Pumpkin Seed Bread with Sunflower and Psyllium Seeds

Name: Sunflower Pumpkin Seed Psyllium Bread
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 10 people
Ingredients: 1/2 cup whole psyllium husks (finely ground, 60g); 1/4 cup chia seeds (40g); 1/4 cup pumpkin seeds (40g); 1/4 cup sunflower seeds (40g); 2 tablespoons flaxseed meal ((15g) or sesame seed flour); 1 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons coconut oil (melted); 1 1/4 cup egg whites ((300g) I used pasteurized in a carton); 1/2 cup almond milk

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June 29, 2016100 Comments

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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.

Do you love low carb bread? I sure do. But, I don’t make it that often. There’s 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 along the way too.

The psyllium based recipes look wonderful. But, a lot of people have trouble with them. There seems to be a lot of factors involved to ensure you get a 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.

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. It’s that to get a nice tall bread, it’s best to use a smaller loaf pan.

I used a disposable pan from one of the low carb flax bread mixes to make this sunflower and pumpkin seed bread. Using an 8×4 inch pan will make the bread a bit flatter.

Another tip on making psyllium bread is to make sure you bake the bread to an internal temperature of about 215°F. I picked up this tip from Kim at Low Carb Maven. She also provides some other great tips for making psyllium bread.

Although I have a psyllium bread recipe here, I haven’t really experimented a lot with making these amazing low carb breads. I just need more free time so I can test things out in the kitchen.

It is my goal to eventually move to low carb blogging full time so I can work on more recipes. I’m getting closer, but it’s still going to take more time to reach that goal. I really appreciate all of you dedicated readers. Without you, I would never have gotten this far in the blogging world.

Low Carb Sunflower and Pumpkin Seed Bread Recipe

Low carb pumpkin sunflower seed psyllium bread

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4.53 from 21 votes

Sunflower Pumpkin Seed Psyllium Bread

A low carb gluten free pumpkin sunflower seed psyllium bread. It's packed with hearty seeds and fiber. Enjoy it as a snack or along with a meal.

Course Bread

Cuisine American

Keyword keto bread, low carb bread, psyllium

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings people

Calories 155kcal

Author Lisa | Low Carb Yum

Ingredients

1/2 cup whole psyllium husks finely ground, 60g
1/4 cup chia seeds 40g
1/4 cup pumpkin seeds 40g
1/4 cup sunflower seeds 40g
2 tablespoons flaxseed meal (15g) or sesame seed flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons coconut oil melted
1 1/4 cup egg whites (300g) I used pasteurized in a carton
1/2 cup almond milk

US Customary - Metric

Low Carb Sweeteners | Keto Sweetener Conversion Chart

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

Only 3g net carbs per slice if bread is sliced into 10 slices.

Nutrition

Nutrition Facts

Sunflower Pumpkin Seed Psyllium Bread

Amount Per Serving (1 slice)

Calories 155 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 4g 20%

Cholesterol 0mg 0%

Sodium 126mg 5%

Potassium 153mg 4%

Total Carbohydrates 14g 5%

Dietary Fiber 11g 44%

Sugars 0g

Protein 5g 10%

Calcium 10.3%

Iron 5.5%

* Percent Daily Values are based on a 2000 calorie diet.

Additional Info

Net Carbs 3g
% Carbs: 11.5%
% Protein: 19.2%
% Fat: 69.2%

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Note 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.

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