Low Carb Multigrain Bread Toast
Elevate your breakfast or snack game with this delicious and nutritious **Low Carb Multigrain Bread Toast**, a wholesome blend of almond and coconut flours, fiber-rich psyllium husk, flaxseed, and chia seeds. Perfectly suited for low-carb and gluten-free diets, this hearty bread boasts a nutty, multigrain texture complemented by crunchy sunflower seeds. The recipe’s simplicity shines with easy-to-follow steps, including a one-bowl batter preparation and a gradual bake that yields a beautifully golden loaf. Once toasted, each slice becomes a canvas for your favorite toppings—whether it’s creamy avocado, savory spreads, or a drizzle of almond butter. With its high fiber content, healthy fats, and satisfying flavor, this low-carb bread is the perfect guilt-free choice for those seeking mindful eating without sacrificing taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 0.25 cup Ground flaxseed
- 2 tablespoons Chia seeds
- 2 tablespoons Sunflower seeds
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 large Eggs
- 1 tablespoon Apple cider vinegar
- 0.25 cup Extra-virgin olive oil
- 1 cup Water
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, allowing the excess to hang over the sides for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, ground flaxseed, chia seeds, sunflower seeds, baking soda, and salt. Stir until well mixed.
In a separate bowl, beat the eggs until slightly frothy. Add the apple cider vinegar and olive oil, and mix well.
Pour the wet ingredients into the dry ingredients. Add the water gradually while stirring to combine the mixture into a thick batter.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
Slice the bread into 12 equal pieces. Toast the slices to your desired crispiness in a toaster when ready to serve.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 7.6 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 557 mg | 43% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1000 mg | 21% | |
*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.
