Keto Sunflower Seed Flour Bread – Simple, Nutty, and Low-Carb

This Keto Sunflower Seed Flour Bread gives you a soft, hearty loaf with a mild nutty flavor and a tender crumb. It slices cleanly, toasts beautifully, and won’t weigh you down. If you’re tired of crumbly low-carb breads or want a nut-free option, this one checks all the boxes.

It uses pantry-friendly ingredients, comes together quickly, and feels like real bread. Perfect for sandwiches, toast, or butter and jam (keto-friendly, of course).

Print Recipe

Keto Sunflower Seed Flour Bread - Simple, Nutty, and Low-Carb

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 12 servings

Ingredients

• 2 cups sunflower seed flour (finely ground)
• 2 tablespoons golden flaxseed meal
• 1 tablespoon whole psyllium husk (or 2 teaspoons psyllium husk powder)
• 1 tablespoon baking powder (aluminum-free)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 4 large eggs, room temperature
• 1/3 cup avocado oil or light olive oil
• 1/2 cup unsweetened almond milk (or water)
• 1 tablespoon apple cider vinegar
• 1–2 teaspoons granular keto sweetener (optional, but recommended)
• Optional toppings: sesame seeds or sunflower seeds for the crust

Instructions

• Prep the pan: Heat the oven to 350°F (175°C). Line a 8.5 x 4.5-inch loaf pan with parchment and lightly oil the sides.
• Mix dry ingredients: In a large bowl, whisk the sunflower seed flour, flaxseed meal, psyllium, baking powder, baking soda, and salt until well combined.
• Combine wet ingredients: In another bowl, whisk eggs, oil, almond milk, vinegar, and sweetener until smooth.
• Bring it together: Pour wet into dry.Stir with a spatula until a thick, scoopable batter forms. It should be slightly tacky, not runny. If it’s too thick, add 1–2 tablespoons more almond milk.
• Pan and shape: Scrape batter into the prepared loaf pan.Smooth the top with a damp spatula. Sprinkle seeds on top if using, and lightly press them in.
• Bake: Bake for 40–50 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs.
• Cool completely: Let the bread rest in the pan 10 minutes, then transfer to a wire rack. Cool fully before slicing for best texture.
• Slice and serve: Use a serrated knife to cut into thin or medium slices.Toast for extra crunch and aroma.

Why This Recipe Works

This bread relies on sunflower seed flour for a nut-free, low-carb base with a gentle flavor. Eggs and a touch of oil provide structure and moisture, while baking powder and apple cider vinegar give it lift.

Psyllium husk and ground flax help create a springy, bread-like texture that slices well. A little sweetener balances the earthy notes, so the loaf tastes familiar and satisfying.

What You’ll Need

• 2 cups sunflower seed flour (finely ground)
• 2 tablespoons golden flaxseed meal
• 1 tablespoon whole psyllium husk (or 2 teaspoons psyllium husk powder)
• 1 tablespoon baking powder (aluminum-free)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 4 large eggs, room temperature
• 1/3 cup avocado oil or light olive oil
• 1/2 cup unsweetened almond milk (or water)
• 1 tablespoon apple cider vinegar
• 1–2 teaspoons granular keto sweetener (optional, but recommended)
• Optional toppings: sesame seeds or sunflower seeds for the crust

Step-by-Step Instructions

1. Prep the pan: Heat the oven to 350°F (175°C). Line a 8.5 x 4.5-inch loaf pan with parchment and lightly oil the sides.
2. Mix dry ingredients: In a large bowl, whisk the sunflower seed flour, flaxseed meal, psyllium, baking powder, baking soda, and salt until well combined.
3. Combine wet ingredients: In another bowl, whisk eggs, oil, almond milk, vinegar, and sweetener until smooth.
4. Bring it together: Pour wet into dry.Stir with a spatula until a thick, scoopable batter forms. It should be slightly tacky, not runny. If it’s too thick, add 1–2 tablespoons more almond milk.
5. Pan and shape: Scrape batter into the prepared loaf pan.Smooth the top with a damp spatula. Sprinkle seeds on top if using, and lightly press them in.
6. Bake: Bake for 40–50 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs.
7. Cool completely: Let the bread rest in the pan 10 minutes, then transfer to a wire rack. Cool fully before slicing for best texture.
8. Slice and serve: Use a serrated knife to cut into thin or medium slices.Toast for extra crunch and aroma.

Storage Instructions

• Room temperature: Store in an airtight container for up to 24 hours.
• Refrigerator: Keeps well for 5–6 days. Place parchment between slices to prevent sticking.
• Freezer: Freeze sliced bread for up to 2 months. Toast straight from frozen or thaw in the fridge.

Benefits of This Recipe

• Low-carb and keto-friendly: Sunflower seed flour cuts carbs while keeping a satisfying bread feel.
• Nut-free: Great for anyone avoiding almonds or other tree nuts.
• Protein and fiber: Eggs, flax, and psyllium boost satiety and support a good crumb.
• Versatile: Works for toast, grilled cheese, breakfast sandwiches, and more.

What Not to Do

• Don’t skip the vinegar: It reacts with baking soda for lift and reduces any green tint from sunflower seeds.
• Don’t overbake: Dry bread crumbles.Start checking at 40 minutes.
• Don’t slice warm: Warm loaves are delicate. Cooling sets the structure.
• Don’t pack the flour: Fluff and spoon into the measuring cup, then level off for accuracy.

Recipe Variations

• Herb and garlic: Add 1 teaspoon garlic powder and 2 teaspoons mixed dried herbs.
• Seeded loaf: Fold in 2 tablespoons mixed seeds (sunflower, sesame, chia) for crunch.
• Everything seasoning: Sprinkle 1–2 teaspoons on top before baking.
• Dairy boost: Stir in 2 tablespoons grated Parmesan for a savory note.
• Sandwich loaf: Use a 9 x 5-inch pan and reduce bake time slightly for a wider, shorter loaf.

FAQ

Can I make my own sunflower seed flour?

Yes. Grind raw, unsalted sunflower seeds in a high-speed blender or food processor until very fine.

Stop before it turns into seed butter. Sift for the best texture.

Why does sunflower seed bread sometimes turn green?

Sunflower seeds can react with baking soda and cause a harmless green hue. Adding acid, like apple cider vinegar, reduces this.

The color change doesn’t affect taste or safety.

Can I replace psyllium husk?

You can use more flaxseed meal, but the texture will be denser and more crumbly. Psyllium gives the best bread-like chew and structure.

What can I use instead of almond milk?

Water, coconut milk beverage, or dairy milk all work. Keep the total liquid the same and adjust by a tablespoon if needed for batter thickness.

Is this bread good for sandwiches?

Yes.

Let it cool completely, then slice thin and toast lightly for sturdy sandwiches. It holds fillings well without falling apart.

How many carbs per slice?

Exact macros depend on your ingredients and slice size. As a rough estimate, a 14-slice loaf may have about 2–3g net carbs per slice.

Calculate with your specific brands for accuracy.

In Conclusion

This Keto Sunflower Seed Flour Bread is simple, reliable, and truly satisfying. It brings you a soft crumb, a gentle nutty flavor, and slices that behave like real bread. Keep a loaf in the fridge for easy breakfasts, quick lunches, or midweek toast.

Once you make it, you’ll want it in your regular rotation.