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Keto Chia Seed and Hemp Bread Recipe

This soft and hearty keto chia seed and hemp bread is perfect for sandwiches, toast, or even French toast. Made with simple low-carb ingredients, it holds together well and has a great texture. No dry, crumbly bread—just a delicious homemade loaf that’s easy to make and packed with healthy fats, fiber, and protein.

Ingredients

Scale

Dry Ingredients:

  • 1 cup almond flour
  • ¼ cup ground chia seeds
  • ¼ cup hemp hearts
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 4 large eggs
  • ¼ cup melted butter or coconut oil
  • ½ cup unsweetened almond milk (or any low-carb milk)
  • 1 teaspoon apple cider vinegar

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  • In a large bowl, mix the almond flour, chia seeds, hemp hearts, coconut flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the eggs until frothy. Add the melted butter (or coconut oil), almond milk, and apple cider vinegar. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir gently. The batter will thicken as the chia seeds absorb liquid. Let it sit for 2-3 minutes if needed.
  • Transfer the batter to the loaf pan and smooth out the top.
  • Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Let the bread cool fully before slicing to prevent crumbling.
  • If the batter seems too thick, let it rest for a few minutes before stirring again.
  • Store at room temperature for up to 2 days, in the fridge for up to a week, or freeze slices for longer storage.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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