High-Protein Keto Dark Seeded Bread (Mug Bread)
High-Protein Keto Seeded Bread
A dark sesame loaf you can slice in 25 minutes – no yeast, no wheat
This is a small dark loaf, not a mug cake. Almond flour, flax, whey, and a spoon of cocoa bake into the brown crumb in the photo. Sesame seeds go on the dome so every slice has a seeded edge.
Twenty-five minutes. No rise. Cool 10 minutes before you cut or the slices crumble.
Why you’ll love this loaf
- 9g protein per slice – toast that fills you
- Only 3g net carbs – flax, almond, no wheat
- About 25 minutes, no yeast
- Dark crumb and a sesame dome, like the photo
- Cocoa is for color, not chocolate cake
- Toasts clean the next day
Health notes
- High protein: Whey plus eggs across 8 slices.
- Low carb: Almond flour, flax, and sesame.
- Eight slices: One small loaf pan.
- Macros are per slice, not the whole loaf.
Key element – let the batter sit 3 minutes before it goes in
Psyllium and flax need a minute to gel. If you pour the batter straight in, the loaf sinks in the middle. Three minutes on the counter, then bake. That is the tight dark crumb in the photo.
Ingredients
Loaf (8 slices)
- 1 cup (100g) fine blanched almond flour
- 1/4 cup (28g) ground flaxseed
- 1 scoop (30g) unflavored whey protein
- 1 Tbsp unsweetened cocoa powder (for the dark crumb)
- 1 Tbsp psyllium husk powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 3 Tbsp olive oil or melted butter
- 1/4 cup unsweetened almond milk
- 1 tsp apple cider vinegar
Seed crust
- 1 1/2 Tbsp sesame seeds
- Optional: 1 tsp mixed flax or sunflower seeds
Swaps
- No whey: Add 3 Tbsp extra almond flour. Protein drops a few grams.
- Cottage blend: Swap the milk for 1/4 cup blended cottage. Extra protein.
- Everything topping: Use everything-bagel mix instead of sesame.
- Lighter crumb: Skip the cocoa. The loaf will be tan, not dark.
Instructions
| 1 | Heat and grease. Heat oven to 350 F (175 C). Grease a small loaf pan (about 8×4) or a large oven-safe mug if you want the dome in the photo. |
| 2 | Mix dry, then wet. Stir almond flour, flax, whey, cocoa, psyllium, baking powder, and salt. Whisk eggs, oil, milk, and vinegar. Pour wet into dry and stir until no dry pockets remain. |
| 3 | Rest the batter. Let it sit 3 minutes so the flax and psyllium gel. It will thicken. Stir once. |
| 4 | Fill and seed. Spoon into the pan. Smooth the top into a dome. Press sesame seeds all over the top so they stick. |
| 5 | Bake and cool. Bake 16 to 18 minutes until a toothpick comes out with a few moist crumbs, not wet batter. Cool 10 minutes in the pan, then on a rack. Slice into 8. |
Pro tips
- Cocoa is for the dark pumpernickel look. You will not taste chocolate cake.
- If the top browns too fast, tent foil at 12 minutes.
- A serrated knife, not a chef knife, keeps the sesame crust on the slice.
- Day-two slices toast better than day-one. The crumb sets overnight.
- Do not skip the vinegar. It helps the baking powder lift a dense batter.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 110 |
| Protein | 9g |
| Net carbohydrates | 3g |
| Total carbohydrates | 6g |
| Fiber | 3g |
| Total fat | 7g |
| Sodium | 180mg |
Estimates with almond flour, flax, whey, and sesame. Whole loaf is 8 slices.
Variations
Garlic herb
Add 1/2 tsp garlic powder and 1 tsp dried rosemary to the dry mix.
Cheddar
Fold in 1/4 cup shredded cheddar before the rest.
Mug bake
Divide into 2 large oven-safe mugs. Bake 14 to 16 minutes for the dome in the photo.
Sandwich thin
Slice the loaf into 10 thinner pieces. Protein per slice drops a little.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | 1 day | Covered once cool |
| Refrigerator | Up to 5 days | Wrap; toast to refresh |
| Freezer | Up to 1 month | Slice first; toast from frozen |
FAQ
Test your knowledge
5 quick questions about this loaf
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in the loaf?
4. Why rest the batter 3 minutes?
5. What is the cocoa for?
