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Low Carb Pumpkin Sunflower Seed Psyllium Bread Recipe
Low carb & gluten-free pumpkin sunflower seed-psyllium bread is stuffed with healthy seeds and fiber. Enjoy it as a bite or alongside a meal.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Bread
Cuisine:
American
Keyword:
psyllium, keto bread, low carb bread
Servings:
10
people
Calories:
155
kcal
Author:
Gouher Munshi
Ingredients
1/2
Cup
Whole Psyllium Husks (Finely Ground)
60g
1/4
Cup
Chia Seeds
40g
1/4
Cup
Pumpkin Seeds
40g
1/4
Cup
Sunflower Seeds
40g
2
tbsp
Flaxseed Meal Or Sesame Seed Flour
(15g)
1
tsp
Baking Powder
1/4
tsp
Salt
3
tbsp
Coconut Oil
(Melted)
1 1/4
Cup
Egg Whites
(300g)
1/2
Cup
Almond Milk
Instructions
Take a large bowl, mix all psyllium, pumpkin seeds, chia, flax, salt, sunflower, and baking powder.
Stir the coconut oil in it.
Blend almond milk, egg white till it gets thick, spread out the lined or greased in the pan.
Bake it for 70 minutes using 325°F till it gets the inner temperature of 215°F.
Notes
Every slice of bread contains only 3grams of net carbs if there are 10-slices.