Low Carb High Fiber Nut and Seed Bread is a nutritious and delicious alternative to traditional bread, perfect for those following a keto, gluten-free, or high-fiber diet. Packed with healthy fats, protein, and fiber, this bread is made with a blend of flax seeds, psyllium husk, and nuts, creating a hearty texture with a subtle nutty flavor. Unlike conventional bread, this recipe skips refined flours and instead relies on natural, whole ingredients to promote digestive health, keep you full longer, and support a balanced lifestyle. Its soft yet slightly crunchy texture makes it ideal for sandwiches, toasts, or as a side for soups and salads. Whether you’re looking for a low-carb bread option or simply want to add more fiber-rich foods to your diet, this homemade bread is a wholesome, satisfying, and easy-to-make choice!
You got it! Here is a recipe post for a delicious, low-carb, and high-fiber nut and seed bread. This type of bread is perfect for those following a keto, paleo, or gluten-free diet, and it’s incredibly satisfying.1
Hearty & Wholesome Nut and Seed Bread
Ditch the grains and still enjoy a delicious, high-fiber loaf! This nut and seed bread is the perfect low-carb alternative to traditional bread.2 It’s packed with healthy fats, protein, and fiber to keep you full and energized. The secret to its sturdy, sliceable texture is psyllium husk, which acts as the “glue” to hold everything together.3
Ingredients
- 1 cup raw sunflower seeds4
- ½ cup raw pumpkin seeds5
- ½ cup raw almonds (or walnuts/pecans)
- ¼ cup flaxseeds (whole or ground)6
- ¼ cup chia seeds7
- ½ cup psyllium husk (whole, not powder)8
- 1 tsp sea salt9
- 1 tbsp maple syrup (optional, for a touch of sweetness)10
- 3 tbsp olive oil (or melted coconut oil)
- 1 ½ cups warm water11
Cooking Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C).12 Line a standard 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.13
- Combine Dry Ingredients: In a large bowl, mix the sunflower seeds, pumpkin seeds, almonds, flaxseeds, chia seeds, psyllium husk, and sea salt. Stir everything together until well combined.
- Mix Wet Ingredients: In a separate bowl or measuring cup, whisk together the warm water, olive oil, and maple syrup (if using).
- Create the Dough: Pour the wet ingredients into the dry mixture and stir vigorously with a spoon or spatula for 2-3 minutes. The psyllium husk will absorb the water and cause the mixture to thicken and become very dough-like.14
- Rest: Transfer the dough into your prepared loaf pan.15 Using the back of a spoon, press the mixture firmly and evenly into the pan to ensure there are no air pockets.16 Let the dough rest on the counter for at least 2 hours, or for best results, let it sit overnight.17 This is a crucial step for a great texture!
- Bake: Place the loaf pan in the preheated oven and bake for 45 minutes.
- Final Bake: After 45 minutes, carefully remove the loaf from the pan by lifting the parchment paper. Place the loaf directly on the oven rack and bake for an additional 15-20 minutes, or until it sounds hollow when tapped.18
- Cool Completely: Transfer the bread to a wire rack and let it cool completely to room temperature before slicing.19 This is very important to prevent the loaf from crumbling.
Kitchen Essentials
| Item | Use |
| Loaf Pan 🍞 | To shape the bread. A 9×5 inch size is standard. |
| Parchment Paper 📄 | Prevents sticking and makes it easy to remove the bread. |
| Large Mixing Bowl 🥣 | For combining the ingredients. |
| Whisk or Spoon 🥄 | For mixing the wet and dry ingredients. |
| Wire Cooling Rack 🧺 | Essential for allowing the bread to cool and firm up properly. |
| Serrated Knife 🔪 | The best tool for cleanly slicing the finished loaf. |
Cooking Time
- Prep time: 10 minutes20
- Resting/Soaking time: 2 hours (or overnight)
- Cook time: 60-65 minutes
- Cooling time: 1-2 hours
- Total time: ~4-5 hours (or overnight)