Low Carb Nutty Seed Bread
Fuel your day with the hearty and nutritious Low Carb Nutty Seed Bread, a gluten-free, keto-friendly loaf packed with wholesome seeds and nuts! This high-fiber bread combines the nutty richness of almond flour, ground flaxseeds, and chia with the crunch of sunflower and pumpkin seeds for every slice bursting with texture and flavor. Bound together with eggs, coconut oil, and a touch of apple cider vinegar for a perfectly moist crumb, this bread is a fantastic low-carb alternative to traditional loaves. Easy to prepare, requiring just 15 minutes of prep and an hour in the oven, it’s ideal for breakfast, snacks, or as a base for sandwiches. Enjoy it fresh, toasted, or straight from the freezer—this versatile bread is a must-try for anyone on a low-carb, paleo, or gluten-free diet!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
Step 2
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.
Step 3
In a separate bowl, whisk the eggs until fluffy. Add melted coconut oil, apple cider vinegar, and warm water. Mix until fully combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until you have a thick batter.
Step 5
Transfer the batter into the prepared loaf pan. Spread it out evenly with the back of a spoon or spatula.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | (945.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2860.6 |
| Total Fat 243.0g | 0% |
| Saturated Fat 71.9g | 0% |
| Polyunsaturated Fat 21.8g | |
| Cholesterol 930mg | 0% |
| Sodium 2919.7mg | 0% |
| Total Carbohydrate 110.1g | 0% |
| Dietary Fiber 68.9g | 0% |
| Total Sugars 10.4g | |
| Protein 102.4g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 942.5mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 1574.0mg | 0% |
Source of Calories