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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
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Sunflower Pumpkin Seed Psyllium Bread
Recipe Video (Click on Image to Play)
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
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 8×4-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
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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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.
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.
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.