Low Carb High Protein Nut & Seed Bread (Paleo)

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

4.93 from 13 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.