This flourless nut and seed bread combines pistachios, almonds, walnuts, cashews, sesame seeds, and flax with eggs and oil to create a dense, sliceable loaf. It requires no flour, yeast, kneading, or rising, and each hearty slice contains approximately 3 net carbs. Toast it for crisp edges, then serve it with butter, avocado, sugar-free jam, or your favorite savory toppings.
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. While it may not have the exact same texture as traditional bread, it is still delicious and functions like a regular loaf for sandwiches and spreads.
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 is 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 that 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.
Ingredients You'll Need
- Pistachios: Add color, mild sweetness, and firm texture.
- Almonds: Provide crunch and structure. Leave them whole for more stability to the loaf. They'll slice easily once baked.
- Ground Flaxseed: Serves as the essential binder.
- Walnuts: Add richness and a softer texture.
- Sesame seeds: Fill spaces between larger nuts and add toasted flavor.
- Cashews: Add mild sweetness but contain more carbohydrates than several other nuts.
- Eggs: Bind the loaf and provide structure.
- Oil: Use vegetable oil for additional moisture and binder.
- Kosher salt: Use sparingly. Omit completely if using salted nuts.
How To Make Flourless Bread
Preheat and Prep. Preheat the oven to 325F. Prepare a loaf pan with nonstick spray or parchment paper.
Measure Nuts. Measure your nuts, ground flaxseed, and salt, and pour them into a mixing bowl.
Add the remaining ingredients. Add the eggs and oil to the nuts, ground flaxseed, and salt. Stir until well combined.
Bake. Bake the flourless loaf for 45 minutes.
Rest in the pan. Let the loaf rest in the baking dish for an additional 10 minutes before removing.
Cool and slice. Remove the loaf from the baking dish and allow it to cool completely. Cut into slices and enjoy!
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 ground flaxseed. This, along with the egg, serves 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 your nut and seed bread is crumbly, it usually means it didn't have enough binder or time to set. This kind of keto nut and seed bread (no flour, no yeast) relies on eggs and flax to hold everything together.
Common causes are under-measuring the eggs/flax, swapping in different nuts/seeds that don't absorb moisture the same way, underbaking, or slicing before it's fully cooled (it firms up a lot as it cools).
To fix it, bake until the center is fully set, let the loaf cool completely (even chill before slicing), and use a serrated knife; next time, avoid big ingredient swaps unless you adjust the binder.
Yes, you can swap the nuts and seeds in nut and seed bread, but do it thoughtfully. Different nuts and seeds absorb moisture differently, which affects whether your keto nut and seed bread (no flour, no yeast) stays sturdy or turns crumbly.
As a rule, keep the total volume/weight the same, try to swap "like for like" (seeds for seeds, nuts for nuts), and avoid going all-in on very oily or very large pieces unless you chop them.
If your loaf starts falling apart after swaps, it usually needs a bit more binder or a slightly longer bake and full cool-down before slicing.
Yes, nut and seed bread toasts really well, and toasting is one of the best ways to improve the texture of this keto nut and seed bread (no flour, no yeast).
Because it's dense and seed-heavy, toast slices until the edges are crisp and the center is warm. If the loaf is a bit crumbly, chilling the bread first and slicing with a serrated knife helps, and then toasting makes it feel even more "bread-like."
If your nut and seed bread is gummy/wet in the middle, it's almost always underbaked or too thick for the heat to penetrate.
This dense keto nut and seed bread (no flour, no yeast) holds moisture and needs enough time for the center to fully set.
It can also happen if you made big nuts/seeds swaps that increased moisture (or used larger pieces that trap steam) or sliced before the loaf cooled.
Bake until the center feels firm, let it cool completely (even chill before slicing), and if needed, return slices to the oven/toaster to dry them out and get that crisp, toasted texture.
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 to add some fruity flavor to any bread, cracker, or my homemade keto crackers.
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.
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) ground 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 is the 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
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Heather
Please, please, I’m allergic to egg. Can we please have a low carb (my husband has type 2 diabetes) without egg?
AshleyThompson
I love a great gluten free recipe, and this one is no exception. I love being able to make my own so I know its not packed with a ton of preservatives like some of the storebought ones can be.
Jeremy
I made this recipe last night - couldn't have been easier! I chilled the loaf overnight in the fridge so I was able to slice very thin with a serrated knife and serve as crackers on a cheese board.
I may add dried apricots or craisins next time for color and a little sweetness.
Jeremy
Salem, MA
beth
Unbelievably good! I added dried cranberries and diced dried apricots. Make this!