Are you tired of sacrificing flavor for fitness? Prepare to be amazed by this revolutionary Low Carb Mixed Seed Bread with Almond Flour that proves healthy eating doesn't mean boring meals! This keto-friendly masterpiece is not just a bread; it's a game-changing recipe that will satisfy your carb cravings while keeping you on track with your nutritional goals. With a perfect blend of nutty almond flour and protein-packed seeds, this bread is about to become your new kitchen superhero.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Keto
Serves: 1 loaf
Ingredients
- 2 cups almond flour
- 1/2 cup mixed seeds (sunflower, pumpkin, flax)
- 1/4 cup psyllium husk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine the almond flour, mixed seeds (sunflower, pumpkin, and flax), psyllium husk, baking powder, and salt. Whisk the dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, crack the 4 large eggs and add the water. Whisk the wet ingredients until they are well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredient mixture. Stir vigorously with a spatula or wooden spoon until a thick, cohesive batter forms. The mixture will be denser and less elastic compared to traditional wheat-based bread dough.
- Allow the batter to rest for 5 minutes. This resting period helps the psyllium husk absorb moisture and bind the ingredients together.
- Transfer the batter to the prepared loaf pan, using a spatula to spread it evenly. Smooth the top of the batter and sprinkle additional mixed seeds on top for extra texture and visual appeal.
- Place the loaf pan in the preheated oven and bake for 40-45 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice the bread into desired thickness. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent texture.
- Don't Skip the Resting Period: The 5-minute rest is crucial for psyllium husk to absorb moisture and create the right bread consistency.
- Moisture Check: If the batter seems too dry, add a tablespoon of water; if too wet, sprinkle a bit more almond flour.
- Toothpick Test: Always check doneness with a toothpick - it should come out clean with no wet batter.
- Cooling is Key: Let the bread cool completely before slicing to prevent crumbling and help it set properly.
- Storage Hack: Slice and freeze portions for quick, convenient low-carb toast anytime!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 8g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 70mg
