Best keto tahini bread – Paleo, Low-carb, Flowerless, Gluten-free, Dairy-free.

The best keto, low-carb, flower-less, dairy-free tahini bread recipe. If you are looking for a gluten-free bread recipe that’s both high in protein and fiber? It has a beautiful mild sesame taste from the tahini and is incredible when toasted.

Enjoy it on its own, toasted, or topped with your favorite spreads and toppings. It pairs well with a variety of spreads, such as hummus or avocado, and can be enjoyed as a standalone bread or incorporated into sandwiches and toasts.

Tahini is generally considered keto-friendly. Tahini is relatively low in carbohydrates, with around 3 grams of net carbs per 2 tablespoons (30 grams) serving. It’s also high in protein 5.9g, fiber 2.8g, and calories 187 kcal.

Tahini is rich in healthy fats, particularly monounsaturated fats, which are beneficial for heart health. These fats help provide satiety and can contribute to the overall fat intake required on a ketogenic and diabetic diet. It is suitable even if you have high cholesterol and want to lose weight.

WHY YOU’LL LOVE TAHINI BREAD RECIPE

• Fluffy bread texture
• Mild, nutty sesame flavor
• Naturally gluten-free and grain-free
• Low-carb and keto-friendly
• Only 2.5g net carbs per slice
• Dairy-free and high in healthy fats
• A quick and easy recipe that freezes well

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Easy Low Carb Homemade Buns

How To Make Keto Tahini Bread

This section shows how to make low-carb tahini bread, with a step-by-step video and details about the technique, to help you visualize it.

Best keto tahini bread – Paleo, Low-carb, Flowerless, Gluten-free, Dairy-free.

Recipe by Modernfifty.tv kitchen

Cuisine: BreadDifficulty: Easy

5.0 from 1 vote

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Servings

Adjust servings

+

–

13

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

137

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• LOAF:

• 4 large eggs

• 1/2 teaspoon Himalayan salt

• 1 cup premium quality tahini (must be runny, stir it first) 240 gr

• 1 tablespoon water

• 2 tablespoons apple cider vinegar

• 1/2 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon caraway seeds (optional)

• 1 tabelsoon vegetable seasoning (Italian mix, French province, etc.)

• TOPPING:

• 1 teaspoon sesame seeds

• 1 teaspoon caraway seeds

Directions

• Adjust the oven rack to the middle position and preheat the oven to 180C / 350F electric or 160C / 320F fan-assisted. Line a 7×4.5×3 inch dish (I used oven-prove glass Zwilling container) or 1 lb loaf pan with parchment paper, this will prevent tahini bread from sticking and make it easy to remove.
• In a large mixing bowl whisk the eggs and salt until fluffy, light in color, and double the size. Use an electric mixer or a food processor.
• Add the tahini, water, apple cider vinegar, baking powder, baking soda, caraway seeds, and Italian seasoning mix. Whisk quickly until the mixture is smooth.
• Spoon the tahini batter into a backing/loaf pan that you have lined with parchment paper and top with sesame seeds and caraway seeds.
• Bake the tahini bread in the oven for 1 hour or until golden brown on top and a toothpick inserted comes out clean. Check the bread after 45 minutes. If it’s golden brown. Loosely cover the top with aluminum foil to prevent burning.
• Once done, allow the loaf to cool down completely (minimum for 30 minutes) before slicing it. Low-carb breads contain no gluten. This means it’s fragile when hot and it firms up as it cools.
  Use a serrated knife to slice roughly 1.5cm (1/2 inch) thick slices.

Notes

• SUBSCRIBE TO MY YouTube channel for more low-carb recipes.
• NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition Facts

• Serving Size: 32 g
• Total number of serves: 13
• Calories: 137kcal
• Fat: 11.8g
• Saturated Fat: 2g
• Cholesterol: 64mg
• Carbohydrates: 4.3g
• Fiber: 1.8g
• Protein: 5.3g

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