Keto Sunflower Seed Bread
Dairy free, gluten free, lactose free, nut free, peanut free, soy free, keto, low carb, vegetarian.
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Servings: 6 rolls (about 4’’ in diameter)
This recipe was inspired by Diet Doctor’s almond bread recipe, and it uses sunflower seed flour instead of almond flour. This is my favorite keto bread recipe so far and it goes well with both salty and sweet flavors.
Ingredients
Psyllium husk powder, 50 g (5 tbsp)
Sunflower seed flour, 140 g (1 + ¼ cups)
Gluten free baking powder, 9 g (2 tsp)
Salt, 7g (1 tsp)
Water, 240 g (1 cup)
Apple cider vinegar, 4g (1 tsp)
Egg whites, 150 g (3 egg whites, 9 tbsp)
Tools you might be missing:
Instructions
1. Preheat the oven at 350 F and line a baking sheet with parchment paper.
2. Mix the dry ingredients in a shallow bowl.
3. Heat up the water in the microwave for 1 minute.
4. Combine the apple cider vinegar with the egg whites.
5. Combine the wet ingredients with the dry ingredients, quickly mixing with an electric hand mixer for about 30 seconds. The consistency should resemble Play-Doh. If the dough results green, that’s normal.
6. Moisten your hands with a little water and shape the dough into 6 separate rolls. If the dough is sticky continue moistening your hands with water.
7. Bake for 70 minutes. After 70 minutes, tap the bottom of each roll with your finger. If the bread sounds hollow it’s done.
8. Flip each roll upside down and let it cool for 15 minutes. This step will prevent the crumb inside from flattening while cooling.
Nutrition
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee.
Serving size: 1 roll | Calories: 173 | Total fat: 9.5 g | Total carbohydrates: 12.1 g | Total fiber: 8.8 g | Total sugars: 0.7 g| Protein: 9.2 g | Net Carbohydrates: 3.3 g
Storing and Reheating
This bread can be stored in an airtight container outside of the fridge for 2 - 3 days, and in the fridge for up to 1 week. Before eating it, slice it and warm it up in a toaster or in the oven at 300 - 350 F for 10 min or so.
I normally double the amount and freeze it for weeks. I then slice it frozen and heat it up in the oven.
Substitutions
For a version with almond flour see Diet Doctor’s recipe.