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!
Print
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
Candice Cambridge says
This is by far, the best keto bread that I have made.
Jaime says
I’ve made this a few times already, and it tastes amazing! At first, I was worried I would taste nothing but hearts of palm, but not so with this recipe! The bread comes out nice and soft, not too dense and not too dry. I think the sunflower and hemp seeds really add to the nice flavor.
Connie says
Mellissa, I do not have a stand mixer, but I do have a food processor with a dough blade, would it work for this recipe?? Cannot wait to try this with all the great reviews
Mellissa Sevigny says
Sorry I didn’t get this message sooner but yes, you can do it with the dough blade in the food processor!
peasmom says
Hi. In my country I cannot find HOP in cans but have fresh ones readily available. Do you have iidea on whether i should parboil it first before using?
Lynn B. says
Hi Mellissa,
Just finished 30 day SCKC. Down 10 lbs. Used meal plan in your book. All the recipes I made were absolutely delicious. I do have to use less salt since too much aggravates my restless leg syndrome. Just made this bread and I had the biggest grin eating the heel with butter. Thanks for all that you do.
Mellissa Sevigny says
Congrats on completing the SCKC Lynn and I’m so happy this bread made you smile – it’s still one of my favorites! Thanks for taking the time to rate and comment!
Stacey says
I didn’t have psyllium husk powder and subbed ground flax seed using the exact measurement. Everything else I did according to the instructions and it was very wet. Before baking, I added another Tbsp of ground flax and a teaspoon of chia and let it sit for 10 min. It became dry enough to form into a round but was still very wet. Baked it for 90 min. It came out with a beautiful crust but the center is still so wet. Baking it now at 200 for at least 20-30 min. I easily could have gone with a full cup and f coconut flour. The flavor is spot on – good enough I want to keep tweaking.
Mellissa Sevigny says
Flax seed will not give you the same result – it is much oilier and without the same structure. That’s why it didn’t turn out. Rather than risk tweaking and experimenting further, I recommend just trying the recipe as written.
Donna says
I was concerned about this bread while I was mixing everything together and kneading as the wet mix was very dense. But, what a wonderful surprise how nicely it baked up and I do love the denseness and heartiness of the bread. I did form it in a loaf and baked it free-form and it held it’s shape. This bread is moist and has a wonderful earthy flavor. Even my husband approved. I definately recommend this bread recipe. Thanks you.
Mellissa Sevigny says
Really glad that it turned out well for you Donna – thanks for taking the time to rate and comment!
Lana says
Hi,
I have not seen hearts of palm in South African shops (perhaps someone can inform me where to find this in our country’s shops; I don’t even know where (in which aisle) to look for it…
Any substitutes for it? Any suggestions?
Regards
Jodi W says
Sounds great! Will have to try it.
Victoria Dunlap says
This recipe looks like one we’d like. It’s nice to find a bread recipe that’s low in carbs and nut free.