Grease a loaf pan with butter or line with parchment pepper.
Beat the eggs well using an electric hand mixer until fluffy.
6 Eggs
Add the butter and keep mixing.
⅓ cup Butter
Stir in the sesame and chia seeds, almond flour, baking powder and salt.
2 cup Almond flour, 2 tablespoon Chia seeds, 2 tablespoon Sesame seeds, 1 ½ teaspoon Baking powder, ½ teaspoon Salt
Pour the mixture into the loaf tin and sparkle the top with the sunflower and pumpkin seeds, press on them lightly with your fingers.
3 tablespoon Pumpkin seeds
Bake for 40-45 minutes or until fully baked.
Leave the bread to cool down for 10-20 minutes, then take it out of the loaf tin.
Notes
I have used a loaf tin size 8.5 x 4.5 x 3 Inch in making this recipe.
This bread tastes wholesome when toasted and buttered.
Do not store this bread in plastic wrap as it may trap moisture and it would ruin the texture of the bread.
Make sure to add just enough eggs to prevent an eggy taste. Also, remember to beat the eggs until they are frothy. The eggs add a great texture and make the almond flour bread fluffy.
If you don't have a loaf tin, you can use any small baking pan you have.
To make the bread rise more, beat all the liquid ingredients using an electric beater to add air to the dough.
Some Variations
You can add psyllium husk powder to make the bread less crumbly and also to create a chewy texture. This allows it to be sturdy enough to use as sandwich bread.
Substitute butter with coconut oil, olive oil, avocado oil or ghee based on your preference.
You can also add ground flaxseed meal and cinnamon for some added texture and flavour.
You can also add maple syrup or honey for some extra sweetness if you aren't following a keto diet.