This Squeaky Clean Keto Bread is a modified version of my famous Keto HOP bread. Already dairy free, this SCK version is also nut free and fully compliant with Whole 30 and Squeaky Clean Keto guidelines!
If you’re already familiar with Squeaky Clean Keto, then you know that this SCK friendly bread recipe is a game changer!
If this Squeaky Clean Keto Bread recipe is the first time you’re hearing the term Squeaky Clean Keto – you can check out my free program and meal plans, and read about the amazing results people are having in this post.
You can also find my new book Squeaky Clean Keto in stores or online on sites like Amazon and Barnes and Noble.
This Squeaky Clean Keto Bread is similar to my wildly popular Keto HOP Bread, which is made with hearts of palm. To make this version SCK compliant, I replaced the almond flour with homemade sunflower seed flour.
To make homemade sunflower seed flower, simply pulse cold sunflower seeds, 1/2 cup at a time in a coffee grinder or small blender for about 10 seconds, until a powder is formed. Then sift out any chunks and it’s ready to use. Careful not to over-blend or it will be sunflower butter.
Because sunflower seeds have a distinctive nutty flavor that is much more pronounced than neutral almond flour, I also added hemp seeds, which lightened the bread, added a little texture, and enhanced the flavor of the sunflower seeds. These changes give this Squeaky Clean Keto Bread a traditional multigrain bread flavor and feel that reminds me of the bread my mom used to buy for us at the health food store when I was a kid.
Honestly, I like this version as much, or possibly a shade more, than the original keto HOP bread. If you’ve tried the HOP bread and were put off by the slight tang of the hearts of palm, then you’ll love this SCK bread because the seeds fully mask that and make it undetectable.
Similarly to the original keto HOP loaf, this bread is shaped by hand and doesn’t rise a lot during baking. This results in a smaller slice, but because the bread is so filling, this actually makes a perfectly satisfying keto sandwich that is just enough in my opinion.
I baked this SCK bread loaf 10 minutes longer than the original keto HOP bread, to ensure that it would cook through with the denser flour. It worked great. I’m only mentioning it so you won’t be confused if you’ve already made the HOP bread and noticed the difference in timing.
I just finished week one of this round of the 30 day Squeaky Clean Keto Challenge and this bread has been a life saver.
I’m excited to finally be able to share it with the rest of you “Squeakers,” please let me know how it goes in the comments!
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Squeaky Clean Keto Bread
- Total Time: 1 hour 30 minutes
- Yield: 32 slices (1/4 inch thick) 1x
- Diet: Diabetic
Description
This Squeaky Clean Keto Bread is a variation of my popular Keto HOP bread. It is nut free, dairy free, grain free, low carb, and has a “nutty” flavor similar to that of a classic multigrain bread.
Ingredients
- 1 (14 ounce) can of hearts of palm, well drained
- 3 large eggs
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 cups sunflower seed flour (store-bought or homemade)
- 2 tablespoons hemp seeds (or hearts, same thing)
- 2/3 cup coconut flour
- 3 tablespoons psyllium husk powder
- 4 teaspoons baking powder (the fresher the better)
- 1/2 teaspoons himalayan salt
- 1 tablespoon pumpkin seeds to garnish (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Line a 9.5 inch loaf pan with parchment paper.
- Combine the hearts of palm, eggs, olive oil, and water in a blender, and blend until smooth.
- Pour into a mixing bowl.
- Add the sunflour seed flour, hemp hearts, coconut flour, psyllium husk powder, baking powder and salt. Mix with a dough hook on low to medium for 1 to 2 minutes or until a dough is formed. If you don’t have a mixer, mix by hand with a sturdy spoon for several minutes, then knead by hand for a minute or two, until you have well blended and uniform looking dough.
- Form into a loaf about 8 inches long by 3 inches wide and 3 inches high, and place in the parchment-lined loaf pan. Garnish with pumpkin seeds if desired.
- Bake for 80 minutes, or until the top is golden brown and the bread has risen by about 1 inch.
- Remove from the oven and carefully lift the loaf out of the pan by the edges of the parchment paper.
- Place the loaf (without the parchment paper) on a wire rack too cool. This will keep it from getting soggy on the bottom, and will allow any moisture to evaporate as steam.
- Cool for at least 30 minutes before slicing.
- Store the bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
Notes
Approximate net carbs per 2 slices = 2g
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Keto Bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 2 slices
- Calories: 149
- Fat: 10g
- Carbohydrates: 7g
- Fiber: 5g
- Protein: 7g
Lib says
Even better than the original!
…thank you!
Laura says
This recipe has SAVEDDDDD me while doing squeaky so many times! A couple ways I’ve used it to satiate my cravings is a “pbj”—with sunbutter of course, because well…squeaky ;). Also used it for French toast topped with homemade coconut whip and berries (sooo good).
One issue I have had is that of the three times I’ve made it my bread is a little wet on the inside—am I doing something wrong or is that normal? Thought it may be the hearts of palm so this last time I tried drying them on paper towels before blending, but no luck. Suggestions for improving?
Lastly, anyone tried making this into muffins? I’m curious if they would worth with a little cinnamon and or berries or 100% chocolate. Need to figure out the wet bread issue first before experimenting though.
Thanks!!!
Marcy says
I am in Love with this recipe. It is so good. I’ve made it then sliced it very thin, cut it in half and then put it in the oven on 200 degrees to dry it out. Made toast crackers for dipping or appetizer squares. They are lovely with Kite Hill chive cream cheese, with a slice of smoked salmon. (I’m dairy free).
I just put a loaf in the oven with Rye extract and Caraway seeds. Will toast in the oven for crackers and try them with Spinach artichoke dip.
This is so quick and easy. Love the taste and it’s so satisfying.
Thank you soooo much.
Gwen says
Any substitute for psyllium husk powder. I would love to try this but I don’t have psyllium husk powder.
Thank you
Gjeanieg says
10 stars! I started squeaky on January 1, and this bread has made me very, very happy! Thank you again, Mellissa, for another outstanding recipe! I made the sunflower seed flour in my Nutribullet with the seed blade. Didn’t even need to sift it! With that done, the rest of the dough came together very easily.
Mellissa Sevigny says
Awesome to hear it!
Robin says
Can you leave out psylium ? Every time I have used it, my bread was purple
Mellissa Sevigny says
The psyllium is necessary to the bread texture, but some brands do turn purple when baked. Try Anthony’s or Healthworks brand which have both proven to not turn purple.
Tina says
Would subbing pumpkin seeds for sunflower seeds work? Love all of your recipes by the way!
Mellissa Sevigny says
I don’t think it would work the same unfortunately. If you try it let us know how it turns out.
Alethea says
I started mixing ingredients for the recipe thinking I had sun-flour, but turns out I didn’t. I subbed in pumkin seeds and it is good! It was my first time making it so I cannot compare to the sun-flour version. I’m excited to try that when my sunflower seeds arrive. For now, I’m very very happy to be able to have my eggs on toast!
Kat Shuster says
Mellissa, I’m so excited to try this recipe and so far (just put in oven) it looks super awesome! I don’t have a problem with anything keto or cutting out anything keto except bread…..I have tried other recipes, some agreeable to me, some not so but most take cheese. The only thing I did differently (I like your recipes just the way they are). I didn’t have pumpkin seeds. I have a grandson and son in law that will eat any seed or nut they find on my counter. I found pine nuts I bought for pesto. Are they Squeaky, or considered “tree nuts”? Thank you for all the recipes and tips that you share and the cookbooks you create!
Kat
Mellissa Sevigny says
Because they are used so sparingly, I would consider them in the seed category for the purpose of this challenge.
Kat says
This bread turned out beautifully. I may have needed to cook just a few extra minutes but overall it is a delicious change of pace from all the “cheesy”, “eggy” and “almond flour” breads I have tried. It was funny. My daughter tried a bite while it was still warm and instantly recognized sunflower seeds. I don’t know that I would have. Thanks again, Mellissa.
Kat
Sharon says
Ok, 2 questions.
Approximately how many ounces of sunflower seeds make 2 cups of flour?
Also, are the sunflower seeds raw, salted, or unsalted?
Thank you, looking forward to making this bread.
Mellissa Sevigny says
I don’t know the weight measurement but you’re looking for raw unsalted sunflower seeds for this.
Trena says
I made this y’day & it’s quite good. Next time I will leave it in the oven longer as when I sliced it, although it was solid, it felt doughy?? I was impatient, my own fault. Warm bread with butter…I was in heaven. It was all I ate for dinner. I can hardly wait to try with the Shrimp Stew as I’m a fan of dipping!!
Melissa, I just need you to know that I use your Squeaky cookbook religiously, even when not purposely being squeaky. We have similar taste profiles with the numerous curries, etc. and I have emptied my cookbook shelf from other authors where I only use one or two recipes out of the entire book. Thank you very much for my new go-to
Mellissa Sevigny says
Thanks Trena, that really means a lot to me!!!!