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Low Carb High Protein Nut & Seed Bread (Paleo)

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In an attempt to burn a few excess pounds and to cut back on carbs generally, I’ve been focusing more on foods high in protein and healthy fats the past few weeks.  High protein/high fat foods are more satiating, which means you’re less likely to nibble throughout the day, they lead to more stable blood sugar and contribute to improved body composition.

But giving up bread is HARD.  Even if it is only temporary.  So I’ve been experimenting with some low carb/high protein bread alternatives to help me stay sane while I’m on my low carb kick.  I’ve found a great solution.

This Low Carb High Protein Nut & Seed Bread is packed with nutrients.  Enjoy it with some low sugar fruit preserves, natural nut butter for some extra protein, or some cheese or cold cuts and you’ve got a nutritious gluten-free bread that is low in carbs and high in protein to start your morning or to eat as part of a healthy lunch or snack.

For an extra boost of protein I added nearly a cup of Silk’s new Protein & Nut Milk to this nut bread.  It’s soy-free and each serving has 10 grams of plant-based protein (from 100% yellow peas), only 2 grams of sugar, and a combination of cashew and almond milk for an extra creamy consistency.

To jumpstart your morning with a protein-packed breakfast, enjoy a couple of slices of this Low Carb High Protein Nut & Seed Bread with some yogurt, fresh fruit and a glass of Silk Protein & Nut Milk.

Our 4 year-old daughter never ceases to amaze us.  She’s a good eater, always willing to try new things (I wish I could say the same thing of our 6 year old son!), but I was really surprised to see her wolf down this nut bread.  Over the course of three days, she ate 3/4 of the loaf by herself!  Her favorite thing is spreading it with butter and some of our homemade fruit preserves and enjoying an open-faced nut bread sandwich.

I’ve now made a second loaf and she’s just as eagerly going after it.  I’ve got some serious competition and will be making a third loaf again before long :)

Let’s get started!

Place the whole almonds and hazelnuts in a food processor and pulse until coarsely ground.  Add the pumpkin seeds, sesame seeds and flax seeds and pulse until ground.

Add the almond meal, hazelnut meal, coconut flour, salt and baking soda and pulse until combined.

In a separate bowl, combine the Silk Protein & Nut Milk, eggs, melted coconut oil, honey and cider vinegar.  Pour the mixture into the food processor.  Process until the mixture is thoroughly combined.

Let the mixture sit for 5 minutes.

Line a 8×4 inch loaf pan with parchment paper.  Spread the mixture into the lined loaf pan and use a spoon to smooth down the surface.  Sprinkle the top with some extra pumpkin, flax and sesame seeds (I also used sunflower seeds for the top).  (Note:  Do not include sunflower seeds inside the bread itself, it causes a chemical reaction that results in the bread turning green – I’m totally serious.)

Preheat the oven to 350 degrees F.   Bake the bread on the middle shelf for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.  Let the bread cool completely and then remove it from the pan.

Store the bread in the fridge in an airtight container.  It keeps for about 4-5 days.

For the best results, we highly recommend using a good bread slicer.  We use an old commercial-grade Hobart that we found on Craigslist years ago.  Currently the model for the best price with the best reviews is the Chef’s Choice 615 Premium Electric Food Slicer.

Print Recipe
4.92 from 12 votes

Low Carb High Protein Nut and Seed Bread (Paleo)

With a great flavor and texture, even wheat lovers will enjoy this protein-packed bread!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: bread
Cuisine: bread
Servings: 16 servings
Calories: 194kcal
Author: Kimberly Killebrew

Ingredients

  • 1/4 cup whole almonds
  • 1/4 cup whole hazelnuts see Note
  • 1/2 cup pumpkin seeds
  • 1/4 cup flax seeds
  • 3 tablespoons hulled sesame seeds
  • 1 1/2 cups almond meal
  • 1/2 cup hazelnut meal see Note
  • 2 tablespoons coconut flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Silk Protein & Nut Milk (recommended for high protein content, or use milk of choice) Paleo: Use Silk Cashew or Silk Almond Milk
  • 1 tablespoon apple cider vinegar
  • 3 eggs vegans: substitute 3 flax eggs
  • 1/3 cup coconut oil melted and slightly cooled
  • 1 tablespoon raw honey (vegans: agave or syrup of choice)
US Customary - Metric

Instructions

  • Place the whole almonds and hazelnuts in a food processor and pulse until coarsely ground. Add the pumpkin seeds, sesame seeds and flax seeds and pulse until ground. Add the almond meal, hazelnut meal, coconut flour, salt and baking soda and pulse until combined.
  • In a separate bowl, combine the Silk Protein & Nut Milk, eggs, melted coconut oil, honey and cider vinegar. Pour the mixture into the food processor. Process until the mixture is thoroughly combined. Let the mixture sit for 5 minutes.
  • Line a 8x4 inch loaf pan with parchment paper. Spread the mixture into the lined loaf pan and use a spoon to smooth down the surface. Sprinkle the top with some extra pumpkin, flax and sesame seeds (I also used sunflower seeds for the top. See NOTE).
  • Preheat the oven to 350 degrees F. Bake the bread on the middle shelf for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool completely and then remove it from the pan.
  • Store the bread in the fridge in an airtight container. It keeps for about 4-5 days.

Notes

*You can substitute the hazelnuts for more almonds if you prefer or if you have a hard time finding hazelnut meal
*Do NOT include sunflower seeds inside the bread itself, it causes a chemical reaction that results in the bread turning green (it looks like mold).
Serving: 1slice | Calories: 194kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 205mg | Potassium: 84mg | Fiber: 3g | Sugar: 1g


This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

69 Responses

  7. This is such a great recipe! I usually try to stay away from bread to stay healthy but this is such a great alternative to traditional bread!

    Reply

  14. I also have problems with giving up bread… the most difficult thing for me when trying to eat low carb. I love this bread, I will bake it soon.

    Reply

  15. I am Gluten intolerant, and have not found one bread, that does not taste like clay. I am soooooooooooo looking forward to making this loaf. THANK YOU VERY MUCH. Greetings from Melbourne Australia.

    Reply

    • Greetings to Melbourne, Anne! Terrific, let us know what you think! This is a completely different texture than regular or gluten-free bread but flavor-wise I think it tastes much better than most GF breads out there. Happy baking!

      Reply

  16. I just made this incredibly delicious bread! I cannot believe how naturally sweet it is. It is so moist and yummy. I forgot sesame seeds other than that, I followed the receipt exactly. Thank you for such a wonderful receipe!

    Reply

    • Hi Kristie, there are several free sites that will easily do that for you, including FitDay and CalorieCount. You just enter the ingredients and quantities and it will generate the nutrition profile for you.

      Reply

    • Hi Irene! There are several sites that will calculate that info for you including fitday.com and caloriecount.com. You simply enter all the ingredients, their quantities, and it will generate all the nutritional info. Then you can divide by however many slices you figure you’ll get out of the loaf (thickness is personal preference).

      Reply

    • 94 carbs – 46 fiber = 48 net carbs for the whole loaf so divide that by how many slices you cut. Found via myfitnesspal.com

      Reply

  22. this loaf looks delicious but its not exactly low carb. you use honey for one. and even dividing it into 10 makes each slice 5 g of carbs.
    i was wondering also why your grind up your whole almonds when you already use almond meal? i would love to try this but i wont introduce it to my carb free boyfriend yet!
    thanks!

    Reply

    • Hi! First of all, this loaf yields far more than 10 slices. But even calculating 10 slices at 5 grams of carbs each, compare that to a slice of regular white bread which is 13 grams – that’s less than half the carbs. The whole almonds are “coarsely” ground and then added to the almond meal which is finer – the purpose being variation in texture and consistency.

      Reply

  23. thank you kimberly, yes i guess relatively speaking it is lower than white bread. (do people still eat that?) my fella is on less than 25 carbs a day so i write from that perspective. ah, i see about the coarse quality adding some nice texture. lovely idea. thanks for your recipe!

    Reply

    • Hi Sirley, the nutrition amount is for the entire loaf. I realize that’s probably confusing a lot of people so I just updated the nutrition info to reflect quantities per slice for a total of 16 slices (I actually get more slices out of this bread though because I use cut it thinly using an electric slicer).

      Reply

  27. To the best of my knowledge, we cannot get Silk Protein & Nut Milk here in Australia. Would you recommend adding protein powder?

    Reply

    • Hi Jennifer, you can use a different sweetener if you prefer or just skip it altogether.

      Reply

  29. I have a 3×7 inch loaf pan, my mix won’t fit in. Do you think I can make it in 8×8 inch square pan and then slice it? will that work?

    Reply

  30. Hi! I have made this bread a few times and it’s delicious! Just wondering if the almond meal and hazelnut meal in the ingredients is the result of grounding the almonds and hazelnut or using both? I have used both so far but was wondering if I am doubling up unnecessarily

    Thanks!
    Merav

    Reply

    • Hi Merav, I’m so glad you like it, thank you! Yes, it uses both the whole nuts and the meal so no, you haven’t been doubling up, you’re doing exactly what the recipe calls for :) When the whole nuts are lightly ground the result is a chunkier texture than the nut meal, which is much finer – using both gives you a combination of textures which is important for the end result.

      Reply

  31. This is the most amazing bread I have had! Just baked a loaf and it looks and tastes absolutely heavenly…. Until now, I couldnt bake to save my life, but your explanation is so perfect!! Thanks a zillion!

    Reply

    • I’m so thrilled to hear that, Radha, thank you! And this is not the easiest bread to tackle for an inexperienced baker, so you’re especially awesome!

      Reply

  32. Hi! Thanks for the recipe, I baked it and it was yummy but was crusty on the outside and a bit wet on the inside, still undercooked, do you have any tips? How long do you process the batch once everything has been added in? Thanks!

    Reply

  33. This bread was easy to make, came out beautifully, and is delicious. I’m thinking that I would use it more like a granola bar, or a filling snack, since a slice of it is really a handful of ground and toasted whole nuts. It is good toasted with a little sugar free jam. Next time I will include some of my homemade dried sugar free cranberries in the mix!

    Reply

  34. Thank you very much for this. I just made it and it tastes fantastic. I used coconut milk instead of the Silk, it worked. The final weight of the loaf is 860 grams (30.3 oz). The whole thing has about 4000 kcal. Carbs: 50g, fat: 350g, protein: 150g. Astronauts could just eat half of a loaf every day and wouldnt need anything else. ;) Guten Apetit.

    Reply

  35. Thanks for the recipe, it turned out great! I don’t have a food processor so I was worried it wouldn’t work out, but I just roughly chopped up the nuts and it was fine :) It’s very filling! I think I might add cinnamon or cardamom next time, has anyone tried that?

    Reply

  36. I made this recipe this afternoon and I couldn’t believe how easy it is to make and how good it tastes. I substituted almonds for the hazelnuts and almond meal for the hazelnut meal. I didn’t have almond meal on hand so I put two cups of whole almonds in the food processor and pulsed until it became almond meal….so easy. Didn’t have almond milk so I used So Delicious coconut milk. The bread looked fantastic when it was baking. I baked it for 45 minutes and it was perfect. When it cooled, I sliced a piece for me and one for my husband. It slices beautifully with a large serrated knife. We enjoyed the toasted slices with some butter. Can’t wait to try a slice with some blackberry/chia jam. Thank you Kimberly for your fantastic recipe. I was wondering if you have ever frozen this bread.

    Reply

    • Fantastic, Lynn, I’m so glad you both enjoyed it, thank you! I have not tried freezing it but perhaps one of our readers has and can chime in.

      Reply

  37. This was one of those recipes that was either going to be a huge fail or amazing, and it was AMAZING! I haven’t eaten bread for years since I went gluten-free, so I’m soooo excited to have found this recipe. I made a loaf last week and am about to make another this week. I find it’s best to store the loaf uncut in the fridge and cut as needed and then put in the toaster. Avocado toast or almond butter with bananas and honey are my go-to breakfasts again. Thanks so much for this recipe! (I make it with all almond flour and nuts vs the half hazelnuts)

    Reply

  38. This bread is insanely delicious!! Thank you SO MUCH!
    Made it exactly to recipe except used 2 cups of almond meal (instead of hazelnut meal).
    My husband swore I had smothered it in butter when I had just given him a plain bit to try ;-) it was THAT tasty.
    I loved the chunkier nut texture too…right up my alley.

    I was wondering if anyone has tried this as a sweeter raisin nut bread? Kind of want to try putting some cinnamon and raisins in it…
    Has anyone tried variations? Would adding raisins mess up how it cooks?

    Reply

    • I’m so glad you both enjoyed it, Mary, thank you! I have not made it with raisins and cinnamon but that sounds like a great idea. If you try it please let us know how it turns out!

      Reply

  40. Hands down, this is the best low-carb bread I have ever made. I have made four different kinds of low carb bread. They don’t compare to this recipe. I did add some psyllium husk powder and some protein powder for my own nutrition. This is just so darn good! Thank you thank you thank you for this beautiful nut bread recipe.

    Reply

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