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Low Carb Sesame Tahini Bread
Today’s Low Carb Sesame Tahini Bread recipe is for anyone who follows the gluten-free or the Keto diet for one reason or another!
If you are not familiar with the benefits of the low carb diet plan, you can check my testimonial on the Dr.Axe website:
I Tried Keto for 30 Days — Here’s What Happened
Psst! Speaking of the keto diet and weight-loss, I have an upcoming book on healthy weight-loss using the low carb diet plan, specially designed for women. If you wish to be among the first to learn more is, feel free to subscribe to my newsletter and become an insider! You will get access to many cool freebies and special surprises!
As for the gluten free diet benefits, I have dedicated two articles explaining my experience with the wheat protein free food and how it impacted my gut health helping me get rid of the constant painful bloating and IBS:
The Dangers of Gluten
The Gluten Free Diet Benefits
So, now let’s get back to our keto tahini bread!
I personally love sesame tahini because of its magical properties and nutritional value! These little tasty seeds are exceptionally good for anyone with a sensitive stomach, especially for women of all ages!
And if you are, like many other people, wondering “Is tahini low carb?”, I have explained why I consider sesame tahini to be a wonderful low carb friendly food perfect for those following the HFLC diet plan. You can read the info in my other yummy low carb recipe where I talk about the net carbs in this natural sesame product – the Tahini Keto Cake! Do not miss this one, if you are a fan of sesame keto recipes!
Tahini Keto Cake (Tahini Halva Cake Recipe)
“But, Milica, are you sure you are talking about tahini, not sesame flour meal? How the heck is tahini going to become a loaf of bread?”
Fear not, by adding a few eggs we will transform this gooey mixture into a tasty spongy loaf of keto sesame bread that will surprise and delight you! During the baking process, the eggs coagulate and cause the batter to homogenize and condense into a wonderful bundle of keto sponge bread.
I do have to warn you, though, the bread is a little moist and oily, so store it only in an air-tight container in your fridge for a couple of days!
How about a low carb spread on top?
If you are wondering what to spread on top of this keto deliciousness, I highly recommend the Bulgarian pepper and tomato delicacy – the Mighty Lutenitsa (or the other Balkan variation called the ajvar pepper spread or simply ayvar). Once you try this lutenitsa recipe with eggplant or not, you will never go back! I promise! It is called “the Balkan caviar” for a reason! And no worries, this Bulgarian delicacy is a 100% keto friendly spread (or it can also be used as a low carb side dish, a keto diet salsa recipe or a low carb ketchup substitute as well – a totally versatile keto vegan condiment! Woohoo!) Here is the recipe (I will be posting new fresh photos of my next lutenitsa batch very soon, so stay tuned!):
Balkan Vegan Salsa (Lutenitsa)
I got a little side-tracked. But that’s normal – I bet every single person who have ever tried homemade luitenitsa in their life can safely say with a hand on their heart that it is ultra addictive!
Now, back to our tahini keto bread!
Here are all the ingredients you need, and how to prepare this amazing low carb recipe:
Oh, and one last thing I almost forgot! Do not feel obliged to use sesame tahini, if you are not a fan. Some types can have a slightly bitter aftertaste. You can use whatever tahini you prefer: sunflower, pumpkin seed tahini, almond butter, hazelnut, walnut, etc. Note: be careful with peanuts and peanut butter – to be botanically correct, they are not nuts but legumes, so technically they are not a LCHF friendly food. And always read your labels to check if there are any added carbs with some sneaky names for sugars!
Alright, grab your bread baking mold, and let’s begin!
OK, last thing, I promise! If your baking pan does not have a non-stick coating, put a sheet of baking paper at the bottom to prevent the keto bread from sticking to the pan!
- 1 1/2 cups Sesame tahini
- 4 Eggs
- 1 tsp. Baking soda
- 1 Tbsp. Lemon juice
- 1/2 cup Water
- salt to taste
- Pepper to taste
- Start heating the oven to 180° C/ 356° F.
- Next, mix the baking soda with the lemon juice, and wait for the chemical reaction to subside.
- In the meantime, beat the eggs and mix them with the tahini.
- Next, add the lemon juice with the baking soda and start blending the mixture with a hand mixer or a blender.
- Start slowly adding the water as you continue to blend the dough.
- Add more water, if needed to reach the consistency of a typical cake batter – not too thick, not too runny.
- Add the spices and stir again.
- Pour the mixture in a baking mold (about 7” x 4”) and cook until fully baked (about 35 minutes).
Nutritional info according to Cron-o-meter:
What more keto recipes? Check these below, especially the Bulgarian yogurt recipes:
Make Your Own Bulgarian Yogurt
Keto Yogurt Recipe with Berries
Protein Keto Cake
Low Carb Pumpkin Cake
Sugar-free Raspberry Winter Jam Recipe
If you liked this yummy tahini bread, you can find more delicious gluten-free recipes in “Gluten Free Cooking“!
114 QUICK AND EASY GLUTEN-FREE RECIPES!
You will get loads of healthy recipes, low carb, and vegan ideas for everyday and anytime.
In this volume you will also find:
=> Wheat-free bread and bun recipes;
=> Gluten-free pizza ideas;
=> Delicious Keto snacks;
=> Healthy vegetable muffins;
=> Vegan meals and side dishes;
=> Heartwarming soups;
=> and so much more!
Boost your health, wellness, and natural weight-loss with these yummy and easy wheat-free recipes!
Grab “Gluten Free Cooking” today!
Stay tuned for more healthy gluten-free and low carb recipes!
Until next time!
14 thoughts on “Low Carb Sesame Tahini Bread”
Just tried baking your tahini bread and it is delicious – for the first time everyone wanted to eat their crusts, lol! Curious as to what might be the optimum time to use it? Thanks for a great recipe which we will be making again and experimenting with adding some spices to it too! 🙂
Hey, Dianne! Thanks for the feedback! 🙂
The bread should be good for a few days but it depends on how it is stored.
I put it in the fridge (not in a plastic bag) but it usually does not last long – I mean we eat it pretty quickly! 😀
Hi Milica, We baked it again and this time we lined the dish with baking paper and the bread was more moist than the first time. I took some to the local crop swap and everyone loved it. We have been eating it by itsels, or topped with a scraping of pesto, natural yoghurt and even some native finger lime vesicles. One of the local chefs said I should be very proud of it – I told her about your website and said I only found your recipe. Thank you so much for giving me a dairy/wheat/gluten free alternative that everyone loves! 🙂
OMG, Dianne – awesome feedback! I am so glad you liked the recipe! <3
How do eggs and tahini make a dough? No flour of any kind?
Nope! No flour! That is why it is low carb. 🙂 The texture of the “bread” is a bit spongy and slightly moist.
Want to bake the bread today but just want to make sure about the sesame. Must i use the Tahini paste that looks like peanutbutter?
Thanks for the recipe!
Yes, Ida – the tahini looks exactly like thick paste and it usually has a layer of oil on top of it before you stir it.
Happy cooking! 🙂
Hello, do you have a list of the macros per slice please
Hi, Lisa! Thank you for reminding me to put some nutritional info! I have updated the post and added the estimated macros. Here they are:
Nutritional info according to Cron-o-meter:
Full recipe (about 500 grams) : energy – 2418 kcal, fat – 212 g, proteins – 83 g, total carbs – 79 g, net carbs – 9 g.
This recipe usually yields about 15 slices (depending on the width) and each slice will contain about 160 kcal, 14 g fat, 5.5 g protein, and about half a gram of net carbs!
This bread is amazing – thank you! I still can’t believe that this bread is made without flour. It’s magic!
Can I use natural sugar free peanut butter?
Or any other nut butter?
Yes, I think you can. I haven’t tried it with peanut butter, but I have used pumpkin seed butter, and the result was great. Keep in mind that the nutritional value of the recipe will be different. Let me know how it goes! 🙂