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

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

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

Method
 

  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.