“Bread without almond flour

  • Keto bread
  • 139 calories | 5 grams of protein | 11.6 grams of fat | 1.9 grams of carbohydrates

The above nutritional values are per slice, calculated for 12 slices. The nutritional values provided per dish are only an indication. Since the nutritional values can vary greatly depending on the brand/product you use, this has a significant impact on the overall nutritional value of a dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.

“Bread without almond flour”

Keto bread without almond flour means guilt-free enjoyment of bread without feeling like you’re settling for an inferior alternative! Doesn’t sound bad, does it?”

Keto recipes

Did you know that ketogenic eating is always gluten-free?
Gluten is found in grain products, and since you don’t consume grains on a keto diet, even people with a gluten allergy can safely enjoy this delicious keto bread 😉

The Ingredients

For approximately 12 slices:

  • 150 grams of Greek yogurt
  • 100 grams of flaxseed
  • 50 grams of pumpkin seeds
  • 25 grams of sunflower seeds
  • 20 grams of psyllium husk
  • 10 grams of baking powder
  • A good pinch of salt
  • A pinch of tarragon
  • 1 tablespoon of mild olive oil
  • 2 large eggs
  • 30 grams of melted butter
  • Optional: sesame seeds, poppy seeds, or seeds of your choice (for sprinkling on top)

The Preparation

Grind all the dry ingredients in a blender until you have a smooth flour-like consistency. Transfer the flour to a bowl and add all the wet ingredients, except for the olive oil. Mix by hand until you have a cohesive dough, then let it rest for 20 minutes to allow the fibers to absorb the moisture.

Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit) and divide the batter into a bread or cake pan (lined with parchment paper if necessary).

Brush the top of the bread with olive oil and, if desired, sprinkle with seeds of your choice, gently pressing them in. Bake the bread in the middle of the oven for 40-50 minutes, testing with a skewer to check if it’s done.

Store the bread covered in the refrigerator or portioned in the freezer.



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