Keto Whole Grain Seeded Sandwich
Elevate your sandwich game with this Keto Whole Grain Seeded Sandwich Bread, a hearty and wholesome recipe that's perfect for low-carb lifestyles. Packed with nutrient-rich almond flour, flaxseed meal, and a medley of chia, pumpkin, sunflower, and optional sesame seeds, this bread is both flavorful and satisfying. Psyllium husk powder creates a light and structured texture, while the blend of warm water and apple cider vinegar keeps the bread moist and tender. Ready in just over an hour, this gluten-free bread is a versatile base for everything from classic deli sandwiches to avocado toasts. With 12 generous servings, it's easy to make and store, ensuring you always have a healthy, homemade bread option on hand. Perfect for keto enthusiasts or anyone seeking a delicious grain-free alternative!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Flaxseed meal
- 2 tablespoons Chia seeds
- 2 tablespoons Pumpkin seeds
- 2 tablespoons Sunflower seeds
- 0.25 cup Psyllium husk powder
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 5 large Eggs
- 1 tablespoon Apple cider vinegar
- 1 cup Warm water
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the almond flour, flaxseed meal, chia seeds, pumpkin seeds, sunflower seeds, psyllium husk powder, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk the eggs, apple cider vinegar, and warm water together until well combined.
Pour the wet ingredients into the dry ingredients and stir until a thick dough forms. Let the dough sit for 5 minutes to allow the psyllium husk to absorb the liquid.
Transfer the dough to the prepared loaf pan. Use a spatula to spread it evenly and smooth the top.
If desired, sprinkle sesame seeds over the top of the dough for added flavor and crunch.
Bake the bread in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Slice the bread into 12 even slices. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 1.0 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 331 mg | 7% | |
*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.
