This keto nut-free bread is a dense keto sandwich bread perfect for sandwiches. It is 100% nut-free, mainly made with sunflower seed flour, a low-carb flour that you can make at home for a very low price. Bonus, this keto breadloafrecipe is also egg-free, dairy-free, and contains only 3g net carb per slice.
There is nothing wrong with nuts on a keto diet. Actually, nut flours are great to create delicious bread with a similar texture to wheat bread. However, almond flour is expensive and some people can’t eat almonds because of an allergy or intolerance. That’s why this sunflower seed bread is an option for anyone looking for an affordable homemade keto bread without eggs and without almond flour. Plus, you will learn how to make homemade sunflower seed flour in minutes so keep reading!
Keto nut-free bread ingredients
A keto nut-free bread is made of a combination of low-carbflours from seeds and coconut. It is a delicious rustic bread with a dense crumb, earthy flavor, and crusty crust perfect for sandwiches or toasts. Plus, this nut-free bread is mainly made of sunflower seed flour, a cheap flour that can be made at home from a simple batch of sunflower seeds. The ingredients you need to make a nut-free keto bread are:
Sunflower seed flour – you can make your own sunflower seed flour using a high-speed blender and sunflower seeds. First, add the seeds into the jug of the blender. Next, blend on high speed until a fine flour forms. Finally, store the flour in an airtight container for at least 3 hours or overnight, before using it in the recipe. You can also buy sunflower seed flour from the store.
Coconut flour – you must use coconut flour in this recipe and you can’t replace it by almond flour. Almond flour is not a nut-free keto flour and it contains 4 times fewer fibers than coconut flour. It means that it won’t be able to soak up the moisture in the recipe.
Flaxseed meal – golden or brown flaxseed meal works but the golden flax meal is recommended to avoid the bitterness of brown flax meal.
Baking powder– this is a gluten-freebread so it won’t raise much. Baking powder makes the crumb lighter. You can also use baking soda, use half the amount of baking soda to replace baking powder in this recipe. Note that baking soda can add a bitter flavor to the bread so it is not the best option.
Psyllium husk– whole psyllium husk is the best option to make nut-free keto bread since it absorbs moisture better than psyllium husk powder. Plus, the psyllium husk powder turns bread into a blue-purple color sometimes and it is not very attractive.
Sunflower seeds – or a handful of pumpkin seed or sesame seed to decorate the top of the bread and give it a crunchy toasted seed texture on each slice.
Apple cider vinegar– or lemon juice. The purpose of apple cider vinegar is to activate the baking powder.
Lukewarm water – it is very important to use lukewarm water to activate the fiber in the flours quickly. Coldwater won’t work, use lukewarm tap water or microwave some water and then measure the amount required by the recipe.
Olive oil or coconut oil – you can use any oil, but olive oil had the best flavor in a keto breadrecipe. In fact, coconut oil can add a strong coconut flavor to keto bread. If you want to use coconut oil, use refined coconut oil to avoid the coconut flavor. Don’t use butter in keto bread recipes, like egg yolks, both give a cakey texture to the bread.
How to make a keto breadrecipe without nuts or eggs?
This is a very special keto breadrecipe, no egg yolks or egg whites, no almond flour or almond meal but instead a combination of sunflower seed flour, psyllium husk, and flaxseed meal. This is an easy keto breadrecipe for beginners or anyone looking for a low-price homemade keto breadrecipe without the eggy flavor.
Step 1: weigh the dry ingredients
There is no secret, the success of keto bread without eggs is to weigh ingredients with a scale. As a result, you shouldn’t use cups to measure your flours to avoid losing precision and end up with a disappointing bread texture. First, weigh each single ingredients into small bowls. Next, combine all the dry ingredients into a large mixing bowl. Finally, whisk all the dry ingredients together.
Step 2: prepare the wet ingredients
Before starting your keto breadrecipe, it is clever to measure all your wet ingredients in small bowls. This prevents mistakes during the baking process and ensures precision. The wet ingredients can be measured with US standard cups and tablespoons. Note that 1 cup is 8 fl.oz (237ml) and 1 tablespoon (15ml). Note that this keto nut breadrecipe calls for lukewarm water to activate the psyllium husk fiber quickly. It means that you must use water at 40°C. To do so, run tap water until hot like a bathtub and measure, or microwave water in a bowl for 1 minute. Since warming the water in the microwave evaporates some liquid, you must measure the amount required by the recipe after it has been warmed up.
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Step 3: combine the wet ingredients into the dry ingredients
After you have whisked all the flours evenly together, it is time to pour all the liquid. First, make sure the water is lukewarm. Then, add the liquid in the center of the bowl, digging a well with a spoon to make space for the liquid. Finally, combine with a spoon for barely 30 to 45 seconds, just to combine ingredients together. It is important to let the dough sit for 5 minutes before shaping into a loaf.
Step 4: shape the dough
This is a gluten-freeketo breadrecipe which means it doesn’t raise. That is why you must shape the dough into a loaf before transferring into the loaf pan. As a result, the shape you give to the dough before baking is the one you will get after baking. Gluten-freeketo bread doesn’t rise or expand while baking. Also, since the bread dough is sticky, it is recommended to wet your hands with tap water before you massage the dough to shape it into a cylinder.
Step 5: bake in two steps
The best way to bake egg-free keto bread is to use a 2-step method. First, bake the bread in a loaf pan for 1 hour at 400°F (200°C). Then, transfer the bread onto a baking sheet or directly on the bottom rack of your oven, and keep baking for 10-15 minutes. This extra step will dry the bottom of the bread and prevent the gummy bread texture. Finally, cool down the bread at room temperature, not in a cold room to prevent the bread from deflating. Cool the bread for at least 3 hours before slicing to ensure a regular bread texture.
How to eat keto bread?
This nut-free keto breadrecipe is perfect for sandwiches or toasts. First, slice the bread into a thin slice. Then, toast the slice to add some crisp to the crumb. Finally, make a keto toast like a buttered toast, an avocado toast, or cream cheese and chia seed jam toast. Another option is to use this low-carbbreadrecipe for a keto grilled cheese sandwich. Simply cut 2 slices of low-carbbread, place cheese between the slices, and toast the sandwich in a sandwich press. Feel free to add any keto vegetables too like spinach or lettuce! Of course, if you tolerate nuts, almond butter or any other nut butter like macadamia nutbutter or cashew nut butter are delicious additions to a slice of toasted bread.
Keto bread troubleshooting
After years of baking egg-free keto bread recipes, I learned a lot along the way. The main issue you often encounter are:
Moist, gooey bread – this can be because you miss fiber in the dough or your flours are coarse and not fine enough to absorb moisture. Try different sunflower seed flour brands or make your own very fine if you have a Vitamix powerful blender. Another reason can be that you used psyllium husk powder instead of the whole husk!
A hole or collapse in the center – this happens if you add too much baking powder, open the oven door too often
More keto bread recipes
I have plenty of keto bread recipes for you to try including sweet zucchini bread, keto naanbread, or an almond flourbreadrecipe if you prefer a nut flourrecipe.
8fl ozlukewarm water- tap water microwaved for 1 minute (1 cup or 237ml)
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Before starting, weigh all the dry ingredients individually on a scale, I don't recommend using cups to measure solids that is why the cups are not provided, this avoids any problem with the recipe. To measure liquid, make sure you are using a standard US measuring cups (1 cup=237ml=8fl.oz)
Preheat oven on regular mode at 200°C (400°F).
Line a 9-inch x 5-inch baking pan with parchment paper. Grease the paper with oil to prevent the bread from sticking to the pan. Set aside.
In a large mixing bowl add all the dry ingredients: fine sunflower seed flour (see note to make your own), coconut flour, whole psyllium husk, flaxseed meal, baking powder, and salt.
Whisk the dry ingredients to evenly combine and remove any lumps, squeezing them between your fingertips if some appear.
Make a well in the center of the flours and add olive oil, apple cider vinegar, and lukewarm water (40°C/104°F).
Use a spatula to combine the dough. It will be very wet at first, drying as you go becoming very sticky and that is what you want. It should take more than 30 seconds to combine the ingredients. It is wet and sticky, don't worry this is OK.
Let the dough rest for 5 minutes in the bowl.
Wet your hands with a tiny bit of water and remove the bread dough from the bowl. Gently knead the dough 10 seconds, squeezing the dough with your hands, then form a loaf shape, with a nice round bump in the center of the dough. The dough won't rise much so don't press the top of the loaf, instead tap the side to create a nice round bump in the center. This will avoid a flat, dense, and moist loaf. Since you wet your hands it shouldn't stick. If it does, wet your hands slightly more or grease them with olive oil.
The top of the loaf may shows cracks, wet your hands, and massage the top to fix the cracks and form a smooth surface.
Place the loaf into the loaf pan, if it doesn't fit the length of the pan don't press the loaf to fit! Leave it as is.
Brush the top of the bread with a bit more water then sprinkle extra sunflower seed or pumpkin seed or sesame seed.
Slightly press the seeds onto the surface to stick them to the bread.
Bake for 50-60 minutes at 200°C (400°F) bottom rack (first rack from the bottom of your oven) and don't open the oven door before 40 minutes if you want to check the baking process!
After 50-60 minutes, remove the pan from the oven, the top of the bread should be hard and crusty as the side and bottom. Lift out the bread from the pan pulling the pieces of parchment paper and transfer the loaf on a baking sheet or directly on the hot bottom rack of your oven, without parchment paper.
Keep baking for 10 - 15 minutes, bottom rack, same temperature. If the top brown too fast, add a piece of foil on top of the bread loaf. This extra step prevents the bottom of the bread from being wet or under-baked.
Remove from the oven and transfer the keto bread onto a cooling rack and cool for at least 1 hour before slicing.
This is a dense, slightly moist nut-free keto bread with a crispy crust. It is even better toasted. Bring your slice of bread in a toaster for 2 minutes and use it as a toast for butter or avocado. You can also make a grilled cheese sandwich with two slices of bread, lightly butter the outside bread slices and bring the sandwich into a sandwich press.
Store your bread unsliced, wrapped in a towel, at room temperature in the pantry. You can also slice the whole loaf and freeze the slices in an airtight container
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My bread is moist in the center: you didn't bake your bread long enough. Pop back to the oven on a baking sheet and place a piece of foil on top of the loaf. It will focus the heat in the center of the bread and avoid the bread top to over-bake.My bread is green: Sunflower seed flour can turn your food greenish. There is nothing you can do about that. It won't alter the taste of the bread though.My bread is blue/purple: make sure you use Now Foods Whole Psyllium husk to prevent this from happening. Some psyllium husk brands turn bread crumb purple-blue.Make your own sunflower seed flour: The day before you start the recipe, add the sunflower seeds in a high-speed blender and blend on high speed to form a fine flour. You know it is ready when there are no seed pieces left and the ground is not coarse but fine, similar to store-bought almond flour. It should take about 20-30 seconds max at high speed. Don't over-process or the seeds will turn into a paste and form sunflower seed butter. Transfer into an airtight container and wait 24 hours before using in the recipe. Homemade sunflower seed flour has a higher moisture rate and needs 24 hours to dry.