Keto Sunflower Seed Bread
Discover the ultimate low-carb delight with this Keto Sunflower Seed Bread—a nutrient-packed, gluten-free bread recipe that’s as satisfying as it is healthy. Made with sunflower seed flour, almond flour, and psyllium husk powder, this bread boasts a hearty texture while remaining light and moist. The subtle nuttiness of sunflower seeds pairs beautifully with a touch of apple cider vinegar for a tangy depth of flavor, and an optional sprinkle of sesame seeds adds a delightful crunch. Perfect for keto meal plans, this bread is dairy-free, grain-free, and packed with fiber to keep you feeling full. Quick to prepare and versatile, it’s ideal for sandwiches, toasts, or simply paired with your favorite spread. Ready in just over an hour, this loaf makes 12 servings and stays fresh in the fridge or freezer, ensuring you always have a wholesome, homemade option at hand.
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Ingredients
- 200 grams Sunflower seed flour
- 50 grams Almond flour
- 20 grams Psyllium husk powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 large Eggs
- 120 milliliters Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Sesame seeds (optional, for topping)
Directions
Step 1
Preheat your oven to 175°C (350°F). Line a loaf pan (approximately 8x4 inches) with parchment paper for easy removal.
Step 2
In a large mixing bowl, combine the sunflower seed flour, almond flour, psyllium husk powder, baking powder, and salt. Stir well to ensure the dry ingredients are evenly distributed.
Step 3
In a separate bowl, whisk together the eggs, unsweetened almond milk, and apple cider vinegar until smooth and well combined.
Step 4
Slowly pour the wet ingredients into the dry ingredients, mixing thoroughly with a spatula until a thick, cohesive dough forms. Allow the mixture to sit for 5 minutes to let the psyllium husk absorb moisture.
Step 5
Transfer the dough to the prepared loaf pan, spreading it evenly to fill the pan. Smooth out the top with the back of a spatula or spoon.
Step 6
If desired, sprinkle the sesame seeds over the top for additional texture and flavor.
Step 7
Bake in the preheated oven for 50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Step 9
Slice into 12 even servings and enjoy. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
| Serving size | (627.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1377.7 |
| Total Fat 53.9g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 744mg | 0% |
| Sodium 2229.4mg | 0% |
| Total Carbohydrate 106.6g | 0% |
| Dietary Fiber 69.4g | 0% |
| Total Sugars 7.3g | |
| Protein 134.4g | 0% |
| Vitamin D 208.6IU | 0% |
| Calcium 718.3mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 1996.2mg | 0% |
Source of Calories