Vegan Keto Seed Bread


Vegan Keto Seed Bread from Liz MacDowell

Thanks to Liz MacDowell, this seed bread has become a staple in our house. It’s dense and German-style, perfect for anyone on a vegan, keto, and/or grain-free diet. (I’m not on a grain-free diet but I love this bread because it keeps me full and energized for a long time thanks to fat from the tahini and seeds, protein from the pea protein, and fiber from the psyllium husk.) It’s also the perfect base for my Cucumber Hummus Toast and a side for my Avocado Cucumber Gazpacho. My family loves this bread so much that I packed it in a Ziploc bag to bring along on our last vacation, and it stayed fresh for 5 days!

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Servings: 12


  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1/4 cup chia seeds
  • 1/2 cup pea protein
  • 1/4 cup psyllium husk
  • 1/2 tablespoon sea salt
  • 1/4 cup tahini (room temperature)
  • 1 cup water


  1. Preheat oven to 375 degrees F and line a 9x5 loaf pan with parchment paper. Leave extra paper on the side to pull the loaf out when done.

  2. In a large mixing bowl combine pumpkin seeds with sunflower seeds, pea protein, chia seeds, psyllium husks, and salt.

  3. In a small bowl, combine water with tahini.

  4. Combine wet ingredients with dry and stir until batter is well-combined and thick.

  5. Press and pack batter into loaf pan, then bake for 85-90 minutes.

  6. Flip pan onto a baking sheet and remove loaf pan.

  7. Cool completely and slice into 12 pieces.

  8. Serve with Avocado Cucumber Gazpacho. (Or store covered at room temperature for up to 3 days, or freeze for up to 6 months.)


Related Categories

Related Tags

Comments? Questions? Please share!

    • veggiecurean

      Hi Olivia, I use Growing Natural brand. Please make sure that you use “original” and not flavored. I get mine from amazon. Enjoy!

  • Katy Piotrowski

    This is SO DELICIOUS. I made it for the second time yesterday. I love its heartiness and the pop and crunch of the seeds. It’s so easy to make, too. THANK YOU!

  • Roseblossom

    Thanks for sharing this recipe.. i’m going to try making it. Do you know the nutritional values for this bread please? Im wondering how many net carbs per loaf / serving?

  • Yogamom

    The comment saying it was so crunchy got me to make it and replaced tahinni with peanut butter since didn’t have. Also Pea protein with hemp powder. It’s cooking now and looking forward to the crunchy 🍞. 😋 rate later

Leave a Comment

Recipe Rating