Keto Nut-Free Pumpkin Seed Bread {Gluten-Free, Grain-Free}
- Prep Time:
- 10 min
- Cooking Time:
- 60 min
- Serves:
- 10 slices
Ingredients
2/3 cup GF psyllium husk powder
1/4 cup GF ground flax seed
1 Tbsp. GF black chia seeds
1 tsp. GF baking soda
1 tsp. Sea salt
4 large eggs, separated
2 large eggs, whites only
2 tsp. lemon juice
3 Tbsp. Extra virgin olive oil
1 Tbsp. Sesame oil
1/2 cup Luke warm water (about 105 C)
3/4 cup GF raw pumpkin seeds
Instructions
- Preheat the oven to 350 F and line an 8 x 4-inch loaf pan with parchment paper
- In a large bowl combine psyllium husk powder, flax seed, chia seeds, baking soda and salt
- In a small bowl whisk together 4 egg yolks, olive oil and sesame oil. Add warm water and whisk to combine
- In a separate bowl using electric mixer beat the 6 egg whites with lemon juice until soft peaks form
- Add egg yolk mixture to dry ingredients and using a spatula mix to combine. The mixture starts to thicken immediately, so add half the egg whites and mix. Add then remaining egg whites and mix to combine
- Immediately fold in the pumpkin seeds and transfer the batter into prepared loaf pan. Bake for 1 hour. When the bread is finished baking, immediately lift the bread by using the parchment paper and place onto a cooling rack to cool completely. Enjoy!
Nutrition Info
-
Nutritional Value Per Slice (1/10 of Recipe) | Calories: 144 | Carbs: 3.8g | Fiber: 3.3g | Net Carbs: 0.5g | Protein: 5.4g | Fat: 9.8g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.



Comments
LA
This was excellent - it rose beautifully and was light yet hearty. I think I will toast the pumpkin seeds for extra flavor before I make it next time. Thanks for the recipe!
thank you LA for sharing xx