Since picking up ground pecans at my local Bulk Barn, I’ve been using them in so many recipes! Blended with almond flour, they add a great nutty flavour and are very low in net carbs.

I used them in my Nordic Stone Age Bread recipe and reduced the sunflower seeds to yield an even lower carb version of my loaf with just as much crunch and flavour!

Ingredients

1/2 cup flax meal
1/2 cup pecans
1/2 cup Brazil nuts
1/2 cup pepitas (pumpkin seeds)
1/4 cup almond flour
1/4 cup ground pecans
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup butter, melted
3 large eggs
1/2 tsp kosher salt

Yields: 1 loaf, approx. 14 slices
Per serving (2 slices)*:
Calories: 427
Net carbs: 3
Protein (grams): 13
Fat (grams): 39

Prep time: 5 min
Cook time: 35 min
Total time: 55 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 325F.

In a large bowl, combine the nuts and seeds, including almond flour and flax meal.

Mix in the eggs, melted butter and salt.

Transfer the dough to a loaf pan and bake for 30-35 min.

Remove the bread from the oven. Allow to cool at least 15 min before removing it from the loaf pan and slicing it.

Store the slices in the fridge or freeze them.

This sliced nordic bread can be munched on as-is or topped with your favourite cheese or a sugar-free jam (see our Keto Blackberry Chia Jam recipe).

Quick and easy lunch idea: Top 2 slices of this nordic bread with sliced Gruyères cheese and pop them into the oven on broil for a few minutes. Enjoy with a side of arugula salad tossed in extra virgin olive oil, white wine vinegar, salt and pepper. Sprinkle with a little hemp seed.