Last updated on April 13th, 2024

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Tahini Bread Loaf (Keto, Low Carb)

Tahini Bread Loaf is a delicious grain-like bread that is easy and quick to bake, and it reminds me of granary bread, an English brown bread made with white and whole wheat flour which I miss eating.

Undoubtedly, bread is one of the main things I crave, especially in the mornings when I want to slather some yummy peanut butter and jam onto a piece of toast with my morning coffee. Sure enough, it’s the easiest breakfast to make in a flash!

However, Keto Soft Eggs and Soldiers is my new favourite way of enjoying this tahini bread, and I created this awesome keto bread recipe to dip strips of toast into soft-boiled eggs.

Why You’ll Love Tahini Bread Loaf (Keto, Low Carb)

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 without the malted wheat ingredient typically used in granary bread.

Quick to make:

This recipe has no-kneading, proofing or fermenting time since everything is mixed into one bowl and poured into a 9-inch x 5-inch loaf pan.

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 and nutritious:

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.

Carbs and Servings in Tahini Bread Loaf (Keto, Low carb)

2.6g net carbs / one slice

To give you an idea of the carbs in this recipe, a 9-inch x 5-inch loaf has 73.3g of carbs and 46.8g of fibre. When you subtract the amount of fibre from the carbs, the entire loaf is 26.5g net carbs.

When I cut a freshly baked tahini bread loaf into about 10 slices, each slice is 2.6g of net carbs. However, I could potentially make the slices a little thinner to get 12-14 slices out of one loaf.

Ingredients to make Tahini Bread Loaf

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 Tahini Bread Loaf

The batter will make one large loaf that you can slice into 10 pieces if you want to enjoy a warm slice with butter or toasted instead to have with egg and soldiers (aka dippy eggs).

Divide the batter into thirds to fill 3 mini loaf pans or reduce the recipe ingredients to one-third and use the batter in 4 ways to make one mini loaf pan, artisan-style flatbread, keto mini bagels or keto buns.

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, salt, baking powder and baking soda in another smaller bowl, then stir them into the tahini/peanut butter mixture.

Mix the ingredients until a smooth batter has formed.

Pour the batter into a 9-inch x 5-inch 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 35-40 minutes at 350F/177C until a toothpick comes out clean when pricked into the centre. Allow the bread to cool in the pan before slicing.

How to eat Keto Tahini Bread Loaf

Slice 10 half-inch slices to make toast or sandwiches, or serve this delicious nutty bread to accompany sauce dishes like Shakshuka, another egg-based notion for breakfast.

Buttered

Spread butter or margarine on warm fresh slices of tahini bread and enjoy.

Toasted

Toast slices of bread in the toaster on a low setting for a crisp crust to spread with peanut butter and jam or your favourite cream cheese spread. alternatively cut them into strips to dip into soft-boiled or fried eggs.

Sandwiched

Butter slices of bread and make sandwiches with deli meats, cheese, egg or tuna mayo.

Topped

Top toasted slices with tomato salsa, guacamole or enjoy them covered with delicious caramelized onions.

Tips for making Keto Tahini Bread Loaf

• 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.
• Let the bread cool in the pan before slicing.
• Bake the bread on the middle shelf.

How to Store Tahini Bread Loaf

Storage: Store the bread in an airtight container in the fridge for 5-10 days. Pre-slice the loaf and takeout slices as needed, allowing them to come to room temperature. 

Freezer: Wrap the bread whole or pre-sliced in plastic wrap, then cover with foil and freeze for up to 3 months.

Reheat: Toast slices in a toaster at a low setting to your desired texture or toast them on a griddle or flat pan on both sides. Warm fresh slices in the microwave for 10 – 20 seconds.

Did you make this recipe?

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