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.
Keto Bread | Nut and Seed bread https://twosleevers.com/nut-and-seed-bread/