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This keto and paleo Nut and Seed Bread is incredibly easy to make with just a few wholesome ingredients!
Note: This recipe was originally published October 7, 2021 and updated on May 9, 2023.
Giving up bread was one of the hardest parts for me when I turned keto. I’m German and LOVE bread (I think it is a national requirement for us). We have hundreds of different kinds of breads, made with different kinds of flours, and representing different parts of the country. My favorites are rustic breads (like my Keto Rustic Bread!).
What does this bread taste like?
Probably one of the most famous German breads is Pumpernickel bread. It is a very dense, dark bread made with coarse rye. It has a nutty and slightly sweet taste to it. While it is considered a healthy bread, it is, like all grain breads, still too high in carbs for a keto diet. But that’s ok because this low-carb Nut and Seed Bread works as the perfect substitute!
It is very dense, slightly sweet, and nutty! It works great with a slice of cheese, deli meat, smoked salmon (YUM!), and of course a thick layer of BUTTER.
My favorite part of this bread is how SUPER EASY it is to make. All you need is some whole nuts and seeds, eggs, and oil, and you are good to go! Don’t worry about chopping up the nuts. We will use them whole. This is the perfect bread you kids can help you make (or maybe even make themselves).
What nuts/seeds are best – raw or roasted?
Both raw or pre-roasted nuts work for this recipe. I prefer using nuts/seeds that are roast or dehydrate myself.
Sadly, today’s manufactures go the fast and cheap route of preparing nuts and seeds by quickly roasting them with high heat, often in unhealthy seed oils.
I usually buy raw nuts/seeds and then soak them to remove the anti-nutrients that unfortunately are prevalent in nuts/seeds. Then I either dehydrate or roast them before using them to snack or in my recipes.
Learn HERE how to quickly and easily remove anti-nutrients, like phytic acids from nuts and seeds by soaking them.
Watch the recipe video here!
Tips for making Nut and Seed Bread in NO TIME!
Nuts and seeds. Use whole nuts and seeds, either raw, dehydrated, or roasted. The bread has more flavor if you use roasted or dehydrated nuts (read here how to soak and dehydrate nuts/seeds). If you buy roasted nuts/seeds, check the ingredients. Many brands use cheap oils (e.g. safflower oil) for roasting. Preferably, chose brands that list only the nut/seed and salt on the list of their roasted product.
Play around with your favorite nut/seed combinations. For my bread, I use almonds, pumpkin seeds, sunflower seeds, sesame seeds, and black sesame or poppy seeds. Feel free to use different kinds of seeds or nuts, like walnuts, pecans, pine nuts, etc. I do like using almonds as a base, or some other kind of nuts, like pecan. Just make sure that at the end, you use 5 cups of nuts/seeds!
Slices. Once your bread is baked and cooled down, cut your slices about 1/2 inch thick. This is a very dense and FILLING bread, so keep your slices thin (just like with Pumpernickel).
Enjoy this NUTTY Bread with butter, cheese, or sliced meat!
MORE KETO-FRIENDLY BREAD RECIPES
Nut and Seed Bread – Keto, Paleo
Equipment
- 9×5-inch loaf pan
Ingredients
- 3 eggs
- 3 tbsp olive oil
- 1½ tsp salt
- 1 cup almonds
- 1 cup pumpkin seeds
- 1½ cups sunflower seeds
- 1 cup sesame seeds
- ½ cup black sesame seeds
Instructions
- Preheat oven to 325 °F. Line a 9"x5" loaf pan with parchment paper
- In a large bowl, whisk together eggs, olive oil, salt. Add nuts and seeds, and stir well.
- Pour mixture into prepared loaf pan. Smooth out the top and bake for 1 hour.
- Remove bread from pan and let cool down before slicing. Store in a container for up to a week. Sliced leftovers can be frozen in an airtight container
