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HEARTY SEED BREAD

Hearty vegan keto bread made entirely of seeds. Free of gluten, grains, nuts, dairy, eggs, soy and sugar. Full of fiber, phytonutrients and healthy fat.
February 7, 2018
breakfasts

vegan keto bread sliced

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. 

The best vegan keto bread on the internet.

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.

keto bread in pan

bowls of seeds on a tray

seeds in bowls on a tray

vegan keto bread loaf

keto avocado toast

Yield: 16 slices

Hearty Seed Bread

vegan keto bread loaf

Hearty vegan keto bread made entirely of seeds. Free of gluten, grains, nuts, dairy, eggs, soy and sugar. Full of fiber, phytonutrients and healthy fat.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees and line a 1-pound loaf pan with parchment paper and set it aside.
  2. 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).
  3. 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).
  4. Then stir in the warm water and olive oil, and combine until your batter forms.
  5. With your hands press the batter into the loaf pan and bake for 45 minutes.
  6. 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.
  7. The bread is done when you tap on it and it sounds hollow inside.
  8. Cool completely and then slice into 16 pieces.
  9. Serve toasted.

Notes

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

© Sher Castellano
Category: breakfasts

Comments | 57 comments

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Comments

  1. Kelsey @ Appeasing a Food Geek says

    February 8, 2018 at 5:32 AM

    Thank you for sharing! I know a lot of people love the keto diet, so I always like to read about how diets change depending on what we need at the time. This loaf looks very hearty indeed! xo

    Reply
  2. Jess | Nourished by Nutrition says

    February 8, 2018 at 6:21 AM

    I’m so excited for this loaf! Pumpkin flour – okay, that’s genius. Coincidentally, I’m down to my last slice of my version of Sarah’s bread. Question though, I’ve not been putting in the extra oil because when I did my loaf turned out somewhat oily, which I didn’t like. From a culinary perspective can you tell me what the oil does in the loaf (yours or the original). I’m assuming flavor? Anyways, I’m anxious to hear about your experience!

    Reply
    • Sherrie says

      February 8, 2018 at 9:20 AM

      Hi Jess! I’ve never actually tried Sarah’s exact version. I have always tweaked the recipe, eliminating the nuts because I don’t prefer them in bread. So I can’t speak to her loaf. Since seeds have less oil than nuts, my loaf needs the added oil for moisture. The coconut oil I use is extra refined and flavorless – so it’s not for flavor. Although, you could use olive oil or ghee to give it some extra richness. I hope this helps, xx!

      Reply
  3. Nikki says

    February 8, 2018 at 9:04 AM

    Hi. Sounds delicious but what about phytic acid from the raw nuts? Seems like there are so many diets eliminating foods for various ailments. I have been told to try eliminating gluten and phytic acid. So what is left?

    Reply
    • Sherrie says

      February 8, 2018 at 9:15 AM

      Hi Nikki – my knowledge of phytic acid is limited, but it seems its found mainly in grains and legumes. And luckily for you this bread doesn’t contain either of those! In my health coaching days I encouraged my clients to think about the things they can have instead of the things they can’t have. My site is entirely gluten-free, I hope you can find some new healthy recipes to inspire you.

      Reply
  4. Brooke says

    February 9, 2018 at 7:51 AM

    This looks and sounds incredible, Sherrie! I’m always in the market for a good low-carb bread option, especially if it’s packed with seedy nutrients. Going to try this recipe soon (if I can get my hands on some psyllium husks here in Ft. Lauderdale!). xo

    Reply
    • Dawn says

      May 4, 2018 at 1:05 PM

      Hi, Brooke! I am in Florida too and found mine at our local Whole Foods. I searched in the section with all of the nuts, seeds, etc. but they were, actually, in the supplements section. Good luck!

      Reply
  5. nicole says

    February 9, 2018 at 6:17 PM

    What are the macros? How many carbs per slice?

    Reply
    • Sherrie says

      February 11, 2018 at 10:36 PM

      Hi Nicole – rwo grams net carbs per slice!

      Reply
  6. Cher says

    February 10, 2018 at 9:47 AM

    Did I miss the carb count? Trader Joe’s has a seed cracker – it’s delicious. But bread is going to be even better. Can’t wait to try.

    Reply
    • Sherrie says

      February 11, 2018 at 10:37 PM

      Hi Cher – this bread is super similar in taste to Trader Joe’s seed cracker. If you love those, you’ll love this. There are two grams net carbs per slice. You can find the macros in the description of the recipe or the body of the post.

      Reply
      • Melissa says

        February 24, 2019 at 3:08 AM

        Your bread sounds delicious! I was wondering if I could use honey instead of the stevia?

        Reply
        • Sher says

          January 24, 2020 at 10:52 PM

          Hi Melissa – you absolutely can use honey instead of stevia!

          Reply
  7. Jayme says

    February 12, 2018 at 5:40 PM

    Sherrie, this bread turned out PERFECTLY! I’m totally with you on the tip of toasting the slices before serving. I find the same applies to the Ezekiel seeded bread; it tastes so much better when toasted. I divided this recipe into three mini-loaves, and I’m gifting one to some friends who are on the keto diet. Consistency was spot-on. So good! Makes me want to make thin cracker versions of this like those addictive Mary’s Seed Crackers! xo

    Reply
    • Sherrie says

      February 13, 2018 at 9:50 AM

      Hi Jayme – I’m so glad this was a hit for you. Toasty all the way. I totally have a cracker version on deck! Also, love you, xo!

      Reply
  8. Stacy Anderson says

    February 13, 2018 at 9:45 AM

    WIll this bread hold up in a typical toaster rather than a toaster oven? I worry about it crumbling in the toaster! It sounds great!

    Reply
    • Sherrie says

      February 13, 2018 at 9:48 AM

      It absolutely will! It is quite hearty and not crumbly at all.

      Reply
  9. Elizabeth says

    February 17, 2018 at 9:11 PM

    I’m excited to try this as it contains ingredients I can eat, mostly. Is there a substitute for sunflower seeds? I can’t do sesame either. Thank you.

    Reply
    • Sherrie says

      February 18, 2018 at 11:11 AM

      Hi Elizabeth – you could use 1 cup raw pumpkin seeds in place of the sunflower seeds.

      Reply
  10. Olaiya says

    February 28, 2018 at 1:59 AM

    So excited for this! Will be baking up a loaf this week. Thanks for posting and please keep the keto/low carb recipes coming!

    Reply
  11. Olaiya says

    March 1, 2018 at 3:05 PM

    I made this bread yesterday and it’s delicious! And so easy. Thank you! XO.

    Reply
    • Sherrie says

      March 1, 2018 at 6:02 PM

      YAY! YAY! YAY! xo

      Reply
  12. Sharon Boswell says

    March 8, 2018 at 5:21 PM

    Hello and thanks for this recipe! Question: can psyllium husk powder be used instead of the psyllium husks? And are the chia seeds and flax seeds unmilled? I have both and want to be sure. Oh, and what is the size of a 1-pound loaf pan? Mine only has the size dimensions, not the weight volume. Cant wait to try this!

    Reply
    • Sherrie says

      March 8, 2018 at 8:08 PM

      Hi Sharon – I’m so glad you’re excited to make this! So, psyllium husk powder be used instead of the psyllium husks although the measurements are different. According to my research (I have not actually used the powder before), the powder is more concentrated than the husks. One tablespoon husks is the equivalent of one teaspoon of powder. I hope this makes sense. The chia and flax seeds are whole (yes, unmilled). The recipe is a very forgiving, so whatever size loaf pan you have will work. I hope you love it as much as I do.

      Reply
    • Phuong says

      March 28, 2019 at 9:14 AM

      Hi! This turned out great! How do you store it? Does it store well in freezer?

      Reply
      • Sher says

        March 28, 2019 at 12:24 PM

        Hi Phuong – yes you can store it in the refrigerator for immediate use or the freezer (see notes) and pull out a slice when you want it. I always recommend toasting it before consuming for the best flavor and texture.

        Reply
  13. Sharon says

    April 1, 2018 at 7:17 PM

    Just wondered if oat fiber could be added to this recipe? If so, how much?

    Reply
    • Sherrie says

      April 3, 2018 at 10:22 PM

      Hi Sharon – I’ve never used oat fiber here myself, but feel free to experiment with it, as this is a fairly forgiving recipe.

      Reply
  14. Jennifer says

    April 3, 2018 at 5:49 PM

    Hello, this recipe looks delicious! I’m wondering if this can be made without the stevia or maple syrup – like can it be made without any sweetener? I don’t eat sugar in any form. I hope it will work!

    Reply
    • Sherrie says

      April 3, 2018 at 10:14 PM

      Hi Jennifer – I’ve never tested it without maple syrup or stevia but, there isn’t a tremendous amount in the recipe, so it should work. If you do try it without, I’d love to hear how it turns out for you.

      Reply
  15. Kimberly Young says

    May 4, 2018 at 8:38 PM

    Hi Sherrie, I am super excited about this recipe for keto bread. I just started the Keto Zone Diet in April and I love it. I read Dr. Don Colbert’s book and I feel like this Keto Zone is the program for me, my last hope to be in good health and get my weight down and get off of my diabetes meds. Dr. Colbert has a recipe in his book for the seed bread but, yours seems to be easier to follow with less prep and bake time. It looks wonderful, and I can’t wait to try it. Thanks again for posting your recipe!

    Reply
    • Sherrie says

      May 14, 2018 at 8:23 PM

      Hi Kimberly – congrats on all your hard work and positive attitude in order to get off your diabetes meds. I hope the keto diet brings you some results and relief. And I hope you love the seed loaf, xo!

      Reply
  16. Bettina says

    May 22, 2018 at 8:43 PM

    I have been researching this keto diet and will be giving it a try. Your seed bread looks so appealing, I also hope this diet will work in losing the weight and getting off high blood presure and diabetic meds once and forever.

    Reply
  17. Janice says

    June 16, 2018 at 12:42 AM

    Hi Sherrie – this loaf is fantastic! Because I was low on pumpkin seeds, I subbed the 1 cup that is used for flour with almond flour. The loaf turned out perfectly. It is much lighter than I thought it would be. Can’t wait for avocado toast tomorrow morning. Thanks so much!

    Reply
    • Sherrie says

      July 4, 2018 at 2:56 PM

      Hi Janice – I am so glad you loved it! It is a favorite of mine as well. Especially with lots of avo on top. Much love! xx

      Reply
  18. Lisa says

    November 17, 2018 at 6:11 PM

    This recipe looks amazing! I can’t wait to try it. The ground pumpkin seeds in place of any other flours is genius! Have you ever substituted ground flax for the psyillium husks? It’s the only ingredient I don’t have on hand or otherwise use at home.

    Reply
    • Sherrie says

      November 18, 2018 at 8:47 AM

      Hi Lisa – unfortunately psyillium husks are vital to the success of the recipe. I have been able to source psyillium husks at most grocery stores including Trader Joe’s and Whole Foods. You definitely find them here on Amazon too. If you do experiment with ground flax, please let me know how it turns out.

      Reply
  19. Kimberly says

    January 7, 2019 at 2:14 PM

    I haven’t missed bread per se on Keto, but I have missed the quick easy “make some toast” snack-ability of bread. This was fabulous to have this around and drench in butter for a delicious easy snack. And somehow the whole loaf disappeared in record time lol.

    Reply
  20. Ruthie says

    January 9, 2019 at 8:29 PM

    What are the dimensions for pound loaf pan? Is it the typical size for bread?

    Reply
    • Sherrie says

      January 11, 2019 at 2:23 PM

      Hi Ruthie – any standard pound loaf pan will work.

      Reply
  21. Olga says

    March 14, 2019 at 1:15 PM

    Sherrie, thank you very much. I like this bread. It’s a wonderful combination of ingredients. It looks so yummy!

    Reply
  22. Wendy says

    March 16, 2019 at 11:34 AM

    I just made this bread and it was super easy, super yummy and filling. Thank you for sharing your wonderful recipes with us all.

    Reply
  23. Anna says

    March 20, 2019 at 10:33 AM

    I just randomly found your blog looking for this recipe and it’s awesome.

    Reply
  24. Lisa says

    March 28, 2019 at 5:34 PM

    I tried this and while it tasted good, I wasn’t a fan of the consistency. I wonder if you ground all the seeds into a flour what changes would you have to make to the recipe for it to work ?

    Reply
    • Sher says

      March 29, 2019 at 12:17 PM

      Hi Lisa – this recipe was developed with this specific, seedy texture in mind. So I have not tried to grind the seeds for a different texture. But feel free to play around with it – it’s a very forgiving recipe.

      Reply
  25. Phuong says

    March 28, 2019 at 9:55 PM

    This bread turned out great! Very seedy. How do you store bread? Refrigerator or freezer?

    Reply
    • Phuong D says

      March 28, 2019 at 11:18 PM

      How many calories per slice?

      Reply
      • Sher says

        March 29, 2019 at 12:14 PM

        I do not count calories. But you can plug the recipe into an online calculator or app for more detailed nutritional information.

        Reply
    • Sher says

      March 29, 2019 at 12:15 PM

      Hi Phuong – either in the refrigerator or freezer (depending on how fast you eat it). See the notes in the recipe!

      Reply
  26. Claire says

    June 26, 2019 at 5:22 PM

    Hi Sher – thanks ever so much for this recipe. I was addicted to Sarah’s Life Changing Loaf but I decided to stop eating oats a while ago and I have really been missing my toast. You are a life saver. I just made it today and just had 2 slices with almond butter. I can’t thank you enough ! Now for ‘your’ homework we need you to revise the Life Changing Crackers as well (grin)! Cheers – Claire

    Reply
    • Sher says

      July 26, 2019 at 12:17 PM

      Hi Claire – I made this loaf for people exactly like you in mind (no grains and/or no nuts) and I’m so happy you love it. I’ll work on those Life Changing Crackers for you. That’s a great idea!

      Reply
  27. Julia Stearns says

    July 10, 2019 at 6:19 AM

    Oh my! This hearty seed was delicious and so easy to make! Will have to try this for my family. Thanks so much!

    Reply
  28. Jen says

    December 11, 2019 at 5:55 PM

    I bought most of my ingredients from the bulk section at my local grocer. I eyeballed everything and ended up having only slightly over a 1/4 cup of chia seeds. I decided to go ahead and make it anyway and it turned out great! So thankful for the recipe!

    Reply
  29. Catherine Cudmore says

    February 5, 2020 at 11:14 PM

    I love this bread. I am not a fan of the keto diet either, but I have been talked into giving it another go. This bread (really cracker bread once toasted) I would eat all the time – on and off any diet. Most other keto breads are eggy tasting. And I love that this is vegan. Delicious and really filling!

    Reply
  30. Irene Fitzpatrick says

    July 31, 2020 at 12:28 AM

    I tried this recipe for the first time and it worked beautifully. I used psyllium husk powder and put about the same amount in and it worked. Very tasty. Love all the grains! Thank you!

    Reply
  31. Kristin says

    August 13, 2020 at 12:13 PM

    Oh my! This hearty seed was delicious and so easy to make!

    Reply
  32. Lesslie says

    August 14, 2020 at 9:10 AM

    Very good recipe. Thank you for sharing with us.

    Reply

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