High Protein Seed Bread (gluten-free, keto)

No ratings yet

This high-protein seed bread recipe features nutrient-rich ingredients like flax, pumpkin seeds, hemp seeds, eggs, sunflower seeds, farmer's cheese, and cashew flour. It is perfect for the keto diet and a great meal addition, perfect for pairing with sweet or savory toppings.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Baking, Bread

Cuisine: Healthy

Keyword: High Protein Bread, High Protein Seed Bread, Keto Bread

Servings:

Calories: 318kcal

Equipment

Ingredients

500 g Farmers cheese
1 cup Pumpkin seeds
1 cup Hemp seeds
1 cup Cashew flour
3/4 cup Sunflower seeds
3/4 cup Flax seeds
6 Eggs
1/2 tsp Salt

Instructions

Preheat your oven to 350°F (175°C).
Grease a loaf pan or line it with parchment paper for easy removal.
Make cashew flour.
Combine the flax seeds, pumpkin seeds, hemp seeds, and cashew flour in a large bowl.
In a separate bowl, whisk the eggs until well beaten for wet ingredients. Add the farmer's cheese and mix until smooth.
Pour the egg and cheese mixture into the dry ingredients and stir until thoroughly combined. Fold in the sunflower seeds until evenly distributed throughout the batter.
If desired, add baking powder for extra rise and fluffiness.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
Bake for 60 minutes or until the top is golden brown.
Allow the bread to cool in the pan for 1 hour before transferring it to a wire rack to cool completely.
Once cooled, slice and enjoy your homemade high-protein bread!

Notes

How to Make Cashews Flour

Making cashew flour is super easy. All you need is cashews and a high-speed blender.

Put one cup of cashews in the blender and blend it. Make sure you don't overfill the blender because your cashews become butter!

Start with one cup of cashews and blend until fine, powder consistency. Remove the flour, and if you need more, repeat the process.

If you prefer an even finer texture, you can sift the cashew flour through a fine-mesh sieve to remove any larger pieces or residual bits. This step is optional but can result in smoother flour.

Transfer the freshly ground cashew flour to an airtight container or a resealable bag. Store it in a cool, dry place away from direct sunlight, preferably in the freezer, to avoid oxidation.

Nutrition