Quick Keto Tahini Bread 4 Ways (Grain-Free)
Use Keto Tahini Bread Batter in 4 easy ways. It’s grain-free, low-carb, gluten-free and tastes great buttered or toasted.This is for anyone looking for a quick, easy, versatile no-knead bread recipe.With this recipe, you can bake anything—mini loaves, bagels, artisan-style flatbread, or buns!Low-Carb, Keto, Gluten-Free8.8g net carbs / 1 mini Loaf
Ingredients
- ¼ cup Tahini room temperature
- 2 tbsp Greek Yogurt (no added sugar) whisked til smooth
- 1 Large Egg beaten/whisked
- 2 tbsp Liquid Egg whites or 1 large egg white.
- 1 tbsp Natural Peanut Butter room temperature.
- 2 tbsp Coconut Flour
- ½ tsp Baking Powder
- ½ tsp Baking soda
- 1 tbsp Monk fruit Sweetener
- ¼ tsp Salt
- ½ tsp Poppy seeds
- ½ tsp Chia seeds
- ½ tsp Flax seeds
- ½ tsp Hemp Heart seeds
- 2 tsp Fresh Rosemary optional - but tastes great in flatbread
- Extra seeds for sprinkling or your favourite toppings like everything bagel seasoning.
Instructions
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), rosemary, 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. Then follow the notes below on transforming this batter into 4 delicious ways.
KETO TAHINI BREAD 4 WAYS!
Mini Keto Tahini Bread Loaf - 10 slices (1 slice: 2.4g carbs,1.6g fibre)
- 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.
Mini Keto Tahini Bagels - 6 Bagels (1 bagel: 4.1g carbs, 2.6g fibre)
- 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.
Artisan-style Keto Tahini Flatbread (1/4 piece: 6.1g carbs, 3.9g fibre)
- Pour the batter into a 7.5 X 6 inches mini parchment paper-lined sheet pan. NOTE: Triple the batter if using a 10.5 x 7 inch deep dish baking tray.
- Smooth the batter evenly to fill the corners, sprinkle with the super seeds or decorate with sliced vegetables pressing them lightly into the batter.
- Bake the flatbread in the oven on the middle shelf for 15 minutes (or 45 minutes for 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 Bread Buns - 4 Buns (1 Bun: 6.1g carbs, 3.9g fibre)
- 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.
Notes
Best Tips for Making Keto Tahini Bread 4 Ways
- 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.