Tahini isn’t just for Middle Eastern dishes anymore. This sesame seed paste has become one of my favorite ingredients for keto baking, and this bread recipe shows you exactly why.
The tahini gives the bread an incredible nutty flavor and helps create a texture that’s surprisingly close to regular wheat bread. If you’ve been struggling to find a good keto bread recipe that actually tastes good, this one will change everything for you.
Most keto bread recipes can be dry, crumbly, or just plain weird tasting. They often require expensive ingredients or complicated steps that make you wonder if it’s even worth the effort.
This tahini bread is different. It uses simple, affordable ingredients that you can find at any regular grocery store. The tahini does most of the heavy lifting when it comes to flavor and texture, so you don’t need to add a bunch of strange ingredients to make it work.
One of the things I love most about this recipe is how versatile it is. The bread has a mild, nutty flavor that works well with both sweet and savory toppings.
You can have it for breakfast with some sugar-free jam, use it for a lunch sandwich, or even toast it and eat it alongside your dinner.
👍 Why You’ll Love This Recipe
Uses Simple Ingredients: This tahini bread only needs basic ingredients that you can find at any grocery store. You don’t need to hunt down weird specialty items or spend a fortune on “rare” keto ingredients.
Perfect Keto Macros: Each slice of this bread fits perfectly into your daily keto macros without any guilt or worry. The tahini and almond flour provide healthy fats that keep you satisfied, while the coconut flour and eggs add just enough protein.
Actually Tastes Like Real Bread: Unlike many keto bread recipes that taste weird or have a strange texture, this tahini bread actually tastes like something you want to eat. The tahini gives it a rich, nutty flavor that’s completely natural and delicious.
✨ Recipe Ingredients
- 3 Eggs
- 1 cup Tahini (about 240g) – make sure it’s the runny type
- 1/3 cup Almond Milk (about 90ml)
- 1/4 cup Coconut Flour (about 40g)
- 1 cup Almond Flour (about 110g) – I recommend this one (amazon)
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a bread pan with parchment paper. (I add a few drops of water to help the parchment paper adhere).
Step 2
Beat the 3 eggs until they are light and fluffy- take your time with this step, as it significantly affects the texture. Then add the tahini and almond milk, blending again until the mixture is smooth.
Step 3
Add the almond flour, coconut flour, baking powder, and salt. Mix thoroughly until all ingredients are well combined.
Step 4
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 5
Bake for 50-60 minutes (baking time may vary depending on your oven). Use the toothpick test to check for doneness- insert a toothpick into the center, and when it comes out clean, the bread is ready.
Allow the bread to cool for 1 hour before slicing and serving. Enjoy! This bread is sooo good!
💡Tips
1. Beating The Eggs
This step makes a huge difference in how your bread turns out, so don’t rush through it. When the recipe says to beat the eggs until light and fluffy, it really means it.
Use an electric mixer if you have one, and beat the eggs for at least 3-4 minutes until they become pale yellow and almost double in size. If you’re doing it by hand with a whisk, it will take about 5-6 minutes of vigorous whisking.
The eggs should look foamy and much lighter in color when you’re done. This beating process adds air to the eggs, which helps the bread rise properly and gives it a lighter texture instead of being dense and heavy.
Many people skip this step or don’t do it long enough, and then wonder why their bread came out flat and compact.
2. Use Runny Tahini Only
Not all tahini is created equal, and using the wrong type will mess up your bread completely. You need to use the runny, pourable type of tahini, not the thick, paste like version that separates with oil on top.
The runny tahini mixes easily with the other ingredients and creates a smooth batter. If you can only find the thick type, you can try to thin it out by stirring it really well and adding a tiny bit of neutral oil, but it’s much better to just buy the right kind from the start.
Some brands that make good runny tahini include Joyva, Soom, and Trader Joe’s brand. Before you use your tahini, give it a good stir because even the runny type can separate a little bit in the jar.
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FAQ
Can I use thick tahini instead of runny tahini?
No, you really need to use the runny type of tahini for this recipe to work properly. Thick tahini won’t mix well with the eggs and almond milk, and you’ll end up with lumps in your batter that won’t smooth out no matter how much you stir.
The thick tahini also has a different fat content and consistency that will throw off the whole recipe.
If you only have thick tahini at home, you can try to make it work by stirring it really well and adding a tiny bit of neutral oil like avocado oil to thin it out, but honestly it’s better to just buy the right kind.
Keto Tahini Bread
Print RecipeIngredients
- 3 Eggs
- 1 cup Tahini about 240g – make sure it’s the runny type
- 1/3 cup Almond Milk about 90ml
- 1/4 cup Coconut Flour about 40g
- 1 cup Almond Flour about 110g – I recommend this one (amazon)
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
Instructions
- Start by preheating the oven to 350°F and lining a bread pan with parchment paper. (I add a few drops of water to help the parchment paper adhere).
- Beat the 3 eggs until they are light and fluffy- take your time with this step, as it significantly affects the texture. Then add the tahini and almond milk, blending again until the mixture is smooth.
- Add the almond flour, coconut flour, baking powder, and salt. Mix thoroughly until all ingredients are well combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes (baking time may vary depending on your oven). Use the toothpick test to check for doneness- insert a toothpick into the center, and when it comes out clean, the bread is ready.Allow the bread to cool for 1 hour before slicing and serving. Enjoy! This bread is sooo good!