This is a low carb loaf in the pumpernickel style with nuts and seeds. It’s filling and great toasted. Good as an open faced sandwich with a wide range of toppings.

Make ahead for easy lunches and breakfasts. Freezes well.

We used a 10cm wide x 22cm long X 5.5cm deep (inside measurement) silicone loaf pan.


  • 100g walnuts
  • 100g pecan nuts
  • 200g almonds, raw
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 3 whole eggs
  • 4 egg whites
  • 4 tablespoons (80ml) olive oil
  • 2 teaspoons (12g) salt

Preheat oven to 170C/325F/gas mark 3.

Grease and line the loaf pan unless you are using a silicone one.

Chop half the nuts for some texture and set aside.

In a food processor, grind the remaining nuts and all of the seeds until a flour like consistency.

Lightly beat the eggs and egg whites, then add the olive oil and the salt.

Combine all the ingredients in a bowl and mix really well.

Pour the mixture into the prepared pan and place in the oven.

Check with a skewer after 45 minutes to see if it is cooked, it may take up to an hour (skewer will come out clean).

It is really important to leave the loaf in the pan until it has cooled or it will crumble.

Slice into 16 and keep in a sealed container in the refrigerator or freeze.

prep time 15 mins

total time 75 mins

number of serves 16

serve weight 58g

energy 1213.7kj
energy 289.9cal
protein 8.9g
total fat 27.1g
saturated fat 2.8g
cholesterol 34.5mg
carbohydrate 2.2g
sugars 1.3g
dietary fibre 2.9g
vitamin c 0.2mg
total vitamin a equivalents 18.0µg
sodium 314.1mg
potassium 250.8mg
calcium 52.8mg
iron 2.2mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2015 carbs by numbers. All Rights Reserved.