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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 Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Bread
Cuisine: American
Keyword: psyllium, keto bread, low carb bread
Servings: 10 people
Calories: 155kcal
Author: Gouher Munshi


  • 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


  • 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.


Every slice of bread contains only 3grams of net carbs if there are 10-slices.