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.
Low Carb High Protein Nut and Seed Bread (Paleo)
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)
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
*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).
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-90d7ePzUDYpLK.gif\")
Faith (An Edible Mosaic) says
Love the looks of this dense nut and seed bread! I bet it’s delicious toasted!
Krista says
I am thinking breakfast and snack! Love all the nuts!
Stephanie says
Cutting carbs is so harrrrd. This bread would make it easier though :)
The Food Hunter says
This bread sounds fantastic and I love the idea of getting a bread slicer
Lauren Kelly Nutrition says
I am loving all of these seeds in this bread! I absolutely love all of the Silk milks!
Jessica | Novice Chef says
LOVE that this is packed with nuts!
Cate says
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!
Katerina @ diethood .com says
This is perfect for breakfast!! I can’t wait to try it!!
Renee - Kudos Kitchen says
I was wondering how you cut that bread so uniformly thin. It looks wonderful. I’m crazy for nuts and seeds!
Amanda | The Chunky Chef says
That crunchy seed topping is totally calling to me!
Erin @ Texanerin Baking says
Wow! This is really impressive. It looks so similar to the seedy German breads!
Angie | Big Bear's Wife says
I’ve been doing low carb since last May and it’s hard! I love bread and pasta so it’s been rough. I can’t wait to make this!
Sharon @What The Fork says
This bread looks amazing! I love how the extra protein was added in and that it’s low carb!
Adina says
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.
ANNE says
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.
Kimberly @ The Daring Gourmet says
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!
Carmen says
There’s an amazing bread recipe on pi test almond/flax bread. It’s great
Anonymous says
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!
Kimberly @ The Daring Gourmet says
Fantastic!! I’m so glad you enjoyed it and appreciate the feedback, thank you!
Kristie Jones says
Is there any way to find out the nutritionals on this bread?
Kimberly @ The Daring Gourmet says
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.
Irene Coco says
This looks delicious. Could you please include the calories, fat and carb for each slice? Thank you.
Kimberly @ The Daring Gourmet says
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).
Hildegard Nyauche says
Sounds devine!!! But, I live in Kenya and caqn’t get ?silk protein nut milk?
Please help!
Kimberly @ The Daring Gourmet says
Hi Hildegard, you can use regular milk in its place. Happy baking!
Flo says
Use a nut milk (Almond, Cashew) or seed milk (Sesame).
Flo says
It is easy to make your own milk if you have access to almonds, cashews, sesame seeds, etc.
Carol says
Does anyone know the carb content?
Anonymous says
94 carbs – 46 fiber = 48 net carbs for the whole loaf so divide that by how many slices you cut. Found via myfitnesspal.com
Deryn | Running on Real Food says
Oooh, this looks so good. I definitely feel better eating less carbs but I love them so much sometimes it’s hard to eat less! Just wondering if you’re tested this with the suggested flax eggs?
Kimberly @ The Daring Gourmet says
Thanks, Deryn! I haven’t tested it with the flax eggs but had a reader report back successfully on it.
Anonymous says
What are the calories on this bread? Thanks
marinawolf says
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!
Kimberly @ The Daring Gourmet says
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.
marina says
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!
claire says
Hazelnuts are so expensive! Do you think I could substitute walnuts?
Kimberly @ The Daring Gourmet says
Hi Claire! Yes, you can use any nuts you like.
claire says
thanks, also would you say about 16 slices per loaf?
Kimberly @ The Daring Gourmet says
Hi Claire, yes, you should easily get 16 slices out of this depending on how thick the slices are.
Sirlei Martin says
The nutrition facts shows that this bread has 30 grams of sugar. Is that correct?
Kimberly @ The Daring Gourmet says
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).
hanna long says
made it…… freaking love it ! delicious ! posting constantly on my instagram
Kimberly @ The Daring Gourmet says
So awesome, Hanna, thank you!!
Kafoops says
To the best of my knowledge, we cannot get Silk Protein & Nut Milk here in Australia. Would you recommend adding protein powder?
Kimberly @ The Daring Gourmet says
Hi Kafoops, yes you can add some if you like. Or just simply substitute another non-dairy or dairy alternative.
Kafoops says
Thank you Kimberly, I’m looking forward to trying this.
Jennifer says
Looks terrific. Do you know if you can skip the honey?
Kimberly @ The Daring Gourmet says
Hi Jennifer, you can use a different sweetener if you prefer or just skip it altogether.
Anuja says
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?
Merav Ross says
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
Kimberly @ The Daring Gourmet says
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.
Radha Sreedhar says
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!
Kimberly @ The Daring Gourmet says
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!
David says
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!
diana says
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!
Kimberly @ The Daring Gourmet says
Fantastic, Diana, thanks so much!
Eady says
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.
Kimberly @ The Daring Gourmet says
Fantastic, Eady, I’m so glad you enjoyed it, thank you!
jo says
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?
Kimberly @ The Daring Gourmet says
Fantastic, Jo, I’m so glad you enjoyed it and appreciate the feedback, thank you!
Lynn says
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.
Kimberly @ The Daring Gourmet says
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.
Bee says
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)
Kimberly @ The Daring Gourmet says
That’s wonderful, Bee, thanks so much!
Mary says
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?
Kimberly @ The Daring Gourmet says
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!
karol says
how many calories would this convert to??
Theresa Ahern says
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.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Theresa, thank you!
Phenice Roberge says
I too recently made this bread. I’m so glad I found this recipe as it is a very delicious bread. I decided to add some chickpea flour as I didn’t have almond nor hazelnut meal, and I didn’t want to grind up all my almonds😃 The seediness makes the taste so yummy, especially when toasted. I’m making my second loaf today and am thinking to add some Spelt flour. And I think I’ll add some protein powder as suggested by Theresa Ahren. Thank you Kimberly for creating such a great recipe!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Phenice, and really appreciate the feedback, thank you!
Christina says
Hello.. I cannot have coconut flour. Do you think I could just use all almond flour? Thank you.. can’t wait to try!
Kimberly @ The Daring Gourmet says
Hi Christina, I haven’t tried it with all nut flour so I’m not sure how that will impact the texture and “sliceability” of the bread. Perhaps one of our readers has tried it and can chime in.
Christina says
Thank you Kimberly.. I have it in the oven as we speak. I made two loafs! Here’s what I changed to make it work with my eating restrictions:
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 (LEFT OUT)
1 1/2 cups almond meal
1/2 hazlenut flour (REPLACED WITH ALMOND FLOUR)
2 tablespoons coconut flour (REPLACED WITH ALMOND FLOUR)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup SOY MILK
1 tablespoon apple cider vinegar (REPLACED WITH LEMON JUICE)
3 eggs vegans: substitute 3 flax eggs
1/3 cup coconut oil melted and slightly cooled (REPLACED WITH OLIVE OIL)
1 tablespoon raw honey (REPLACED WITH 1/2 TBL STEVIA)
I’ll let you know how it turned out!
Kimberly @ The Daring Gourmet says
Thanks, Christina, yes please let us know how it turns out!
Felicia says
How’d it go?
Elle says
Hi! Mine just came out of the oven! I subbed in some hemp hearts and used cream of coconut for liquid. The result is AMAZING!! I baked two in mini loaf pans. I am going to thinly slice one loaf and rebake into crackers.
Kimberly @ The Daring Gourmet says
Woohoo, that’s awesome, Elle, I’m so glad you enjoyed it, thank you! And I love the cracker idea!