Keto bread

Try this keto almond bread for a healthy bread replacement that’s made with nuts and seeds. The loaf will be slightly wet but you can dry the slices in an oven or toast them

  • Prep:10 mins
    Cook:50 mins
  • Easy

Nutrition per serving

  • kcal 220
  • fat 19g
  • saturates 7g
  • carbs 3g
  • sugars 0g
  • fibre 3g
  • protein 8g
  • salt 0.88g


  • 60g coconut oil, melted, plus extra for the tin
  • 100g almond flour
  • 12g psyllium husk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 100g milled seeds (we used 50g sunflower seeds and 50g pumpkin seeds)
  • 20g coconut flour
  • 12g milled flaxseed
  • 3g salt
  • 3 eggs, beaten
  • 1 medium courgette, grated
  • 1 tbsp apple cider vinegar


Storage: Store up to 4 days in the fridge in an airtight container.
Freezing: Freeze the bread slices in an airtight container. Thaw the day before in the fridge. Toast in a pan, oven or bread toaster for a few minutes. 


  1. Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.

  2. Put all the dry ingredients in a large mixing bowl, stir together and set aside.

  3. Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently – try not to overmix the dough.

  4. Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.

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