Low carb pumpkin sunflower seed psyllium bread

Sunflower Pumpkin Seed Psyllium Bread

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: 10 people
Calories: 155kcal
Author: Lisa MarcAurele
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.
Print Recipe


  • 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


  • 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.



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


Serving: 1slice | Calories: 155kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 126mg | Potassium: 153mg | Fiber: 11g | Sugar: 0g | Calcium: 103mg | Iron: 1mg

Additional Info

© LowCarbYum.com

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.