1 ¼cupegg whites(300g) I used pasteurized in a carton
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.Can be stored in the freezer or 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.