Before we talk about this hearty seed bread, also known as the best vegan keto bread. We should talk about the what and the why. Like what is keto? And why would anyone eat a keto diet?
The gist of the ketogenic diet, or keto for short, is that it uses fat to burn fat. When you eat a high fat and low carbohydrate diet your body works through the elimination of glucose. However, when glucose levels are cut off due to low-carb eating, the body starts to burn fat instead and produces ketones that can be measured in the blood. When your body begins to produce enough ketones, you will be in a state of ketosis.
A ketogenic diet has been around for decades and was originally recommended to patients living with epilepsy. But it has now gained popularity for its potential weight-loss benefits. However, it’s quite notable to mention, and for many reasons, I do not eat a keto diet.
I did experiment with it for a little while. And while I did feel more consistent energy levels and appetite, keto wasn’t sustainable or desirable long term for me. I love vegetables and fruits and grains way too much.
I mean, I’ve built my entire career around them. But vegetables, and especially fruits and grains are high in carbs and not recommended on the keto diet. And I cannot imagine a life where I have to keep those foods in moderation. Keto diet did lead me to a few new discoveries in the kitchen though. Like this vegan keto bread.
Let’s make—seed bread.
It’s true – I promise you this is the best vegan keto bread on the internet. Most vegan keto bread recipes are nutritionally void, full of dairy and taste eggy. They are not great.
So, I wanted to create my own keto bread where the nutrients are the stars. This seeded bread is based off of Sarah’s hearty life-changing loaf. The structure and density are the same, but the main ingredients differ greatly because this version is free of oats.
This vegan keto bread is made entirely from seeds. It is free of gluten, grains, nuts, dairy, eggs, soy and sugar. And it is loaded with selenium, magnesium, phosphorus, folate, zinc, and vitamins B1, B2, B3 and B6.
And if you’re counting, the macros per slice are: 2 grams net carbs, 6 grams fat, 8 grams fiber and 7 grams protein.
- 1 1/2 cups raw pumpkin seeds (divided)
- 1/2 cup psyllium husks (whole)
- 1 cup raw sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup chia seeds
- 1 teaspoon fine sea salt
- 1 tablespoon maple syrup or pinch powdered stevia
- 3 tablespoons olive oil
- 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 it aside.
- Pulse 1 cup of the pumpkin seeds in a food processor or blender until finely chopped. It should be medium-coarse flour consistency (as shown in the images).
- In a large mixing bowl combine the pumpkin seed flour with the remaining pumpkin seeds, psyllium husks, sunflower seeds, flax seeds, chia seeds, salt and maple syrup (or stevia).
- Then stir in the warm water and olive oil, and combine until your batter forms.
- With your hands press the batter into the loaf pan and bake for 45 minutes.
- Take the loaf pan out of the oven and remove the loaf. Put the loaf on a sheet pan so the top is down and return it to the oven to bake for 15 minutes.
- The bread is done when you tap on it and it sounds hollow inside.
- Cool completely and then slice into 16 pieces.
- Serve toasted.
STORAGE: If you will consume this loaf within a week, store it in the refrigerator. For longer store it in the freezer. For the best texture and taste, toast each slice before enjoying (either from the refrigerator or from frozen).
TIPS: This bread requires no proofing. Maple syrup or honey (1 tablespoon) can be subbed in place of stevia. Melted coconut oil can be subbed in place of olive oil.
MACROS (per slice): 2g net carbs, 6g fat, 8g fiber, 7g protein