Keto Nut & Seed Bread - Gluten Free

This isn’t just another bread alternative recipe, it’s actually great in its own right and well deserves its place on any bread board, cheese platter or breakfast table. The range of things to shove on top are endless (the Experimenter’s Gravadlax with a bit of cream cheese is amazing), and being Gluten free, wheat free and Keto it fits many diets. OK, it’s not a budget bake, but its impressive, keeps really well and can be frozen – just let it defrost naturally first.



500g mixed unsalted and unflavoured nuts – any combination you like or can find, you want a mix of at least 3 types.

500g mixed seeds use any kind you like, but again you want at least 3 different ones.

10 large eggs

1 heaped Tbsp Coconut Oil (the solid white type)

Salt and Black Pepper

1 tsp Baking Powder

Optional: Herbs, spices or dried fruit as you wish, e.g. rosemary, thyme, cinnamon, apricots etc. to your taste. Experiment away!


1. Preheat oven to 160 degrees fan with the shelf in the middle.

2. Mix the nuts and seeds together in a bowl by hand and then weigh out half / 500g into a separate bowl.

3. Put a handful of the mix to one side, to be used to top your loaf later.

4. Blend one half of the nut seed mix into a fine powder, resembling oily sand. It will clump due to the oil from the nuts and seeds, so its best to do this in a couple of sections. A smoothie maker does this really well, but any blender will work fine.

5. With the other half of the nut seed mix, place in a good quality ziplock freezer bag and smash into chunks. You are looking for pieces of nuts and broken seeds rather than a powder, this gives the bread its granary type texture. How big the pieces are is up to you. If your blender has a pulse section that can also be really useful at this point.\

6. Beat all 10 (yes 10) eggs together and season with the salt and pepper.

7. Melt the coconut oil in a microwave in 20 second bursts until its an oil and allow it to cool slightly.

8. Grease a non-stick loaf or cake tin with coconut oil, either a 10” round or a decent standard loaf tin will work well. Remember you are using 10 eggs here so don’t just rely on the non-stick properties, its best to grease the tin too.

9. Now, mix together the crushed and powdered nuts and seeds, eggs, melted coconut oil, salt, pepper and add the baking powder along with any herbs or spices you have chosen. Mix really well.

10. Put the mix into the tin from the centre, spreading it from the centre to the edges and corners (if you are using a square). The idea is to not have pockets of air trapped between the tin and the mix. Push the mix into the tin with a spatula – not too hard.

11. Top with the reserved handful of nuts and seeds you kept earlier

12. Top with additional seeds or nuts if you wish and loosely cover the tin with some greaseproof paper.

13. Bake for min 45 mins, then remove the paper and continue baking until a skewer comes out clean as you would a cake.

#glutenfree #healthy #breakfast #bread

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