Nut and Seed Bread is a keto, gluten-free “bread-ish” loaf made with mixed nuts and seeds (like pistachios, almonds, flax seed, walnuts, sesame seeds, and cashews) plus eggs, oil, and salt. It’s quick and works well for a low-carb, gluten-free, yeast-free option when you want an easy slice-and-toast style bread alternative. Unlike traditional bread recipes that rely on flour and yeast, this version uses whole nuts and seeds with flax and eggs as the binder, so you get a hearty loaf with no flour and no leavening.
Why You’ll Love This Nordic Bread
- Low Carb . Only 3 net carbs per serving.
- Easy. Chop, Mix, Bake.
- Simple Ingredients. Having a hard time finding yeast? There’s not any in this bread recipe without yeast.
- Gluten-Free . Guess what? There’s no flour either. So this recipe is totally gluten-free.
- Tasty. It tastes like regular bread, but without the carbs.
Nut and Seed Bread | Keto Gluten-Free Bread
I’ve seen recipes all over for what people are calling a Nordic stone age bread . Interestingly I haven’t seen that many explanations of why this called Nordic, nor stone age, and if you haven’t eaten it, you’ll be wondering why it’s even called bread really. No flour or yeast, or leavening agent, just a mix of nuts and seeds, and it’s somehow magically bread?
Actually. Yeah. Yeah, it is. Or bread-ish. Like, VERY GOOD bread-ish.
I was terribly skeptical. Moreover, the other recipes called for 6 cups of nuts and seeds which sounded horridly expensive.
I’m cheap. We also don’t eat that much. While I’m all about finding keto bread that tastes delicious (and let’s be honest many of them do not taste delicious), I was not about to risk that many nuts over something I wasn’t sure would work to make a huge hunk of something we might have hated.
So I decided to tweak a little, make a smaller batch, and see what the fuss was all about. Well, I tell you what. It’s worth every penny for those nuts and seeds.
Where Does This Recipe Originate From?
I think this recipe was created by Thomas Rode, but I’m sure I’ve messed with it enough that he probably doesn’t want me calling it his recipe entirely!
Let’s just say all the credit is his and the mistakes are mine. That is probably very accurate.
Tips And Tricks For Making This Nut And Seed Bread
- Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
- Do not cut the whole nuts. I wasn’t sure how those would work but they sliced beautifully in the finished product.
- Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
- Cook for the specified length of time. You won’t be able to do a chopstick test on it while it’s hot. There’s not a lot that truly needs cooking forever, but I haven’t had time to experiment with shorter cook times. I can tell you it works beautifully at 45 minutes.
- Be sure to grease the pan well so the beautiful seed bread pops right out.
- Serve with lots of butter.
If your nut and seed bread is crumbly, it usually means it didn’t have enough binder or time to set. This kind of keto nut and seed bread (no flour, no yeast) relies on eggs and flax to hold everything together. Common causes are under-measuring the eggs/flax, swapping in different nuts/seeds that don’t absorb moisture the same way, underbaking, or slicing before it’s fully cooled (it firms up a lot as it cools). To fix it, bake until the center is fully set, let the loaf cool completely (even chill before slicing), and use a serrated knife; next time, avoid big ingredient swaps unless you adjust the binder.
Yes, you can swap the nuts and seeds in nut and seed bread, but do it thoughtfully. Different nuts and seeds absorb moisture differently, which affects whether your keto nut and seed bread (no flour, no yeast) stays sturdy or turns crumbly. As a rule, keep the total volume/weight the same, try to swap “like for like” (seeds for seeds, nuts for nuts), and avoid going all-in on very oily or very large pieces unless you chop them. If your loaf starts falling apart after swaps, it usually needs a bit more binder or a slightly longer bake and full cool-down before slicing.
Yes, nut and seed bread toasts really well, and toasting is one of the best ways to improve the texture of this keto nut and seed bread (no flour, no yeast). Because it’s dense and seed-heavy, toast slices until the edges are crisp and the center is warm. If the loaf is a bit crumbly, chilling the bread first and slicing with a serrated knife helps, and then toasting makes it feel even more “bread-like.”
If your nut and seed bread is gummy/wet in the middle, it’s almost always underbaked or too thick for the heat to penetrate. This dense keto nut and seed bread (no flour, no yeast) holds moisture and needs enough time for the center to fully set. It can also happen if you made big nuts/seeds swaps that increased moisture (or used larger pieces that trap steam) or sliced before the loaf cooled. Bake until the center feels firm, let it cool completely (even chill before slicing), and if needed, return slices to the oven/toaster to dry them out and get that crisp, toasted texture.
Looking For More Great Low Carb Bread Options?
- Keto Bread
- Cauliflower Chaffle
- Zucchini Chaffle
- Cauliflower Breadstick
- Zucchini Bread
- Low Carb Bread Ideas
Need something low carb to spread on your fresh nut and seed bread? My Sugar-Free Jam is a delightful way b to add some fruity flavor to any bread, cracker or just about anything else!
If you love this nut and seed bread as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.
Keto Bread | Nut and Seed bread
Equipment
- Mixing Bowl
- FAT DADDIO LOAF PAN
- Measuring Cups
- Measuring Spoons
Ingredients
3 cups mixed nuts and seeds left whole for example
- ▢ 1/2 cup ( 61.5 g ) pistachios
- ▢ 1/2 cup ( 71.5 g ) Almonds
- ▢ 1/2 cup ( 84 g ) flax seed
- ▢ 1/2 cup ( 58.5 g ) walnuts
- ▢ 1/2 cup ( 75 g ) Sesame Seeds
- ▢ 1/2 cup ( 64.5 g ) cashews
Other ingredients
- ▢ 3 ( 3 ) Eggs
- ▢ 1/4 cup ( 56 ml ) Oil
- ▢ 1/3 tsp ( 0.33 tsp ) Kosher Salt
Instructions
Yet another crazy complicated recipe!
In a large bowl, mix everything together.
Pour into a greased loaf pan.
Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
Turn out the bread and let it finish cooling.
You can use whatever combination of nuts and seeds you’d like.
The only things you really need are the flax seeds or ground flax to hold it together.
Having a mix of big nuts and small seeds helps provide good texture to the bread.
Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
Do not cut the whole nuts. I wasn’t sure how those would work but they sliced beautifully in the finished product.
Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
Cook for the specified length of time. You won’t be able to do a chopstick test on it while it’s hot. There’s not a lot that truly needs cooking forever, but I haven’t had time to experiment with shorter cook times. I can tell you it works beautifully at 45 minutes.
Be sure to grease the pan well so the beautiful seed bread pops right out.
Serve with lots of butter.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
Nut and Seed Bread is a keto, gluten-free “bread-ish” loaf made with mixed nuts and seeds (like pistachios, almonds, flax seed, walnuts, sesame seeds, and cashews) plus eggs, oil, and salt. It’s quick and works well for a low-carb, gluten-free, yeast-free option when you want an easy slice-and-toast style bread alternative. Unlike traditional bread recipes that rely on flour and yeast, this version uses whole nuts and seeds with flax and eggs as the binder, so you get a hearty loaf with no flour and no leavening.
Why You’ll Love This Nordic Bread
- Low Carb . Only 3 net carbs per serving.
- Easy. Chop, Mix, Bake.
- Simple Ingredients. Having a hard time finding yeast? There’s not any in this bread recipe without yeast.
- Gluten-Free . Guess what? There’s no flour either. So this recipe is totally gluten-free.
- Tasty. It tastes like regular bread, but without the carbs.
Nut and Seed Bread | Keto Gluten-Free Bread
I’ve seen recipes all over for what people are calling a Nordic stone age bread . Interestingly I haven’t seen that many explanations of why this called Nordic, nor stone age, and if you haven’t eaten it, you’ll be wondering why it’s even called bread really. No flour or yeast, or leavening agent, just a mix of nuts and seeds, and it’s somehow magically bread?
Actually. Yeah. Yeah, it is. Or bread-ish. Like, VERY GOOD bread-ish.
I was terribly skeptical. Moreover, the other recipes called for 6 cups of nuts and seeds which sounded horridly expensive.
I’m cheap. We also don’t eat that much. While I’m all about finding keto bread that tastes delicious (and let’s be honest many of them do not taste delicious), I was not about to risk that many nuts over something I wasn’t sure would work to make a huge hunk of something we might have hated.
So I decided to tweak a little, make a smaller batch, and see what the fuss was all about. Well, I tell you what. It’s worth every penny for those nuts and seeds.
Where Does This Recipe Originate From?
I think this recipe was created by Thomas Rode, but I’m sure I’ve messed with it enough that he probably doesn’t want me calling it his recipe entirely!
Let’s just say all the credit is his and the mistakes are mine. That is probably very accurate.
Tips And Tricks For Making This Nut And Seed Bread
- Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
- Do not cut the whole nuts. I wasn’t sure how those would work but they sliced beautifully in the finished product.
- Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
- Cook for the specified length of time. You won’t be able to do a chopstick test on it while it’s hot. There’s not a lot that truly needs cooking forever, but I haven’t had time to experiment with shorter cook times. I can tell you it works beautifully at 45 minutes.
- Be sure to grease the pan well so the beautiful seed bread pops right out.
- Serve with lots of butter.
If your nut and seed bread is crumbly, it usually means it didn’t have enough binder or time to set. This kind of keto nut and seed bread (no flour, no yeast) relies on eggs and flax to hold everything together. Common causes are under-measuring the eggs/flax, swapping in different nuts/seeds that don’t absorb moisture the same way, underbaking, or slicing before it’s fully cooled (it firms up a lot as it cools). To fix it, bake until the center is fully set, let the loaf cool completely (even chill before slicing), and use a serrated knife; next time, avoid big ingredient swaps unless you adjust the binder.
Yes, you can swap the nuts and seeds in nut and seed bread, but do it thoughtfully. Different nuts and seeds absorb moisture differently, which affects whether your keto nut and seed bread (no flour, no yeast) stays sturdy or turns crumbly. As a rule, keep the total volume/weight the same, try to swap “like for like” (seeds for seeds, nuts for nuts), and avoid going all-in on very oily or very large pieces unless you chop them. If your loaf starts falling apart after swaps, it usually needs a bit more binder or a slightly longer bake and full cool-down before slicing.
Yes, nut and seed bread toasts really well, and toasting is one of the best ways to improve the texture of this keto nut and seed bread (no flour, no yeast). Because it’s dense and seed-heavy, toast slices until the edges are crisp and the center is warm. If the loaf is a bit crumbly, chilling the bread first and slicing with a serrated knife helps, and then toasting makes it feel even more “bread-like.”
If your nut and seed bread is gummy/wet in the middle, it’s almost always underbaked or too thick for the heat to penetrate. This dense keto nut and seed bread (no flour, no yeast) holds moisture and needs enough time for the center to fully set. It can also happen if you made big nuts/seeds swaps that increased moisture (or used larger pieces that trap steam) or sliced before the loaf cooled. Bake until the center feels firm, let it cool completely (even chill before slicing), and if needed, return slices to the oven/toaster to dry them out and get that crisp, toasted texture.
Looking For More Great Low Carb Bread Options?
- Keto Bread
- Cauliflower Chaffle
- Zucchini Chaffle
- Cauliflower Breadstick
- Zucchini Bread
- Low Carb Bread Ideas
Need something low carb to spread on your fresh nut and seed bread? My Sugar-Free Jam is a delightful way b to add some fruity flavor to any bread, cracker or just about anything else!
If you love this nut and seed bread as much as I do, make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.
Keto Bread | Nut and Seed bread
Equipment
- Mixing Bowl
- FAT DADDIO LOAF PAN
- Measuring Cups
- Measuring Spoons
Ingredients
3 cups mixed nuts and seeds left whole for example
- ▢ 1/2 cup ( 61.5 g ) pistachios
- ▢ 1/2 cup ( 71.5 g ) Almonds
- ▢ 1/2 cup ( 84 g ) flax seed
- ▢ 1/2 cup ( 58.5 g ) walnuts
- ▢ 1/2 cup ( 75 g ) Sesame Seeds
- ▢ 1/2 cup ( 64.5 g ) cashews
Other ingredients
- ▢ 3 ( 3 ) Eggs
- ▢ 1/4 cup ( 56 ml ) Oil
- ▢ 1/3 tsp ( 0.33 tsp ) Kosher Salt
Instructions
Yet another crazy complicated recipe!
In a large bowl, mix everything together.
Pour into a greased loaf pan.
Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
Turn out the bread and let it finish cooling.
You can use whatever combination of nuts and seeds you’d like.
The only things you really need are the flax seeds or ground flax to hold it together.
Having a mix of big nuts and small seeds helps provide good texture to the bread.
Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
Do not cut the whole nuts. I wasn’t sure how those would work but they sliced beautifully in the finished product.
Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
Cook for the specified length of time. You won’t be able to do a chopstick test on it while it’s hot. There’s not a lot that truly needs cooking forever, but I haven’t had time to experiment with shorter cook times. I can tell you it works beautifully at 45 minutes.
Be sure to grease the pan well so the beautiful seed bread pops right out.
Serve with lots of butter.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Keto Bread | Nut and Seed bread
Ingredients
3 cups mixed nuts and seeds left whole for example
- 1/2 cup pistachios
- 1/2 cup Almonds
- 1/2 cup flax seed
- 1/2 cup walnuts
- 1/2 cup Sesame Seeds
- 1/2 cup cashews
Other ingredients
- 3 Eggs
- 1/4 cup Oil
- 1/3 tsp Kosher Salt
Instructions
Yet another crazy complicated recipe!
In a large bowl, mix everything together.
Pour into a greased loaf pan.
Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
Turn out the bread and let it finish cooling.
You can use whatever combination of nuts and seeds you’d like.
The only things you really need are the flax seeds or ground flax to hold it together.
Having a mix of big nuts and small seeds helps provide good texture to the bread.
Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
Do not cut the whole nuts. I wasn’t sure how those would work but they sliced beautifully in the finished product.
Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
Cook for the specified length of time. You won’t be able to do a chopstick test on it while it’s hot. There’s not a lot that truly needs cooking forever, but I haven’t had time to experiment with shorter cook times. I can tell you it works beautifully at 45 minutes.
Be sure to grease the pan well so the beautiful seed bread pops right out.
Serve with lots of butter.
Keto Bread | Nut and Seed bread https://twosleevers.com/nut-and-seed-bread/
Add some chocolate to your keto diet with this delightful Chocolate Keto Pudding! It’s silky smooth, chocolatey, vegetarian , gluten free and keto - which is the perfect combination if you ask me!
What Makes This Chocolate Pudding So Great?
- Low Carb . Only 3 net carbs per serving.
- Rich. Tastes indulgently chocolatey without the guilt.
- Creamy. A smooth texture you’ll want to
- Easy. Just pour and cook , then chill for the perfect keto pudding.
- Delicious. So good you’ll have to share it with the rest of the family.
Keto comfort foods really help you stay on your eating plan, so it’s a good idea to have a few tried and true keto desserts that you can rely on.
How I Came Up With This Ketp Pudding Recipe
I admit I really struggled with how to make a good Chocolate Keto Pudding . When you consider that the main ingredient in most chocolate puddings is flour or cornstarch, you can appreciate my dilemma! It took me ENTIRELY too long to realize that really all I needed was some way to thicken the pudding. It didn’t have to be flour.
Enter the egg.
As I said, it took me way too long to figure out this simple hack. But, luckily for all of us, I did, and it worked. Now we can all now enjoy a great Keto pudding that tastes like real pudding!
What’s The Difference Between Chocolate Mousse vs. Chocolate Pudding?
While they are both smooth, creamy, and delicious, the main difference is the texture.
Keto Chocolate Mousse
Keto Mousse tends to be light and airy. It has a lot of air beaten into it, and is often made with a cooked concoction that cooks egg yolks, but then uses raw beaten egg whites. I don’t like eating raw eggs, so here is my Chocolate Mousse Recipe .
Keto Chocolate Pudding
In contrast, a pudding is usually cooked with a thickener such as flour, cornstarch, etc., and then chilled.
Puddings can also be thickened with rice, tapioca, or chia seeds. IF you’re looking for some of those, check out these recipes:
- Indian Rice Pudding
- Chia Pandan Pudding
- Cinnamon Horchata Pudding
Does Sugar Free Pudding Have Carbs?
If you buy pre-made pudding, the fake sweetener in it is usually the worst kind for you. Not to mention, it’s often overly processed which is also not something you want, in general, when eating healthy.
The boxed variety has an average of 3 net carbs per serving. Which happens to be the same as this delicious low carb pudding recipe of mine.
When looking for a good keto pudding , it’s best to make your own. It’s truly not hard to whip up an easy pudding. Plus, you can make extra to have multiple servings.
How To Make Keto Pudding
- In saucepan, combine the heavy cream, almond milk, Truvia, cocoa, egg, and xanthan gum and whisk until combined. Cook over medium-low heat, whisking frequently.
- Cook and whisk until the pudding is thick enough to coat the back of a spoon.
- Remove from heat and whisk in the vanilla extract.
- Pour into a container, cover, and refrigerate.
- Serve with whipped cream.
Tips and Tricks For Making Chocolate Sugar Free Pudding
- Use the best quality cocoa you can get for the keto pudding recipe. I use dark cocoa but you can try a lighter version if you like. I like this one HERE .
- The egg is not optional in this recipe. Without the cornflour to thicken it as you would use in a traditional cooked pudding, the egg acts as a thickener. Otherwise, you’d have only xantham gum providing the thickening and too much of that as a mucilaginous texture that is not great.
- I used Truvia but you can use Swerve or Monkfruit extract for this, and of course sugar is an option.
- The key is to cook over medium-low heat and to stir frequently so that the pudding doesn’t scorch. You also want to ensure you cook it long enough, otherwise, you will get a runny keto pudding . If the mixture coats the back of a spoon as you run a spoon through it, it’s a good sign that it is ready to be chilled.
- You should make this in advance so that you can chill the pudding. If you are doing this, place a plastic wrap on the bowl and press it down so that it covers the top of the pudding. This will prevent it from forming that dreaded “skin” on top.
- If you need this quickly, pour into four small ramekins and chill, rather than in one large dish.
- Although I have not tested this, you could try this with one additional egg and no cocoa powder, and vanilla extract added, for a keto vanilla pudding .
How Long Does It Last?
Since this recipe calls for tofu, you will want to use the storage guidelines for it, and not traditional chocolate pudding. So instead of the usual 5-7 days for pudding, you will want to enjoy this Keto Chocolate Pudding using tofu within 3-5 days of making it for the best results.
What To Serve With It
This Low Carb Chocolate Pudding is truly a treat alone, but sometimes for the most satisfying dish, you want to combine textures and flavors.
Here are some of my favorite things to serve with this Keto Pudding:
- Air Fryer Churros- if you’re not counting carbs
- Keto Ice Cream- Adds a tasty chocolate touch
- Low Carb Chocolate Chip Cookies- Use it as a tasty chooclate frosting to take your cookies up a notch!
What Can You Have For Dessert On Keto?
If you can crave it, you can almost always make it keto. I have a whole Keto Dessert Cookbook because I love making them so much.
Here are a few of my favorites.
- French Silk Pudding
- No-Cook Chocolate Pudding
- Keto Chocolate Cake
- Low Carb Chocolate Chips
- Flourless Chocolate Brownies
- Keto Truffles
- Keto Chocolate Cheesecake Brownies
- Gluten Free Chocolate Cake
- Keto Pound Cake
Let me tell you what, this Chocolate Keto Pudding has quickly become a favorite for me and many others. If you love it as much as I do make sure you share the recipe with your friends on Facebook and Pinterest so they can try it too.
Chocolate Keto Pudding
Equipment
- NON STICK SAUCEPANS
- Silicone Whisk
- PYREX MEASURING CUP SET
- OVAL MEASURING SPOONS
Ingredients
- ▢ 1 cup ( 238 g ) Heavy Cream
- ▢ 1 cup ( 250 g ) Unsweetened Almond Milk
- ▢ 1/3 cup ( 0.33 g ) Truvia
- ▢ 1/4 cup ( 21.5 g ) Unsweetened Cocoa Powder
- ▢ 1 extra large ( 1 ) Eggs
- ▢ 1 teaspoon ( 1 teaspoon ) Xanthan Gum
- ▢ 1 teaspoon ( 1 teaspoon ) Vanilla extract
Instructions
In a medium saucepan, combine the heavy cream, almond milk, Truvia, cocoa, egg, and xanthan gum and whisk well. Cook over medium-low heat, whisking frequently,. Do not let the pudding come to a rolling boil. You want to cook it gently and slowly.
Continue to heat and whisk until the pudding is thick enough to coat the back of a spoon. You may need to add a little extra xanthan gum at this point.
Remove from heat, then whisk in the vanilla extract.
Pour into a container, cover, and refrigerate for 2-4 hours.
Serve with whipped cream.
Use the best quality cocoa you can get for the recipe. I use dark cocoa but you can try a lighter version if you like. I like this one HERE .
The egg is not optional in this recipe. Without the cornflour to thicken it as you would use in a traditional cooked pudding, the egg acts as a thickener. Otherwise, you’d have only xantham gum providing the thickening and too much of that as a mucilaginous texture that is not great.
I used Truvia but you can use Swerve or Monkfruit extract for this, and of course sugar is an option.
The key is to cook over a medium-low heat and to stir frequently so that the pudding doesn’t scorch. You also want to ensure you cook it long enough, otherwise, you will get a runny pudding. If the mixture coats the back of a spoon as you run a spoon through it, it’s a good sign that it is ready to be chilled.
You should make this in advance so that you can chill the pudding. If you are doing this, place a plastic clingfilm on the bowl and press it down so that it covers the top of the pudding. This will prevent it from forming that dreaded “skin” on top.
If you need this quickly, pour into four small ramekins and chill, rather than in one large dish.
Although I have not tested this, you could try this with one additional egg and no cocoa powder, and vanilla extract added, for a keto vanilla pudding. If you do this, be sure and post in the Twosleevers Facebook group so we can all see how your dessert turned out!
Get support & connect with our community on Facebook!
Nutrition
Originally Published December 10, 2018
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
