One of the biggest things that I missed when I was on a ketogenic diet was bread, sweet sweet bread. It made life easy when I needed something quick, but it was never in my pantry because it’s practically a carb overload. This was one of my go-to recipes when it came to low carb bread, and can be modified to fit any taste. You want sweet? Add some Da Vinci Sugar-Free syrup. Want savory? Add some nuts or spinach.
You can practically make any alteration to the bread to suit your needs, depending on what you are going to be using it for.
I went through tons of recipes before I came up with something that had actual consistency of bread. Something that satisfies the craving you get in the middle of the day when you start wanting lunch.
This recipe and the photos are courtesy of reddit/r/ketorecipes.
Yields 8 servings of Low Carb Flax Bread.
The Preparation
- 200 grams flaxseed meal
- 1/2 cup psyllium husk powder
- 1 tablespoon baking powder
- 1 1/2 cups low-carb protein powder, like isopure
- 1/4 cup stevia/erythritol blend
- 2 teaspoons salt
- 1 large egg
- 7 large egg white
- 3 tablespoons butter
- 3/4 cup water
The Execution
1. Preheat oven to 350°F.
2. Mix psyllium husk, baking powder, protein isolate, sweetener, and salt together.
3. In a separate bowl, mix the egg, egg whites, butter, and water together. If you decide to add extracts or syrups, add these here!
4. Slowly add wet ingredients to dry ingredients while mixing them.
5. Grease bread pan – I use a little bit of butter, but you can use a substitute spray.
6. Add all ingredients to the bread pan.
7. Bake for 15-20 minutes until set.
There we have it, a perfectly cooked loaf of bread! Versatile in many ways, you can use this as a snack, to make a sandwich, or turn it into a great desert.
Be careful when you are first preparing this, depending on how your oven acts – it can take a lot shorter or a lot longer to bake. Finding the ingredients can sometimes be difficult, so if you’re having a problem check out a health supermarket!
This makes a total of 8 servings of Low Carb Flax Bread. Each serving comes out to be 315 calories, 15.7g fats, 3.6g net carbs, and 22.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 200 gram flaxseed meal | 1068 | 84 | 58 | 54 | 4 | 36 |
| 1/2 cup psyllium husk powder | 448 | 0 | 102.4 | 89.6 | 12.8 | 0 |
| 1 tablespoon baking powder | 7 | 0 | 3.8 | 0 | 3.8 | 0 |
| 1 1/2 cup low-carb protein powder | 512 | 2.3 | 9.1 | 4.5 | 4.6 | 113.6 |
| 1/4 cup stevia/erythritol blend | 10 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 7 large egg white | 120 | 0.4 | 1.7 | 0 | 1.7 | 25.2 |
| 3 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 3/4 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2549 | 126.4 | 175.4 | 148.1 | 27.3 | 182.1 |
| Per Serving (/8) | 319 | 15.8 | 21.9 | 18.5 | 3.4 | 22.8 |
Low Carb Flax Bread
Ingredients
- 200 gram flaxseed meal
- ½ cup psyllium husk powder
- 1 tablespoon baking powder
- 1 ½ cup low-carb protein powder like isopure
- ¼ cup stevia/erythritol blend
- 2 teaspoon salt
- 1 large egg
- 7 large egg white
- 3 tablespoon butter
- ¾ cup water
Instructions
- Preheat oven to 350F. Mix flax seed meal, psyllium husk, baking powder, protein isolate, sweetener, and salt together.
- In a separate bowl, mix the egg, egg whites, butter, and water together. If you decide to add extracts or syrups, add these here!
- Slowly add wet ingredients to dry ingredients while mixing them.
- Grease bread pan - I use a little bit of butter, but you can use a substitute spray. Add batter to the bread pan.
- Bake for 15-20 minutes until set.
Would whey protein work in place of the soy protein isolate, do you think?
Emily, I’m not sure to be honest. I’ve never tried swapping it out or experimenting with whey instead, I mainly use whey for dessert style recipes. I’d imagine that you could use it, but the consistency might come out a bit more dense (just my thoughts).
hi craig,
i just made your basic bread recipe from keto-fied. Delicious !!
I was wondering how to store it. i know to wrap it in plastic and foil , but should i refrigerate or not? and how long does it keep?
thanks for your help!
khadijah
What do you think about replacing the 7 egg whites with 3 whole eggs?? I just hate to have 7 egg yolks sitting unused. I’m not an egg eater at all….so, i’d have to try to find a recipe that uses only yolks….. it would probably change the consistency I assume….
Hi There!
Love this! I’ve been looking for a great Low-Carb Bread recipe to add to my Collection, and this by far has been the best I’ve seen.
My only question in regards to the recipes is if there is a substitute for the Soy Protein Isolate component? I’m trying to avoid Soy products and wanted to know if you have an alternative or if I could just leave that ingredient out?
Thanks So Much! 🙂
Whey protein may be a good substitute for this if you can have whey. Did you end up trying it with a different substitute? How did it turn out?
I just made this bread yummmmmm
Didn’t have soy protein isolate, used vanilla whey protein powder. Probably wouldn’t use soy anything anyway .
I have noticed that a lot of the recipes don’t say exactly what a “serving” is… for instance, Flax seed bread… says 8 servings.. it would be very helpful to state 1 slice or in other recipients to say a serving is 4 oz…
All of the serving sizes we use are based on volume we got from the recipes on what we think an average serving would be. They are completely generalized and don’t necessarily need to be followed. Serving sizes in general can change based on the persons needs and macros. You can always take the macros of the full recipe and divide them into the amount you need to suit your macros/dietary needs.
I’m following a strict keto diet where I’m watching my macros very carefully. I’ve been looking for a flaxseed bread recipe that also includes psyllium fiber. As far as those ingredients are concerned, this recipe is perfect. I need to work at keeping my protein intake down. The last thing I need is protein powder of any kind. I’m afraid to make this recipe just cutting out a cup and a half of a dry ingredient. Any suggestions of how I can adapt this and leave the protein out?
Hey Joseph,
For keto bread without protein powder, give this recipe a try:
https://www.ruled.me/keto-b…
If you want to see other bread recipes as well, check out this link:
https://www.ruled.me/best-k…
Thank you for your prompt response. I wasn’t sure if this discussion was still being monitored. Best, Joe