Low Carb Sunflower Seed Bread
Embark on a guilt-free baking adventure with this Low Carb Sunflower Seed Bread—a wholesome, nutrient-packed alternative to traditional bread. Crafted with a blend of sunflower seed flour and almond flour, this recipe is perfect for anyone following a keto or gluten-free lifestyle. Psyllium husk powder lends it a wonderfully moist texture while ensuring it's rich in fiber, and the sprinkle of sunflower seeds on top adds a delightful crunch. With simple prep, minimal carbs, and versatile serving options, this bread is ideal for breakfast, snacks, or as a base for sandwiches. Ready in just over an hour and loaded with heart-healthy olive oil and protein-packed eggs, it's a go-to recipe for healthy eating. Bake this golden loaf and savor fresh, homemade bread that suits your dietary goals!
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Recipe Information
Ingredients
- 200 grams Sunflower seed flour
- 50 grams Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 120 milliliters Unsweetened almond milk
- 3 tablespoons Olive oil
- 15 grams Psyllium husk powder
- 1 teaspoon Apple cider vinegar
- 30 grams Sunflower seeds
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan (approximately 8x4 inches) with parchment paper.
In a large mixing bowl, whisk together the sunflower seed flour, almond flour, baking powder, salt, and psyllium husk powder until well combined.
In a separate bowl, beat the eggs until frothy. Then add the almond milk, olive oil, and apple cider vinegar, whisking until the liquid ingredients are fully combined.
Gradually pour the wet ingredients into the dry ingredients, mixing well with a spatula or hand mixer until a thick dough forms.
Transfer the dough to the prepared loaf pan and smooth the top with a spatula. Sprinkle the sunflower seeds evenly over the top, gently pressing them into the dough.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 7.9 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 641 mg | 49% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2159 mg | 46% | |
*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.
