Nut-Free Keto Bread

If you are looking for a nut-free and coconut-free keto bread recipe, you will love this one! Serve as the bread for your favorite keto sandwich or toast it up in the toaster and top with butter to enjoy for breakfast on-the-go.

Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make this bread recipe.

Simple nut and coconut-free keto bread

This Nut-Free Keto Bread uses a combination of sunflower seed meal and psyllium husk powder to yield that bread-like texture that you know and love. With the added butter and sesame oil, the resulting loaf will be your new low-carb favorite!

It’s great on its own but you can serve it with butter, or your favorite spreads like peanut butter or vegan hazelnut spread!

Steps to make this nut-free bread loaf

1. Prepare: Preheat oven and line dough pan.
2. Dough: Mix and combine ingredients to create your dough.
3. Transfer: Scrape dough into loaf pan.
4. Bake: Bake bread in oven.
5. Serve: Slice and enjoy!

What ingredients are required?

• Eggs
• Egg white
• Butter
• Ground sunflower seed meal
• Psyllium husk powder
• Salt
• Gluten-free baking powder
• Sesame oil
• Water

Recipe FAQs

Before you start making this bread, read through these answers to commonly asked questions about the recipe.

Ingredient substitution options

• Sesame Oil: Olive oil or butter can be substituted in here at a 1:1 ratio.
• Ground Sunflower Seed Meal: If you do not have ground sunflower seed meal, you can, instead, use a blender and pulse raw sunflower seeds until ground into a fine flour. I would suggest using approximately 1 ⅓ cups (~195g) of sunflower seeds in place of the 1 ¾ cup ground sunflower seed meal to do this.
• Psyllium Husk Powder: If you only have whole psyllium husk on-hand, simply put it in a blender and pulse to a powder. Once powdered, weigh the psyllium husk for the exact amount to be used in this recipe. Alternatively, if you don’t have any psyllium husk, powdered or whole, ground flax seeds or ground chia seeds that have been ground to a powder should work at a 1:1 ratio, but note that I have not personally tested this substitution.
• Gluten-Free Baking Powder: You can try to sub in baking a combination of baking soda and an acid in place of baking powder, but I would personally recommend against it. If you wish to though, for the acid, I would use cream of tartar, vinegar, or lemon juice. Getting the proportion just right is the tricky part. Typically, I use 3/4 tsp of baking soda to 2 tsp cream of tartar or 1-2 tbsp vinegar or lemon juice. Note that I have not tried this substitution, but wanted to mention it here in case you decide to go this route. For a fail-safe method, I’d suggest just sticking with gluten-free baking powder!

What loaf pan should I use? Can I use a different size loaf pan?

This recipe was developed using a 9.5″ x 5″ nonstick loaf pan.

You can use a different size loaf pan, but note that the bake time will alter. If you use a difference size, to ensure you do not undercook or overcook your bread, watch it carefully while it bakes in the oven and check to see if it’s cooked through by poking it in the center with a toothpick; if the toothpick comes out clean, remove the pan from the oven.

Why does my bread look purple?

For this recipe, psyllium husk is used. If the bread turns purple, it’s likely due to the brand of psyllium husk powder. Though it’s not completely known why psyllium powder sometimes turns foods purple, some think it may have to do with the minerals being “activated” when cooked. This is usually more common when yeast is involved in the recipe.

This recipe doesn’t use yeast as an ingredient, but if the color of your bread turns purple, no need to worry! It’s absolutely fine to eat and will taste just as intended.

Why did my bread turn green?

If you decide to sub in a combination of baking soda and cream of tartar instead of using baking powder, parts of your bread may turn green. Do. not panic though! It’s completely safe to eat.

Sunflower seeds contain chlorogenic acid, which, when combined with an alkaline baking ingredient like baking soda, it can turn green. To prevent the greening, I used baking powder rather than baking soda.

How many net carbs per serving?

Each slice contains 2.8 grams of net carbs. This recipe yields 12 servings in total and one slice is equivalent to 1 serving.

What diets are compliant with this bread?

This low carb bread is suitable for all the following diets:

• Keto and Low-Carb: One slice contains just 2.8 grams of net carbs.
• Gluten-Free: This recipe is made without traditional flour and is gluten-free.
• Nut-Free: This recipe is nut-free and does not use almond flour, but, instead, uses ground sunflower seed meal.
• Coconut-Free: No ingredients that contain coconut are used in this recipe.
• Vegetarian: This bread is compliant with a vegetarian diet.
• Refined Sugar-Free: This recipe is made without any added sweetener or sugar alcohols.

How do I store this bread?

Room Temperature: Store baked bread covered with a clean muslin cloth at room temperature for up to 3 days.

Freezer: Store baked bread wrapped in parchment paper and placed in an airtight storage bag for up to 2 months.

How to make this nut-free keto bread

Preheat oven to 355 degrees. Line a 9.5″ x 5″ nonstick loaf pan with parchment paper.

Using a blender, mix dry ingredients until ground into fine flour.

To a mixing bowl, using an electric mixer, mix together egg yolks and melted butter until well-combined. Rinse and dry off beaters from electric mixer.

To a separate dry mixing bowl, add egg whites and mix on high until very fluffy, about 1 minute (the more air in the egg whites, the lighter and fluffier the baked bread will be).

In a separate large mixing bowl, whisk together dry ingredients. Pour in egg yolk mixture, half of the whipped egg whites, and half of the hot water.

Using a dough attachment on electric mixer or using a stand mixer, mix ingredients together. As dough thickens, add remaining half of whipped egg whites and half of the hot water continue to mix until smooth and thick. Even when it looks combined, keep mixing for 2 minutes as the dough will continue to thicken. Allow to stand for 2 minutes.

Using a rubber spatula coated in nonstick cooking spray, scrape dough into prepared loaf pan and spread into even layer. Transfer pan to oven to bake until a toothpick can be inserted and come out cleanly, about 1 hour, 15 minutes-1 hour, 20 minutes.

Remove pan from oven and allow to sit at room temperature to fully firm up before slicing. This may take upwards of 1 hour.

Looking for more delicious keto bread recipes?

If you love bread, you will really enjoy these other low-carb bread recipes!

• Keto Garlic Bread Rounds
• Low-Carb Lemon and Blueberry Bread
• 90 Second Keto White Bread
• Keto Zucchini Bread
• Keto Banana Bread
• Keto Biscuits

Nut-Free Keto Bread

4.72 from 7 votes

Author: Sara Nelson

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Yield: 12 slices

Course: Baked Good

Cuisine: American

Print Recipe Pin Recipe

If you are looking for a nut-free and coconut-free keto bread recipe, you will love this one! Serve as the bread for your favorite keto sandwich or toast it up in the toaster and top with butter to enjoy for breakfast on-the-go.

Ingredients 

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• ▢ 5 whole eggs, room temperature (see note), yolks and whites separated into 2 separate bowls
• ▢ ¼ cup butter, 2 oz, melted
• ▢ 1 tbsp sesame oil
• ▢ 1 ¾ cups 193g ground sunflower seed meal
• ▢ 2 tbsp + 2 tsp, 40g psyllium husk powder
• ▢ 1 tbsp gluten-free baking powder
• ▢ 3/4 tsp salt
• ▢ ½ cup 4 oz hot water

Cook ModePrevent your screen from going dark

Equipment

• parchment paper
• rubber spatula
• mixing bowl
• 9.5″ x 5″ nonstick loaf pan
• electric mixer

Instructions 

• Preheat oven to 355 degrees. Line a 9.5″ x 5″ nonstick loaf pan with parchment paper.
• To a mixing bowl, using an electric mixer, mix together egg yolks, melted butter, and sesame oil until well-combined. Rinse and dry off beaters from electric mixer.
• To a separate dry mixing bowl, add egg whites and mix on high until very fluffy, about 1 minute (the more air in the egg whites, the lighter and fluffier the baked bread will be).
• In a separate large mixing bowl, whisk together dry ingredients. Pour in egg yolk mixture, half of the whipped egg whites, and half of the hot water. Using a dough attachment on electric mixer or using a stand mixer, mix ingredients together. As dough thickens, add remaining half of whipped egg whites and half of the hot water continue to mix until smooth and thick. Even when it looks combined, keep mixing for 2 minutes as the dough will continue to thicken. Allow to stand for 2 minutes.
• Using a rubber spatula coated in nonstick cooking spray, scrape dough into prepared loaf pan and spread into even layer. Transfer pan to oven to bake until a toothpick can be inserted and come out cleanly, about 1 hour, 15 minutes-1 hour, 20 minutes. Remove pan from oven and allow to sit at room temperature to fully firm up before slicing. This may take upwards of 1 hour.

Recipe Notes

Temperature Of Eggs: To properly be incorporated into the dough, the eggs must be at room temperature.

Sesame Oil Substitution: If you do not have any sesame oil on-hand, or if you follow a primal diet and do not eat sesame oil, olive oil or butter can be substituted in here at a 1:1 ratio.

Ground Sunflower Seed Meal Substitution: If you do not have ground sunflower seed meal, you can, instead, use a blender and pulse raw sunflower seeds until ground into a fine flour. I would suggest using approximately 1 ⅓ cups (~195g) of sunflower seeds in place of the 1 ¾ cup ground sunflower seed meal to do this.

Psyllium Husk Powder Substitution: If you only have whole psyllium husk on-hand, simply put it in a blender and pulse to a powder. Once powdered, weigh the psyllium husk for the exact amount to be used in this recipe. Alternatively, if you don’t have any psyllium husk, powdered or whole, ground flax seeds or chia seeds that have been ground to a powder should work at a 1:1 ratio, but note that I have not personally tested this substitution.

Gluten-Free Baking Powder Substitution: You can try to sub in baking a combination of baking soda and an acid in place of baking powder, but I would personally recommend against it. If you wish to though, for the acid, I would use cream of tartar, vinegar, or lemon juice. Getting the proportion just right is the tricky part. Typically, I use 3/4 tsp of baking soda to 2 tsp cream of tartar or 1-2 tbsp vinegar or lemon juice. Note that I have not tried this substitution, but wanted to mention it here in case you decide to go this route. For a fail-safe method, I’d suggest just sticking with gluten-free baking powder!

Cooked Bread Appears Purple In Color: If your bread looks purple in color, it’s likely due to the brand of psyllium powder. If this happens, do not worry! It’s absolutely fine to eat and will taste just as intended.

Bread Turned Green In Some Spots: If you decide to use baking soda and cream of tartar instead of baking powder, your cooked bread may have specks of green. They’re completely edible and will taste just as intended.

Net Carbs: One serving, which is equivalent to 1 slice of bread, contains 2.8 grams of net carbs.

Room Temperature Storage: Store baked bread covered with a clean muslin cloth at room temperature for up to 3 days.

Freezer Storage: Store baked bread wrapped in parchment paper and placed in an airtight storage bag for up to 2 months.