Last updated on May 2nd, 2024

Keto Tahini Bread Batter 4 Ways (Grain-Free)

I’m so excited! I can eat bread again and you can too! This amazing recipe for keto bread uses tahini batter and it’s super easy to make! The best part is that you can bake it in four different ways! The only problem is deciding which way to try first.

1) Bake a mini tahini bread loaf

It depends on what I am craving, but I like to bake a mini tahini bread loaf, cut it like regular bread, and spread a little butter on a warm slice.

2) Make mini keto bagels

When in a hurry, I quickly prepare the batter and make mini keto bagels, which take 15 mins to bake in the oven using a donut pan. They’re the right size for a quick snack, too.

3) Decorate and bake an artisan-style flatbread

This recipe is fun to decorate a keto artisan-style flatbread that I can dip into olive oil and balsamic vinegar like I used to have with ciabatta or focaccia bread.

4) Make tahini buns for deli meat sandwiches

Moreover, I can even use the tahini bread batter recipe to make tahini buns for deli meat sandwiches or burger buns.

This recipe is AWESOME! (if I say so myself!)

Awesome super seeds in the Tahini Bread Batter

This recipe makes tahini bread batter easily; you only need tahini paste, some peanut butter, eggs, liquid egg whites, baking powder, and baking soda. Furthermore, poppy seeds and a trio of awesome super seeds are added to boost the fibre content (and lower the net carbs).

Thinking out loud, I could add a couple of tablespoons of homemade Instant Keto Oatmeal Mix. Now there’s a thought I’d like to try, and I will update this post once I have tried that shortcut!

What’s to like about Keto Tahini Bread

4 ways to bake it:

Add variety to your breakfast or lunch in the next couple of weeks because you decide which one of four ways you will bake the batter.

Tastes like whole-grain bread:

There’s so much going on in this tahini bread batter. Once baked, it doesn’t taste like cardboard, like some low-carb loaves of bread you might find at the grocery store. This bread tastes earthy and nutty with a rustic texture.

Quick to make:

This recipe requires no kneading, proofing, or fermenting time. Everything is mixed in one bowl and poured into one of four baking options. See details below.

Triple the batch:

Although tahini bread batter is typically used to make round buns for deli meat sandwiches, you can take it a step further by tripling the recipe and using a regular-sized loaf pan to make a larger loaf that’s perfect for classic sandwich fillings like ham and cheese, egg mayo, or BLT. This fifth variation of the recipe is a great way to switch things up and make a hearty sandwich that’s sure to satisfy.

Wait! there’s MORE to love about Keto Tahini Bread

• Low in carbs: It is also keto and grain-free, which makes it gluten-free.  

• It looks like bread: No one will know it is grain-free due to the super seeds that make this tahini bread look like real bread. As a result, you will enjoy a good sandwich with your favourite fillings in fresh slices of Tahini bread.

• High in fibre: Amazingly, most of the ingredients in this recipe contain a lot of fibre. It’s a great recipe to increase your daily fibre intake, especially if you are on Keto.

• Bake bread again: You’ll love the smell of a freshly baked loaf when it comes straight out of the oven. Furthermore, the baked bread is moist, nutty, and tastes great with butter alone. 

• Healthy: High in protein and nutrients from powerhouse seeds, such as chia, flax and hemp hearts.

• No eggy taste: It doesn’t use almond flour, mozzarella cheese or cream cheese – basically, it’s NOT a fathead dough recipe.

• Grain-like bread: Enjoy the look of whole-grain bread without grains, especially if you haven’t had bread in a long time and miss eating your favourite sandwich bread.

• Basic equipment: To use the tahini bread batter recipe in all 4 ways, you only need simple equipment you may already have at home. Check out my Equipment Recommendations guide for more details.

Carbs and Servings in Keto Tahini Bread

8.8g net carbs / one mini loaf

To give you an idea of the carbs in this recipe, a 5.75-inch x 3-inch mini loaf has 24.4g of carbs and 15.6g of fibre. 

When I cut a mini tahini bread loaf into about 10 slices, each slice is 0.8g of net carbs. Compared to half a slice of store-bought whole grain bread, which has around 7.5g of net carbs for half a slice, this tahini bread recipe is the BOMB!

Even if I cut the mini loaf lengthways, which makes about 5 slices, each slice would be 1.8g net carbs. 

Versatility in 4 ways to make keto bread

The great thing about this recipe is its versatility in the 4 ways to make keto bread from it. With that in mind, the carbs and net carb amounts will vary depending on the number of servings you prefer for each method. I’ve posted the carbs in the recipe card below for each way.

Ingredients for Keto Tahini Bread Batter

Tahini – is a paste made from sesame seeds and commonly used to make hummus for dipping. In fact, I use it to make low-carb Edamame Hummus. It’s best to bring the tahini to room temperature if you have it stored in the fridge. That way, it will blend in easily with the other ingredients.

Greek yogurt – that has no added sugar, like the one from the Oikos brand, works well to keep the carbs low and helps to neutralize the tahini’s bitter flavour.

Large Egg – Beat the egg in a separate bowl and keep it aside until ready to mix it in.

Liquid Egg White – or 1 large egg white, provides structure to the bread during baking.

Natural Peanut butter – helps to balance the taste of the tahini if it’s bitter, and it’s best to bring it to room temperature if stored in the fridge.

Coconut flour – binds the batter together and absorbs the liquid during baking.

Baking powder – helps the bread to rise to give it a bread-like texture.

Baking soda – creates air bubbles in the batter to give the bread an airy texture.

Salt – reacts with the baking soda to help the bread rise.

Poppy seeds – give the bread a nutty flavour and aroma.

Super seeds – Chia seeds, Flax seeds and Hemp Heart seeds are high in nutrients providing fibre, protein and essential fatty acids, vitamins and minerals.

Monk fruit – replaces white sugar and adds a little sweetness to the bread.

Extra super seeds for sprinkle over, or your favourite toppings like everything bagel seasoning.

How to Make Keto Tahini Bread Batter

In a small bowl, add the Greek yogurt and whisk it until it is smooth without any lumps. Stir in the beaten egg and egg whites until combined. 

Add the tahini and peanut butter to a large mixing bowl and use a spatula to mix it vigorously until it is smooth, then stir in the yogurt and egg mixture.

Mix the coconut flour, poppy seeds, super seeds (chia, flax and hemp hearts), salt, baking powder and baking soda in another smaller bowl, then stir them into the tahini batter mixture.

Mix the ingredients until a smooth batter has formed. Then follow the notes below on transforming this batter into 4 delicious ways.

Equipment Recommendations for Keto Tahini Bread 4 Ways

Here’s what I use to bake Tahini Bread in 4 ways, and I highly recommend them for this recipe since I have only tested baking this bread in what I already have at home.

I’ve also included a link if you are interested in tripling the recipe to make a large loaf. I don’t have a photo of that loaf pan in this post, but I will show it in my Egg and Soldiers recipe post once it’s published (coming soon).

Wilton Mini Loaf Pan is great for a Mini Tahini Bread loaf for portion control without baking a whole loaf of bread.

Wilton Donut Pan works perfectly to make the Tahini Bread Bagels; lightly brush with oil to make it non-stick.

Mini Baking Sheet is a good size for the artisan-style Tahini flatbread: Line it with parchment paper to easily remove the bread once it is baked.

Wilton Baking Sheet Pan is a regular cookie sheet that I line with parchment paper and use to make the Tahini Buns.

Wilton Loaf Pan is the basic kind I use to make a Tahini Bread Loaf that makes larger slices that I can toast and butter.

How to make Keto Tahini Bread in 4 ways!

1) Mini Keto Tahini Bread Loaf

What’s the purpose of a mini loaf? Well, it’s all about portion control and if you want a little bit of bread without baking a whole loaf.

This batter will make one mini loaf that you can slice into 10 pieces or 5 pieces if you cut it lengthways, which is a neat trick if you want to enjoy a warm larger slice with butter or toasted instead to have with egg and soldiers (aka dippy eggs).

Triple the recipe to make a 9-inch x 5-inch sized loaf.

How to make it:

Pour the batter into a 5.75 x 3 inches mini loaf pan lined with parchment paper. A spatula will help to fill the corners and smooth the batter out on the surface.

Sprinkle some super seeds on top and bake in the oven for 30 minutes at 350F/177C. Let the bread cool in the pan. A larger loaf may take 35-45 minutes or until a toothpick pierced into the centre comes out clean.

2) Mini Keto Tahini Bagels

Make 6 keto mini bagels with this recipe for picnics, platters or a snack between meals. Top them with cream cheese and smoked salmon for a delicious breakfast. I use a donut pan for baking the bagels; they come out round with the hole when you don’t fill them up too much.

How to make it:

Grease a donut pan with oil to make it non-stick.

Transfer the batter into a ziplock bag, then twist the top opening to allow the batter to collect into one corner.

Snip off the corner with scissors ( about ½ an inch ) and lightly pipe the batter into the moulds with one stroke. You may need to add a second layer if you have batter left over.

Piping the batter doesn’t need to be perfect since the mold will help keep its shape as it rises during baking. Sprinkle on some super seeds or everything bagel seasoning. 

Bake the keto bagels for 15 minutes at 350F/177C and let them cool in the pan. Use a spatula to ease the bagels out of the molds gently.

3) Keto Artisan-style Tahini Flatbread

If you’re not into bagels, make a small artisan-style flatbread with the tahini batter.

I added rosemary to the batter and decorated the surface to resemble focaccia artisan bread, which has recently become popular on social media.

Flatbreads are great for making pizzas, dipping them into oil and balsamic dressing, or filling them with meats. This would be great for dipping into my Shakshuka or toasting in rectangular pieces and using them for bruschetta with chopped tomatoes. 

How to make it:

To make the best use of this recipe, pour the batter into a mini parchment paper-lined sheet pan that measures 7.5 X 6 inches. This size is perfect for a single batch of batter, and the thickness of the flatbread when baked will be around 1 inch.

Alternatively, if you want to make a larger quantity, triple the recipe and use a deep-dish baking tray measuring 10.5 x 7 inches. This will raise the batter about 2 inches.

Smooth the batter evenly to fill the corners, sprinkle with the super seeds, or decorate it with sliced vegetables like onions, green onions, peppers, olives, and tomatoes, pressing them lightly into the batter.

Bake the flatbread in the oven on the middle shelf for 15 minutes (40-45 minutes if using a 10.5 x 7-inch baking tray) at 350F/177C. Cool in the pan and cut into quarters for sandwiches or rectangular pieces for dips and bruschetta.

Keto Tahini Buns

The shape of these tahini buns reminds me of baps, the common name for British-style buns, which are just called buns in North America. In the UK, baps are typically served for breakfast as sandwich buns, but they can be used as burger or sausage buns or filled with deli meats for lunch sandwiches. This recipe makes 4 or 3 larger buns, depending on how you prefer to serve them.

How to make it:

Line a large baking tray with parchment paper and use an ice cream scoop to transfer dollops of batter onto the tray with enough room around them for expansion.

The batter will spread a little and puff up during baking. Bake them for 15 minutes at 350F/177C and let them cool before slicing them.

Allow the buns to cool before removing them from the tray. Slice the baps across the middle and fill with your favourite sandwich fillings.

Best Tips for Making Keto Tahini Bread

• Whisk the yogurt with a fork or whisk until it is smooth.
• Beat or whisk the egg first before mixing it with the yogurt.
• Bring the peanut butter and tahini to room temperature to blend well.
• Mix the tahini and peanut butter until incorporated into a smooth consistency.
• Whisk the dry ingredients together first before adding them to the wet ingredients.
• Grease the donut pan for the bagels and gently use a spatula to ease them out of the molds.
• Use a ziplock bag to pipe the batter into the donut pan molds.
• Let the bread cool in the pan before slicing.
• Bake the bread on the middle shelf.

Storage, Reheating Tips and Meal Prep Suggestions

Storage: Store the bread, bagels, and buns in an airtight container in the fridge for 5-10 days. Pre-slice the mini loaf and takeout slices as needed, allowing them to come to room temperature. Wrap the flatbread in plastic and foil to keep it fresh and store it in the fridge.

Freezer: Wrap the bread and flatbread whole or pre-sliced in plastic wrap, then cover with foil and freeze. Bagels and buns can be wrapped individually in plastic and placed in an airtight container or ziplock bag. Freeze for up to 3 months.

Reheat: Toast slices in a toaster, griddle, or flat pan. Warm them in the microwave for 10- 20 seconds.

Meal Prep: Combine the dry ingredients, except for the baking powder, baking soda and salt, into mini containers or plastic bags and keep them in the fridge for 7 days. Add the contents of one bag to the batter mix every time you want to make this Keto Tahini Bread. 

You can also mix the tahini and peanut butter and keep them in the fridge until needed.

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