My rustic paleo bread is high protein, naturally low carb and packed with seeds. This grain free bread is easy to make with only 5 minutes of prep. It is a filling, nutrient-dense sandwich bread that also tastes delicious toasted.
This paleo bread recipe has been on my website since 2018 and it has many fans, myself included!
This is a hearty, rustic grain free bread that is packed with seeds and made with only whole-food ingredients. It is super nutritious, keto friendly and dairy-free.
Interestingly, it tastes very similar to the dark seeded bread I loved during my childhood in Germany. (And no, you don't have to be paleo to enjoy it! As a long-time low carber I can tell you that it is a lovely alternative to any low carb bread recipes, which often contain dairy.)
Here are a few reader reviews:
Tina: "Thank you for this bread recipe. I make it once a week,I slice it and keep it in the freezer.. with one slice you feel full and satisfied."
Bene: "Just made this bread, it is UTTERLY DELICIOUS!!
Crunchy, nutty and moist. Quite literally made my day that it came out so well, incredibly quick and easy to make."
Clare: "It turned out perfectly. I used a cast iron loaf tin, and also substituted linseed for the sesame seed, just because that's what I had in. Really delicious and it sliced so well too."
Also try my everyday low carb bread and this keto bread without eggs.
Jump to:
Ingredients
These are the ingredients I used:
- Almond flour
- Chia seeds
- Sesame seeds
- Pumpkin seeds
- Sunflower seeds
- Eggs
- Extra virgin olive oil
- sea salt
Please note: I get my eggs from a farm and they tend to be different sizes. If you have very large eggs, 4 eggs should be enough.
Method
It is just 4 easy steps to make a superseed paleo bread. Here are basic steps. Scroll down to the recipe card for ingredient amount, oven timings and nutrition information.
STEP 1: Mix the almond flour, eggs, olive oil and salt in a food processor or in a large mixing bowl with an immersion blender.
STEP 2: Add the seeds and blend briefly until they are just broken down.
STEP 3: Shape into a loaf and place it on a baking sheet lined with parchment paper.
STEP 4: Bake for 45-50 minutes in the preheated oven until the bread is golden on top. Test for doneness with a skewer.
Katrin's Top Tips
Once the seeds are added to the bread dough, mix only briefly. You want to keep this bread crunchy!
This bread does not rise, so be sure to shape it into the form you'd like it. It is firm, does not crumble and can be cut into thin slices.
You can add 1 teaspoon of baking powder if you are after a slightly fluffier loaf.
Variations
Over the years, my readers and I have made this bread in many different variations. Here are some of the substitutions that have been tried and tested:
No chia: You can swap the chia seeds for ground flaxseed and add ¼ cup of water.
Flavor: Add rosemary and garlic or Italian herbs for a savoury loaf. Or, try cinnamon and nutmeg for a version that's delicious with jams. Some readers also add a teaspoon of honey.
Nut-free: Use ground hemp hearts or instead of the almond flour.
Roasted seeds: Roasting the sunflower, sesame and pumpkin seeds in a pan until golden before adding them to the dough adds awesome flavour.
Less cholesterol: Use only the egg whites and not the yolks. Add a little water as needed if the dough is too firm.
Make it nutty: Swap out some of the seeds with the same amount in nuts, for example sliced almonds or crushed walnuts.
Recipe FAQs
Yes. Simply shape the dough into buns and bake them in the oven for around 25 minutes.
It is easy to hand-shaped the loaf. However, you can also use a rectangular bread pan. I would choose a small pan (500ml volume) and line it with parchment paper so that the loaf does not stick.
Serving Suggestion
As mentioned above, paleo bread is delicious both toasted and untoasted. One slice is perfect for a smaller breakfast, 2 slices make a filling and high protein sandwich for lunch.
Serve it with...
- Almond butter and sugar free raspberry jam or sugar free blueberry jam.
- Smashed avocado
- Try it for lunch with Avocado Chicken Salad or Keto Tuna Salad
- It also makes a great base for fried eggs. Just let that egg yolk run all over your slice of toasted bread and you'll know exactly what I'm talking about.
Sometimes I also crumble up the toasted bread slices and use them in place of keto croutons on soups and salads!
Storage
Grain free bread should be stored just like regular bread - in an airtight container at room temperature for up to 3 days or up to 1 week in the fridge.
Option to pre-slice and freeze for up to 3 months. I layer parchment paper between the slices so they do not stick together.
Then, I can take out one slice as a time and toast it straight from frozen.
More Grain Free Bread Recipes
- Keto Flaxseed Bread Recipe40 Minutes
- Keto Buns Recipe30 Minutes
- Flaxseed Bread1 Hours 25 Minutes
- Tahini Bread1 Hours
Tried this recipe? Give it a star rating below!
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Recipe
Rustic Paleo Bread (Grain Free, Low Carb)
Ingredients
- 1.5 cup almond flour 150g
- ½ cup chia seeds 80g
- ½ cup sesame seeds 70g
- 1 cup pumpkin seeds 140g
- 1 cup sunflower seeds 140g
- 5 eggs medium, or 4 large
- 2 tablespoon olive oil 27ml
- 1 teaspoon salt
Instructions
- Preheat the oven to 170 Celsius/ 340 Fahrenheit (electric).
- Place the almond flour and eggs in a food processor and mix. You can also do this in a big bowl with a stick blender.
- Add the rest of the ingredients and blitz briefly until the seeds are broken down a bit. You want to keep a decent crunch.
- Form the dough into a loaf and place on a baking sheet lined with baking paper.
- Bake for 45-50 minutes or until lightly browned on top.
- Cool completely before cutting.
Deborah
Was very skeptical about a bread with such a high percentage of nuts and seeds and no baking powder…..was a bit afraid it would be a brick I would have to feed the birds. Boy was I wrong. I LOVED IT! It toasts beautifully and is my nightly treat with some tea before bed with a smear of butter and sugar free jam. Keeps me away from the naughty stuff. It is going to be a regular at our house. Have not tried a bread of yours that I did not love. You really should do a Low Carb Bread and Buns book…no one else has one and you certainly have cracked the code. I am in your debt. Now if someone can figure out a really good low carb pasta, my low carb world will be near perfect.
Katrin
Wonderful! i'm glad it hit the spot 🙂 Homemade low carb pasta is a GREAT idea. I'll have to experiment!
Karen
This is an old thread -- but did you ever end up experimenting with low carb pasta? I have been wondering how a pasta made with lupin flour would work.
Robin Sawvell
Ok I admit I usually try a recipe as written, so my bad, but I tasted the dough and ok I know raw eggs and all of that but I grew up on raw cake batter and survived,. So after tasting I added rosemary and garlic powder. The bread was dense like you described but it was so awesome,I sliced it real thin like crackers and it is awesome. While slicing it I ended up with some chunks and crumbs, I toasted them under the broiler and sprinkled them on my salads, wow delicious. This is an awesome recipe, thx!
Katrin
HI Robin, I"m glad the bread got your thumbs up 🙂 I like the idea of adding rosemary and garlic to the recipe, sounds delicious!
Sonja
Hi Katrin,
Your recipe looks great and I would like to try it. Do you think I could use psyllium husk as a substitute for baking powder? Is it doing the same? How much would you put in?
Thank you,
Sonja
Katrin
Psyllium Husk is great for binding recipes and it gives whole-wheat texture and taste to low carb bread. It does not help make dough rise though, so it would not give that fluffiness baking powder lends. This bread here actually does not use baking powder at all - it is dense and contains tons of seeds, so it can be sliced thinly. I think people have made it with the addition of baking powder and have liked it. To make bread using eggs lighter, you could also try to separate the egg whites and whisk them until they form stiff peaks which means you've trapped air inside it. There also are recipes using apple cider vinegar in place of baking powder, but I've always been able to taste the sourness, which I don't like much. hope this helps!
Kelly
Hello, i used the same calculator for those ingredients and the total calories were about 3992. If the whole bread gives 20 slices, then each slice is about 199.6 calories.
Katrin
Hi Kelly, I put in the nutrition for each ingredient I use myself. Different brands of almond flour, for example, can have different nutritional values. That's how you can end up with a discrepancy of 30 calories per slice.
Tess
We have made this bread three times now and every time it comes out perfect! We usually add a teaspoon of baking powder and a table spoon of honey to sweeten it up slightly. We also bake it in a loaf tin and it rises almost to the top of the tin so provides good sized slices. It is so much easier than the other paleo breads we have made and tastes delicious. It has turned into a staple item in our household so thank you for the recipe!
Haris Eliades
I did this twice and both times the bread is tiny in height! What am i doing wrong? I put it in a shaper and also the second time i inserted 1 tablespoon baking powder
Katrin
I don't think you did anything wrong! I formed the dough with my hands. This bread is smaller than regular breads, and that's a good thing because it's really nutrient dense. It you were to eat a slice that's the size of a regular wheat bread you'd probably be full all day.
If you put the dough in a regular size bread pan it would be quite flat. I actually bought myself a half-sized bread pan for low carb breads that need a pan, like this low carb bread
Haris Eliades
Thanks! What about if we use baking powder or yeast?
Katrin
I don't have much experience with yeast baking. But if you used baking powder, the bread should rise a bit and be more fluffy
Robyn
I haven’t tried to make many low carb breads so I don’t have much of a basis for comparison. This bread is good if you don’t expect it to be like normal bread. It takes a bit of getting used to. It’s very dense and heavy, not light like my store-bought lower carb bread. My advice is to slice it as thinly as you can - I got 20 slices about 0.5 thick but thinner would be better. I’ve tried it with peanut butter and with homemade sugar-free strawberry jam, but I think it was best sliced thinly, toasted and used as crackers with ham, cheese, tomato etc.
I’d like to reduce the amount of pumpkin and sunflower seeds because I feel that the flavour dominates too much. Do you think that would work if I used about 1/2 cup of each and added about a cup of linseeds/flaxseeds?
Katrin
Hi Robyn,
as long as you stay with similar quantities of wet and dry you can substitute for anything that you prefer.
Doreen Maalouf
HI! that sounds amazing!
quick question: would it work if I processed the seeds into powder? keeping the benefits but not having the crunch?
thank you!
Doreen
Katrin
You could try that. Maybe go half way - break them down but not into a flour, so the bread does not get dry. Let me know how it works out!
Andrea
Greetings from Ibiza!! I was just googling an easy healthy bread recipe and you came up. Love it!!! Next time you’re in ibiza let’s have a slice on the beach! 🙂
Katrin
Hi Andrea, definitely! Sounds like a plan 😉
Em
This is just delicious! Thank you so much
Katrin
I'm glad you're enjoying it!