Keto Bread Seeded Loaf

Prep Time 5 minutes
Cook Time 60 minutes
Total Time 1 hr 5 mins
Serves 16 slices

This is very hearty bread and should be toasted to a golden brown before serving. This bread goes from 1 bowl into a loaf pan into the oven. There is no proofing time required. Store bread in an airtight container in the refrigerator for up to 5 days or in the freezer up to 6 months.

MACROS PER SLICE: 2 grams net carbs, 6 grams of fat, 8 grams of fiber, 7 grams of protein


1 1/2 cups raw pumpkin seeds, divided

1 cup raw sunflower seeds

1/2 cup flax seeds

1/2 cup chia seeds

1/2 cup psyllium husks

1 teaspoon pink Himalayan salt

1/16 teaspoon powder stevia {see notes}

3 tablespoons coconut oil, melted

1 1/2 cups warm filtered water


Preheat the oven to 350 degrees and line a 1-pound loaf pan with parchment paper and set aside. 

Pulse 1 cup pumpkin seeds in a food processor or blender until finely chopped. It should be nearly flour consistency {as shown in the images}.

In a large mixing bowl combine the pumpkin seed flour with the remaining pumpkin seeds, sunflower seeds, flax seeds, chia seeds, psyllium husks, salt and stevia. 

Add in the warm water and melted coconut oil and stir until the batter is well-combined and thick. Press and pack the batter into the loaf pan. Bake for 45 minutes. 

Flip the pan onto a baking sheet and remove the loaf pan. Continue to bake the bread without the loaf for the remaining 15 minutes. 

Cool completely and slice into 16 pieces.

Toast the bread to a golden brown prior to serving. This is key! 

Recipe Notes

If desired, you can use 1 tablespoon of maple syrup in place of the stevia. 

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