Rating: 4.86 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This low-carb bread is chock-full of seeds and flours that make the loaf mimic classic bread while managing to keep carb counts low. This bread is a vessel for both sweet and savory toppings, but the nutty flavors of the ingredients shine with just a simple schmear of butter.

Carolyn Casner
Source: EatingWell.com, December 2018

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
2 hrs
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Line the bottom of the pan with parchment paper.

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  • Combine sunflower seeds, pumpkin seeds, flaxseeds and sesame seeds in a medium dry skillet; toast over medium heat, stirring, until light brown and starting to pop, 5 to 7 minutes.

  • Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add almond flour, coconut flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs, buttermilk, oil, chia seeds and maple syrup (if using) in a medium bowl. Stir the wet ingredients into the dry ingredients until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds, pressing them gently into the batter to help them adhere. Let stand for 10 minutes.

  • Bake the loaf until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack for 30 minutes before turning out onto the rack to cool completely.

Tips

To make ahead: Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.

Equipment: Parchment paper

Nutrition Facts

280 calories; protein 10.1g; carbohydrates 10.6g; dietary fiber 5.2g; sugars 2.3g; fat 23.6g; saturated fat 3.1g; cholesterol 56.8mg; vitamin a iu 94.1IU; vitamin c 0.4mg; folate 23.6mcg; calcium 204.6mg; iron 2.6mg; magnesium 109.4mg; potassium 153.8mg; sodium 349.9mg; thiamin 0.1mg.
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Reviews (6)

7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/02/2020
I will be making this bread again. It was yummy low carb and easy to make! Read More
Rating: 5 stars
01/29/2020
I made this recipe today. I followed the instructions but used plain a Greek yogurt and skim milk as I didn t have buttermilk. It turned out a delicious soft tasty bread. I look forward to making it again. I m very pleased. Thank you for this recipe. Read More
Rating: 5 stars
11/29/2019
This bread really is delicious! No changes the recipe is perfect! Read More
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Rating: 5 stars
05/31/2019
This bread is AMAZING and it s so simple to make! I made it for the first time today and had to make a second loaf after the first loaf was kidnapped by friends!!! Don t hesitate. Make this NOW! Read More
Rating: 5 stars
06/09/2019
This is delicious! I didn't have coconut flour so I used 1/4 c of whole wheat flour; it doesn't make it gluten free but it worked great; I also couldn't find my loaf pan so I used an 8x8 pan and baked it for around 30 minutes. That worked well too! Read More
Rating: 4 stars
03/06/2021
I really liked this bread and stored it like I was supposed to. However, on the 3rd day some seeds inside were green around them. It didn't look like mold, it could have been from the pepitas. The pepita seeds were the only seeds I used with a sort of green color. It looked like it might have been a chemical reaction from the seeds and not mold. I wasn't sure so I threw them out and will try again leaving the pepita seeds out. If anyone has an answer for me I'd appreciate it. Read More
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