Keto Sunflower Seed Bread
Discover the ultimate low-carb bread recipe with this Keto Sunflower Seed Bread—a wholesome, grain-free delight that's perfect for keto and gluten-free lifestyles. Made with sunflower seed flour and almond flour as its base, this bread is packed with fiber and nutrients thanks to psyllium husk powder. The addition of eggs and unsweetened almond milk gives the loaf a soft, moist texture, while a hint of apple cider vinegar ensures a perfectly risen crumb. Quick to prepare with just 15 minutes of prep time, this bread bakes to golden perfection in under an hour. Top it with sesame seeds for a nutty crunch or enjoy it plain, sliced fresh or toasted. Whether served with butter, avocado, or almond spread, this keto bread is versatile, freezer-friendly, and ready to complement nearly any meal. Perfect for anyone seeking a healthy, satisfying baked option without sacrificing flavor!
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Recipe Information
Ingredients
- 200 grams Sunflower seed flour
- 50 grams Almond flour
- 20 grams Psyllium husk powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 120 milliliters Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F). Line a loaf pan (approximately 8x4 inches) with parchment paper for easy removal.
In a large mixing bowl, combine the sunflower seed flour, almond flour, psyllium husk powder, baking powder, and salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, unsweetened almond milk, and apple cider vinegar until smooth and well combined.
Slowly pour the wet ingredients into the dry ingredients, mixing thoroughly with a spatula until a thick, cohesive dough forms. Allow the mixture to sit for 5 minutes to let the psyllium husk absorb moisture.
Transfer the dough to the prepared loaf pan, spreading it evenly to fill the pan. Smooth out the top with the back of a spatula or spoon.
If desired, sprinkle the sesame seeds over the top for additional texture and flavor.
Bake in the preheated oven for 50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice into 12 even servings and enjoy. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2229 mg | 97% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 7.3 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 718 mg | 55% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
