Quick & Easy Keto Low Carb Seeded Protein Bread. 5 mins prep. 35 min bake. Incredibly good. JUST 0.8g PER SLICE!
This bread is pure keto heaven! After the resounding success of my Amazing Low Carb Keto Protein Bread Loaf, I am ecstatic to present an even lower carb version that’s packed with healthy ingredients.
So if you’ve become somehow bored with the original version, or you fancy something with a bit more texture, you must try this. It is just as quick to make. All you have to do is add one more ingredient. That’s all. You’ll also need less quantity of the two main dry ingredients, which means you’ll get more mileage out of them.
Why Quick & Easy Keto Low Carb Seeded Protein Bread ?
Quite simply because it will add texture and dimension to your lunches, dinners or snacks. 2 slices, topped with cream cheese and salami (my favourite), or whatever else you feel like, will turn a boring lunch into a great one, AND still keep you in ketosis. And how about soaking up that dinner sauce with some real bread? Of course you could manage without it, as many people do. But if you don’t always feel satiated and you go looking for snacks soon after a meal, perhaps you’re craving bread (that’s me!). 
How many times have you been stuck for lunch ideas? And how often have you spent ages thinking about what you can take to work and eat on the go? My Quick & Easy Keto Low Carb Seeded Protein Bread is a life-saver. Butter a couple (or 4) slices and slap your filling in between. Instant sandwich. A REAL sandwich.
If you’re at home for lunch, how about a toasted bread sandwich or cheese on toast? Grill or toast your Quick & Easy Keto Low Carb Seeded Protein Bread slices on one side. Flip them over, load with butter and cheese and toast again. A sprinkle of salt and pepper and you’re done. De-licious. And KETO-legal!
A Keto Bread Loaf for Everyone
Quick & Easy Keto Low Carb Seeded Protein Bread isn’t just suitable for ketoers, low carbers, Atkins dieters, celiacs and body builders. It tastes so good and is so healthy that anyone else should try it. No nasty ingredients. Full of healthy goodness. However, if you have a digestive issue preventing you from eating seeds, head over to Amazing Low Carb Keto Protein Bread Loaf and follow my original recipe: you won’t be disappointed.
How to make Quick & Easy Keto Low Carb Seeded Protein Bread
You will need a couple of ingredients that you may source more easily (and more economically) on line. 
You will easily find Organic Eggs, Full-Fat Cream Cheese, Mixed Seeds, Gluten Free Baking Powder and Himalayan Pink Salt in most supermarkets. Whey Protein Isolate and Psyllium Husk, however, are a different story. Most health food stores offer them, but they’re way overpriced. I buy mine online. They may seem expensive, but if you consider how many bread loaves you’ll get out of them, the upfront cost will suddenly appear very good value. At least I think so. I bought some Atkins Bread Mix some time ago. It was much higher in carbs than my Quick & Easy Keto Low Carb Seeded Protein Bread and much more expensive.
To make sure that your bread loaf turns out as low carb as mine, I highly recommend you use the same ingredients and brands that I do, if at all possible. Unfortunately, psyllium is a natural ingredient, so batches will vary even if you buy the same brand, and results may well be none the less inconsistent (it happens to me too).
Full-Fat Cream Cheese can vary in carb contents immensely, so check the packaging before you choose. I buy the Tesco un-branded one because it has the lowest carbs + highest fat content out of all the branded and un-branded cream cheese tubs I’ve looked at.
Same for the mixed seeds. Tesco’s little pot of Chia and Flax Seed Sprinkles also contains Sunflower Seeds, Gloden Linseed, Quinoa (it’s a SEED, not a grain, contrary to popular belief) and Pumpkin Seeds. Yet it’s just 0.9g carbs per 100g, which is very low indeed.
For the Whey Protein Isolate and Psyllium Husk, just click on the links in the recipe and you’ll go straight to those items on Amazon.co.uk.
Since my protein bread turns out great EVERY TIME, I wouldn’t dream of using any other brands or ingredients. You know the say ‘If it ain’t broken, don’t fix it’? Well this bread is so good it’s just not worth risking any changes!
Obviously, with no gluten and no yeast to bind fibers, this loaf won’t rise like traditional bread. Using the same size tin indicated in the recipe below, it will rise to about 7-8 cm.
By the way, when I state that it takes 5 minutes of preparation, I mean it. If this is your first time, it may take a bit longer, as you go back to the recipe and read the steps between weighing ingredients. But once you’ve made it a couple more times, it will become second nature, you won’t need to refer to the recipe and your bread mix will be ready for baking in 5 minutes.
Try Quick & Easy Keto Low Carb Seeded Protein Bread and you won’t miss bread ever again!
Enjoy!
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Quick & Easy Keto Low Carb Seeded Protein Bread
Ingredients
- 3 large eggs 160g net weight
- 120 g cream cheese
- 40 g whey protein isolate (U.S. option HERE)
- 25 g fine psyllium husk powder (U.S. option HERE)
- ⅛ tsp fine Himalayan pink salt (U.S. option HERE)
- 2 tsp baking powder
- 35 g Chia and Flax Seed Sprinkles (Tesco) (whole seeds, not ground)
- 1 TBSP apple cider vinegar (U.S. option HERE)
- ½ tsp coconut oil (U.S. option HERE)
Instructions
- pre-heat oven to 160ºC static.
- place whey protein, psyllium husk and sifted baking powder into a large mixing bowl; stir or whisk until well mixed.
- in a separate bowl, soften cream cheese and salt using a manual whisk, then add eggs one at a time, whisking well before adding each one.
- combine dry and wet ingredients, whisking again to amalgamate really well.
- incorporate seeds and ACV, then let the mixture rest for a couple of minutes until it thickens and becomes quite gooey (add a little more psyllium if too runny - it should stick to your spoon, rather than slide off it).
- smear coconut oil over the base and sides of a small bread loaf tin (18 cm x 9 cm or 7" x 3.5"), then pour the bread mix and level it.
- bake for 35 minutes or until brown on top and a skewer inserted in the middle comes out clean.
- transfer to a raised rack to cool completely before slicing.
Notes
Nutrition
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I made this today and my husband and I are both Keto. My brother and his wife were here as guests and we all loved this bread. We have been going without bread and missing it. This is the only keto bread I’ve made that tastes good!! Could I make a double batch and put it in a 9” x 4” pan to make large (higher) slices? Just increase the time?
I am stocking my cupboard with lots of new items. The lupine flour is high FODMAP so I get a little tummy distress I other recipes.
I’m anxious to try the pasta!
You can indeed double the recipe and use a larger pan plus extra baking time. Thank you for your feedback!
Thanks so much for getting back to me. I’ll order some of the husks and whey and just use those I think. xx
Hi there, I was going to give this receipe a try, but using the Fibre Flour. Would I use that instead of the Psyllium Husk in the same weight – and would I also still need the whey powder? (just as I haven’t got any at the moment)
Thanks again for all your help
x
Hello Kathleen, both whey protein isolate and psyllium husk POWDER are key ingredients that create the lovely, light texture of sliced bread as we (UK) know it. Combined, they form air bubbles that give the bread its spongy/springy-ness.
That said, it WILL work with FiberFlour, as long as you use the coarser type (not the ultra-fine almost white version), but you won’t replicate the flavour and texture of the recipe (I tried soooo many combinations before I hit the jackpot 🙂 !. As for quantity, you’ll need more as it isn’t as absorbent as psyllium powder. My advice: start with as much FiberFlour as psyllium and whey combined, mix, wait 5 minutes, add a bit more, wait again… until you have a thick batter consistency. Also, increase baking powder by 50% and double the ACV. I hope it works!!!!!
This recipe is so good! The bread tastes like bread, not cream cheese, not eggs. Thank you for creating recipes that are really good. I wasn’t sure I would be able to do this LCHF thing until I found your site.
That’s so good to know, Valorie. A huge thank you for taking the time to leave your feedback. I’m humbled by your comments and hope you will continue to enjoy my recipes.
Thanks for the recipe. I followed the instructions and it worked just fine. The bread is delicious. Would you be able to share the full carb and fiber content for the serving size?
Hi Leia. Thank you for leaving a comment. Each 1/16th slice has 2.8g Total Carbs and 2g Fibre. That’s using my ingredients. If you use a different seed mix, tap your ingredients into a food macros app to ensure accuracy. I cut my loaf into 16 thin slices because I like them toasted until very crispy. Obviously, if you cut thicker slices, you need to adjust the macros, but it’s still one of the lowest carbs bread I’ve seen on the internet, that doesn’t involve using hundreds of eggs 🙂
Just made this very simple. I like the flavor but find it quite dry. I measured everything exact. Is this normal because there is only fat from eggs and cheese?
Quite the opposite. It should be spongy and with air pockets, just like shop-bought sliced bread. Did you use the correct oven temperature in centigrades, did you bake it for longer, or perhaps use reduced-fat cream cheese? Even the loaf tin size makes a difference. Something clearly went wrong, but I can’t guess what it might be – I’m really sorry. Just a thought: did you convert grams to cups/spoons or ounces, or did you weigh using metric scales?
The recipe doesn’t say ground or unground flaxseed.
The Chia & Flaxseed mix from Tesco is whole seeds, not ground. If they are ground, they’ll absorb more moisture and the bread will be dry.
I haven’t tried this bread yet because I’m still waiting for delivery of psyllium husk powder that hopefully doesn’t turn purple but would like to ask whether this would work as buns instead of a whole loaf?
Hi Rose, it would work as buns, but in a kind of flat-bottom way. The batter is quite liquid, not like a dough that you could shape into buns. You could try pouring the batter into small pudding or cupcake moulds, but make sure they’re filled to the top, as you won’t get much of a rise. I hope this makes sense.
Thank you, yes it does – I was thinking of a sheet of wide moulds I have which I use to make pretty large Yorkshire pudding. I’m think they would be just the right size for a burger bun.
Then, why not try? I’d love to know how they turn out! Keep in touch. 🙂
Hi Queen Keto, thanks for the amazing recipes. I was wondering what whey isolate protein powder we could use in Australia? Thanks
Hello there! Thank you very much. My favourite whey protein isolate is from grass-fed, non-GMO, hormone free cows. I usually use THIS ONE. When it’s not in stock I choose THIS ONE. The links I’ve provided should work for Amazon.com.
Queen keto..have you wrote a book yet on eating keto? If so I would like to order it. Thank you so much for your recipes.
Hi Kayanna, there is a Kindle book that’s in the final stages of production and will be available soon. All subscribers will be notified when it’s ready. Thank you so much for your interest.
Thank you so much. I’ll be watching for it.
Hello, I live in Colorado and the altitude where we are located is 7,000ft above sea level which affects baking… I’ve tried the recipe and it turned out “flat” (which is common with high altitude baking). I have not lived here very long but know there are ingredients to alter when baking in High altitude. Would you happen to know how to alter your current recipe to adapt to high altitude???? Thank you, Kathy
Hi there, I didn’t know high altitude baking was a challenge until your message. A quick Google search found this, which may be of help: https://www.kingarthurflour.com/learn/high-altitude-baking.html I would try again with an extra 3/4 tsp of baking powder. Failing that, try adding an extra egg. Remember that this is not a standard bread loaf, so don’t expect it to rise a lot (6-7cm is average). Also, ensuring that you use the correct size plum cake baking mould/tin is crucial for the rise. All the best.
Hiya,
The link to the psyllium you recommend shows it as out of stock & uncertain if or when they will get it back. Have you tried any others you would recommend?
I’m very keen to try this as I’m newly back on low carb and hugely sick of salad for lunch already!
Thanks 🙂
Hi Lindsey, it’s so annoying that products come and go all the time. Psyllium is a real tricky one, I’ve bought several brands but the psyllium turned out to be the wrong type and made the bread purple, plus gave it an awful taste. These two I have tried and turned out OK: http://amzn.to/2u2Sis2 (if you’re in the UK) http://amzn.to/2w4wI7X (if you’re in the US). Hope it helps.
Thank you. I’ll give it a go!
Hi Anyta, I originally made your plain version of this bread with great success and have since made the seeded version a couple of times.
It’s a fabulous recipe, the best low carb high protein bread I have ever made (and I have tried lots of recipes, believe me!). I find that adding a splash of Apple Cider Vinegar to the batter, right before putting it in the oven, gives a great rise of the bread! I have also been adding some nutritional yeast and ground caraway seeds to the dry ingredients before mixing and it gives a nice flavour to the bread.
I can see lots of possibilities with this bread for both sweet and savoury variations to the basic mix and look forward to experimenting in the future.
I’m not great with social media but will post some photos of your recipe which I made this morning on Instagram and Twitter linking back to you.
Well done on creating such a simple but amazing recipe!
Best wishes,
Sarah
Sarah, thank you so much for your feedback. I hadn’t thought about Apple Cider Vinegar…I’ll definitely add that to my next loaf! Your other ideas are also inspiring. Thanks for sharing them. x
Can i still get good results if i leave out the protein powder? I have none at hand and find them expensive! Is their anything else to sub it with or will it be fine on its own? Tia
Hi there. Whey Protein Isolate is the key ingredient for this bread. I had countless failures with other flours, so I wouldn’t substitute the whey, not even with a different brand. It is expensive, but you only need 40g per loaf, so it will go a long way.
hi everyone, This review is actually for the original bread loaf a few changes, New Zealand whey protein is the bomb. Its the cleanest and purest whey on the planet and I have tried them all. This one is delicious and I actually only had chocolate and natural vanilla bean so I used the vanilla. Psyllium husk powder is awful so I tried a new one from Wholefoods called taste-free all-natural FIBERrific, yup thats the name. It’s 97% pure fiiber. No grit, no test, all natural, gluten free, dissolves quickly, dairy free and Vega amongst other stuff. Sorry I’m not a sales person just passionate about sharing great products, lol. I accidentally used baking soda instead of baking powder and couldn’t figure out why the bread, that was delicious, was salty. There you have it, in short the original amazing low carb kept bread is delicious, easy to make and even more delicious toasted. Thanks for a great bread recipe that isn’t the same as “CLOUD BREAD” or filled with so much almond flour that it would bounce off a wall when thrown.
You’re welcome ?