Flourless Tahini Bread: A Low-Carb Gluten-Free Loaf
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If you’re on a keto diet, my Flourless Tahini Bread recipe is just the thing you’ve been looking for. This super easy no-knead Low Carb Gluten Free Bread is delightfully light and fluffy, made with only 6 basic ingredients, and comes together with just 10 minutes of active prep. It couldn’t be easier to make at home!
When I first started seeing recipes for gluten free low carb bread with tahini and eggs a few years ago, I was skeptical it would work. After all, how can you make flourless bread? As it turns out, it’s quite easy and works like a charm! Tahini provides structure and moisture. The eggs add lift and help everything set into a soft, tender crumb. A touch of baking powder helps make the loaf light and fluffy. The result is a soft, bread-like texture without flour or gluten.
If you love the idea of gluten-free bread but can’t eat nuts or seeds, check out my easy 1-ingredient buckwheat bread recipeor my Brazilian cheese bread recipe next!
I originally published this recipe in 2024 and have since updated it with new photos, improved instructions, and extra success tips.
Ingredients & Substitutions
- Raw Tahini – This is the star ingredient, giving the flourless bread its structure, richness, and slightly nutty flavor. Use raw (not roasted) tahini for the best rise, and give it a good stir first since it separates in the jar. You can replace tahini with almond butter, peanut butter, or sunflower seed butter for a different flavor.
- Large Eggs – These bind everything together and help the bread rise, so they’re essential here. Make sure they’re at room temperature for the fluffiest results.
- Maple Syrup (Optional) – Just a touch to round out the flavor; it won’t make the bread noticeably sweet. Leave it out for strict keto, or swap in a keto-friendly syrup or a pinch of monk fruit sweetener if you like.
- Olive Oil – Adds moisture and helps keep the crumb tender. Any neutral or mild oil (avocado oil, melted coconut oil) will work in its place.
- Baking Powder/Baking Soda – This is what gives the bread its lift, so don’t skip it. Interestingly, both types of leaveners work well in this recipe and my tests don’t show much difference between them.
- Salt – Just enough to balance the flavors and keep the bread from tasting flat.
Optional Toppings:
- Sunflower Seeds – Add a nice crunch and nutty flavor on top. Pumpkin seeds make a great substitute if you prefer.
- Sesame Seeds – A classic pairing with tahini, adding texture and a subtle toasty flavor. Black or white sesame seeds both work.
- Pecans – Adds crunch and richness. Walnuts, almonds, or even chopped macadamias all work beautifully.
The Science Behind Flourless Bread
It might seem like magic, but this tahini bread works thanks to some clever food chemistry. Traditionally, bread relies on gluten, the stretchy protein network in wheat flour, to trap air bubbles and give the loaf its structure and chew. Without flour, this recipe needs a different way to build that structure, which is where tahini and eggs step in.
Tahini is a paste made of ground sesame seeds, which means it’s packed with fat and protein. When mixed with eggs, it creates a thick, cohesive batter that can hold air pockets similar to gluten, just through a different mechanism. The fat in tahini coats the proteins, creating a tender crumb, while its natural thickness gives the batter enough body to rise instead of spreading.
As the bread bakes, the proteins in the eggs set and help create the structure that holds the loaf’s shape. Eggs play a similar role in my flourless pistachio cake and flourless chocolate cake, where they help create structure without traditional flour.
Finally, baking powder (or baking soda) releases carbon dioxide gas as it heats up, creating tiny bubbles throughout the batter. Since there’s no gluten to stretch and trap these bubbles the way it would in traditional bread, the egg proteins take over that job, setting around the bubbles as the loaf bakes and locking in that airy rise. Put it all together, and you get a loaf that mimics the texture of wheat bread surprisingly well!
How to Make Tahini Bread
Step 1: Prep & Preheat. Preheat your oven to 350°F (180°C), then line an 8×4 inch (20x10cm) loaf tin with parchment paper. This makes for easy removal later and keeps cleanup simple.
Step 2: Make the Batter. In a large bowl, beat the eggs until they’re light and fluffy. (This step helps incorporate air, which gives the bread its lift later on.) Add the tahini, maple syrup, olive oil, salt, and baking powder. Mix until you have a smooth, even batter.
Step 3: Mix Toppings. In a separate bowl, combine all your toppings. Fold about three-quarters of this mixture into your tahini batter, saving the rest for topping the loaf. This ensures the seeds and nuts are distributed evenly throughout the bread, not just on top.
Step 4: Pour & Top. Pour the batter into your prepared loaf pan, smoothing the top with a spatula if needed. Sprinkle the remaining quarter of your seed and nut mixture over the top for a beautiful, crunchy finish.
Step 5: Bake to Perfection. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so start checking around the 30-minute mark to avoid overbaking.
Step 6: Let It Cool. Once baked, remove the loaf from the oven and let it cool completely in the pan before slicing. This resting time allows the structure to fully set, so resist the urge to cut into it too soon. Your patience will pay off with cleaner slices!
Video Recipe
Watch the full video to learn how to make the BEST Low Carb Bread Recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
This flourless bread recipe is wonderfully flexible, so feel free to make it your own with a few simple swaps and add-ins.
- For a sweeter loaf: Stir in a teaspoon of cinnamon and/or a splash of vanilla extract for a warmer, more dessert-friendly flavor. A handful of dark chocolate chips or chopped dried fruits folded into the batter also works beautifully if you’re craving something a little indulgent.
- To make it nut-free: Skip the pecans (or other nuts) in the topping and stick with just sunflower and sesame seeds, or swap in pumpkin seeds for extra crunch without the nuts.
- For a fully keto version: Simply omit the maple syrup altogether, or replace it with a keto-friendly sweetener like monk fruit or allulose if you’d like a touch of sweetness without the carbs.
- For a savory twist: Skip the maple syrup entirely and mix in savory add-ins like everything bagel seasoning, chopped fresh herbs, or a sprinkle of nutritional yeast for a cheesy flavor without dairy. This version pairs beautifully with avocado or a savory spread like harissa hummus or baba ganoush.
Expert Tips & Tricks
- Don’t skip beating the eggs first. Taking the time to beat the eggs until they’re pale and fluffy before adding the other ingredients incorporates air into the batter, which helps compensate for the lack of gluten and gives the bread more lift.
- Check for doneness a few minutes early. Ovens vary, and this bread can go from perfectly moist to dry rather quickly. Start checking with a toothpick around the 30-minute mark, and pull it out as soon as the toothpick comes out clean rather than waiting for the full 40 minutes. The bread will be done when the top is golden brown, and a toothpick inserted into the center comes out clean. If the toothpick still has wet batter on it, give the bread a few more minutes before checking again.
- Store it properly to maintain freshness. Because this bread lacks preservatives and has a moist, egg-based crumb, it’s best stored in an airtight container in the fridge for up to 5 days, or sliced and frozen for longer storage.
- Toast slices before serving if reheating. If you’re eating leftovers, a quick toast in a toaster or skillet revives the texture beautifully and adds a nice crispness to the crust that can soften slightly after refrigeration.
How to Serve Keto Tahini Bread
This flourless tahini bread is incredibly versatile. For breakfast, lightly toast a slice and top with nut butter, sliced banana, and a drizzle of honey or maple syrup. It’s also great served alongside a warm bowl of soup.
If you’re leaning savory, top a slice with mashed avocado, a squeeze of lemon, a sprinkle of flaky sea salt and a fried egg. Or, take a page from your favorite delicatessen and layer on some smoked salmon or gravlax with a dollop of cream cheese, a slice of fresh tomato, some briny capers and sharp red onions.
Beyond breakfast, you can also serve a slice alongside a warm bowl of soup or stew, where its dense, slightly nutty crumb is perfect for soaking up broth. It also makes a great base for sandwiches; try piling on creamy hummus, roasted vegetables, and fresh greens for a light lunch, or top with tuna salad or cottage cheese egg salad for a bigger protein boost.
For a snack or light dessert, a slice topped with butter and/or homemade nutella served alongside a pistachio latte or tahini coffee is lovely, especially if you’ve added chocolate chips or a touch of cinnamon to the batter.
Storage & Reheating
- Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days, keeping it away from direct sunlight or heat to preserve its moist texture.
- Refrigeration: For longer storage, wrap the bread tightly or place it in an airtight container and refrigerate for up to a week. (This helps prevent it from drying out or growing mold too quickly.)
- Freezing: Slice the bread before freezing so you can grab individual portions as needed, then store the slices in a freezer-safe bag or container for up to 3 months.
- Reheating: Thaw frozen slices at room temperature for about 20-30 minutes, or pop them straight into a toaster for a quick, crispy warm-up that revives the bread’s texture.
More Tahini Recipes
- Tahini Coffee
- Tahini Dressing
- Frozen Tahini Fudge
- Tahini Cookies
- Healthy Date Energy Balls With Tahini
More Gluten-Free Recipes
Flourless Tahini Bread
Equipment
Ingredients
For the bread:
- ½ cup (120 g) Raw tahini sesame seed paste
- 5 Eggs Large
- 1-2 tablespoons (1-2 Tbsp) Maple syrup optional *see notes
- 1 tablespoon (1 Tbsp) Olive oil
- 1 teaspoon (1 Tsp) Baking powder or baking soda
- ½ teaspoon (½ Tsp) Salt
Optional toppings:
- 2 tablespoons (16 g) Sunflower seeds
- 1 tablespoon (9 g) Sesame seeds
- ⅓ cup (33 g) Pecans or any other nut
Instructions
- Prepare the pan: Preheat the oven to 350°F (180°C). Line an 8×4-inch (20×10 cm) loaf pan with parchment paper and set aside.
- Beat the eggs: In a large bowl, beat the eggs for 1–2 minutes, until light and slightly foamy. This helps give the bread a lighter texture.
- Make the batter: Add the tahini, maple syrup, olive oil, salt and baking powder or baking soda. Whisk until smooth and fully combined.
- Add the toppings: In a small bowl, combine the sunflower seeds, sesame seeds and chopped pecans. Fold about ¾ of the mixture into the batter.
- Bake: Pour the batter into the prepared pan and sprinkle the remaining seed and nut mixture on top. Bake for 30–40 minutes, or until the bread is set and a toothpick inserted into the center comes out clean.
- Cool: Let cool in the pan for 10–15 minutes, then transfer to a wire rack and allow to cool completely before slicing.
Video
Notes
- Tahini: Use good-quality raw tahini made from 100% sesame seeds. Stir it well before measuring, especially if the oil has separated. The tahini is the main ingredient here, so its quality and flavor make a big difference.
- Baking powder or baking soda: Both can work in this recipe, but use one, not both.
- Maple syrup: This is optional. It adds just a touch of sweetness and helps balance the slightly bitter flavor of tahini. Use 1 tablespoon for a more savory bread or 2 tablespoons for a slightly sweeter version. You also can use any other sweetener.
- Seeds and nuts: The toppings are completely optional. You can use sunflower seeds, sesame seeds, pumpkin seeds, walnuts, pecans or any combination you like.
- Don’t overbake: Because this bread contains no flour, overbaking can make it dry and slightly rubbery. Start checking around the 30-minute mark.
- Storage: Store in an airtight container in the refrigerator for up to 4–5 days. For the best texture, bring it to room temperature or lightly toast it before serving.
- Freezing: Slice the cooled bread and freeze in an airtight container or freezer bag. This makes it easy to take out individual slices as needed.
- Substitutions & Variations – You can replace tahini with almond butter, peanut butter, or sunflower seed butter for a different flavor. Swap maple syrup with honey or leave it out for a completely sugar-free version.
- Video Recipe Available – If you prefer a step-by-step video guide, check out the video recipe linked in the post. It will help you visualize the process and achieve the best results!
Nutrition
FAQs
Absolutely! To make this recipe keto-friendly, simply omit the maple syrup. It won’t affect the texture or the final result, so you’ll still get a delicious, fluffy bread. You can also add seeds or nuts for extra flavor and crunch without adding carbs.
It’s best to use raw, unsweetened tahini made from pure sesame seeds for this recipe. Avoid tahini that has added sugar or flavorings, as this can alter the taste and texture of the bread. Make sure the tahini is smooth and well-mixed before using.
Yes! This recipe is very versatile. You can add herbs like rosemary, spices like cumin, or even shredded cheese to the batter for a savory twist. For a sweet version, you could mix in some cinnamon or dried fruit like raisins or dates.
Heck yeah! Now that you have the recipe for my flourless gluten-free low-carb tahini bread, you can whip up a loaf whenever you want!
Tahini is a wonderfully versatile baking ingredient beyond just this flourless bread. Many bakers use tahini in place of butter or oil in cakes for a denser, moister crumb. It works beautifully in my tahini cookies recipe, where it lends a rich, nutty depth similar to peanut or almond butter. It’s also a great addition to brownies and blondies, adding moisture and a subtle savory undertone that balances sweetness. It can also be swirled into banana bread or banana oatmeal muffins for extra richness. It shines in Middle Eastern-inspired desserts like tahini date cake, sesame halva bars, or even as a base for no-bake energy bites mixed with dates. Its slightly bitter, nutty flavor pairs especially well with chocolate, honey, and warm spices like cinnamon or cardamom, making it a flexible substitute in almost any recipe that calls for nut butter.
I did use the maple syrup, and I used a muffin pan instead of a loaf pan. I got 7 muffins using my 1/3 cup measure. These are so delicious. I wrapped them individually for the freezer. For me, this is a keeper recipe and a grab-and-go on busy mornings.
As always I have to praise this life saving bread that I discovered on your page/site.
This bread was an absolute game changer for me. You know the story.
Diagnosed T2D in January 2924.
Devastated to discover that no bread whatsoever was ok for my body, my T2D, my blood sugar levels.
How on earth was I going to continue without my beloved bread?
I hadn’t eaten white bread for 30 plus years. I only ever ate wholemeal and seeded wholewheat.
Yet one slice was enough to push my levels off the scale.
Until I found your recipe one day.
I didn’t hold out much hope. I was living in a fog of despair wondering if I would be Diabetic and miserable for the rest of my years
Let me tell you people, it works, it’s delicious and I can now eat bread!
Two and a half years on, I am in Remission, med free and bread and I have reunited.
We are very happy together. 🥰🥰🥰
PS I do make a dreadful mess with measuring out the tahini. 🤷🏻♀️
No matter, I thank you from the bottom of my heart for this magical recipe, David.
Bless you. 🙏🏻❤️🥰
Hi Moya,
Thank you so much for this beautiful comment! ❤️ It genuinely makes me so happy to hear that this bread has made such a difference for you. And congratulations on how far you’ve come!
And about the tahini mess 😂 two little tricks: lightly grease the measuring cup before adding the tahini and it should slide right out. Or even easier, put your mixing bowl on a kitchen scale, set it to zero, and pour the tahini directly into the bowl. No measuring cup, no mess!
Thank you again for sharing this. It really means a lot to me.
Is this 1 tsp of baking soda or baking powder or both? Thank you
Baking powder OR baking soda. You can use either. Both work in this recipe.
Ok, I remade it with brand new baking powder and more whipping of the eggs. I also cooked it slightly longer. and it worked! Thank you for your great tips. Has anyone tried toasting it? does it work?
So happy it worked the second time, well done for giving it another shot! Fresh baking powder and more whipping can really make a difference.
And yes, it toasts beautifully! Just slice gently and enjoy with your favorite spread. Let me know how it goes!
Works as toast! Do you think if I made extra mixture I could make a bigger loaf? Will it still hold it’s structure?
As for making a bigger loaf, I haven’t tested it myself, so there’s always a small risk of collapsing. But it should work if you use a slightly larger pan and bake it longer. A good tip is to let the loaf cool down slowly in the oven—after baking, turn off the oven, crack the door open slightly, and let it sit for 10–15 minutes. This helps it set and reduces the risk of collapsing. Let me know if you give it a try!
I am so excited and so grateful for this tahini bread recipe!
I cannot believe I can say ‘bread ‘ without crying.
Having been diagnosed T2D since January 2024, I discovered that ALL bread was a no no for me. Every bread type, brand, wholemeal, seeded, sourdough, oat flour I tried simply shot my blood sugars through the roof and it was still way too high even two hours later.
I was able to give up sugar cold turkey. I didn’t miss or crave it. But bread was my BELOVED!
I was sceptical when I saw the recipe but as there was NO FLOUR, I Thought it was worth a try.
Oh boy! Dear Lord!
It turned out JUST LIKE IN THE IMAGE/VIDEO!! 😱😱
I cannot tell you how happy I was as I cut the slices and even happier when I tasted it!!
I can finally eat bread!!
I do have one complaint:
It is way too yummy!!
I have had to hide it from myself.
( I keep finding it though !!)
Thank you, thank you, thank you.
I have passed this recipe on and shared your website.
I’m going to try a few more of your recipes.
But right now I am simply forever grateful to be reunited with my much missed food.
Big thanks.
Moya.
Hi Moya,
Your comment absolutely made my day—thank you so much for sharing your story! I’m truly honored that this tahini bread recipe could bring a bit of joy and comfort back into your routine, especially after such a tough journey with T2D.
I know how hard it can be to give up beloved foods, so hearing that this one brought back the feeling of real bread (without the sugar spikes!) means everything. And I had to laugh at your “complaint”—I’ve definitely had to hide it from myself too! 😄
Thank you for spreading the word and for your kind support. I hope you enjoy exploring more recipes—there are plenty of flourless, low-carb options waiting for you.
Big hug,
David
Mine looked amazing when it came out of the oven but then it collapsed and sank 😞
So sorry this happened to you! 🙏 In rare cases, this can happen with flourless breads like this one—they rise beautifully in the oven but can collapse a bit as they cool, especially since there’s no flour to support the structure.
If it sank a lot, here are a few tips that might help next time:
*Make sure the eggs are beaten well until light and airy—that’s what gives the bread its structure.
*Be gentle when mixing in the tahini so you don’t deflate the batter.
*Check your baking powder or soda—expired or unevenly mixed leavening can affect the rise.
*Let it cool gradually—a sudden temperature drop can cause sinking.
Thanks again for trying it, and I hope it still tasted great! Let me know if you give it another go 😊
Thank you for your reply. Me and my daughter loved the taste of the bread, so I will definitely give these tips a try and report back! x
I have never, not once, left a comment or review on a recipe, and 9 out of 10 times I have been disappointed by keto/gluten free stuff. But THIS…oh THIS BREAD is absolutely magical. It is perfection!!!! This is what gluten free keto dreams are made of!
Hi Veronica!
Glad you liked it and thank you for your comment.
Can you use just the egg whites instead Love the recipe but don’t need the extra cholesterol lol or another alternative?
I cannot believe how good and bread-like it tastes!! Incredibly positively surprised!!
do you need to beat egg whites first to make them stiff?
No.
Delicious! The recipe turns out well like a real bread but without any flour and sugar/sweetener/honey/maple syrup. I really enjoyed it.
Thanks for sharing the recipe!
My family loved this!