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!
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.
Use whole psyllium husks and make sure they are finely ground.
Chia seeds are an excellent source of healthy fats and protein. They also help the bread to have a lighter texture.
Pumpkin seeds will give a delightfully nutty taste to this bread.
It’s best to use unsalted sunflower seeds. If you use salted seeds, then don’t add extra salt to the bread.
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.
This bread needs both baking powder and salt.
The melted coconut oil helps to bind everything together and provides much-needed moisture to the bread.
You only need egg white, not egg yolk. I used pasteurized egg white in a carton.
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.
- 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 8×4 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 8×4-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.
Sunflower Pumpkin Seed Psyllium Bread
- 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
- 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.
Array ( [serving_size] => 1 [calories] => 155 [carbohydrates] => 14 [protein] => 5 [fat] => 8 [saturated_fat] => 4 [cholesterol] => 0 [sodium] => 126 [potassium] => 153 [fiber] => 11 [sugar] => 0 [calcium] => 103 [iron] => 1 [serving_unit] => slice )
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.
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.