Our hearty Low Carb Three Seed Bread is low carb, keto-friendly, gluten-free, grain-free and packed with fibre. No wonder it's a Defeat Diabetes member favourite! Perfect for breakfasts, snacks, or as a side, it’s a versatile staple for your low carb lifestyle. It freezes beautifully, just pop a slice straight into the toaster for a fast-prep breakfast or snack.
Prep Time | 10 mins |
Cook Time | 45 mins |
Meal Type | Staple |
Servings | 12 |
Carbs | 3.9 g |
This versatile bread can be used as a side to your meals and is great for mopping up sauces. It also makes an easy lunch or snack on the go, paired with your favourite toppings. Slice into smaller pieces for bite-sized accompaniments to a cheese platter.
More on how low carb can help health:
Did you know, eating low carb food is not only delicious and satisfying, it can also lead to better sleep, reduced 'brain fog', weight loss and even improved happiness? Find out more below:
Why you'll love this recipe:
Essential low carb eCookbooks for anyone with type 2 diabetes:
Key ingredients:
Coconut flour:
Psyllium husks:
Chia seeds:
Packed with omega-3 fatty acids, fibre, and antioxidants.
Coconut milk:
A dairy-free, rich source of healthy fats that pairs perfectly with chia, enhancing the recipe’s smooth, pudding-like consistency.
Pepita (pumpkin) seeds:
Provide a crunch and are a great source of magnesium and zinc.
Low Carb Three Seed Bread
Ingredients
- 50 g coconut flour
- 110 g psyllium husks
- 50 g chia seeds
- 110 g pepitas
- 110 g sunflower seeds, plus 2 tsp extra to sprinkle
- 1 tbsp baking powder
- ½ tsp salt
- 4 eggs
- 350 ml water
- 75 g unsalted butter, melted
COOK MODE
Instructions
- Preheat oven to 180ºC/356°F or 160°C/320°F fan-forced.
- Line a 10cm × 20cm loaf tin with baking paper, allowing the paper to overhang on the two long sides.
- Combine flour, psyllium, chia, pepitas, sunflower seeds, baking powder and salt in a large bowl.
- Whisk the eggs and water together in a jug.
- Add to flour mixture and stir until well combined.
- Stir through the melted butter.
- Spoon mixture into the prepared tin, smooth surface with the back of a spoon, sprinkle with extra sunflower seeds.
- Bake for 40–45 minutes or until golden and a skewer inserted into the centre comes out cleanly.
- Set aside to cool for 5 minutes, then transfer to a wire rack and set aside to cool completely.
Notes
- Peanut butter
- Cottage cheese and berries
- Cream cheese and ham
nice heated up out of the freezer, have a smear of nut butter on a slice .. Very filling,
Sounds delicious, Jillian! Heating it up and adding nut butter is a perfect combo. We love how filling and satisfying it is too. Thanks for the tip—definitely a great way to enjoy it straight from the freezer!
A little dense in texture so better toasted. I sliced the loaf into the suggested number of slices but it is really hard to get through a whole slice due to the denseness. I might make it again but slice it really thin and bake the slices to make seed crackers.
Thanks for sharing your experience, Deb! Low-carb breads can be a bit denser than regular loaves, so toasting or slicing thinner is a great way to enjoy it. Turning the slices into seed crackers sounds like a delicious workaround — love the creativity!
I used to buy a low-carb bread mix online. They stopped making it, so I made the Three Seed Bread. It was delicious, just as easy to make and a lot cheaper!
Hi Heather, thank you so much for this lovely review. We’re glad to know that you’ve enjoyed making this recipe… our Recipe Development Team is delighted to hear of this. ☺️ – DD Team