Flourless Tahini Bread

A loaf of tahini-seeded bread with visible nuts, partially sliced on a wooden cutting board with a knife and a red cloth in the background.

4.64 from 11 votes

Flourless tahini bread with 6 simple ingredients. This easy low-carb, gluten-free loaf is light, fluffy, keto-friendly, and quick to make.

Prep Time5

Cook Time40

Total Time45

Course: Bread

Cuisine: Israeli, Mediterranean, Middle eastern

Keyword: easy, Flourless, Gluten-free, healthy, Keto, Tahini

Servings:

Calories: 153kcal

Equipment

Ingredients

For the bread:

½ cup Raw tahini sesame seed paste
5 Eggs Large
1-2 tablespoons Maple syrup optional *see notes
1 tablespoon Olive oil
1 teaspoon Baking powder or baking soda
½ teaspoon Salt

Optional toppings:

2 tablespoons Sunflower seeds
1 tablespoon Sesame seeds
⅓ cup Pecans or any other nut

US Customary - Metric

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