Cook something – Keto Almond & poppy seed bread

I’ve baked many different low carb breads but this one is the quickest and easiest to make. 

Almond and poppy seed bread

It has 5.3 grams carbohydrate per slice.

It keeps well in the fridge. Or separate the slices with baking paper and freeze them in a plastic bag or container.

These breads all taste much better toasted than they do raw.


4 extra large eggs
3 tbsp water
1 cup golden flax seeds (grind them yourself in a coffee grinder)
¹⁄₂ cup ground almonds
1 tsp baking powder
1 tsp salt
1 tsp caraway seeds
1 tsp xylitol
¹⁄₂ tsp xanthan gum
2 tbsp poppy seeds
¹⁄₄ cup sunflower seeds
¹⁄₄ cup flaked almonds


  1. Preheat the oven to 180°C / 350°F.
  2. You must buy whole golden flax seeds and grind them yourself otherwise the recipe will not work.
  3. Grease a small loaf tin and also line it with baking paper as this bread sticks to the pan.
  4. Whisk together the eggs and the water in a bowl until well combined.
  5. Place the rest of the ingredients in another bowl and stir to combine.
  6. Fold the eggs into the dry ingredients and mix well.
  7. Pour the mixture into the greased loaf tin and bake in the oven for 30 – 35 minutes.
  8. Allow to cool and serve.
  9. This loaf will last for a few days in the fridge.

Cook’s Tip

Toasted cheese and tomatoes are epic! Poppy seeds usually go pretty well with a squeeze of lemon, so I reckon go toasted with lashings of butter and avo!


Photo credit: My own

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s