THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies have been begging me for.
Low-carb 3 seed bread is absolutely perfect with melted butter and Vegemite or Marmite (depending on which side of the ditch you live). Gluten free, grain free and super easy recipe to make. See how.
If you are missing bread when living low-carb, I've got ya back!!! I have a whole list of easy recipes at the end of this post!
Low-Carb 3 Seed Bread
I posted a little video on Instagram when I finally knew my recipe was perfect. I served it warm with butter and Vegemite dripping off the sides, well it received thousands of views and so many hilarious comments.
Oh hell to the yes!!! - Omggggggg thank you thank you Libby - You have made my day - Yummmmm!!!!!! Looks delish! - I've actually been dreaming of a seed loaf, toasted, with crunchy peanut butter
For those of you far far away from us Kiwis and Aussies, a famous snack is to enjoy Vogels bread (which is a whole grain, seeded loaf with many variations) toasted (some swear you must toast it twice for the authentic crunch) then slap on plenty of butter and as much Vegemite or Marmite as you can handle.
These are rich, thick, black yeast extract spreads which have a wonderful beefy salty flavour (although it is actually meat-free). You generally love'em or hate'em.
THIS IS IT!!! The famous low-carb 3 seed bread that kiwis and Aussies are raving about. See whyYeast spreads have a tiny amount of barley extract (i.e.: sugar) but because yeast extracts are so powerful (read: strong) you only need a small amount. So, in reality, it is negligible.
But as always, read labels. Some other yeast extracts available around the world have thickeners, cornstarch, cornflour and wheat.
Low-Carb 3 Seed Bread
It took me quite some time to develop the perfect low-carb 3 seed bread. Psyllium is a tricky little sucker to work with. It never actually cooks properly because it is so absorbent of liquids.
It's perfectly fine for the middle of the loaf to be cooked (so a knife pushed in will come out clean) but when a cooked loaf is cut, it may appear to be a little soft and moist. That is how it should be and will still toast beautifully.
- It had to be almond flour free (so it can be included at schools with a nut-free policy).
- It had to be easy to make (no one likes fussy recipes)
- Use the minimum amount of eggs (too many readers are sensitive to the taste that many low-carb bread recipes have that use a large number of eggs in the recipe).
Serving suggestions for low-carb 3 seed bread -
- Toasted with the Ultimate LCHF breakfast
- Sliced with the Big Breakfast
- Squares toasted twice, then floated in slow cooker bacon and pumpkin soup
- Sliced fresh with easy egg salad on top
- Toasted with my sugar-free Nutella
- Sugar-free chia jam
Click here to see my archives of school lunch box ideas. And take a look at my book Low Carb Easy Family Meals - how to be a low carb family. It's a great way for everyone to start living low carb, ditch the sugars and ditch the junk food once and for all.
See below for more low-carb bread recipes.
LOW-CARB LUNCHES: Need help and inspiration making healthy lunch boxes every day? Learn to make easy healthy lunch boxes - CLICK HERE
Low-Carb 3 Seed Bread
Recipe Video (tap to play)
Calculate ingredients
Ingredients
- 35 g (1/4 cup) chia seeds
- 75 g (1/2 cup) sunflower seeds
- 75 g (1/2 cup) pumpkin seeds
- 25 g (1/4 cup) coconut flour
- 75 g (1 cup) psyllium husks
- 1 tsp baking powder
- 1/4 tsp salt optional
- 50 g (1/2 stick) butter melted
- 2 eggs - medium
- 250 ml (1 cup) water warm
Instructions
- Place all the dry ingredients in a large mixing bowl and stir.
- Add the melted butter and eggs. Stir until almost mixed.
- Add the warm water and stir until all the ingredients are full incorporated.
- Place in a loaf tin and bake at 180C/350F for 35-45 minutes. Ensure it is golden on the outside and cooked in the centre. Cooking times may vary with each oven.
Nutrition
More low-carb bread recipes you may like:
- Low-carb hot cross buns (sweet)
- Almond flour bread
- Keto garlic bread
- Low-carb zucchini bread (sweet)
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- Zucchini bread
DavetteB
Could oat fiber possibly work instead of psyllium?
Just wondering since I have it already. This looks delicious.
Karen
This bread recipe is pure genius. Best bread I have made. It may have changed my life 🙂 I used psillium powder, but otherwise followed the recipe exactly. I cut it thin and froze it, I take out a couple of slices and defrost/toast them in the toaster, they are almost like crackers, which I love! Thank you!!!!!!
Libby www.ditchthecarbs.com
Awesome result! I wish I still had a toaster, I threw it away 2 years ago thinking I would never find a low-carb bread I liked.
Michael Bernhard
Can I use Psyllium Husk Powder instead of Whole Psyllium Husks?
Barbara
I just baked this bread using psyllium husk powder, but cut the amount in half (vs the whole husk amount the recipe specifies). This worked well.
The first time I used the powder, I used the full amount -- as specified for whole husk. Big mistake. The bread was hard as a rock, and I had to triple the amount of water just to stir the dough.
Would be nice if the site gave a little more info on the recipes vs all the marketing blah blah.
Emma
Good morning! You probably hate being asked questions about which ingredients can be substituted for others but I'm in a bit of a quandary. I would love to make this bread but unfortunately where I live Psyllium husk is very expensive. The 75g called for in this recipe is an entire packet which comes in about 5 euros! So, do you know if there is another way to make this loaf? I'm impatient to slather it with my vegemite!
Libby www.ditchthecarbs.com
Sorry, but no. Psyllium is integral to this recipe. I wonder if you are buying the wrong sort of psyllium husk. It is very affordable in most places in there world. Are you sure you're not looking at the pharmaceutical type that is used for constipation? Alternatively, why not try my almond flour bread that requires a lot less psyllium husks.
Emma
Hi Libby and thanks for your reply. Unfortunately we can only buy it from the pharmacy here in Greece, or in tiny little bags from biological product sellers. I have just put it on my shopping list for my next visit to Oz. I have also found that almond flour is prohibitively expensive here too, and yet coconut flour is reasonably priced! I will attempt this bread this week and see how it goes.
Sandy
Hi Emma, I too live in Greece and order all my ingredients from Amazon UK. They take a couple of weeks to get here but are much cheaper. I even order loaf tins and others from them.
Glenda Bunting
Hi,my name is Glenda from Australia and try buying psyllium husk from suppliers of bourse and other farm animals. Same product but in bulk amounts and very cheap.
Glenda Bunting
Sorry I meant horse and farm animals
Sonny
Dear libby,
My spouse and I in heaven, bread heaven?.
I was looking for a delicious low carb bread. I tried so many recepis and this is the one and only. It is easy to make tastes like heaven, it is yummy, awesome consistenz, easy to cut, we love it.
It may not be the right bread for americans, but for everyone how doesnt like the american bread , it is the real deal.
Thank you so much
Libby www.ditchthecarbs.com
Wow Sonny, I love your recipe review. This is one of my favourite bread recipes too. It's the real deal alright. And cover it with melted butter - well it takes it to another level. Yummmmmm.
Sacha Mann
How doyou store this bread? Freeze or keep I the fridge? Or both ok??
michele
I made this exactly by the recipe, it is tasteless. I tried toasting it but still not good. It needs something. I did add the salt but its still so bland!
Libby www.ditchthecarbs.com
Hmm, I 'm not sure how all those seeds can taste bland or tasteless. Did you add lots of butter or avocado as a topping?
Rae
could I substitute coconut oil for the butter?
Kerrie Armstrong
I love this recipe, so easy to make. Today I sliced it very thinly, placed on baking paper, sprayed with oil, and baked for about 15 minutes in total in a 225 degrees Celsius fan oven, turning and respraying with oil 1/2 way through the cooking. Left the slices out to cool, they are crisp, and a great substitute for crackers.
Chris
Wow 10 at night and i had everything,even made berry chia jam,bread is delish jam smells good ,haven't tried it yet . Will have for brunch tomorrow and then I'll have to freeze or it will be gone.yum
DavetteB
What size loaf pan, please? I have both quick bread and yeast bread siz.
Queen
Absolutely LOVE this recipe! (I swear, in another life I was a squirrel! Bring on the seeds!) After meticulously entering all the ingredients into My Fitness Pal recipe tracker, the total calorie count comes out as 150, not 109. Fat, carbs and protein are close but the total calories are WAY off. Any idea why?
Still gonna love it! (and probably NOT share....us squirrels are bad that way.)
Libby www.ditchthecarbs.com
Hmmm, My Fitness Pal can be fickle (too many "user added" entries), which is why I use cronometer.com . Squirrel on! 😉 Love it!
Naomi Fron
Libby, I live in Texas, U.S.A. I have not found an easy way to convert the measurements to American, cups, teaspoons, etc. Is there a way that you can do that or is there an app that we could type a recipe into and have the amounts converted?? I know that many recipes will not work if the measurements are not correct. Thank you so much for all your information.
Libby www.ditchthecarbs.com
I have gone through all my recipe archives and converted over 250 recipes. You can now use the large red buttons below each recipe to switch between METRIC and US measurements. YAY 🙂
Lisa
I love those red large buttons ??... thank you doing that for us ❤️
Timea Turai
Last time I made the bread it wasn't right....was way too dry....then I made it today too and realised that I left out the water the last time....not surprised now it was like a brick 😀
Libby www.ditchthecarbs.com
Whoops 😉
Jenni
This is my favourite bread! I substitute psyllium for flaxseed meal and put extra sunflower seeds instead of chia as I don't like the way it sticks in my teeth. I also double the recipe and make in a large loaf tin. Works perfectly every time! How does everyone store theirs? Any idea how long it would last in the fridge?
Timea Turai
I put mine in a sistema container and put some kitchen towel under to absorb any condensation....I'm not too sure how long it lasts, but if it's getting a bit dry I just make cheese toasts of the slices in the oven....
Donne
Great idea! Ill try the flaxseed meal substitute!
Ash
What is the alternative for psyllium husk?
Libby www.ditchthecarbs.com
There isn't one I'm afraid. It swells and absorbs liquid to give this bread structure and volume. Without it, this would be another recipe entirely. If you buy psyllium, there are plenty of recipes here that use it so it won't be a one hit wonder 🙂
Jenny
The texture was great but too eggy for me so next time I'll try the egg white and yeast version above in comments. The chickens (my free ranging girls who make eggs that are too eggy) enjoyed it-nothing goes to waste here!
Carol
Mine came out nearly black, do you think the China seeds caused this, it wasn't burnt and tasted good but just looked un appetizing
Libby www.ditchthecarbs.com
No way should it look remotely black. I would check your coconut flour which can sometimes react with baking powder (check that too) that has aluminium in it. Check the expiry dates of everything you used, this doesn't sound right at all.
Becs
Hi Libby - I found I needed more description from you. I added my two eggs (admittedly they were small) and the 250ml water but the consistency was still very dry and crumbly. I added more water (at least 100ml more) and two more eggs to bind it, but not sure what it should look like. I had to press my dough into the bread tin - should it be like this or more like a traditional bread consistency where it 'plops' in? Also...did you line the tin with baking paper? Obviously I like to follow recipes to the letter! Thanks.
Libby www.ditchthecarbs.com
Hmm, I'm not quite sure how it can be so crumbly and dry with so much liquid? That really sounds like something has gone terribly wrong. Did you add too much psyllium perhaps? I used a silicon baking loaf 'tin' and so lining is required, if however I was to use a traditional baking tin, yes I always line mine for any baking so it is super easy to remove.
Holly
Yum! What a great bread I am in love! Was a bit low on psyllium so added i n some linseed too. Took the tip from another comment & cooked45mins. Glazed the top with olive oil too for a shiny surface. Thanks! can't wait to make again!
Jan Vick
Libby I would love to try this, however I only have psyllium husk powder. Could I use that and would the amount change. Many thanks.
Debra Jacobs
Hi do you think I could replace the coconut flour with something else as I cant eat coconut maybe sesame seed flour?
Libby www.ditchthecarbs.com
You could try but coconut flour is not easily substituted as it has it's own amazing qualities. You could experiment using sesame seed flour, just don't hold me accountable for the results 😉 I would begin by adding more and more sesame seed flour until you get the desired consistency. Here is an excellent article explaining the difference between coconut flour and almond flour.
Patricia Barnes
I just put it in the oven, when you say fully incorporate, donyou mean that it becomes doughy? Mine was more crumbly so I added a quarter cup more water and more like poured it into the loaf pan. Did I do something wrong?
Libby www.ditchthecarbs.com
The dough is quite a wet/damp dough. You just need to ensure all the psyllium is mixed thoroughly otherwise the loaf will have pockets of dry psyllium. The dough should be the consistency of wet play-doh.
Patricia Barnes
Mine was very crumbling and very difficult to eat; as if the psyllium husk was too dry. We were very humid that day also, so I don't know what went wrong. Any ideas?
Libby www.ditchthecarbs.com
It sounds like you needed to add more water. The final bread should be a damp play-doh consistency. The humidity will definitely have affected the psyllium in some way.
Timea Turai
I made it today, but because I had no time to bake it in a loaf I used good sized ramekins and I made a few little rolls too....I only have extra large eggs at home so I added some golden flax seeds too....
Hubby loved it...me too.....children weren't really convinced, but who knows....they might want some the next time I'm making it....because I'm going to make it many times in the future....
Actually this type of bread was my favourite when I used to eat grainy bread.....as soon as I left home I lost the white bread (I never really liked it.....even after eating 4-5 slices I was still hungry) and switched to wholegrain spelt with lots of seeds.....so this kind of bread reminds me of that bread 😀
Thanks for the recipe
Libby www.ditchthecarbs.com
What a superb idea! Thank you.
Melanie
Great recipe, so easy to make! I'm really enjoying having marmite on toast for breakfast again!
I inadvertantly baked mine for much longer as was distracted by a phone call, and it still turned out great!
Libby www.ditchthecarbs.com
Awesome, so glad to know how forgiving this recipe is.
Beverlee
I just made this. It is amazing! Best low carb bread! I did have to add 25grams of ground flax seed because I didn't have enough psyllium husk. I like the nutty taste of flax so it worked out perfectly. I would double the salt or use salted butter. It's just lovely. Thank you for such a great recipe.
Deborah
Just made the 3 seed bread. Couldn't wait to try it and it sliced up beautifully when still hot. Nice flavor with some butter. Yum! Also have made the berry chia jam. That is lovely as well. Thanks Libby. If you make a low carb lemon curd/butter recipe I will be in low carb heaven!
Libby www.ditchthecarbs.com
Well my friend, here is my recipe for lemon curd - enjoy 🙂
Denise Farr
I have just baked this, and I am really quite amazed that these ingredients work, but they do! We found it tastes best with lots of butter and vegemite, in preference to the chia berry jam. I think it is the saltiness of the vegemite that enhances the taste. Have to be disciplined to stop at two slices! Looking forward to trying it in the toaster tomorrow. I must say it is also a simple/easy recipe to make.
Libby www.ditchthecarbs.com
I love easy recipes and easy ingredients. It took me a while to get the ratios right for this bread but it works a treat huh? I am so glad you are enjoying it. I like it with butter, Vegemite or berry chia jam.
Lynn Tremblay
Did others that make this find that it did not rise much? I found the batter really weird, or different from other bread batters.
Libby www.ditchthecarbs.com
Yes it doesn't rise much at all. It is a dense 3 seed bread, similar to many artisan grain breads.
Sara
I can't eat coconut flour, can you replace the coconut flour with almond flour? There's so little I can't imagine it would make much of a difference.
Libby www.ditchthecarbs.com
You could but that would need a lot of calculating to change many of the ingredients. This article explains how coconut flour and almond flour differ enormously and cannot be converted easily. Coconut flour is incredibly absorbent so requires many eggs and only requires a small amount to do it's job. So swapping in almond flour, you would require less eggs and more flour. So sorry, not the answer you were looking for. They both behave totally differently.
Sara
Hello! I have psyllium husk powder - is that OK to use in place of the whole husks? Same quantity?
Hannah Bnana
I used powder instead of husks and it worked out fine, same quantity. Have since purchased husks and am trying again, will let you know if it's noticeably different.
Jackie tennent
Yum! Just made this and it's sooooooo delicious! Thanks so much for the recipe!
Do you reckon it will freeze ok?
Jules
Really looking forward to trying this Libby! Do you think linseeds will work instead of the chia?
Love your work!
Jx
Libby www.ditchthecarbs.com
I'm sure that would work too. The chia seeds may have absorbed some water in my recipe so if they are omitted you may need to add an extra tablespoon of psyllium to make up for them.
Margaret Grunseich
Do I have to use whole psyllium husks or can I use the psyllium powder? If I can use the powder, how much?
Kerry
Any substitute suggestions for butter?
Carol
Oh Libby what have you done to me?? I've just taken mine out of the oven, and I've demolished two pieces already.. Fortunately I managed to get 17 slices out of it. I hope it freezes, because as soon as it's cool enough that's where it has to go or it will all be gone by tomorrow. Next time I'm going to make it 4 seeded, and put a sprinkling of poppy seeds on top. Thank you so much for this recipe - l think!
Libby www.ditchthecarbs.com
Oh no! Have I caused havoc for you in the kitchen? 😉 I am so glad you have enjoyed the bread, and I love your idea of adding the poppy seeds. Next time I might sprinkle sesame seeds on top. I love the adaptations that are coming in 🙂
Joanna
Wow, this recipe came out really well. The only substitution I made was to replace half the psyllium with whey protein powder. My loaf is crusty, seedy, well risen and delicious! Will be making it over and over.
Neroli Blakeman
Hi, I too hate the eggy taste of most low carb bread recipes so I tweaked the 3 grain recipe as follows: replace 2 eggs with 3 egg whites whisked until frothy & add as per recipe. I also love the yeasty smell of baking bread (YUM!) so I mixed a sachet of yeast (about 1 tsp) into the warm water with 1 tsp of maple syrup which the yeast needs to activate. I let this froth up & then added to the mix. It is very good & no egg taste at all. Thanks for the recipe, I had a slice toasted with breakfast - best ever low carb bread!
Libby www.ditchthecarbs.com
What an absolutely superb idea - adding yeast. I miss that smell as I used to make my own bread daily. I am so trying this next time. Thanks for the tip 🙂
Diane
What size pan works best for this bread?
~ Diane B
Vanessa
Thank you goung to try tomorrow. Can I up the other seed quantities to replace the chia seeds?
Libby www.ditchthecarbs.com
Sure thing, go for it.
Vanessa Rouse
Hi there, how is this beat stored and for how long do you think? Thanks heaps
Libby www.ditchthecarbs.com
Store the bread in an airtight container, or you can simply leave it in the loaf tin you baked it in, and cover with a tea towel. It will stay fresh for up to 3 days, or freeze for up to 3 months.