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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.
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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.
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