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RECIPE: Pesto Princess’ No carb pesto bread

RECIPE: Pesto Princess’ No carb pesto bread

Nothing beats a warm, fresh-from-the-oven homemade loaf of bread, and you can indulge in this version without breaking a single no-carb low-carb resolution.

Inspired by Joburg-based foodie, Dianne Bibby, this miracle pesto bread is made without sugar or carbs, yet still satisfies the most intense of bread cravings. It’s packed full of nutrients and will work wonderfully with our upcoming Easter Feast menu.

If you like this you may also like: Kisra Bread Recipe

Why not give it a try?

no carb pesto bread

Pesto Princess' no carb pesto bread

It's slipping into autumn and now is the ideal time to practice those delicious, heart-warming loaves of bread you will need during winter. Recipes RECIPE: Pesto Princess’ No carb pesto bread European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Tbsp olive oil
  • 200 g baby spinach
  • ½ tsp fresh oregano
  • 3 Tbsp Pesto Princess Greek Pesto
  • 1 cup almond flour or ground almonds
  • 60 ml psyllium husk
  • ½ cup mixed seeds, (pumpkin, flax seeds, sunflower and sesame), whole
  • ½ cup mixed seeds, ground in a processor until fine
  • 10 ml baking powder
  • 5 ml salt
  • ¼ cup feta cheese, crumbled
  • 6 eggs
  • ¾ cup Greek yoghurt
  • Freshly ground black pepper
  • 2 Tbsp mixed seeds, for finishing


1. Preheat the oven to 180ºC. Prepare two 14 cm loaf tins or one 28 cm loaf tin with baking paper.

2. Heat the olive oil in a pan and wilt the baby spinach for just a few seconds. Remove from heat and strain into a sieve or colander. Leave to cool before squeezing out the excess water.

3. Finely chop the spinach and add salt, pepper, oregano and a homemade Pesto, or Pesto Princess Greek Pesto and mix to combine.

4. Combine the almond flour, psyllium husk, whole and ground seeds, baking powder, salt and feta in a mixing bowl.

5. Add the eggs and yoghurt to the dry ingredients and mix to combine. Finally, add the spinach mixture and stir thoroughly.

6. Spoon the mix into the prepared tins, top with a handful of seeds and bake for 55-60 minutes until golden and cooked through.



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