Yes, I dare to say best, since after lots of trials and errors, this is finally the recipe I'm happy with!
Most low carb breads are made with nut flours, but exposing nut flours to high temperatures causes oxidation, something you don't want.
This recipe uses psyllium husk powder, which makes a fluffy type of "dough" that's perfect for bread-making.
5 whole eggs
2 egg whites
90 grams of psyllium husk powder
75 grams of seed mix (pumpkin, sunflower, flax)
3 tbsp olive oil
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup water
Take 2 bowls, one to mix the wet ingredients and one to mix the dry ingredients. Heat the oven to 180C (350F) Grease a loaf pan with butter or oil.
Mix both bowls together, whisking well with a fork. The dough can become a bit sticky. Scoop it out into the loaf pan and bake for 40 mins.
Below the nutrition facts, I sliced the bread very thin, therefore it gets more servings. A slice weighs about 30 grams.
Too lazy to bake? Try this!