Savory Keto Veggie Loaf

4.7 stars, average of 50 ratings

Savory Keto Veggie LoafPin recipeFollow us 114.1k

Any other avocado toast fans out there?

This loaf is my favorite way to enjoy avo toast — I like to toast the slices and then spread with avocado mixed with a little lemon juice, salt and pepper — not only is this a far healthier and filling way that spreading avocado on bread, it’s also far tastier as this loaf is delicious on its own.

To lower the carb content, you can use zucchini only as the vegetable content (though it’s tastier with all three vegetables). You can also change up the seeds with nuts if you prefer, and add in some dried herbs to change the flavour profile.

This loaf freezes really well, which makes it a great make-ahead meal option. Simply take a slice out of the freezer and pop it in the toaster for a quick and easy breakfast or snack.

Hands-on Overall

Nutritional values (per serving)

Net carbs3.8 grams
Protein6.7 grams
Fat14.6 grams
Calories175 kcal

Calories from carbs 9%, protein 15%, fat 76%

Total carbs6.8 gramsFiber3 gramsSugars2 gramsSaturated fat5 gramsSodium600 mg(26% RDA)Magnesium63 mg(16% RDA)Potassium302 mg(15% EMR)

Ingredients (makes 12 slices)

  • 1 cup almond flour (100 g/ 3.5 oz)
  • 1/2 cup mixed seeds (65 g/ 2.3 oz) (I used pumpkin, flax seeds, sunflower, sesame)
  • 1/3 cup coconut flour (40 g/ 1.4 oz)
  • 2 tbsp psyllium husks (8 g/ 0.3 oz)
  • 1 large grated zucchini (320 g/ 11.3 oz)
  • 1 small grated carrot (50 g/ 1.8 oz)
  • 1 cup grated pumpkin (115 g/ 4.1 oz)
  • 4 extra large eggs (55 g/ 1.9 oz)
  • 1/4 cup ghee or coconut oil (60 ml/ 2 fl oz)
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp baking powder
  • 2 tsp pink Himalayan salt, or to taste
  • 2 tbsp mixed seeds, to garnish

Instructions

  1. Heat oven to 170 °C/ 340 °F (conventional) or 160 °C/ 320 °F (fan forced). Combine the dry ingredients (almond meal, spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl.
    Savory Keto Veggie Loaf
  2. Grate veggies and stir through ghee and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be fairly dry.
    Savory Keto Veggie Loaf
  3. Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.
    Savory Keto Veggie Loaf
  4. Bake uncovered 55-70 minutes until a skewer comes out clean.
    Savory Keto Veggie Loaf
  5. Allow to cool 30 mins or so in pan then move to cooling rack.
    Savory Keto Veggie Loaf
  6. Store in a sealed container in the fridge up to 5 days. Reheat or toast before serving. For longer storage, pre-cut and freeze for up to 3 months. Savory Keto Veggie Loaf

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame)
0.7 g1.3 g2.7 g29 kcal
Coconut flour, organic
0.4 g0.6 g0.5 g12 kcal
Psyllium husks, whole
0.1 g0 g0 g0 kcal
Zucchini (summer squash, courgette)
0.6 g0.3 g0.1 g5 kcal
Carrot, fresh
0.3 g0 g0 g2 kcal
Pumpkin, fresh
0.6 g0.1 g0 g2 kcal
Eggs, hard boiled (free-range or organic)
0.1 g2.1 g1.6 g24 kcal
Ghee
0 g0 g4.6 g42 kcal
Paprika, smoked (spices)
0.1 g0.1 g0.1 g2 kcal
Cumin, ground
0.1 g0.1 g0.1 g1 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame)
0.2 g0.3 g0.7 g7 kcal
Total per serving
3.8 g6.7 g14.6 g175 kcal
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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (19)

This was excellent. Such a brilliant idea!  It is like a vegetarian meatloaf.  We ate it for dinner with avocado smeared on top and a green salad.  Very filling.  Look forward to having the leftovers tomorrow.  Next time I will use a bit less cumin as it was a little strong for my family’s tastes, although still delicious 😀

Reply

Thank you Krissie!

Reply

Is there a nut free option that anyone has tried for this recipe?

Reply

You could replace the almond flour with ground sunflower seeds (same amount) - that is what I generally use.

Reply

Is one slice, one serving?

Reply

Yes that's correct. One slice = 1 serving.

Reply

I have never used grated pumpkin.  It's March in MA to boot.
What kind of pumpkin?  Sounds like a lot of work???
Please advise

Reply

Hi Jeanne, it's ok to use just zucchini if you can't find pumpkin. I like Hokkaido and delicata squash. Also butternut squash is nice but has more carbs that the other two.

Reply

Can I use Butternut squash instead of pumpkin we can only get pumpkin in Oct &Nov thank you

Reply

Absolutely! The only difference is that you'll get 4.1 g net carbs per slice (not a big increase) 😊

Reply

This looks so delicious.  My husband does not like anything coconut!  I want to bake it for both of us. Could I juse extra almond flour instead?  Thank you.

Reply

Absolutely! You can use 1 more cup of almond flour (less absorbent than coconut flour so you need more) or 1/2 to 3/4 cup of flax meal. I hope this helps! 😊

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Can’t wait to try   I only have psyllium husk powder. Will that work?  Thanks

Reply

Hi Janet, you can use psyllium powder instead (just 1 tablespoon will be enough).

Reply

Hi Martina, looks amazing. One question however, could I use psylium flower in stead of the whole husks and how much should I use then ? Thank you.

Reply

Thank you Ann! You can use psyllium powder instead (just 1 tablespoon will be enough).

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Thank you Martina for the recipe and for your answer ! 😊

Reply

This looks lovely. However I cannot have psyllium.  Any substitutes?
Xanthan maybe? and if so how much?
Thanks.

Reply

Hi Leslie, flax meal would be the best alternative. Because it's less absorbent, I'd use 4 tablespoons. I hope this helps!

Reply