Here is a low-carb, gluten-free sunflower and pumpkin seed bread made with psyllium. It's packed with hearty seeds and fiber. Enjoy it as a snack or along with a meal!
Article Index
Do you love low-carb bread? I sure do. But, I don't make it that often. There are so many recipes that it's tough to decide which one to bake.
Being a food blogger, I tend to skip the tested recipes and venture out on my own. I'll admit that I've had many disasters along the way. However, I've made some great discoveries, too.
Psyllium-based recipes look wonderful but, a lot of people have trouble with them. There seem to be a lot of factors involved to ensure you get the perfect bread.
I tend to stay away from recipes that are easy to screw up, mainly because I don't have a lot of time for more than 2 or 3 attempts. I usually give up at that point if the recipe doesn't work out. That's one of the reasons I haven't experimented much with psyllium.
Thank goodness there are low-carb psyllium bread mixes that are super simple to make. And, they pretty much guarantee a perfect loaf of low-carb bread!
Ingredients Needed For Pumpkin Seed Bread
If you are looking for a way to add more fiber to your diet, then this recipe is it. Here is more information about the ingredients I used to make this pumpkin seed bread.
Psyllium Husks
Use whole psyllium husks and make sure they are finely ground.
Chia Seeds
Chia seeds are an excellent source of healthy fats and protein. They also help the bread to have a lighter texture.
Pumpkin Seeds
Pumpkin seeds will give a delightfully nutty taste to this bread.
Sunflower Seeds
It's best to use unsalted sunflower seeds. If you use salted seeds, then don't add extra salt to the bread.
Flaxseed Meal
Another fantastic source of healthy fats (specifically omega-3s), flaxseed meal also has antioxidants that help your body fight free radicals that cause common diseases.
Baking Ingredients
This bread needs both baking powder and salt.
Coconut Oil
The melted coconut oil helps to bind everything together and provides much-needed moisture to the bread.
Egg White
You only need egg white, not egg yolk. I used pasteurized egg white in a carton.
Almond Milk
Use your favorite type of dairy-free milk. I like how unsweetened almond milk works in this pumpkin seed bread. You could also use coconut milk!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips:
- Be careful when you add the egg whites and almond milk. Do not overmix it or else it will alter the bread's texture.
- Bake until the internal temperature reaches 215°F.
- If you slice this into 10 slices, there are only 3g net carbs in each slice.
- I used a disposable pan from one of the low carb flax bread mixes to make this sunflower and pumpkin seed bread. Using an 8x4 inch pan will make the bread a bit flatter.
How To Make Pumpkin And Sunflower Seed Bread
All of the exact steps are in the printable recipe card at the bottom of this post. First, here is a quick overview with some step-by-step pictures.
Mix Dry Ingredients
The first step is to mix all the dry ingredients together. Do this in the largest mixing bowl because you'll add the wet ingredients to it. Add the melted coconut oil to this seed mixture.
Add Wet Ingredients
Next, blend the egg whites and almond milk with the dry ingredients - but don't over mix it.
Bake The Pumpkin Seed Bread
When everything is mixed together, pour the batter into a greased or lined 8x4-inch loaf pan. Bake for about 70 minutes.
What To Serve With Pumpkin Seed Bread
This bread tastes the best when it is hot! Spread some butter on it and enjoy it with your dinner. Turn your dinner table into a steakhouse table and serve this with your favorite sirloin steak.
You can also enjoy it for breakfast with a low-carb egg casserole. It is a very filling type of bread, so you won't want to eat much with it.
It is also perfect for lunch! Just munch on a few slices with a chopped cobb salad. Delicious!
Frequently Asked Questions About Pumpkin Sunflower Seed Bread
Before I get to the printable recipe card, here are some questions people often ask about making it. If you have a question, please leave it in the comments.
What is the best Sukrin bread mix?
Have you tried any of the Sukrin bread mixes? They are quick bread mixes that only require water. This one is my favorite! However, the cost does start to add up, so I wanted to find a way to make a similar bread from scratch.
That's why I created this sunflower and pumpkin seed bread recipe using psyllium. There's one important thing I learned from using these bread mixes... To get a nice tall bread, it's best to use a smaller loaf pan.
Why does this bread collapse after it comes out of the oven?
Psyllium bread tends to sink after it bakes, especially if the center of the bread isn't fully cooked. Do a temperature check before pulling it out of the oven to make sure it is fully cooked.
What can I use instead of chia seeds?
Increase either the psyllium or flax meal if you are going to omit the chia seeds.
How do you store this pumpkin seed bread?
You can either freeze it or store it in your refrigerator. If you freeze it, this bread will stay fresh for several months. If you store it in an airtight food storage container in the refrigerator, it will stay fresh for a couple of weeks.
This is a very hearty and filling bread that tastes so good you'll want to share it! Every bite is an explosion of taste and texture.
More Keto Bread Recipes
If you enjoyed this sunflower seed bread recipe, here are some more low-carb bread recipes that you should make next. They are some of my most popular bread recipes!
- Keto Yellow Summer Squash Bread only has 2g net carbs in each slice and is nice and tender and slightly-sweet.
- Low-Carb Hamburger Buns are the perfect thing to take to your next cookout so you can enjoy burgers and sandwiches.
- Keto Naan Bread is a flatbread that you will enjoy eating with curry and other Indian-inspired recipes.
- Gluten-Free Orange Cranberry Bread is beautiful and perfect to take to parties.
- Key Lime Bread Coconut Cake Loaf has a delightful drizzle on top and only 2g net carbs in each slice.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Sunflower Pumpkin Seed Psyllium Bread
Video
Ingredients
- ½ cup whole psyllium husks finely ground, 60g
- ¼ cup chia seeds 40g
- ¼ cup pumpkin seeds 40g
- 2 tablespoons flaxseed meal (15g) or sesame seed flour
- ¼ cup sunflower seeds 40g
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons coconut oil melted
- 1 ¼ cup egg whites (300g) I used pasteurized in a carton
- ½ cup almond milk
Instructions
- In large mixing bowl, stir together psyllium, chia, pumpkin seeds, sunflower seeds, flax, baking powder, and salt.
- Stir in coconut oil.
- Blend in egg whites and almond milk being careful not to over mix.
- When thickened, spread out into a greased or lined 8x4-inch loaf pan.
- Bake for about 70 minutes at 325°F or until internal temperature reaches about 215°F.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on June 29, 2016. Updated on September 7, 2021, with new images and additional recipe information.
Chrispy
Absolutely delicious! A great breakfast with plain yogourt
Christine Demetroff
I made this recipe, when I first took it out of the oven it was raised high and beautiful, then it flattened what did I do wrong, It tastes great though, with butter and homemade jam. Love your recipes make lots and thanks for helping with my journey
Marie-Helene
I love this bread, best keto/GF recipe of the many I have tried. My only issue is that it collapses after coming out of the oven. Any tips on how to keep its shape?
Lisa MarcAurele
Psyllium bread does tend to sink after baking, particularly if the center isn't fully cooked. Some people do a temperature check to test doneness in the middle.
Christine Demetroff
Thanks so I think I did the same did not check it before taking it out thank you I posted a comment sorry did not read others till Have I posted it, so 215 or higher is the best temp then, Ok next I will do it Great recipes
Judy M
Lisa, I’ve made other psyllium husk breads. I helps me to let it cool on the pan’s side.
Thanks for the tip of taking the temperature of the bread. I didn’t know I could do that with quick breads. I’ve only done that with yeast wheat breads.
Bre
Do you use 1/4 cup of psyllium husk powder?
Lisa MarcAurele
I used 1/2 cup whole psyllium husks then finely ground them. If you use powder, it's about half (1/4) but using the weight (60g) is a lot more accurate than volume.
Lana
Hi Lisa, just wondering if anything else can be substituted for chia seeds at all? Btw I love this bread, just can’t currently eat chia seeds. Thanks.
Lisa MarcAurele
You should be able to up the psyllium and or flaxmeal and omit the chia seeds.
Deborah
Even when I click on the customary measurements, it still gives grams. Could you put the customary measurements in all the ingredients also please?
Lisa MarcAurele
The customary measurements are the default with grams in the ingredient notes.
linda
I think I have died and gone to heaven! I have tried so many gluten free breads, but I don't need to try any more as this will be my forever bread! 🙂 I have made it 3 smaller loaf pans where they rose well and stayed high. Such a nice crusty loaf, no weird ingredients, quick to put together, what is not love love love about this? Nothing!!
Ann C
I just made the bread and it very good but it made me extremely gassy
Lisa MarcAurele
Did you use whole husk psyllium or powder? It could be that you are sensitive to too much fiber.
Paula McLennan
My question is on the egg whites: what would be over mixing? Do you whisk it or whisk until fluffy or beat until stiff peaks. Thanks
Lisa MarcAurele
The egg whites and almond milk can be stirred in gently by hand or with a mixer. The egg whites aren't beat separately to fluffy or stiff peaks, but mixed into the dry mixture until a dough or batter is formed.
Mattie Knight
The bread looked awesome when it was baking and when I took it out of the oven but then fell flat. I did everything like the recipe said. Thanks
Mattie
Lisa MarcAurele
That can happen with psyllium bread. The two most common reasons are that it's undercooked inside or was overmixed.
Mari
After trying so many keto bread recipes this is no doubt my favorite (fed up with almond flour everywhere). I didn't have flaxseeds so I added bit more psyllium. Delicious. Thanks!
LaurieAnn
Can’t wait to try this bread!! Are you able to just use flaxseeds or does it absolutely HAVE to be flaxseed meal?
Lisa MarcAurele
You should be able to use the whole seeds but I'd have to test it to be sure.
Bibi
Morning would like to know if I am using fresh eggs white how much eggs do I have to use??
Lisa MarcAurele
It would be the same amount 1 and 1/4 cups.
Claire Tessier
Your bread recipes are excellent! I have not tried this one yet but I am looking forward to. I will try your desserts also.
Very much appreciated!
Yvonne Henderson
My Keto journey is just beginning and as Bread has always been my downfall thought I would try this recipe. It is amazing worth many more than 5 stars. I have always favoured heavy seeded multigrain bread and this does not disappoint. I followed the recipe , and my loaf was delicious. It did not fall at all (however I did beat egg whites before adding) . This is an absolute keeper in my books.
Also I have never commented on any post before.,but this was really outstanding .
Lisa MarcAurele
Thanks for writing in Yvonne and sharing the tip with beating the egg whites!
Miriam Sanchez
I love your recipes, they are so easy to follow.
Carol
This is Carol
I also add a tablespoon of garlic powder and a tablespoon onion powder and two tablespoons
of ground basil
Sue
Just saying how easy this recipe is to make and the I have enjoyed the flavour and texture. This us the first bread like recipe that I have tried and I had all the ingredients without having to purchase online. Thank you so much.
Carol
What can I replace the egg whites with?
Lisa MarcAurele
I don't recommend replacing them.
Carol
I replaced the egg whites with 8 tablespoons of ground flaxseed and a cup and a half water. I delete the 2 tablespoons of ground flax
In the main recipe.
I also double the seeds( pumpkin & sunflower)and place them in my food processor to make a meal.
Ade Rowswell
Looking forward to trying this recipe, but due to nut allergy could you please recommend a nut free milk substitute?
Lisa MarcAurele
Any low carb milk will work such as coconut milk or soy milk.
Marcie
I used regular 1% milk and it was my best loaf yet!
Oana-Corina Sirbu
Great bread ! How long does it keep ? Does it freezes well? Thanks
Lisa MarcAurele
It does freeze well. I typically store in the refrigerator for a couple weeks or the freezer for several months.
Holly
Looks so great. Could another oil be substituted for coconut and if so, what might you suggest? Thank you!
Lisa
You can try avocado oil. Butter might work too.
Nicole Toohey
Do you think I could add some pumpkin puree and making spice to give this for a more fall feel or do you think it would be problematic?
Lisa
I'm not sure, you could try adding in a little for flavor.
Nicole Smith
Just made this today and wow! So excited to have a seed, almost "whole grain-y" bread back in my diet! Mine rose ALOT in the oven, and then fell somewhat minutes after taking it out... but still turned out to be a nice shape when sliced. The only issue I had was with the measurements given. I used my measuring cups and also weighed my ingredients, but they were way off the weight listed in the recipe... so I just went with my baking cups/tablespoons. All I know is the whole loaf weighed 518 grams before slicing! Thanks for a great recipe!!!
Lisa
It's tough to get the cups/weight to be completely accurate so standard conversions are used.
Anna
Please help, I made keto seeded bread first time and I loved it BUT the next day it turned green ( green spots )
Why ?
Is it save to eat ?
Lisa
It may be a reaction with aluminum if you aren't using aluminum free baking powder. I've read that sometimes flax and baking powder can turn green.
Amy
What can I use instead of eggs and can I use hemp milk?
Thanks
Amy
Lisa
Egg whites are needed for this recipe. Hemp milk should be fine.
Marge
I've read elsewhere that the brand of psyllium can cause off colors. They say the Now brand is best.
Lisa MarcAurele
I do use Now brand and have not had an issue with weird colors.
mIndy barringer
I just made this for the first time and it was too gooey from the start. I followed the recipe to a T but even before I put it in the oven it never thickened. Has that ever happen to you before? I still put it in the oven and even after twice the amount of time it never cooked fully thru. I'd like to try again but don't want the same results....thoughts?
Thank you!!! Your website is amazing!
Lisa
What brand of psyllium are you using? Are you weighing it? I use the Now brand of psyllium and it's this product that gives it a nice bread like texture.
Veronica
CAN u use almond flour or another type flour instead of flaxseed meal or anything
Lisa
Almond flour may work in place of flaxseed meal, but it wasn't tested in this recipe. However, it has worked out well in other recipes.
Lyn
HI!
I baked the bread and it turned out beautifully! Thank you!
What I’m confused about it the nutritional value. At the end of your recipe it states 2.5 net grams of carbs but the nutritional chart says 8.5g/ 55g serving. Can you clear this up for me? Thanks again!
-Lyn
Lisa
The original values weren't correct. I've updated the numbers.
Lyne Gagné
hello would love to try this
wondering about chia is it ground chia or whole?
thanks xx
Lisa
Whole chia.
Laura
Hi Lisa
Can flax see or chia seed be used in place of the phylum seeds? Thank you so much, I'll be waiting for your reply.
Lisa
This is a psyllium bread so it's not going to be the same without that ingredient.
Lynette
Can you use other oil in place of coconut
Tiffany
I will admit that I had no faith in this recipe, it didn't look or sound promising. Boy was I wrong! I love this bread so much. I have made it 3 times and it will be a regular staple in my house. I absolutely love this recipe! I posted it and promote on my little low carb blog on FB called low carb craves. Home run!!!!
Mary McDonald
I have tried making this three times unsuccessfully. I live in Boulder CO so there is the altitude factor. I upped the oven temp to 350 and reduced baking power 1/4 tsp. One time it got nice and tall but then deflated. The next time I bought a thermometer determined to get it to 215 which it never did after an hour and a half in the oven and is rock hard. I got it to 200 degree. Any thoughts? I do add a few more nuts to make it more like a nut and seed loaf, but not a lot
Lisa
I'm sure a lot of it could be the altitude and I don't really have any tips for that as I'm pretty close to sea level here in Connecticut.
Loren K Laughlin
I made it in Parker, Colorado, and had no problems with it. Made it just the the recipe said. I’m on the southeast side of Denver.
Tiffany Barker
OH MY GOSH! I cannot believe how perfectly you nailed this! I really expected failure on this one. I would say Im at near expert level when it comes to low-carb bread baking, I am pretty sure I have made them all. Ive done the measuring by scale, the science experiments, the accidental violet bread, the bread that falls, the bread that works but only half the time, the recipes with pics of bread that weren't related to the recipe, the eggy, the cakey...all of the low-carb catastrophes associated with bread making. This recipes is forgiving, delicious, and amazing. I did have to cook it for about 15 minutes longer than the recipe stated and it was the kind of loaf that really sticks to the pan so it requires parchment and non-stick spray, but I am not complaining because it is totally awesome! Really wish I could post pics here because it is a beautiful loaf of bread. I have a small low carb group on FB called Low Carb Craves, please feel free to check out the pics. I LOVE THIS BREAD!!!! Thank you for your creativity 🙂 10 star recipe
Lisa
I'll definitely look the FB group up. My oven is a convection, but I adjust for normal ovens. However, it may still cook things faster.
Janette
Thank you for this recipe. I did have the same problems as posted by others (collapsing, took well over 70 minutes and never quite reached the target temp). I wasn't crazy about the flavor and therefore didn't finish 2 mini loaves before they got a bit dry and hard after about 5 days, but here's a TIP for other readers! I re-purposed the leftover bread by slicing thinly then baking on a sheet tray at 325-degrees until crispy. It transformed into some really excellent crackers. I will definitely make this again, but as crackers instead of bread.
Tonia
Hi Lisa!
I just came across this recipe and can’t wait to try it. Have you ever tried drying/toasting cubes in the oven to make salad croutons?
Lisa
I haven't, but I bet it would work out.
Kayla
Question about the psyllium husk you used. (I've never psyllium husk before at all). The link you provided shows "whole psyllium husk". Are we supposed to ground it in a food processor or use it as is? If we are supposed to ground it further, would it be the same as psyllium husk powder? Thanks for your help!
Lisa
I don't bother using the ground psyllium although some prefer it. The whole husk work well. You can use the ground one, but be sure to go by weight and not volume.
Linda
I live at high altitude. What adjustment would i make to keep it from falling?
Lisa
Typically, baking powder is reduced and liquid is increased. And, the baking temperature is usually raised slightly.
Nancy Connally
Is this bread made commercially by anyone? If it stays good in the freezer, many health food stores sell baked goods in their freezer section. Thanks.
Lisa
Not that I know of.
Carol Ann Napolitano
Hi Lisa, I was just wondering if I maybe could give a quick grind to the seeds, just so they'll be smaller in size. I know you probably haven't tried this, but do you think it would change the outcome of the bread? I assume you don't use the salted sunflower seeds, that's all I have, so I'm gonna have to buy the unsalted ones. Keep up the good work! Thanks
Lisa
I wouldn't grind them too much, but it should be fine if you want them smaller.
Raj
Happy new year Lisa,
I'm about to try your pumpkin, sunflower, psyllium bread but need to confirm if I can use home made cashew milk or canned unsweetened coconut milk instead of almond milk.
Secondly I need tips on ovens, I have electric Breville smart oven pro with convection. So should I use 325°F with or without convection for 70 minutes.
Note: I baked similar bread recipe from Keto king seed bread, he's on YouTube. After 70 minutes the loaf doubled the 8"×4" tin, after cooling the bread deflated. Only issue I had was that loaf was full of oil, drenched. That's why I am asking you for help to get some tips on baking.
I am guessing, cooking time has to be less than regular oven.
Thanks,
Raj.
Lisa
I like to bake in my convection oven with the fan. I always use the same time, but lower the temperature 25°F.
Sandra
How do u think itll taste if i add olives? Thanks
Lisa
That sounds interesting. I've never baked with olives before. I think taste-wise, it should be okay.
Debbie
Did this taste at all eggy?
Lisa
Not at all because it uses only the whites!
ursula
Mine tasted very eggy...and I used only egg white
Robyn
Has anyone made this in a bread maker? I’m not sure what temperature my Morphy Richards bread maker gets up to, but it’s probably worth a try.
Lisa
I wouldn't use the mix/knead cycle. You have to be careful not to overwork the dough in psyllium bread.
Marijane
I am so disappointed. I really had great hopes for this bread, as I have tried several and have only found most of them barely edible. So many of the reviews were positive that I just knew tis was the one. I followed all the directions exactly, and was extremely gentle with mixing the egg whites into the other ingredients. I baked to an inner temp of 205/206 and didn't want to overcook so took it out of the oven. I had a beautiful rounded top in the bread pan, but as it cooled, it not only sank, but sank nearly to the bottom of the pan in the middle! I hoped it would at least taste good like one reviewer said hers was, but when I cut it open it was obviously wasn't cooked through and tasted horrible, even after toasting! I know I obviously took it out of the oven too soon, but I hesitate to try again, as the ingredients are expensive to waste if it fails again. Is there anything I can try differently? Maybe cut the recipe in half to give it another try? If so, what size pan would I use? I love bread and miss it a great deal, but I am on the verge of giving up on finding one I like. Do you have another bread you might recommend I try that is more fail safe? Thanks for your dedication in sharing your recipes. I certainly don't blame you for my failure, as many have had success with this one. I guess I am just not a good baker.
Lisa
Ovens can vary which may be part of the issue. It sounds like your bread wasn't fully cooked. You may have just tested an area of the bread that was more cooked than others. You could try a flat bread like this one.
Dawn
Are the seeds raw or roasted?
Lisa
You can use either, but I use raw.
Darcie
Great recipe! Love the texture and flavor. What's the best way to store the loaf?
Lisa
I keep mine in the fridge for up to a week. Longer storage would be in the freezer.
Jane G
Hey Lisa,
Thanks so much for this recipe. I have a few favourite grain-free, sugar-free bread recipes I use, but have never found one that has the softer texture that lends itself to being toasted and placed under poached or scrambled eggs. This fits the bill perfectly, and the volumetric requirements for the egg-whites meant I wasn't put off by the huge quantity of eggs needed, as I have been with other recipes - I simply bought a pouch of egg-white from the supermarket.
I have one question - have you successfully frozen this loaf and defrosted for use later? I have enough sweet treats in the house right now so am making more loaves to use up the egg-whites! But now I have quite enough bread for my immediate needs, but still enough eggs to make another loaf!
Thanks so much!
Lisa
I have frozen this in slices and it was just as good months later.
Nikki
I do love the idea and the flavor of this bread, however the first time I made it it never reached a temperature of 215. It stayed right at 212 for the extra 20 min I baked it as the moisture continued to evaporate and the loaf actually got smaller. So the second time I just took it out when it reached 212 and it collapsed, so I guess I underbaked it. Maybe next time I'll find the happy medium.
Lisa
That's an approximate value. Anything over like 205 should be fine.
Dorothy Kuehn
Can't wait to try this. I love whole grain bread!
Lisa
This should be a treat for you. I like to make it in a small foil pain so I get a good rise.
Jerome
Hi Lisa ! I tried your recipe yesterday, and the words fail me... I thought I'd never be able to enjoy cheese spread or cold cuts on a slice of bread again. Your recipe gave me just that, a dream come true! Thank you so much!
By the way 300g came up to 8-9 large egg whites. My loaf did lose half its height as I took it out of the oven, but I have to say I assumed your 325F temperature was for a conventional oven and so lowered the temperature to 150C/300F. I just saw in the comments that you use a convection oven too so next time I'll try at the stated temperature instead... Or I'll try to find a thermometer at my Lakeland.
Thanks again, keto life just got that little bit nicer thanks to you!
Lisa
I'm glad this one worked out for you Jerome!
Melanie
I am only a few months into my low carb journey, I've tried a few breads but none I am in a hurry to make again. This though, I will definitely be making again! I whipped the egg whites first and folded into the mixture. It rose beautifully while baking but did sink a bit after taking out of the oven. But the bread still has a lovely airy soft texture, and my first taste, slathered in peanut butter, was amazing! The closest I've found to a 'real' bread, I love it, thank you!
Lisa
So glad it came out so beautifully for you Melanie!
Sue
I love this! Thanks
Lisa
You're welcome!
Angela
I made this bread last night. I followed the recipe to a T but I really dislike this bread flavour. It's my first time using psyllium husks so maybe that could be a reason? I also don't like the grainy texture, I'm guessing from the Chia seeds. I'll really disappointed...
Lisa
If you do not like multi-grain type breads, this recipe isn't for you.
Sheila
Just baked this looks great just like yours smells amazing..but...really funny bubbly texture...like the egg yolks are still not cooked or is that bubbly kind of texture due to the chia??? 325 for 70 minutes...have just popped it back in for another 10 minutes.Just checked the temp still not up there after 80 mins.Do you have a convection oven or forced air or gas??? As I would assume all of these would make a difference?
Lisa
I do use a convection oven. I'm not sure what you mean by bubbly, but I did have air pockets in mine.
Sandy
Hi! I want to try this but I am not to keen on using the seeds. Two questions: Do you think it will affect the bread very much to nix them (aside from nutrition)? How do you determine the nutrition value of your recipes (do you manually add everything up and then divide by the number of servings)?
Thanks! I'm excited to try this! I'm so glad you offered this recipe.
Lisa
You should be able to eliminate the seeds, but you'll lose volume so you may want to up the other ingredients.
Leigh
Hello, I made the bread and the texture was wonderful. The closest to wheat bread of any low carb gluten free recipe that I have tried. I was just wondering if I could use a bit more Flax seed flour or almond flour to help cut down on the psyllium taste? The psyllium was a bit overpowering. Thanks!
Lisa
I haven't tried that, but it would be worth experimenting with.
Laura Gay
Do you suppose this would work in a muffin pan? Thanks
Lisa
I don't see why not. You'll just have to adjust the cooking time.
Slavka
2is there anything I could replace the egg whites?
Lisa
You could try chia eggs, but I haven't tested those.
Gordana
I just made this bread and I am thrilled with the results. It is my very first keto bread and I did not expect to be as good as it is, it exceeded my expectations! The texture is great, and I like the taste as well. I measured out everything on the scale, in grams. Thank you for this wonderful recipe Lisa 🙂
Lisa
Thanks for letting us know how well it worked out for you Gordana!
Maxine Wright
Hi Lisa, Thank you for this recipe this bread is perfect and I have tried dozens of recipes but nothing like this one..Cheers Maxine
Lisa
You're very welcome Maxine. I'm glad you liked it. 🙂
DonnaB
Hi I have never used egg white before does it need to be whisked prior to being added to the mix or straight in? Sorry if this is a dumb question I'm new to low carb eating and really missing bread at the moment
Lisa
I did not whisk it first before using. However, it may add more rise to the bread if that's done first and the egg white is gently folded into the batter.
Elaine Roveroni
Mine sunk in the middle. Any thoughts on this? Thanks
Lisa
It was either mixed too much or not completely cooked. Hard to say. Did you go by the internal temperature to test doneness? If so, it was likely over processed.
Lena Raffa
O my goodness Lisa this is the best low Carb bread ive ever made and I've made a few. My partner also loves it. The weight & texture of real bread. Thank you so much for sharing this recipe. I've made it twice in 3 days. I went out & purchased some of the small disposable bread /loaf tin. Perfect for that size. It's a game charger in our keto lifestyle.
Lisa
Thanks so much Lena! I'm glad you love it as much as I do. 🙂
Maya | Wholesome Yum
This looks wonderful! It reminds me of those "super seed" breads I used to buy a long time ago, before I started eating low carb and gluten-free. I need to try this!
Lisa
The seeds really make the bread!
Melissa
Hi, what temp oven do I need, I am attempting this now but can't see the oven temp? Thanks
Lisa
I'm pretty sure it was 325F. I'll double check and update the recipe.
Fionna
Does this bread go green from the sunflower and pumpkin seeds?
Lisa
Pumpkin seeds are green, but the bread didn't go green for me.
Sarah Cole
Just want to double-check. Does this really call for 1 1/4 cups egg white? Seems like a lot. Can't wait to try the recipe. I love seeds!
Lisa
That is the amount I used. A large egg contains about 2 tablespoons egg whites and you need to double that to replace one egg. So, 1 1/4 cups egg whites equals about 5 eggs. Hope that helps!
Sarah
Can i used the eggjolks to?
Lisa
You can, but it may make it more eggy and negatively affect the taste.
Toni
Hi Lisa
re you reply above: generally 1 tablespoon weighs 15g so at 2 per egg that would be 30g and 5 eggs would be 150g. The metric conversation says 300g - which is correct please, I do not wish to waste a whole batch with either too few or too many egg whites...
Thanks for your help, this sounds a wonderful recipe and I really want to try it! I miss 'proper' bread!
Lisa MarcAurele
It's 300 grams for egg whites as stated in the recipe. That is the weight that was used during recipe development.