Nutrient Dense-Seed and Nut Paleo Keto Bread

This is the first winter snow of the season, so I decided to make a comforting, low-carb keto Paleo nut bread to warm up the house! This is a very dense, high-protein, super-food nut bread that’s pretty versatile so if you don’t have all the ingredients you can mix and match certain nuts and flours. This bread is perfect for your morning breakfast slathered with real butter or vegan butter, jam, and it will certainly give you energy all morning.

It would be good if you had a pretty small bread baking bread tin. The one I used is 4″ x 6″ x 2″h, because this wheat flour-less bread is so dense and believe it or not a few cups of flour and seeds fit into a little teeny tiny baking tin. It’s also really good idea if you have a piece of parchment paper line the baking tin with. If you don’t have a small baking tin like that, then just form it into an oval bread roll and bake in oven on cookie sheet with parchment paper. Serves four, about 10 slices.

Ingredients:

• 1/4 cup whole almonds
• 1/4 cup whole walnuts
• 1/2 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup flax seeds or flax meal
• 3 tablespoons chia seeds
• 3 tablespoons hulled sesame seeds
• 1 1/2 cups organic almond flour superfine
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs (for vegans, you can use 3 flax eggs)
• 1/2 cup melted coconut oil
• 2 tablespoon or maple syrup or honey

Directions:

• Preheat the oven to 350 degrees F.
• Place the whole almonds and walnuts in a blender or food processor, and lightly chop.
• In a bowl, combine the flour, baking powder and soda, salt and stir well.
• In another bowl, beat the three eggs together and then stir in all nuts, eggs, melted coconut oil and sweetener, combine with flour mixture and stir to mix well.
• Line a 6×4 or 8×4 inch loaf pan with parchment paper. Spread the mixture into the lined loaf pan and use a spoon to smooth down the surface. Sprinkle the top with some extra pumpkin, flax and sesame seeds.
• Bake the bread on the middle shelf for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool completely and then remove it from the pan.
• Store the bread in the refrigerator in an airtight container or wrap with plastic wrap. It will keep for about 4 days.
• Serve warmed with butter and/or jam!

Nutrient Dense-Seed and Nut Paleo Keto Bread

This is the first winter snow of the season, so I decided to make a comforting, low-carb keto Paleo nut bread to warm up the house! This is a very dense, high-protein, super-food nut bread that's pretty versatile so if you don't have all the ingredients you can mix and match certain nuts and flours. This bread is perfect for your morning breakfast slathered with real butter or vegan butter, jam, and it will certainly give you energy all morning.

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Equipment

• 4" x 6" x 2"h baking tin, parchment paper

Ingredients

  

• 1/4 cup whole almonds
• 1/4 cup whole walnuts
• 1/2 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup flax seeds or flax meal
• 3 tablespoons chia seeds
• 3 tablespoons hulled sesame seeds
• 1 1/2 cups organic almond flour superfine
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs for vegans, you can use 3 flax eggs
• 1/2 cup melted coconut oil
• 2 tablespoon or maple syrup or honey

Instructions

 

• Preheat the oven to 350 degrees F.
• Place the whole almonds and walnuts in a blender or food processor, and lightly chop.
• In a bowl, combine the flour, baking powder and soda, salt and stir well.
• In another bowl, beat the three eggs together and then stir in all nuts, eggs, melted coconut oil and sweetener, combine with flour mixture and stir to mix well.
• Line a 6x4 or 8x4 inch loaf pan with parchment paper. Spread the mixture into the lined loaf pan and use a spoon to smooth down the surface. Sprinkle the top with some extra pumpkin, flax and sesame seeds.
• Bake the bread on the middle shelf for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool completely and then remove it from the pan.
• Store the bread in the refrigerator in an airtight container or wrap with plastic wrap. It will keep for about 4 days.
• Serve warmed with butter and/or jam!