Keto Vegan Seed Bread – Recipe

Keto Vegan Seed Bread - Recipe

Keto Vegan Seed Bread

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  • 1 cup (120g) raw pepitas (pumpkin seeds)
  • 1 cup (120g) raw sunflower seeds
  • ¼ cup (40g) chia seeds
  • ½ cup (56g) pea protein powder (see Note)
  • ¼ cup (20g) psyllium husks
  • ½ teaspoon salt
  • 1 cup (240 ml) water
  • ¼ cup (64g) tahini, room temperature

192 calories  I  14.7g fat  I  10.5g protein  I  6.9g total carbs  I  2.5g net carbs

YIELD: one 9 by 5-inch (23 by 12.75-cm) loaf (12 servings)

PREP TIME: 10 minutes          COOK TIME: 1 ½ hours

  • Preheat the oven to 375°F (190°C) and line a 9 by 5-inch (23 by 12.75-cm) loaf pan with parchment paper. Leave at least 2 inches (5 cm) of extra parchment on each long side of the pan for easier removal of the loaf.
  • In a medium-sized mixing bowl. whisk together the Seeds, protein powder, psyllium husks, and salt.
  • In a small bowl or large measuring cup, stir together the water and tahini.
  • Pour the tahini mixture over the seed mixture and stir until thoroughly combined and no dry spots remain. The dough will thicken as you stir and will become quite dense.
  • Scoop the dough into the lined loaf pan, spread evenly, and smooth the top.
  • Bake for 85 to 90 minutes, until the crust is hard and sounds hollow when tapped.
  • Remove the bread from the pan using the overhanging parchment as handles and transfer to a cooling rack. Let cool completely before slicing.

Note: Pea protein yields the best results in this recipe. Some protein powders (like soy isolate) do not work the same way.

Store covered at room temperature for up to 3 days, refrigerate for up to a week, or slice and freeze for up to a month.
To reheat place frozen slices in a reheated 350°F (177°C) oven for bout 5 minutes, until warmed through, or for up to 10 minutes to toast them.