No-skill Keto Bread

• total time: 1 hour

Ingredients

The bread you’ve been begging keto for.

After 15+ years in pro kitchens, I cracked the code on keto bread that actually tastes like bread. Dense. Hearty. Mediterranean. Satisfying.

No special skills. No proofing. No yeast. No fancy equipment.

Just press it down, bake it, slice it.

And yes — there’s a Mediterranean twist in this recipe that makes it dangerously good. 🍅🫒

Full recipe (1 loaf — about 20 slices):

THE DRY:

300g ground flax seeds (about 2½ cups)

200g sunflower seeds (about 1½ cups)

50g chia seeds (about ⅓ cup)

35g psyllium husk powder (about ⅓ cup)

1 tsp sea salt

THE MEDITERRANEAN TWIST:

50g Kalamata olives, finely chopped

50g sun-dried tomatoes, finely chopped

THE WET:

400ml warm water

2 tbsp extra-virgin olive oil

HOW TO MAKE IT:

Directions

Preheat oven to 350°F (180°C). Line a loaf pan with parchment.

Mix all dry ingredients in a bowl. Add wet ingredients. Mix until you get a sticky, uniform dough.

Transfer to the loaf pan. Press it down HARD — into the corners. Smooth the top with the back of a wet spoon.

Bake 60 minutes in the pan. Remove from pan, return to oven directly on the rack for 15 more minutes (this gives you a full crust on all sides).

CRUCIAL: Cool completely on a wire rack before slicing.

CHEF’S TIP: Slice the whole loaf in advance. Freeze in an airtight container. Straight from frozen to toaster/oven in the morning. 🔥

Net carbs: ~3g per slice. Two slices a day on keto = totally fine.

Save this. Make it tonight. Tag someone who quit keto because they missed bread. 🔥

Oded, Your Keto Chef 👨🍳