple of very unsuccessful cracker recipes lately so today I decided to use your bread recipe to make crackers and they are amazing. I put the dough on a 16 x 10 cookie sheet lined with parchment paper, it was about 1/4″ thick and cooked it at 350 for about 15 mins. Then cut it while warm into 1″ squares and split/cut each square in half to form 2 square. I broiled them with the inside part up for a few minutes to toast them. They held together perfectly, a bit labour intensive but worth every minute. Creamy Goat Cheese here I come!
Such a fabulous idea Elaine!!! I’ll have to try that out!!
Made this last night, it was quick and simple to make and turned out perfectly. I had it for breakfast toasted and it was delicious, one slice was enough to satisfy. It still has a nutty flavour without the nuts thanks to the hemp seeds. Not being able to eat grains or nuts is made much more bearable with recipes like this. Thank you.
Yay Elaine! So glad to hear it! Thanks so much for leaving a comment to let me know 🙂
I haven’t tried hemp hearts in bread before. It looks fantastic!
I am making this! I love the look of this dense loaf.
All about making my own GF breads too.
Thanks!!
YOU HAVE SUCH GREAT RECIPES!
Is that serving size 1 slice and how big of a slice?
yes, one slice, and imagine cutting a loaf pan into 12 equal slices for an idea to size!
Love that this is keto and nut free! It looks like it slices perfectly too and is nice and firm on the outside – perfect!
I love this this is a nut free bread- looks simple and so many healthy ingredients!
I used a size 8×4″ bread pan it got great height. It was much softer than the almond flour recipe you have.( I made one of each). It was not as eggy in smell and taste as the almond flour bread either.
Yes, this has a lovely soft texture from all the gelatinous flax, chia, and psyllium!! Thanks Maria!
Wow! This is truly delicious and moreish! I am on a gluten, dairy and yeast free diet/protocol and this is the third bread recipe I have tried in the last year that I have given the wow factor to, and I`ve tried many! It`s not at all eggy and tastes really amazing. Thank you ?
Yay Heidi!! SO glad you love it…I’ve been making it regularly too, it makes for a yummy breakfast to look forward to for the whole week for me!
This bread looks great, and sounds so versatile!
This is delicious! I tried it with butter and jam. Yum!
so glad you enjoyed it kim!
I usually don’t like keto breads, all of them are too eggy. This one is not!!! Really yummi with some keto raspberry jam!
This recipe turned out great! I made this recipe with 2 minor changes. I didn’t have any psyllium powder, so I used 1 Tbsp. of psyllium husk (though I’m not sure what the proper conversion would be) then I used 1/2 cup of yogurt for 1/2 cup of water—-but I didn’t wait to let it acquire a “sourdough” type result. The bread has a wonderful taste and texture. I made it in a 9.5 X 4.5 loaf pan, and it yielded a bread that was about 1.5 inches tall, so while it worked well for toast I think for sandwiches I might want to try a smaller pan to get a taller bread (more sandwich sized). An excellent recipe that I will definitely be making again!
Awesome Nancy, thanks for sharing your tweaks!! Psyllium powder is about double the binding capacity of the husks…so try the husks doubled next time (like 1/4 cup for recipe). So glad you enjoyed it!! Making another loaf for myself this week…I’ll try a yogurt version like you did!!
This is such a cool recipe. Every now I do long for a bread and this would be right up my street, thank you!
Wow what a great idea, I really limit any kind of paleo/keto types of bread because they always are high in nuts, so I can’t wait to try this out!
Just printed this recipe and will make it today as I happen to have all the ingredients on hand. Cant wait, will keep you posted!
SO many healthy ingredients. I can’t wait to try this one!
I have been thinking about trying psyllium powder now I have a recipe that I can follow. This is wonderful!
What size pan did you use? thanks
I used this pan: https://amzn.to/2NErnR9
It is listed with these dimensions: 13.1 x 8.8 x 7.7 inches
Ooo I’d love to try this! I was just thinking about how I would love to toast something like bread in the morning for an egg sandwich!
This bread looks so fluffy and delicious, and I can’t believe it’s keto! I always want to make my own bread, and I think I need to give this one a try.
Her cookbook looks great! The bread looks like it slices so well, has the perfect texture and would be perfect for toasting or sandwiches.
Thanks fo much for the nice review!
Your bread is A-MAZING!! Thank you so much for contributing it to the book… I can’t wait to try the sourdough version 🙂