Quick and Easy Keto Seed Bread
Quick Keto Seed Bread
This recipe is designed to teach everyone how to make quick keto seed bread
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Servings: 14 slices
Calories: 132kcal
Ingredients
- 25 grams coconut flour (1/4 cup)
- 75 grams finely ground flaxseed meal (1 cup) I use golden flaxseed meal
- 9 grams instant dry yeast (1 TBS), optional for flavor only
- 5 grams baking powder (1 tsp)
- 1/4 tsp salt
- 35 grams chia seeds (1/4 cup)
- 145 grams raw and hulled sunflower seeds or pumpkin seeds (1 cup) can also use half sunflower and half pumpkin seeds
- 1/4 cup butter, melted and cooled
- 2 large room temperature eggs
- 250 ml WARM water (1 cup) warm water helps soften the seeds for a better texture
Instructions
- Preheat oven to 350 degrees. Line a 7 x 3 inch loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal. Sift the coconut flour, flaxseed meal, yeast (if using), baking powder and salt in a large mixing bowl until there are no lumps.
- Stir in the chia and sunflower/pumpkin seeds until fully combined. Stir in the butter and eggs until all the dry ingredients are moist. Stir in the warm water until a thin dough forms. The mixture will look watery at first but continue to stir about 30 seconds and it will thicken.
- Pour the dough into the prepared loaf pan and use a spatula to spread evenly throughout the pan. Bake at 350 degrees for 35 to 40 minutes or until golden and a tester comes out clean. Remove from the oven and allow to cool in the pan at least 1 hour to firm up.
- Grasp the overhanging parchment paper. Lift the bread out of the pan and transfer to a wire rack. Allow to cool completely before slicing.
Nutrition
Serving: 11/2 inch slice | Calories: 132kcal | Carbohydrates: 1.3g | Protein: 5.6g | Fat: 10.6g