If you’ve ever baked anything low-carb before you’ll probably know that almond substitutes are absolute staples in low-carb foods and recipes. Because of their high omega-6 content (triggers inflammation!) it is important to have some good alternatives to fall back on.

For example this low-carb bread made out of hemp flour – we assure you that it ticks all the nutrition boxes. Oh and did we mention is pretty damn tasty too?!


  • 100 g hemp flour (3/4 cup)
  • 1 tbsp olive oil
  • 1 tsp baking soda (3/4 tsp)
  • 1 tsp sea salt
  • 150 g tahini (3/4 cup)
  • 4 eggs, beaten
  • 1 1/2 tbsp apple cider vinegar
  • 2 tbsp chia seeds
  • Butter (to grease the loaf pan)
  • Pumpkin seeds, to garnish



  • Preheat the oven to 175 °C.
  • In a large bowl, combine the flour, olive oil, baking soda and salt, and mix until well combined
  • Once combined, stir in tahini, eggs, apple cider vinegar and chia seeds, until well combined
  • Grease the loaf pan thoroughly with butter. Pour the mixture into the greased pan. Sprinkle pumpkin seeds on top of the mixture.
  • Bake for 35 minutes.

© Marie-Lyne | Nutritionist