It's hard to believe how delicious this easy recipe for a Keto nut and seed bread turns out. Mix a variety of nuts and seeds together with a little egg and oil, bake, and soon you'll be eating delicious slices of keto bread. It's vegetarian, gluten-free, yeast-free, and very filling and hearty.
Why You'll Love This Nordic Bread
- Low Carb. Only 3 net carbs per serving.
- Easy. Chop, Mix, Bake.
- Simple Ingredients. Having a hard time finding yeast? There's not any in this bread recipe without yeast.
- Gluten-Free. Guess what? There's no flour either. So this recipe is totally gluten-free.
- Tasty. It tastes like regular bread, but without the carbs.
Nut and Seed Bread | Keto Gluten-Free Bread
I've seen recipes all over for what people are calling a Nordic stone age bread. Interestingly I haven't seen that many explanations of why this called Nordic, nor stone age, and if you haven't eaten it, you'll be wondering why it's even called bread really. No flour or yeast, or leavening agent, just a mix of nuts and seeds, and it's somehow magically bread?
Actually. Yeah. Yeah, it is. Or bread-ish. Like, VERY GOOD bread-ish.
I was terribly skeptical. Moreover, the other recipes called for 6 cups of nuts and seeds which sounded horridly expensive.
I'm cheap. We also don't eat that much. While I'm all about finding keto bread that tastes delicious (and let's be honest many of them do not taste delicious), I was not about to risk that many nuts over something I wasn't sure would work to make a huge hunk of something we might have hated.
So I decided to tweak a little, make a smaller batch, and see what the fuss was all about. Well, I tell you what. It's worth every penny for those nuts and seeds.
Where Does This Recipe Originate From?
I think this recipe was created by Thomas Rode but I'm sure I've messed with it enough to where he probably doesn't want me calling it his recipe entirely!
Let's just say all the credit is his and the mistakes are mine. That is probably very accurate.
Looking For More Great Low Carb Bread Options?
- Keto Bread
- Cauliflower Chaffle
- Zucchini Chaffle
- Cauliflower Breadstick
- Zucchini Bread
- Low Carb Bread Ideas
Need something low carb to spread on your fresh nut and seed bread? My Sugar-Free Jam is a delightful way b to add some fruity flavor to any bread, cracker or just about anything else!
Tips And Tricks For Making This Nut And Seed Bread
- Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
- Do not cut the whole nuts. I wasn't sure how those would work but they sliced beautifully in the finished product.
- Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
- Cook for the specified length of time. You won't be able to do a chopstick test on it while it's hot. There's not a lot that truly needs cooking forever, but I haven't had time to experiment with shorter cook times. I can tell you it works beautifully at 45 minutes.
- Be sure to grease the pan well so the beautiful seed bread pops right out.
- Serve with lots of butter.
If you love this nut and seed bread as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
Ingredients
3 cups mixed nuts and seeds left whole for example
- 1/2 cup (61.5 g) pistachios
- 1/2 cup (71.5 g) Almonds
- 1/2 cup (84 g) flax seed
- 1/2 cup (58.5 g) walnuts
- 1/2 cup (75 g) Sesame Seeds
- 1/2 cup (64.5 g) cashews
Other ingredients
- 3 (3 ) Eggs
- 1/4 cup (56 ml) Oil
- 1/3 tsp (0.33 tsp) Kosher Salt
Instructions
- Yet another crazy complicated recipe!
- In a large bowl, mix everything together.
- Pour into a greased loaf pan.
- Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
- Turn out the bread and let it finish cooling.
- You can use whatever combination of nuts and seeds you'd like.
- The only things you really need are the flax seeds or ground flax to hold it together.
- Having a mix of big nuts and small seeds helps provide good texture to the bread.
- Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
- Do not cut the whole nuts. I wasn't sure how those would work but they sliced beautifully in the finished product.
- Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
- Cook for the specified length of time. You won't be able to do a chopstick test on it while it's hot. There's not a lot that truly needs cooking forever, but I haven't had time to experiment with shorter cook times. I can tell you it works beautifully at 45 minutes.
- Be sure to grease the pan well so the beautiful seed bread pops right out.
- Serve with lots of butter.
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Nutrition
Originally Published June 11, 2018
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Rhiannon M Ash
I just made this and it is fantastic! Incredibly easy, no fuss. Slices well and tastes excellent with butter. Not sure how it should be stored.
Sandra
Just wonderful..Second time I've made it. I added some cinnamon to it this time and LOVED it! Will also add it to a charcuterie board!
Louisa
This bread is delicious. I made it with hazelnuts, pecans, almonds, flaxseed meal, pepitas and sesame seeds. Just wow- just had a slice with butter and cheese. Love it.
Cheri Barham
I can't eat eggs. Will chia or flax eggs work?
URVASHI PITRE
I haven’t tried that but I suspect it will.
Suriya
First time I’ve commented on a recipe. I’ve just started the keto journey and needed something to take to work tomorrow for lunch. I varied the seeds and nuts slightly to the ones I had on hand and added a tablespoon of psyllium husk (mixture seemed very liquid) + teaspoon of nigella seeds. Cooked it for an hour fairly mod-low heat. Came out quite solid and I was worried I’d over cooked it. However it was perfect. Sliced beautifully. Delicious. Will definitely make it again and now I’m also keen to try your cracker recipe.
Thank you for sharing this.
Susan
Mine crumbled when I sliced it. What did I do wrong?
URVASHI PITRE
Sounds like one of two possibilities. One, you didn’t use enough flaxseed which is what binds the hits together. Two, your knife may not have been sharp enough and you may have ended up smashing rather than slicing. A sharp serrated knife is a good tool for this.