Seeded Low-Carb Bread
A sliceable loaf of almond flour, flaxseed, psyllium and seeds, gluten-free and dairy-free. About 6 g of carbohydrate and 4 g of fiber per slice.
One serving
One serving is 1 slice (makes 16). Prep 15 min · Cook 1 h 5 min · Rest or chill 2 h 10 min.
Steps
Heat the oven to 350°F (175°C) and let it preheat for 15 minutes. Line a 9×5-inch loaf pan with parchment.
Whisk the almond flour, ground flaxseed, psyllium husk powder, sunflower seeds, pumpkin seeds, chia seeds, baking powder and salt in a large bowl.
Whisk the eggs, olive oil and cider vinegar, add them to the dry mix with the warm water and stir into a thick dough. Let it rest for 10 minutes so the psyllium and flax absorb the water.
Shape the dough into a loaf with wet hands, press it into the pan, smooth the top and sprinkle with the sesame seeds.
AI-generated illustrative image. Bake until it sounds hollow when tapped and a thermometer in the center reads 205°F (96°C) in two spots, 60 to 75 minutes. Check it after 1 hour 5 minutes, and tent it with foil if the top is deep golden before 40 minutes.
Cool it in the pan for 10 minutes, lift it out by the parchment onto a wire rack and let it cool completely, about 2 hours. Cut it into 16 slices about ½ inch thick; it slices cleanly only when cold.
On the plate
Counts toward the carbohydrate quarter of the plate: one slice adds about 6 g of carbohydrate, with 4 g of fiber.
Nutrition
| Nutrient | Per serving (1/16 of recipe) |
|---|---|
| Calories (kcal) | — |
| Total carbohydrate | 6 g |
| Dietary fiber | 4 g |
| Total sugars | — |
| Protein | 6 g |
| Total fat | 13 g |
| Saturated fat | 2 g |
| Sodium | 150 mg |
— means at least one ingredient has no published value for that nutrient, so we don't show a total (calories, total sugars).
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 150 g | 28.0 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| ground flaxseed Flaxseed, ground | 60 g | 17.3 g | “Seeds, flaxseed”, USDA SR Legacy, FDC ID 169414 |
| psyllium husk powder Psyllium husk powder | 30 g | 26.7 g | “PSYLLIUM HUSK SOLUBLE FIBER POWDER”, USDA Branded, FDC ID 2417884 |
| sunflower seeds Sunflower seeds, dried | 40 g | 8.0 g | “Seeds, sunflower seed kernels, dried”, USDA SR Legacy, FDC ID 170562 |
| pumpkin seeds Pumpkin seeds (pepitas) | 40 g | 4.3 g | “Seeds, pumpkin and squash seed kernels, dried”, USDA SR Legacy, FDC ID 170556 |
| chia seeds Chia seeds | 20 g | 8.4 g | “Seeds, chia seeds, dried”, USDA SR Legacy, FDC ID 170554 |
| baking powder Baking powder, double-acting | 8 g | 2.2 g | “Leavening agents, baking powder, double-acting, sodium aluminum sulfate”, USDA SR Legacy, FDC ID 172803 |
| salt Salt | 3 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| eggs Egg, whole, raw | 200 g | 1.4 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| olive oil Olive oil | 28 g | 0.0 g | “Oil, olive, salad or cooking”, USDA SR Legacy, FDC ID 171413 |
| cider vinegar Cider vinegar | 15 g | <1 g | “Vinegar, cider”, USDA SR Legacy, FDC ID 173469 |
| warm water Water | 240 g | 0.0 g | “Beverages, water, tap, drinking”, USDA SR Legacy, FDC ID 173647 |
| sesame seeds Sesame seeds | 10 g | 2.3 g | “Seeds, sesame seeds, whole, dried”, USDA SR Legacy, FDC ID 170150 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: baking powder (); salt (); cider vinegar (); sesame seeds ().
Calculation engine v1.3.0.
Swaps and variations
- Other seeds
- Swap the pumpkin and sunflower seeds for each other, or use 80 g of either.
Storage
Once cool, slice it and refrigerate up to 4 days, or freeze up to 3 months; toast slices straight from frozen.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- Bake by temperature, not only by time: the center must reach 205°F (96°C), or the crumb stays gummy.
- Let it cool completely before slicing; a warm loaf tears and looks underbaked.
- Some psyllium brands turn the crumb a little purple or grey. It is harmless.
- The loaf is cut into 16 slices about ½ inch thick; thicker slices have more carbohydrate than listed.
Tested recipes we compared
- Best Ever Almond Flour Keto Bread · Sugar Free Londoner. Almond flour and psyllium loaf rated by more than 350 readers; our psyllium, liquid and fat ratios fall within its range
- Vegan Keto Bread · Bianca Zapatka. Seeded psyllium loaf: baking time and cooling before slicing
- Gluten-Free Classic Sandwich Bread · America's Test Kitchen. Psyllium in a tested gluten-free loaf; full cooling before slicing
How the ingredients behave
- Gluten-free bread temperatures · ThermoWorks. Internal temperature for a done gluten-free loaf (205–210°F)
- Psyllium husk in gluten-free baking · The Loopy Whisk. How much water psyllium needs and how long to let it hydrate
Food safety
- Safe minimum internal temperatures · FoodSafety.gov. Egg dishes to 160°F; the loaf goes well past it
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/seeded-low-carb-bread. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about seeded low-carb bread.
How many carbs are in a slice of low-carb bread?
About 6 g per slice, with 4 g of fiber.
Why is my low-carb bread gummy inside?
It was cut warm or underbaked. Check that the center reads 205°F (96°C) and let it cool completely.
How was this recipe?
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