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Keto Low Carb Seed Bread

Soft on the inside with a hearty, nutty texture 🌻✨ This keto low carb seed bread is a delicious gluten-free alternative to regular bread that supports weight loss, glucose control, and steady energy. Perfect for sandwiches, toast, or serving with your favourite savoury toppings. This recipe makes 1 loaf (about 10–12 slices).
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Ingredients Method Notes

Ingredients
  

  • ¾ cup 150g / 5.3 oz plain yoghurt
  • 3 eggs
  • 1â…“ cups 200g / 7.1 oz mixed seeds (50g each ground flaxseed, pumpkin seeds, sunflower seeds & sesame seeds)
  • 1 cup 100g / 3.5 oz almond flour
  • 1 teaspoon 4g / 0.14 oz salt
  • 2 teaspoons 10g / 0.35 oz baking powder
  • 3 tablespoons 30g / 1.1 oz psyllium husk powder

Method
 

  1. Mix all ingredients together until well combined.
  2. Transfer the mixture to a loaf tin lined with baking paper.
  3. Bake at 180°C / 350°F for 50 minutes, until golden and fully baked.
  4. Let the bread cool completely before slicing.

Notes

Pro tip: Let the loaf cool completely before slicing — cutting too early can make the center seem gummy even when it’s fully baked.
Macros (approx. per serving, 1 slice based on 12 slices): 165–185 kcal | 7–8 g protein | 13–15 g fat | 2–3 g net carbs.
Storage: Store in an airtight container in the fridge for up to a week, or slice and freeze for up to 2–3 months.
Can I swap the seeds?: Any combination of the same total seed weight works — try swapping sesame for chia if you prefer.

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