Fluffy Grain-Free Sunflower Bread

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Fluffy Grain-Free Sunflower BreadPin recipeFollow us 88.4k

Following several requests, I decided that my next video recipe should be this Grain-Free Sunflower Bread from my Apps. It's light, savoury and tastes just like wholegrain sunflower or rye bread. It's very low in carbs and perfect for the ketogenic diet. In fact, this recipe is so good that I decided to include it in my KetoDiet Cookbook.

There are a few important points you should always keep in mind when making this bread:

  • weigh the dry ingredients (cup measurements are not precise enough),
  • make sure you use psyllium husk powder (whole husks won't work),
  • be quick when mixing the wet and dry ingredients together and don't over-process the dough (or it will become clumpy and rubbery).

I admit that this bread may be a little tricky to get right at first but once you know how to do it, it becomes easy. For this reason I've created a video tutorial. I hope you like it!

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Note for KetoDiet users: Nutrition facts for this recipe are also included in the KetoDiet database. You can use Fluffy Grain-Free Sunflower Bread as an ingredient when creating custom meals.

Hands-on Overall

Nutritional values per slice (1 slice)

1.6 grams 6.4 grams 4.8 grams 10.7 grams 2.7 grams 124 calories
Total Carbs8grams
Fiber6.4grams
Net Carbs1.6grams
Protein4.8grams
Fat10.7grams
of which Saturated2.7grams
Calories124kcal
Magnesium36mg (9%)
Potassium160mg (8%)

Nutrition facts are calculated based on a recipe of 12 slices. Macronutrient ratio: Calories from carbs (5%), protein (16%), fat (79%)

Ingredients (makes 1 loaf, 10-12 slices)

Wet ingredients:
  • 4 large eggs, separated
  • 2 large egg whites (reserve 2 egg yolks for another recipe)
  • 2 tbsp toasted sesame oil (30 ml/ 1 fl oz)
  • 2 tbsp ghee, melted (28 g/ 1 oz)
  • 1/2 cup lukewarm water (120 ml/ 4 fl oz)

Note for eggs: you will need 4 egg yolks and 6 egg whites in total

Dry ingredients:

The reason you shouldn't use only whole eggs is that the buns wouldn't rise with so many egg yolks in. Don't waste the egg yolks - use them for making Home-made Mayo, Easy Hollandaise Sauce, Frozen Fat Bomb, Smoothies, Keto Coffee or Lemon Curd.

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Instructions

  1. Preheat the oven to 175 °C/ 350 °F. For a recipe of 10-12 servings, line a large loaf pan (7 x 4.5 inch / 12 x 18 cm) with baking paper. Separate the egg yolks from the egg whites. Place the egg whites (6 egg whites in total) in a bowl and keep for later.
    Mix the egg yolks (4 egg yolks in total - reserve 2 for another recipe) with the toasted sesame oil and melted ghee or butter. Pour the water into the egg yolk mixture and mix well.
    Don't waste the 2 leftover egg yolks - use them for making Home-made Mayo, Easy Hollandaise Sauce, Frozen Fat Bomb, Smoothies, Keto Coffee or Lemon Curd. Fluffy Grain-Free Sunflower Bread
  2. Beat the egg whites until they create soft - but not stiff - peaks. Add the cream of tartar while beating. Adding cream of tartar directly to the egg whites will help them stay fluffy. Fluffy Grain-Free Sunflower Bread
  3. In a separate bowl, mix the flax meal, psyllium husk powder, baking soda, caraway seeds and salt.
    Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. Fluffy Grain-Free Sunflower Bread
  4. Using an electric mixer, add the egg yolk mixture to the bowl with the dry ingredients and process well. Immediately after you pour in the egg yolk mixture, add a quarter of the soft whipped egg whites to lighten up while mixing. Then add the remaining egg whites and slowly mix in.
    If you wait for too long the dough will clump up. You don't need to be too gentle while stirring but try not to deflate the egg whites completely. Fluffy Grain-Free Sunflower Bread
  5. Add the sunflower seeds and fold them in the dough. Fill the loaf pan with the dough and transfer into the oven. Bake for about an hour. Fluffy Grain-Free Sunflower Bread
  6. When done, remove from the oven. If you used a regular loaf pan with baking paper, remove from the loaf pan grabbing it by the baking paper. Be careful not to get burnt. This will help avoid too much moisture on the outsides of the loaf. Fluffy Grain-Free Sunflower Bread
  7. Let it cool down on a cooling tray for at least 15-20 minutes. Fluffy Grain-Free Sunflower Bread Try toasting it and eat with grass-fed butter, cream cheese or homemade sugar-free jam. Keep at room temperature covered with a kitchen towel for up to 3 days or place in a zip-lock bag and freeze for longer Fluffy Grain-Free Sunflower Bread Apart from Sunflower bread, make sure you also check out my other low-carb bread recipes on my blog and in my Apps and Cookbook! Fluffy Grain-Free Sunflower Bread

Troubleshooting

The colour will vary based on ingredients. This is a photo I took for the KetoDiet Cookbook and it looks slightly different than the loaf I made week ago. Depending on the ingredients and sometimes even brands, the colour of your bread will either be light or dark brown (e.g. brown flax vs golden flax). If the bread turns out purple, it's due to the psyllium husk powder. Whenever I use Now Foods psyllium powder, the bread is always perfect, light brown. I sometimes use whole psyllium husks which I "powder" myself in a food processor.

Fluffy Grain-Free Sunflower Bread

Make sure you follow the recipe step by step. A small change can result in lumpy texture or dough that is too moist. For example, if you don't add the water into the egg yolks but separately after you mix in the egg yolks, the texture gets lumpy and rubbery. Over-processing the dough can also result in lumpy/rubbery texture.

Also, make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (e.g. flax meal from flaxseeds).

Fluffy Grain-Free Sunflower Bread

If your bread turns out vibrant green don't panic. Sunflower seeds contain chlorogenic acid, an antioxidant that gives the seeds the ability of turning green under certain conditions. When chlorogenic acid mixes with alkaline baking ingredients such as baking soda, it turns green. Chlorogenic acid may also slow the release of glucose into the bloodstream after a meal. The reason why this bread turned green is that I didn't use cream of tartar to neutralise the effect of the baking soda. To avoid the green effect in recipes that use baking soda and sunflower seeds or butter, add and ingredient to counteract the alkalinity of the dough. For every teaspoon of baking soda, add two teaspoons of cream of tartar, 1-2 tablespoons of vinegar or a squeeze of lemon juice.

The green colour can be very useful for when you want to use natural food colouring for events like Halloween, Easter or St. Patrick's Day ;-)

Fluffy Grain-Free Sunflower Bread

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (136)

Can the toasted sesame oil be replaced with olive oil?

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Absolutely! It's only used for the rustic-bread flavour so it's not essential.

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I just made this bread and it turned out great (and I’m not a great baker). It is so savory and great with butter! I made a couple of changes. I cut the caraway seeds in half and replaced the half with cumin which I love. I also used pumpkin seeds because I was out of sunflower seeds. My bread pan is a little larger so the slices are not as tall as a regular loaf of bread but definitely rose and is not flat. Great bread texture but substantial. Does not taste eggy! Thanks for your hard work and sharing your recipes!

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Thank you so much Kelli - I love the addition of cumin seeds!

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I made your bread this morning, and since my pan was larger than yours I cooked it for 45 min & then tested it - since it came out clean I removed it to cool. But as it cooled it sank :-(
Any ideas ?
Cook it longer ?
Thanks,
Patty

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I'm sorry to hear that, Patty. I never had any issues with it, apart from some of the first attempts before fine-tuning the recipe. There are some tips in the comments below and also in the troubleshooting part of this recipe: Low-Carb & Paleo Bread - The Ultimate Guide (not the same recipe but same rules apply). I hope this helps!

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Can I swap for pumpkin seeds? Have them on hand. Would like to use them up.

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I think that's a great swap, and they are high in magnesium!

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This was really good - it's really the first time I've managed to get a proper rise on the bread, without it quickly falling away again when it comes out of the oven. The crumb was light, soft and airy and texturally, this was the best non-wheat flour bread I've made. - so thanks for this recipe!! It's been a long road to get to this point, which was quite frustrating because I did get quite good at baking sourdough (wheat flour) loafs pre-keto.
I'll definitely make this again but will make a few tweaks. The major one being that I feel like 1 tbsp of caraway seeds is way too much. It didn't ruin the loaf, still perfectly enjoyable, but the taste of caraway seeds is quite overpowering. Is the strong flavour to mask the potentially eggy flavour of the bread, that might come from using so many eggs?  I ask so that I know how to tweak the flavour in the future.
I'm guessing the sheer number of eggs is to raise the protein level, so the bread can hold it's height when risen - is that right?  If so, could some of the eggs be replaced with Whey Protein powder?   And in a more general sense, what are the key ingredients/techniques here that cause the bread to rise and hold it's shape when out of the oven?

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Thank you for your kind words, David! Speaking of sourdough, you may like this recipe: Sourdough Keto Baguettes
I agree on the caraway, it is a matter of personal preference. I use it a lot because it reminds me of the bread I used to enjoy as a kid. I don't use it to mask the flavour but now that you said it I never made this bread "plain". I sometimes swap it with cumin, onion powder or dried herbs and other spices. The options are endless!
The eggs are used for texture, especially the egg whites which make it rise and keep it fluffy. I'm not sure how whey protein powder would work as a substitute but I don't think it will have the same effects. Here's a recipe that uses mostly this ingredient: Keto & Primal Soul Bread
What causes a keto bread to rise are egg whites, psyllium, baking powder and also flax meal as it helps with the texture. I've also recently been experimenting with nutritional yeast and will report back as soon as I have some satisfactory results 😊

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The sunflower seeds turning green is why I looked up this recipe on your blog (saw it on Facebook).  When I first made this type of bread, mine turned green, and not only that, but it had an ammonia-like taste.  Thank you for the solution.  I'm now brave enough to make this bread for my guests tomorrow!

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Thank you for your kind words! I hope it turns out great! 😊

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The texture of the bread was great and it turned out perfectly. I was a little worried it would be too hard but it was easy.
Mine was far too salty for my taste though. Next time I make it I will use just a pinch of salt. Or maybe half the amount of cream of tartar. Do you think it could be that giving it the off salty taste?

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Hi Laura, I'd reduce the salt - that is definitely where it comes from, not the cream of tartar because that may negatively affect the texture. I hope this helps!

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Made this today … you cannot imagine how awesome I felt taking a bite of real good bread again! It tastes great and turned out perfect! Caraway seeds make all the difference!  
Thank you so much for this recipe!

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Mo, thank you for your lovely feedback!

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This bread is fantastic x I can't get caraway seeds here so used fennel seeds instead and the flavour was lovely. I've made this twice the first time it didn't rise very much at all ( but was still lovely) I wondered if it was the size of the eggs, they weigh about 57g each (including shell) but have large yolks so egg white is only about 30g. When I searched on internet it said a large egg would be about 40g egg white and 20g yolk so I figured I was 10g short on each white, equal to 60g total, so I added 2 extra egg whites for the second loaf and it rose much better. Don't know if it was just coincidence or if it was the extra egg whites. Would be interested to know the weight of the egg whites you use.

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Thank you Donna! I love the idea of using fennel seeds - I've never thought of that!
Sometimes it's the psyllium. I bough powdered psyllium husks a while ago and any bread I made with it turned dense and purple. I always get best results with whole psyllium husks that I "powder" myself in a blender. But if in both cases I assume you used the same psyllium powder. Then it might be the eggs - I can't think of anything else. I hope this helps!

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Unfortunately, my bread did not rise. After watching the video and reading the comments, I know what I might have done wrong. The bread did taste very yummy but it came out almost like a dark purple/black color. Do you have any idea why that happened? Thanks

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Hi Nicole, this is most definitely the psyllium powder. Actually it happened to me just a few weeks ago when I tried another brand of psyllium powder. I prefer to use whole husks and "powder" them myself. This way the powder is light and fluffy, not too dense (see my comment above). I hope this helps!

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It came out flat. I weight in everything perfectly and dint overwork the dough. Any advice on how to make it rise?

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I'm sorry to hear that, Jasmine. There are some comments that might help below.

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Thank you for this recipe! The bread is so good that it just upped my keto game. I can’t believe I can finally have sandwiches on a keto diet! I must say, even my kids loved it. This is how good your recipe is. I can’t thank you enough!

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Thank you for your lovely feedback!

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I'm really excited to make this bread! But unfourtunately I can't find caraway seed where I live. Would leaving this out affect the bread texture? Or could you please suggest me a repplacement?
Thank you so much for all the great recipes 😊

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Not at all! These are only used for flavour. You can use sesame seeds, herbs or spices - the options are endless 😊

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Absolutely did not raise up. Looked like flat piece of meat loaf. I see nothing in the recipe that will make it raise. I weighed every thing and was careful folding in the egg whites. The picture looks nothing like how the bread turns out. The picture looks like you used yeast to make it rise. Waisted my money on this recipe.

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As much as I feel your frustration, I find your comment rude, especially since you're implying that I used yeast to "make it rise". But who knows, I may have faked the video recipe 😉 To me it simply sounds like you over-processed the dough. You could have just read the comments in this post. You're welcome.

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Is there another oil to substitute for sesame?  I'm very allergic to sesame.
Thanks!

Reply

Olive oil or more ghee will work just fine!

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Hi. I just tried baking a loaf yesterday using your recipe. But the bread cake out dense and heavy, unlike your light and fluffy  ☹️ What did I do wrong?

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Hi Cheryl, it could be over mixing or not enough water (maybe too much flax meal or psyllium). Have you weighed the dry ingredients? Just a tablespoon more could make a difference and "cups" are not completely reliable as the weight can vary in different brands.

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I made this bread, and measured by weight, not volume, and it did not turn out at all like pictured. I used 80g of psyllium husk powder and 40g of flax meal. The bread came out about three quarters cooked eggs white, and the flax meal and psyllium powder just sprinkled in. 40 grams weighs almost nothing. I am thinking that one is actually supposed to put far more than 40 and 80 grams of the dry ingredients into the bread.

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I'm sorry to hear that but I'm not sure why that happened :-( The grams are correct, I weigh all dry ingredients and made this bread several times. Could it be that you used extra large eggs and there were more egg whites?

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Could I use all egg whites in this recipe?

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You could try that but I think you will need to use more water and/or ghee. I can't guarantee the results will be the same as I haven't tried it 😊

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Mila Martino, moc Vam dekuji za Vase recepty a vubec za cely Vas web. Zrovna tenhle chlebik je opravdu nejlepsi ze vsech, ktere jsem zatim pekla a chutna i kamaradkam, ktere ani keto neznaji. Jsem nadsena, ze jste udelala takovouhle diru do sveta a preju mnoho dalsich uspechu. Srdecne zdravim

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Moc Vam Libo, jsem rada ze chutna!! 😊

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Looks good. Can you use another ingredient besides ground flax seed?
Thanks.

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I haven't tried an alternative in this recipe so it would be just guessing. You can try other bread recipes - many of them do not use flax: ketodietapp.com/Blog/Filter
I hope this helps! 😊

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Just verifying:  6 egg whites in total. Correct?
4 large eggs, separated
2 large egg whites (reserve 2 egg yolks for another recipe)
Thanks

Reply

That's correct 😊

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Hi Martina
I bought 2 of your books one,  sweet and savoury fat bombs and the other the KetoDiet cookbook. Tried making the fluffy grain free sunflower bread, now in oven.
I do not eat pork or shellfish, due to a kosher diet, therefore cannot make some of the recipes in your book, would appreciate alternative ingredients to keep balance in a recipe. I am a beginner just 5 weeks, gradually learning and purchasing required ingredients, some not easy to find. Thank you for producing these recipes.
I live in Norwich and at the moment do not know anyone else who is interested, but hope to meet other KetoDiet people as it becomes more popular. Would appreciate knowledge of any events.
Kind regards
Sylvia Latimer

Reply

Hi Sylvia, thank you for buying my books, I really appreciate that! If you're looking for community support, you may want to join our Facebook group, or the KetoDiet Challenge community: ketodietapp.com/Challenges
Also, make sure to check out the filtering tool in recipes on my blog. This way you can exclude certain ingredients, such as pork: KetoDiet Blog: Recipes

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Hi Sylvia, I also keep kosher, so maybe I can help. 😊 For bacon, I usually substitute gribenes as I can't find turkey/beef/lamb bacon here (though when I can find it, I use that; you can also just omit and add a little more fat to the recipe to balance it out). For pork, substitute lamb. For shellfish, depending on the recipe, you can almost always substitute fish or chicken.

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I love the texture of this bread. My husband is German and always asks me to bake this for the house.

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Hi
I really like your app and recipes, thank you so much for making them.  It has been a huge help.
One thing that is not working for me
Is that on the recipes from the app. Not on the blog that has recipes.  But on the actual "keto diet meals" section, there is now way to download or copy the recipes.
I really need to be able to do this, because I live in another country, where I need to translate the recipes so that I can have someone make them for me, and they only speak Portuguese. I tried printing, but I would only want to print to pdf, and printing to pdf is not an option on the iphone.  So I am hoping you guys can have an option to download them, which you already do on the recipes on the blog section of the app.
This would be an enormous difference so that I don't have to translate them on my own, but could use google translate.....please change this if it is possible😊

Reply

Hi Sarah, thank you for your kind words!
With regards to printing, you can print the recipes as long as you have an AirPrint compatible printer. These days most printers are, please check this article for more info:
https://support.apple.com/en-us/HT201311
I'm afraid it wouldn't be possible for us to export KetoDiet Meals as PDFs that. The reason is simple: In a matter of days all our recipes would be copied and sold in ebooks, on websites and even other apps.
We know that because we have to file DMCA takedown notices on a weekly basis, mostly for our blog recipes and our ebooks. We even had apps removed for shamelessly copying our blog content.
It's the wild west out there and in certain areas of the world copyright protection is non-existent. The people that actually pay the price are developers like ourselves that have to go to great lengths to protect their content, and honest users like you that cannot have the cool features they want.

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I just wanted to add to your growing list of thank yous and positive comments---they are well-deserved!
After trying countless recipes for grain-free bread and ending up with egg-flavoured concoctions that are edible at best, or contain copious amounts of cream cheese, I'm beyond excited to finally find one that I really like.
I just tried a slice and it's great! This was my first attempt, so I'm hoping to perfect it over time (the only thing is that it's a tad rubbery). I wonder if I took too long in incorporating the whites with the yolk/dry mixture. The only other area where something may have gone amiss is that I used egg whites from a carton (2 whites' worth). Do you think any other factors could cause rubberyness?
By the way, I also just ordered your book 😊 Thank you!
Tere

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Thank you so much for your kind words, Tere!  only tried egg whites from a carton once (in a another bread recipe) and wasn't happy with the results because it didn't rise well. It might be the reason - I think that maybe there wasn't enough air to keep them light and fluffy?

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