Herbed Low Carb Bread with Seedy Topping (Paleo + Keto Friendly)
Herbed Paleo Keto Bread
My favourite snack used to be a half a loaf of fresh bread from the bakery slathered in butter. I had peanut butter sandwiches for breakfast, grilled cheese for lunch, and single-handedly ate all of the buns in the bread basket when I went out for dinner.
So ya, I loved bread. Finding out my almost daily migraines were from a gluten intolerance was pretty life-shattering. My entire diet revolved around bread and pasta. Seriously.
I also have a number of food sensitivities that leaves finding a bread I can eat, pretty damn hard. That’s why I usually end up making my own — just like this Herbed Paleo Keto Bread. It’s SO delicious. I added in herbs and spices and then topped it with a seedy little sprinkle for a punch of flavour. But if that’s not up your alley, feel free to omit it!
Whether you’re following a low-carb, keto, or paleo style diet this bread is pretty much your new BFF. But remember, it’s best to consume almonds moderately — especially if doing a ketogenic diet. Just a slice or two is all you need!
All About Almond Flour
Naturally gluten-free and low in carbs, almond flour is one of my favourites to bake with. It has a slightly sweet taste and is full of nutrients like the good monounsaturated fats. These heart-healthy fats are great for helping maintain your cholesterol levels. Since it’s made from grinding down raw and blanched almonds, the flour is contains all of the same vitamins and minerals as the whole nut. Both the nut and the flour are a great source of vitamin E which helps to reduce inflammation, repair damaged skin, and fight against free radicals in the body.
Just a few other reasons to love almond flour:
- Great cancer-fighting food
- Lowers bad cholesterol
- Reduces risk of heart disease
- Helps manage blood sugar for diabetics
- Boosts energy levels
- May help with weight loss
- Lowers risk of weight gain
Quick Note on Keto
Alright, so I couldn’t do a low-carb recipe without sharing my two cents on keto. Let’s start by saying there are some great benefits to doing a ketogenic diet. BUT you must be doing a HEALTHY keto diet.
When I see “keto approved” recipes like… Bacon Wrapped Hot Dogs, Fried Mozzarella & Pepperoni Rollups, or Cheesy Butter Burgers…no. Just no.
Most people on a keto diet are filling up on dairy and meat. Someone once said to me, “I can’t eat that salad — I’m doing keto and can only eat cheese and red meat.” *Sigh.*
A few quick keto guidelines:
- Choose healthy fats like avocado, coconut, cold-pressed oils, and small amounts of nuts and seeds over pasteurized dairy and high-fat meat.
- If consuming dairy, don’t make it a main fat source. Always opt for organic because toxins live in the fatty portions of the animals – aka the milk and fatty cuts of meat. Choose raw cheeses and fermented kefir.
- If eating meat, again, choose organic or pasture-raised. Opt for smaller amounts of red meat, but lean towards high-quality poultry, eggs, or wild fish. Only 15-20% of your plate should be protein.
- Don’t forget your veggies!! Doing a keto diet isn’t a free for all excuse to fill up on dairy and meat. Vegetables are vital to your health. They provide vitamins, minerals, antioxidants, and countless other nutrients to your body. Make sure to have a variety of non-starchy vegetables like leafy greens, asparagus, cucumber, and broccoli.
- All types of sugar and processed foods are a big no-no. So that bunless fast food burger you had last week — not keto.
- If you have low blood pressure (like me!), consider carb cycling.
- Include bone broth.
10 minPrep Time
40 minCook Time
50 minTotal Time
Yields 1 loaf
- 2 cups almond flour
- ¼ cup flax seed, ground
- 2 tsp baking powder, aluminium-free
- ½ tsp unrefined sea salt
- 4 eggs
- ¼ cup unsweetened almond milk (cashew or coconut works too)
- 2 tbsp olive oil
- 2 tsp Italian seasoning (or your favourite dried herbs)
- ½ tsp turmeric
- 1 tbsp pumpkin seeds
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- ¼ tsp garlic flakes
- ¼ tsp unrefined salt
- Preheat oven to 350 F and grease a bread pan with coconut oil (olive oil or ghee works too).
- Combine all of the dry ingredients in a large bowl, including the optional boosters if using.
- In a separate bowl, combined the remaining wet ingredients.
- Add wet ingredients to the dry and mix until well combine.
- Pour mixture into greased pan and evenly distribute.
- If using, sprinkle on seedy topping.
- Bake for 30-40 minutes or until golden brown.
- Remove from oven and let sit for 10 minutes before transferring to a wire rack to cool.
- Consume immediately or store any uneaten portion of the bread in the fridge. Will keep for about 5 days.