vegan keto bread loaf

Hearty Seed Bread with Healthy Fats

Keyword gluten-free, grain-free, low-carb, refined sugar-free, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 slices


  • 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 (whole)
  • 1 teaspoon pink Himalayan salt
  • 1/16 teaspoon powder stevia (see notes)
  • 3 tablespoons olive oil (see notes)
  • 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 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, sunflower seeds, flax seeds, chia seeds, psyllium husks, salt and stevia.
  • Add in the warm water and oil and stir until the batter is well-combined and thick. With your hands press and pack the batter into the loaf pan, and bake for 45 minutes.
  • Take the loaf out of the oven and flip it onto a baking sheet so the top is down. Remove the loaf pan and return it to the oven to bake for the remaining 15 minutes.
  • The bread will be done when you tap on it and it sounds hollow. Cool completely and slice into 16 pieces.
  • Serve toasted with avocado or other delicious topping of your choice. 


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