Keto Courgette Seed Bread Recipe

ByCleo Brixton
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Introduction

This keto bread recipe is a delicious low-carb alternative to traditional bread, perfect for those following a ketogenic lifestyle. Packed with seeds and wholesome ingredients, it offers a moist texture and nutty flavor that works well for sandwiches or toast.

A loaf of brown, textured bread with visible green herbs mixed throughout sits on a rustic wooden cutting board with a metal knife placed diagonally behind the bread. One thick slice from the loaf lies flat on the board showing the dense, porous interior, while two slices rest on a white plate with a subtle ridged design, placed on a beige fringed cloth. The background is a clean white marbled surface with soft natural light enhancing the warm tones of the bread and the cutting board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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 (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

Instructions

  1. Step 1: Heat the oven to 200°C (180°C fan/gas 6). Oil and line a 900g loaf tin with baking parchment and set aside.
  2. Step 2: In a large mixing bowl, combine all the dry ingredients: almond flour, psyllium husk, baking powder, baking soda, milled seeds, coconut flour, milled flaxseed, and salt. Stir well and set aside.
  3. Step 3: In another large bowl, mix the melted coconut oil, beaten eggs, grated courgette, and 115ml hot water.
  4. Step 4: Pour the wet ingredients into the bowl with the dry ingredients and combine gently. Stir in the apple cider vinegar, being careful not to overmix the dough.
  5. Step 5: Transfer the mixture to the prepared loaf tin. Wet your fingers or use the back of a spoon to smooth the top of the bread.
  6. Step 6: Bake for 20 minutes at 200°C, then reduce the oven temperature to 150°C (130°C fan/gas 2) and bake for an additional 30 minutes.
  7. Step 7: Remove from the oven and let the bread cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
  8. Step 8: Slice the bread and toast the slices in a pan or oven before serving for the best flavor and texture.

Tips & Variations

  • Use different seeds such as chia or sesame for a variation in texture and taste.
  • Make sure not to overmix the dough to keep the bread light and airy.
  • If you prefer a less dense bread, add an extra egg or increase the baking soda slightly.
  • For a nut-free version, consider replacing almond flour with ground sunflower seeds or a suitable seed flour.

Storage

Store the keto bread in an airtight container in the fridge for up to 4 days. It also freezes well when sliced; freeze slices in an airtight container and thaw in the fridge the day before use. Toast slices in a pan, oven, or bread toaster for a few minutes before serving.

How to Serve

A loaf of brown bread with a rough, textured crust sits on a wooden board with a dark-handled knife next to it. The bread has a dense, slightly crumbly inside with visible small green and darker pieces, showing a mix of ingredients. One slice is cut from the loaf and laid on the board in front of it, while two slices are placed on a white, round plate with ridged edges, which rests on a beige cloth with fringed edges. The background is a white marbled texture that adds a soft, clean look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute almond flour with other nut or seed flours, but the texture and taste may vary slightly. Avoid wheat-based flours to keep it keto-friendly.

Is psyllium husk necessary?

Psyllium husk helps bind the bread and adds a light texture. It’s highly recommended, but if unavailable, use ground flaxseed as a substitute, though the texture will be denser.

Print
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Keto Courgette Seed Bread Recipe

★★★★★

4.8 from 94 reviews
  • Author: Cleo
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (approximately 12 slices) 1x
  • Diet: Gluten Free
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Description

This Keto Bread recipe offers a low-carb, gluten-free alternative to traditional bread, packed with nutrient-dense ingredients like almond flour, coconut oil, and a mix of seeds. The bread is moist, flavorful, and perfect for those following a ketogenic lifestyle. It incorporates wholesome ingredients such as coconut flour and psyllium husk to maintain texture and provide fiber, with a touch of grated courgette for added moisture and nutrition.

Ingredients

Scale

Dry Ingredients

  • 100g almond flour
  • 12g psyllium husk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 100g milled seeds (50g sunflower seeds, 50g pumpkin seeds)
  • 20g coconut flour
  • 12g milled flaxseed
  • 3g salt

Wet Ingredients

  • 60g coconut oil, melted, plus extra for the tin
  • 3 eggs, beaten
  • 1 medium courgette, grated
  • 1 tbsp apple cider vinegar
  • 115ml hot water

Instructions

  1. Prepare Oven and Tin: Preheat your oven to 200°C (180°C fan or gas mark 6). Lightly oil a 900g loaf tin and line it with baking parchment. Set aside to prepare the batter.
  2. Mix Dry Ingredients: Combine all dry ingredients—almond flour, psyllium husk, baking powder, baking soda, milled seeds, coconut flour, milled flaxseed, and salt—in a large mixing bowl. Stir well to distribute everything evenly and then set aside.
  3. Combine Wet Ingredients: In another large mixing bowl, add the melted coconut oil, beaten eggs, grated courgette, and 115ml hot water. Mix them gently to blend the ingredients.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir in the apple cider vinegar gently, making sure not to overmix to keep the bread tender. Mix until all ingredients are just combined.
  5. Transfer to Tin and Shape: Spoon the dough mixture into the prepared loaf tin. Wet your fingers or the back of a spoon to smooth the surface of the batter evenly.
  6. Bake Bread: Bake in the preheated oven at 200°C (180°C fan or gas 6) for 20 minutes. Then lower the temperature to 150°C (130°C fan or gas 2) and continue baking for another 30 minutes until the bread is cooked through and a skewer inserted in the center comes out clean.
  7. Cool the Bread: Remove the bread from the oven and allow it to cool in the tin for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
  8. Serve and Store: Slice the bread and toast as desired using a pan, oven, or bread toaster. Store leftover bread in an airtight container in the fridge for up to 4 days or freeze slices for longer storage. To thaw, leave in the fridge overnight and refresh by toasting.

Notes

  • To keep the bread moist, avoid overmixing the batter once wet and dry ingredients are combined.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Freeze leftover bread slices for long-term storage; thaw in the fridge the day before use and toast before serving.
  • Variation: You can swap seeds for other nuts or seeds but keep the total weight consistent for best texture.
  • Using hot water helps the psyllium husk absorb and bind properly for the desired bread consistency.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Keto, Low-Carb

Keywords: Keto bread, low-carb bread, gluten free bread, almond flour bread, coconut flour bread, seed bread, ketogenic diet, healthy bread alternative

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