This gluten-free, grain-free tahini bread is delicious! It is a keto-friendly bread that you can prep in just 5 minutes.
I have been baking keto bread for a decade, ranging from coconut flour bread to this fluffy everyday low carb bread.
Today I am so excited to share with you a new flourless bread recipe: Tahini bread!
It has a beautiful mild sesame taste and is incredible when toasted.
The recipe is loosely based on my keto peanut butter bread. My whole family loved it and I am certain you will too.
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🌟 Why You'll Love This Recipe
- Fluffy bread texture
- Mild, nutty sesame flavor
- Naturally gluten-free and grain free
- Low carb and keto friendly
- Only 3.3g net carbs per slice
- Dairy-free and high in healthy fats
- Easy recipe, freezes well
Ingredients
Here are the ingredients you'll need:
- Light tahini - Must be runny. Use a fresh jar and stir it first.
- Almond flour - I use ground almonds. This is the same as regular almond flour in the US.
- Coconut flour - If possible, measure this with scales for accuracy.
- Eggs - Large and room temperature.
- Almond milk - Must be unsweetened. Any nut or seed milk works.
- Baking powder and sea salt
See the recipe card for full information on ingredients and quantities.
Instructions
It is surprisingly easy to make tahini bread. Here are the basic steps.
For detailed instructions, scroll down to the recipe card.
Step 1: Blend the eggs until fluffy, light in colour and double the size. Use an electric mixer or a food processor.
Step 2: Add the tahini and almond milk. Continue blending the mixture until a smooth batter forms.
Step 3: In a separate mixing bowl, stir together the dry ingredients - almond flour, coconut flour, salt and baking powder. Then, add them to the wet ingredients and mix until well-combined.
Step 4: Spoon the dough into a loaf pan that you have lined with parchment paper. Smoothen the top with a spatula and top with sesame seeds.
Option to score a line into the centre to the batter with a knife.
Step 5: Bake the tahini bread in the oven until golden brown and a toothpick inserted comes out clean.
Equipment
I used a small loaf tin. This has a volume of 500 ml / 1 lb.
If you are using super-fine almond flour or have to increase the amount of almond milk because the batter is too firm, consider using a full-sized loaf pan.
This ensures the batter does not overflow.
Katrin's Top Tips
Here is what you need to know to make the recipe perfectly:
- Use room temperature ingredients. This will help the bread rise better.
- The batter should be sticky and spoonable. If it is runny, add a little more almond flour. If it is firm, add a splash of nut milk.
- Check the bread after 45 minutes. As soon as it is golden brown, loosely cover the top with aluminium foil to prevent burning.
- Let the tahini bread cool completely before slicing. Low carb bread contains no gluten. This means it is fragile when hot. It firms up as it cools.
Substitutions and Additions
You can make the following substitutions and allergy-friendly swaps:
- Nut-free: Replace the almond flour with a 1:1 blend of sesame flour and sunflower seed flour.
- No coconut flour: Use 175g or 1 ¾ cup almond flour in total and leave out the coconut flour.
- Super-fine almond flour: This is more absorbent than the ground almonds I use. You will need to increase the amount of almond milk by around 2 tablespoons.
- Instead of the baking powder, use 1 teaspoon baking soda.
- I topped the bread with white sesame seeds. This is optional. You can use black sesame seeds or any other seeds such as poppy seeds or sunflower seeds.
Recipe FAQs
Tahini is a paste made from ground sesame seeds. There is light tahini and whole tahini. Light tahini has had the outer skin of the sesame seed removed before grinding. It tastes milder, less bitter and it is creamier.
A slice of this tahini bread contains only 3.3g net carbs. It is suitable for a keto diet.
It is possible to use peanut butter or almond butter instead of the tahini.
Omit the salt and add cinnamon as well as a low carb sweetener. Option to add honey or banana, if sugar is not a concern.
Serving Suggestion
Tahini bread is delicious toasted and spread with butter.
We love it with both sweet and savoury toppings, from sugar free strawberry jam or sugar free nutella to ham and cheese.
It also pairs well with soups like this keto cauliflower soup. Or, try it as a side to this tahini chicken!
Storage
Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
This bread freezes well for up to 3 months. I pre-slice it and toast straight from frozen.
Related Recipes
First of all, you HAVE to try my keto tahini cookies! Below are more must make bread recipes:
- Keto Irish Soda Bread1 Hours
- Almond Flour Keto Bread Recipe50 Minutes
- Vegan Keto Bread Without Eggs1 Hours 10 Minutes
- 90 Second Keto Bread2 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Tahini Bread
Equipment
- 1 loaf pan
Ingredients
- 3 eggs large, room temperature
- 1 cup light tahini 250g, must be runny
- ⅓ cup almond milk 80ml, room temperature ***see notes
- 1 cup almond flour 100g, or ground almonds
- ¼ cup coconut flour 30g
- 1 tablespoon baking powder
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 180C / 350F. Line a rectangular bread pan with parchment paper.
- Blend the eggs until fluffy, light in colour and double the size, about 2 minutes. Use an electric mixer or a food processor.
- Add the tahini and almond milk. Continue blending until a smooth batter forms.
- In a separate bowl, stir together the dry ingredients - almond flour, coconut flour, salt and baking powder. Then, add them to the wet ingredients and mix until well-combined. The batter should be sticky and spoonable. Add more almond milk to loosen the batter if required.
- Spoon the batter into the loaf pan. Smoothen the top with a spatula and top with sesame seeds. Option to score the batter with a knife lengthwise.
- Bake for 55 minutes or until a toothpick inserted comes out clean. Check the crust after 45 minutes. Once it is golden, loosely cover the top with aluminium paper to prevent burning.
Magdalena
I have a question: is it correct 1 tbsp baking powder? not 1 tsp ? Thanks for letting me know 🙂
Katrin Nürnberger
I used a tablespoon to give the bread a good lift as the tahini is quite heavy.
Magdalena
I've just baked it and it's delicious 🙂 I'm so glad, I found Your blog 🙂
Hope
It looks delicious and can't wait to make it, yum, yum!! 1 question please, can I substitute gluten free flour as I don't have almond or coconut flour? I will add another review after I have made it!!
Katrin Nürnberger
I have never tried that, so can’t tell you whether this is a 1:1 substitute. I would say that almond flour is a little less absorbent than regular flour and coconut flour is more absorbent.
Hope
Thanks for your reply. I will let you know in the coming days how it turns out!
Jacqueline Adams
Can I use regular unpasteurized milk
Katrin Nürnberger
Yes, you can replace the almond milk with any milk of your preference.
Jacqueline Adams
Thank you. I had that or oat milk.
Carol
great recipe make it often you do need to add almond milk if it is a little thick.. a little at time... tastes great with smoked salmon!! thanks
Alessandro Morelli
Lovee it. Thanks for sharing.
Natalia
Could I substitute flax eggs?
Katrin Nürnberger
I don't think that it going to work. You'd probably have to change the whole recipe.
Penny
I love this bread. Delicious and really satisfying. It does have a very distinctive flavour so I tend to alternate with more neutrally flavoured recipes. Thank you!
Kyme
I do not have a loaf pan. Would I be able to make these into muffins instead?
Katrin Nürnberger
Yes, that should work. I would bake at the same oven temperature for around 20-25 minutes - that's how long muffins normally take.
Joya
Is it possible to make this bread with an egg substitute?
Katrin Nürnberger
I have never tried that. It would be a very different recipe because you may need to change the quantities of the other ingredients as well.
Ivy
I was so impressed. Followed all the measurements, it has a lovely texture. I'm going to try your protein bars next and I'm excited to try more of your recipes.