Coconut Flour Keto Recipes

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Easy Keto Seed Bread

Easy Keto Seed Bread


Yield: one 9 by 5-inch (23 by 12.75-cm) loaf (12 servings)

  • 1 cup (120g) raw pepitas (pumpkin seeds)
  • 1 cup (120g) raw sunflower seeds
  • ¼ cup (40g) chia seeds
  • ½ cup (56g) pea protein powder
  • ¼ cup (20g) psyllium husks
  • ½ teaspoon salt
  • 1 cup (240 ml) water
  • ¼ cup (64g) tahini, room temperature


  1. Preheat the oven to 375°F (190°C) and line a 9 by 5-inch (23 by 12
  2. 75-cm) loaf pan with parchment paper
  3. Leave at least 2 inches (5 cm) of extra parchment on each long side of the pan for easier removal of the loaf
  4. In a medium-sized mixing bowl, whisk together the seeds, protein powder, psyllium husks, and salt
  5. In a small bowl or large measuring cup, stir together the water and tahini
  6. Pour the tahini mixture over the seed mixture and stir until thoroughly combined and no dry spots remain
  7. The dough will thicken as you stir and will become quite dense
  8. Scoop the dough into the lined loaf pan, spread evenly, and smooth the top
  9. Bake for 85 to 90 minutes, until the crust is hard and sounds hollow when tapped
  10. Remove the bread from the pan using the overhanging parchment as handles and transfer to a cooling rack
  11. Let cool completely before slicing
  12. Store covered at room temperature for up to 3 days, refrigerate for up to a week, or slice and freeze for up to a month
  13. To reheat – Place frozen slices in a preheated 350°F (177°C) oven for about 5 minutes, until warmed through, or for up to 10 minutes to toast them

Nutritional Info. 192 calories – 14.7g fat – 10.5g protein – 6.9g total carbs – 2.5g net carbs

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