Low Carb Nutty Seed Bread
Crafted for the low-carb enthusiast, this *Low Carb Nutty Seed Bread* is a wholesome and nutrient-dense alternative to traditional bread. Packed with almond flour, ground flaxseeds, and an assortment of pumpkin, sunflower, and chia seeds, it delivers a hearty blend of textures and a rich nutty flavor. Psyllium husk adds a satisfying chew while helping create the perfect gluten-free consistency, and a hint of apple cider vinegar elevates the flavor profile. Moist and fluffy thanks to eggs and melted coconut oil, this loaf bakes to golden perfection in just over an hour. Perfect for keto diets or those seeking a healthier bread option, this easy-to-make recipe is ideal for breakfast, snacks, or pairing with your favorite toppings. Store slices easily in the fridge or freezer for a convenient grab-and-go option all week long!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Ground flaxseeds
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 25 grams Chia seeds
- 25 grams Psyllium husk
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 5 large Eggs
- 60 ml Coconut oil, melted
- 1 tablespoon Apple cider vinegar
- 240 ml Warm water
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the almond flour, ground flaxseeds, sunflower seeds, pumpkin seeds, chia seeds, psyllium husk, baking powder, and salt. Mix well.
In a separate bowl, whisk the eggs until fluffy. Add melted coconut oil, apple cider vinegar, and warm water. Mix until fully combined.
Pour the wet ingredients into the dry ingredients and stir until you have a thick batter.
Transfer the batter into the prepared loaf pan. Spread it out evenly with the back of a spoon or spatula.
Place the loaf pan in the preheated oven and bake for 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 about 15 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice the bread into 12 pieces and serve. Store remaining slices in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 10.4 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 942 mg | 72% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1574 mg | 33% | |
*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.
