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.
🌟 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
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.
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.
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.
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.
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.
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.
Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Yes, the bread freezes well for up to 3 months. Pre-slice it and toast straight from frozen.
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.
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Tried this recipe? Give it a star rating below!
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Tahini Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 loaf pan
- 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
- 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.
OMG I cannot stop eating this! It tastes so good! Super nutty. Gonna toast it next!! Thank youuu love this so much x
By any chance can this be made in a bread maker?
I don't own a bread maker. Readers have made my bread recipes (though not this one) by preparing the dough as described and then baking the bread on the quick bake setting.
Question: is this the same size loaf pan that you use in your Everyday Low Carb Bread (which is delicious and very satisfying!)? Looking forward to trying this! Thanks!
Yes, I did. It was filled to the brim. That's why I think it's definitely possible to also use a full sized loaf pan.
Could this be made with 100g active sourdough starter to replace the almond flour and omit the baking powder?
I don't know... you'd have to try it out. Would love to hear how you get on!
How much does the carb count change if I use dairy milk?
The net carbs change to 3.6g per slice.