Keto Whole Wheat Multiseed Bread
Sink your teeth into this hearty and delicious Keto Whole Wheat Multiseed Bread, the perfect low-carb alternative to traditional wheat bread. Packed with almond flour, ground flaxseed, and coconut flour for a nutrient-dense base, this recipe pairs beautifully with a medley of seeds—sunflower, pumpkin, sesame, chia, and poppy—for irresistible crunch and flavor. Enhanced with psyllium husk powder for a satisfying texture and free from refined carbs, this bread is ideal for keto, gluten-free, and high-fiber diets. Quick to prep and baked to golden perfection in under an hour, it’s the ultimate homemade bread for sandwiches, avocado toast, or your morning spread. Stay healthy and happy with every slice!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Ground flaxseed
- 2 tablespoons Coconut flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Baking powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoons Sea salt
- 6 large Eggs
- 1 tablespoon Apple cider vinegar
- 0.5 cups Warm water
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds
- 1 tablespoon Sesame seeds
- 1 tablespoon Chia seeds
- 1 tablespoon Poppy seeds
Instructions
Preheat your oven to 350°F (175°C) and line a standard 9x5-inch loaf pan with parchment paper.
In a large bowl, combine almond flour, ground flaxseed, coconut flour, psyllium husk powder, baking powder, xanthan gum, and sea salt. Stir well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the eggs, apple cider vinegar, and warm water until fully combined.
Gradually add the wet ingredients into the dry ingredients while stirring with a spatula or wooden spoon. Mix until a thick dough forms.
Fold in the sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, and poppy seeds, ensuring they are evenly distributed throughout the dough.
Transfer the dough into the prepared loaf pan. Use your hands or the back of a spoon to shape it evenly and smooth the top.
Place the loaf pan in the preheated oven and bake for 50 minutes, or until the bread is firm to the touch and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Store leftover bread in an airtight container in the refrigerator for up to 5 days, or freeze slices for later use.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 8.8 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 812 mg | 62% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1340 mg | 29% | |
*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.
