Savory Keto Veggie Loaf
Dearna Bond- Ready in 1h 25m
- 3.8 g net carbs
- 175 kcal
- Serves 12
This post may contain affiliate links, see our disclaimer.
Any other avocado toast fans out there?
This loaf is my favorite way to enjoy avocado toast — I like to toast the slices and then spread with avocado mixed with a little lemon juice, salt and pepper — not only is this a far healthier and filling way than spreading avocado on bread, it’s also far tastier as this loaf is delicious on its own.
To lower the carb content, you can use zucchini only as the vegetable content (though it’s tastier with all three vegetables). You can also change up the seeds with nuts if you prefer, and add in some dried herbs to change the flavour profile.
This loaf freezes really well, which makes it a great make-ahead meal option. Simply take a slice out of the freezer and pop it in the toaster for a quick and easy breakfast or snack.
Step-by-step
Heat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Combine the dry ingredients (almond meal, spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl.
Note: If you are worried about moisture issues (which depends on the vegetables), place them in a nut milk bag and squeeze to remove excess liquid).
Grate veggies and stir through ghee and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be fairly dry.
Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.
Note: I'm using a slightly wider-than-standard loaf pan, but a regular-sized loaf pan (about 8 × 4 inches / 20 × 10 cm) works perfectly too — you just get a taller shape and may need to add a few extra minutes to the baking time to ensure it’s fully cooked through.
Bake uncovered for 55 to 70 minutes, or until a skewer comes out clean, checking the loaf for donneness after 50 minutes, and then every 10 minutes.
Allow to cool 30 mins or so in pan then move to cooling rack.
Store in a sealed container in the fridge up to 5 days. Reheat or toast before serving. For longer storage, pre-cut and freeze for up to 3 months.
Recipe
Savory Keto Veggie Loaf
★★★★★4.6This low-carb savory vegetable bread is ideal for making avocado toasts, sandwiches and will fit perfectly ...
- Hands on
- 15m
- Overall
- 1h 25m
- Servings
- 12
- 3.8 g
- Net carbs
- 6.7 g
- Protein
- 14.6 g
- Fat
- 175
- kcal
Ingredients makes 12 slices
Instructions
Heat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Combine the dry ingredients (almond meal, spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl.
Note: If you are worried about moisture issues (which depends on the vegetables), place them in a nut milk bag and squeeze to remove excess liquid).Grate veggies and stir through ghee and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be fairly dry.
Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.
Note: I'm using a slightly wider-than-standard loaf pan, but a regular-sized loaf pan (about 8 × 4 inches / 20 × 10 cm) works perfectly too — you just get a taller shape and may need to add a few extra minutes to the baking time to ensure it’s fully cooked through.Bake uncovered for 55 to 70 minutes, or until a skewer comes out clean, checking the loaf for donneness after 50 minutes, and then every 10 minutes.
Allow to cool 30 mins or so in pan then move to cooling rack.
Store in a sealed container in the fridge up to 5 days. Reheat or toast before serving. For longer storage, pre-cut and freeze for up to 3 months.
Nutrition per serving
Carbs 9%Protein 15%Fat 76% of calories
- Net carbs
- 3.8 g
- Total carbs
- 6.8 g
- Fiber
- 3 g
- Sugars
- 2 g
- Protein
- 6.7 g
- Fat
- 14.6 g
- Saturated fat
- 5 g
- Calories
- 175 kcal
- Sodium
- 600 mg · 26.1% RDA
- Magnesium
- 63 mg · 15.9% RDA
- Potassium
- 302 mg · 15.1% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 0.7 g | 1.8 g | 4.4 g | 49 |
| Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame) | 0.7 g | 1.3 g | 2.7 g | 29 |
| Coconut flour, organic | 0.4 g | 0.6 g | 0.5 g | 12 |
| Psyllium husks, whole | 0.1 g | 0 g | 0 g | 0 |
| Zucchini (summer squash, courgette) | 0.6 g | 0.3 g | 0.1 g | 5 |
| Carrot, fresh | 0.3 g | 0 g | 0 g | 2 |
| Pumpkin, fresh | 0.6 g | 0.1 g | 0 g | 2 |
| Egg, whole, hard boiled (free-range or organic eggs) | 0.1 g | 2.1 g | 1.6 g | 24 |
| Ghee | 0 g | 0 g | 4.6 g | 42 |
| Paprika, smoked (spices) | 0.1 g | 0.1 g | 0.1 g | 2 |
| Cumin, ground | 0.1 g | 0.1 g | 0.1 g | 1 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame) | 0.2 g | 0.3 g | 0.7 g | 7 |
| Total | 3.8 g | 6.7 g | 14.6 g | 175 |
- Gluten free
- Dairy free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Low FODMAP
- Vegetarian
Serve it with
Dishes that go well with low-carb bread.
Instant Pot Broccoli Cheese Soup
Keto Instant Pot Chicken Enchilada Soup
The Creamiest Low-Carb Vegetable Soup
Anti-Inflammatory Egg Drop Soup
Keto Ranch Chicken Salad
Authentic Greek Salad
Cheesy Low-Carb Tomato Soup
Low-Carb Instant Pot Clam Chowder
Keto Beef Stroganoff Soup
Instant Pot Mexican Chicken Fajita Soup
SuperFood Keto Soup
Low-Carb "Potato" Salad
Keto Jalapeño Popper Potato Salad
Low-Carb Thai Hot and Sour Shrimp Soup
Classic Tricolore Salad
Low-Carb Chicken Fajita Salad
You may also like
90 Second Keto White Bread
Quick Keto Eggless English Muffin
The Best Low-Carb Yeast Bread
Paleo Multi-Purpose Mini Loaves with Carrot & Thyme
90 Second Keto Bread
Ultimate Keto Breadsticks
Low-Carb & Keto Naan Bread
Ultimate Keto Nut Butter
The Best Ever Keto Chaffles
The Best Way To Cook Zucchini Noodles
Psyllium-Free Low-Carb Bread
Low-Carb Curry Simmer Sauce
Keto Olive & Herb Focaccia
Sourdough Keto Baguettes
Quick Keto English Muffin
The Best Low-Carb & Paleo Bread - The Ultimate Guide
Comments & ratings (33)
what size pan do you use?
Thanks for spotting that - I added some info about pan sizes in step 3 😊
Great yummy recipe
This is a wonderfully easy and forgiving recipe and an amazing loaf for breakfast (if you're a savoury kind of person like me). I have played around with different Veg or just gone for 1 veg, added feta or olives. I love how easy it is to make and keeps me full for a long time! Thank you for collaborating. Would love to see more loaves 😉
Thank you for this great recipe. I just started on keto, but like to prepare delicious food. I made this today, forgot the pumpkin, added some celery and it turned out so delicious. Luckily I made double as I am freezing the rest.
Thank you for your lovely feedback, glad you enjoyed! ❤️
Hi, what can I use instead of pumpkin? Can I use more zucchini and carrots instead?
Thanks in advance 😊
Hi Rose, more zucchini and carrots will be great!
It tastes very good, but mine was too moist even if I cooked it for 65 min fan assisted. I hope oven temperature should be better at 160 /170° fan assisted and not 150. This is my experience!
Thank you Martina, let me double check and add a note. Could it be that there was more moisture in the veggies you used?
I don't have extra large eggs. Just large ones. Can I add an additional large egg to make up the difference? or maybe some water/chia seeds?
Hi Shelli, I added an option for medium eggs - you can use 5 medium eggs instead or 4 extra large. I hope this helps!
one of my staples!I occasionally change the spice around,but it has never failed yet!Thanks for the many recipies!
Thank you, I'm glad you enjoyed!
This was excellent. Such a brilliant idea! It is like a vegetarian meatloaf. We ate it for dinner with avocado smeared on top and a green salad. Very filling. Look forward to having the leftovers tomorrow. Next time I will use a bit less cumin as it was a little strong for my family’s tastes, although still delicious 😀
Thank you Krissie! ❤️
Is there a nut free option that anyone has tried for this recipe?
You could replace the almond flour with ground sunflower seeds (same amount) - that is what I generally use.
Is one slice, one serving?
Yes that's correct. One slice = 1 serving.
I have never used grated pumpkin. It's March in MA to boot.
What kind of pumpkin? Sounds like a lot of work???
Please advise
Hi Jeanne, it's ok to use just zucchini if you can't find pumpkin. I like Hokkaido and delicata squash. Also butternut squash is nice but has more carbs that the other two.
Can I use Butternut squash instead of pumpkin we can only get pumpkin in Oct &Nov thank you
Absolutely! The only difference is that you'll get 4.1 g net carbs per slice (not a big increase) 😊
This looks so delicious. My husband does not like anything coconut! I want to bake it for both of us. Could I juse extra almond flour instead? Thank you.
Absolutely! You can use 1 more cup of almond flour (less absorbent than coconut flour so you need more) or 1/2 to 3/4 cup of flax meal. I hope this helps! 😊
Can’t wait to try I only have psyllium husk powder. Will that work? Thanks
Hi Janet, you can use psyllium powder instead (just 1 tablespoon will be enough).
Hi Martina, looks amazing. One question however, could I use psylium flower in stead of the whole husks and how much should I use then ? Thank you.
Thank you Ann! You can use psyllium powder instead (just 1 tablespoon will be enough).
Thank you Martina for the recipe and for your answer ! 😊
This looks lovely. However I cannot have psyllium. Any substitutes?
Xanthan maybe? and if so how much?
Thanks.
Hi Leslie, flax meal would be the best alternative. Because it's less absorbent, I'd use 4 tablespoons. I hope this helps!