I have become intrigued with low-carbohydrate breads that are often referred to as banting bread. The vast assortment of different possibilities means that I can find a banting bread recipe for every purpose and every time of day. Since my collection continues to grow, I thought I would share some of my favorite banting bread recipes with you. Each has been carefully chosen so that if Tim Noakes was eating at my house, he would be pleased with the choices that I was making.

What is the Banting Diet?

The Banting Diet was first prescribed to British undertaker William Banting in about 1860 by Doctor William Harvey. After the obese Banting lost weight, he wrote and published a letter telling others about the effects of his low-carbohydrate and high-fat diet.

Fast forward over 100 years and Tim Noakes and others discovered the diet. Discovering that it worked for him and many of his clients, Noakes went on to write about the diet. There are many banting recipes available, but all share the fact that they are low in carbohydrates and high in fats.

Banting Seed Bread Recipe

This recipe offers plenty of nutrients from its delicious seeds and flour. This bread that is low in carbohydrates and high in fat makes a wonderful snack.


  • 1/2 cup flaxseed
  • 1/2 cup sunflower seeds
  • 1 1/2 cups almond flour
  • 2 tablespoons psyllium husk powder
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 6 eggs
  • 2 tablespoons baking powder
  • 1 tablespoon salt
  • 2 tablespoons finely chopped nuts


  1. Put the flaxseed and sunflower in a food processor. Process until very fine.
  2. Combine the flaxseed mixture with the almond flour.
  3. Chop and add the psyllium husks.
  4. In a separate bowl, combine the buttermilk, sour cream, Greek yogurt and eggs.
  5. Slowly add the buttermilk mixture to the flaxseed mixture. Stir well with a wooden spoon after each addition.
  6. Add the salt and baking powder.
  7. Flour and grease a loaf pan. Pour the mixture into it.
  8. Bake at 350 degrees for 50 minutes.
  9. Top with chopped nuts. Return pan to oven and continue to bake about five minutes until a wooden stick inserted into the center comes out clean.

Banting Spice Bread

This bread is perfect for slicing and using as a sandwich. I make this bread often because it is super to send to school with my kids when I pack them lunches.


  • 1 cup coconut flour
  • 1 cup flaxseed meal
  • 1/4 cup psyllium husk powder
  • 4 teaspoons baking powder
  • 1.5 teaspoon salt
  • 2.5 tablespoons chopped rosemary leaves
  • 1.5 tablespoons chopped sage leaves
  • 2 teaspoons chopped thyme leaves
  • 2 teaspoons garlic powder
  • 12 eggs
  • 1.5 tablespoons olive oil
  • 1/2 cup whole milk
  • 2.5 tablespoons apple cider vinegar


  1. Preheat oven to 300 degrees.
  2. Beat together all dry ingredients.
  3. Add eggs two at a time beating after each addition until well combined.
  4. Add remaining wet ingredients and mix until combined.
  5. Grease a loaf pan.
  6. Pour thick batter into loaf pan.
  7. Smooth top with a spatula.
  8. Bake bread for 80 minutes.
  9. Let pan sit for 10 minutes.
  10. Turn out bread onto a wire rack to finish cooling.
  11. Wrap bread up tightly once cooled.

Banting Mug Bread

There are times when making a whole loaf of bread seems like a waste. That is when I love to make this mug bread. It is delicious straight out of the microwave, but I also love it toasted.


  • 1.5 tablespoons butter
  • 1/4 cup sunflower seed flour
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/16 teaspoon salt


  1. Place butter in a microwave-safe mug.
  2. Melt butter in a microwave.
  3. In a separate bowl, combine all remaining ingredients.
  4. Stir ingredients into butter.
  5. Microwave on high for 1 minute 45 seconds.
  6. Let cool and enjoy.

Banting Steamed Bread

If you love history, then you might want to try this steamed bread as this was the way that all bread was cooked before every home had an oven or an outside place to bake bread.


  • 1 cup lukewarm water
  • 2 teaspoons yeast
  • 1 tablespoon honey
  • 5 eggs
  • 2.5 cups almond flour
  • 1/4 cup psyllium husk powder
  • 1.5 teaspoons salt


  1. Bring a pan of water to a boil.
  2. In a separate bowl, combine yeast, honey and 1 cup lukewarm water.
  3. Mix yeast mixture well and let rest at least 10 minutes.
  4. Whip eggs using a mixer until they get light and fluffy.
  5. Fold in the flour, psyllium husk powder and salt.
  6. Add the yeast mixture.
  7. Pour mixture into an enamel pan.
  8. Insert pan into boiling water until the sides are submerged.
  9. Steam the bread for 120 minutes or until a wooden dowel inserted in the center comes out clean. Add additional water as needed.

Banting Peanut Butter Muffins

These muffins are made without flour, so it is a great choice for those who are trying to live without gluten.


  • 2 cups smooth peanut butter
  • 6 eggs
  • 2 tablespoons vinegar
  • 1 teaspoon baking soda
  • 2 teaspoons sugar


  1. Combine all ingredients.
  2. Beat until smooth.
  3. Line muffin pan with 12 liners.
  4. Divide mixture evenly while spooning into liners.
  5. Bake for 17 minutes.

Almond Flour Banting Biscuits

It is incredibly easy to make banting biscuits at home. They come out light and fluffy, so they are perfect for topping with honey, jelly or other toppings. Since they only require four ingredients, they also go together very quickly.


  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup coconut oil


  1. Preheat oven to 350 degrees.
  2. Mix together flour, baking soda and salt.
  3. Beat in eggs and coconut oil.
  4. Spray cookie sheet with cooking spray.
  5. Use a cookie scoop to place mixture on cookie sheet keeping biscuits at least 2 inches apart.
  6. Slightly dampen fingers with water. Press each biscuit down slightly.
  7. Bake for 17 minutes. Let cool slightly and enjoy.

There are many different ways to make banting bread, so I hope you will choose your favorite and give it a try today.


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

1 Comment

  1. Your microwave Banting bread doesn’t quite match the image that accompanies it

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