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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.
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.
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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 low carb pumpkin sunflower seed psyllium bread recipe. 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 low carb pumpkin sunflower seed psyllium 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.
Pumpkin Sunflower Seed Psyllium Bread
Ingredients
- 1/2 cup 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 ground flax (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
Instructions
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In large mixing bowl, stir together psyllium, chia, pumpkin seeds, sunflower seeds, flax, baking powder, and salt.
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Stir in coconut oil.
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Blend in egg whites and almond milk being careful not to over mix.
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When thickened, spread out into a greased or lined 8x4-inch loaf pan.
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Bake for about 70 minutes at 325°F or until internal temperature reaches about 215°F.
Recipe Notes
Only 2.5g net carbs per slice!
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Darcie says
Great recipe! Love the texture and flavor. What’s the best way to store the loaf?
Lisa says
I keep mine in the fridge for up to a week. Longer storage would be in the freezer.
Jane G says
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 says
I have frozen this in slices and it was just as good months later.
Nikki says
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 says
That’s an approximate value. Anything over like 205 should be fine.
Dorothy Kuehn says
Can’t wait to try this. I love whole grain bread!
Lisa says
This should be a treat for you. I like to make it in a small foil pain so I get a good rise.
Jerome says
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 says
I’m glad this one worked out for you Jerome!
Melanie says
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 says
So glad it came out so beautifully for you Melanie!
Sue says
I love this! Thanks
Lisa says
You’re welcome!
Angela says
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 says
If you do not like multi-grain type breads, this recipe isn’t for you.
Sheila says
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 says
I do use a convection oven. I’m not sure what you mean by bubbly, but I did have air pockets in mine.
Sandy says
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 says
You should be able to eliminate the seeds, but you’ll lose volume so you may want to up the other ingredients.
Leigh says
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 says
I haven’t tried that, but it would be worth experimenting with.
Laura Gay says
Do you suppose this would work in a muffin pan? Thanks
Lisa says
I don’t see why not. You’ll just have to adjust the cooking time.
Slavka says
2is there anything I could replace the egg whites?
Lisa says
You could try chia eggs, but I haven’t tested those.
Gordana says
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 says
Thanks for letting us know how well it worked out for you Gordana!
Maxine Wright says
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 says
You’re very welcome Maxine. I’m glad you liked it. 🙂
DonnaB says
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 says
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 says
Mine sunk in the middle. Any thoughts on this? Thanks
Lisa says
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 says
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 says
Thanks so much Lena! I’m glad you love it as much as I do. 🙂
Maya | Wholesome Yum says
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 says
The seeds really make the bread!
Melissa says
Hi, what temp oven do I need, I am attempting this now but can’t see the oven temp? Thanks
Lisa says
I’m pretty sure it was 325F. I’ll double check and update the recipe.
Fionna says
Does this bread go green from the sunflower and pumpkin seeds?
Lisa says
Pumpkin seeds are green, but the bread didn’t go green for me.
Sarah Cole says
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 says
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 says
Can i used the eggjolks to?
Lisa says
You can, but it may make it more eggy and negatively affect the taste.