Multi-Seed Low-Carb Loaf

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Multi-Seed Low-Carb Loaf

Prep time: 15 minutes | Bake time: 50-60 minutes | Yield: 1 loaf

Ingredients

Dry Ingredients:

  • 1 ½ cups blanched almond flour

  • ½ cup ground flaxseed (flaxseed meal)

  • ¼ cup whole psyllium husk (essential for the bread-like texture)

  • ½ cup raw sunflower seeds (plus a few extra for sprinkling on top)

  • ¼ cup raw pumpkin seeds (pepitas)

  • 2 tbsp chia seeds or whole flaxseeds

  • 1 tbsp baking powder

  • 1 tsp sea salt

Wet Ingredients:

  • 4 large eggs, room temperature

  • ¼ cup melted coconut oil or butter

  • ½ cup warm water

  • 1 tsp apple cider vinegar (helps activate the baking powder for a better rise)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving some overhang on the sides so you can easily lift the bread out later.

  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, ground flaxseed, psyllium husk, sunflower seeds, pumpkin seeds, chia seeds, baking powder, and salt. Ensure there are no clumps of almond flour.

  3. Mix Wet Ingredients: In a separate medium bowl, beat the eggs. Whisk in the melted coconut oil (or butter), warm water, and apple cider vinegar.

  4. Combine: Pour the wet ingredients into the dry ingredients. Stir well with a spatula until everything is completely combined. The batter will thicken up quickly as the psyllium husk and flaxseed absorb the liquids. Let the batter rest for 5 minutes.

  5. Shape and Bake: Transfer the thick dough into your prepared loaf pan. Smooth out the top with the back of a wet spoon or your fingers. Sprinkle a few extra seeds over the top and press them down lightly.

  6. Bake: Bake on the center rack for 50 to 60 minutes. The bread is done when the top is golden brown, firm to the touch, and a toothpick inserted into the center comes out clean.

  7. Cool Completely: Crucial step! Remove the bread from the oven and use the parchment overhang to carefully lift it out of the pan. Place it on a wire cooling rack. Allow the bread to cool completely before slicing. If you slice it while it’s still hot, the inside may seem gummy.

Serving Suggestion: Because this bread is dense and packed with seeds, it holds up beautifully to being toasted. Try slicing it thin, toasting it until the seeds get perfectly nutty and crisp, and topping it with mashed avocado or a smear of cottage cheese!

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