No Added Sugar Banting Seed Bread Recipe (Diabetic, Keto, Banting, Glutenfree)

Looking for the perfect low-carb alternative to classic seed bread or rusks? This hearty, nutrient-dense Seeded Keto Bread is packed with flaxseeds, sunflower seeds, pecans, and almond flour — offering a delicious crunch with every bite.

Whether enjoyed freshly sliced or twice-baked into crispy low-carb rusks, it’s ideal for those following a Banting, diabetic, or gluten-free lifestyle. The double cream yoghurt adds a rich, moist texture, while the psyllium husk keeps it perfectly sliceable.

INGREDIENTS:

1 cup Almond Baking Flour (fine texture)
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup chopped pecans
¼ cup cranberries (optional)
100ml golden linseed flour or ground flaxseeds
100ml sunflower seed flour or ground sunflower seeds
30ml cinnamon (optional)
30ml psyllium husk flour
10ml baking powder
¼ tsp salt
5 eggs
1 cup double-cream yoghurt

INSTRUCTIONS:

1. Preheat your oven to 180°C (356°F) and grease a loaf pan.

2. Combine all ingredients in a large mixing bowl, stirring until well mixed.

3. Pour the batter into the prepared loaf pan.

4. Sprinkle additional chopped pecans, sunflower seeds, pumpkin seeds, and cranberries on top if desired.

5. Let the mixture sit for 5 minutes to allow the psyllium husk to absorb moisture.

6. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional: Transform into Rusks

To make rusks:

1. Slice the cooled bread into thin slices.

2. Arrange the slices on an oven rack.

3. Bake at 80–100°C (176–212°F) for 4–5 hours, leaving the oven door slightly ajar to allow moisture to escape.

4. Cool completely before storing in an airtight container.