A bread with absolutely NO CARBS!

Zero Carb Flax Bread

2 cups flax seed
5 egg whites
2 whole eggs
5 tablespoons flax oil, coconut oil, or olive oil
1 tablespoon baking powder
1 teaspoon salt
1/2 cup water
3 packets Stevia

Mix all dry ingredients then add the wet. Whisk together and bake at 350 for about 30 minutes. This recipe can also be made into muffins: divide batter into muffin pans and bake for about 10-15 minutes.

A sweet chocolate bread can be made by adding Capella Flavor Drops. Some other awesome additions are pumpkin, cinnamon, vanilla extract, and protein powder flavor of choice. Great topped with almond or peanut butter!

Nutrition info per serving (1 serving/1 slice) 

145 cal, 11 g fat, less than 1 g carbs, 6.5g protein

Yes, heavy on the cals in my opinion (but it’s coming from the flax seed). If you want less than a carb per slice, here’s your answer!

Recipe borrowed from: http://www.theezwhey.com/page1/page1.html


  1. Hi, I have a recipe for the most wonderful bread made from flax meal. Takes not even 10 minutes from start to finish. You will love it.
    120ml flax meal
    Salt or aromat
    1 tsp of baking powder
    60ml butter – melted
    2 eggs
    1 cup of cheddar cheese
    Mix all dry ingredients together
    Then add butter and eggs
    Lastly add the cheese and mix everything together.
    Put mixture in a large mug that is sprayed with spray ‘n cook
    Microwave on high for four minutes remove from mug and turn it over and microwave for another minute.
    Those who love bread but cannot eat it because of a low carb diet will just love this recipe.

  2. hi, I would like to make this bread recipe, but 3 packets od stevia is vague, how much this will be in kg?

  3. I am baking this as I post this. I added 2 scoops of whey protein to my mix and that did not help with it being moist in the center. I even made 6 mini loaves and baked them for 25 min. They are back in the oven hoping to dry them out a bit.

  4. I just made this bread and it is in the oven. I followed the directions exactly but could not whisk the dough. It all stuck in the middle of the whisk. So I used a fork. I wouldn’t call it a dough – really a crumbly cake consistency. Should I have added more water? I am anxious to see how it turns out. If it tastes good I don’t really care what it looks like. Also, could you substitute almond flour or coconut flour in equal amounts as the flax flour?

  5. I added 3 more sweeteners and 30 drops of Capella Banana favouring and it made an amazingly yummy banana bread! I also made the original recipe with the coconut oil and it came out great but tastes like coconut. It tastes good but I was hoping for something to make open faced sandwiches on. I’ll try it with olive oil next time and see if it’s more ‘bread-like’.

    • I have been making this bread for a while and just got brave. I used olive oil instead of coconut oil. Makes a better taste for toast. I added 1/4 cup of ground chia seeds which helped with the moisture in the middle of the loaf. Will be making this again and again. Perfect toasted in the a.m.

  6. Lisa Bennett says:

    Thank you for posting this recipe! I took into consideration some of the comments and baked the recipe, as is with flax I ground myself, and baked it in small paper baking pans with approx. 1 inch of batter in each for 15 minutes. Ok, it’s not bread in the traditional sense but I felt like I was cheating! And all that fiber…win/win.

    • I did the same… my first batch was a seed cake since I didn’t read the comments first. I added a touch more baking powder to see if it would rise more and using small loaf pans. My second batch (after the seed cakes) was nice and tasted great with butter. I have my third round of the bread baking now.

    • Hi Lisa, I bought flax seed… :(
      How would I go about grinding it?

      • I use a coffee grinder but you could possibly use a food processor or a blender-the only issue with these is to make sure not to over process the seeds and make butter.

  7. Hi, I made this bread. First of all, it looks nothing like the photo in that it does not have a bread texture. I believe the recipe calls for GROUND flax seed which I believe was omitted from the above recipe. Ours stayed moist in the center too and had to be baked at least 15 minutes more. It is very seedy and has a slimy texture. Having said all that, I like it! It has a lovely nutty flavor, holds together nicely and I plan to redo the recipe with GROUND flax seed. I’ll post here how that turns out!

    • Moist in the center and slimy texture are both due to the dough being too wet.
      – I know, I’ve done that enough times experimenting with flax-banana and flax-pumpkin breads.
      To fix – add more flour (or in this case more flour substitute).
      If you used meal instead of seeds the mix would probably have been drier anyway.

    • I had exactly the same problem. It wasn’t cooked enough after 30 minutes and needed at least 15 – 20 minutes more. Then when I ate it the texture was just *wrong*. It felt as though the bread disintegrated into powder in my mouth, a slimy, powdery, mash. It wasn’t even edible unfortunately. Im not even sure how to begin to fix it, and I really want to!

    • I made this bread as per the recipe but with ground flax. It is awful. It has a slimy texture and the only thing that could encourage you to call it bread is the shape. I am a baker, have baked for many years including many types of bread but sadly this is one recipe I wont be repeating. Disappointed though as I was hoping it would be as good as the picture. I don’t believe though that this picture represents this recipe.

      • Flaxmeal Baker says:

        It really does look the same if it’s baked correctly but after many tries this is what works for me..

        375g ground flaxmeal
        5 whole eggs
        2 egg whites
        Heaped tbs baking powder
        1pkt of stevia (eq of 1 tsp)
        5 tbs olive oil
        1 tsp salt
        150ml warm water

        Mix all dry ingredients, whisk up wet before adding to dry mixture.
        Mix thoroughly and place into a 2lb baking tin lined with baking parchment.
        Bake at 170C for 40 mins.

        Works every time for me. Cool and wrap in baking parchment and store in fridge. Lasts a couple of weeks

  8. Is this whole seeds or ground flax?

  9. I really want to try and make this does anybody know how many calories is in this bread? I know a lot of vegan cookies and desserts might be healthier but end up having a lot of calories.

    • 145 cals per slice – says it right above your comment…

      • Since you slice it yourself what a slice is remains undefined.
        What dimensions are the loaf? 3×5? 5×9? 4×8?
        How thick is this slice? 1/4″? 1/2″? 1″?

        Without that information the cals per slice number is bogus non-information.

  10. Jere Moore says:

    “…all those bloody eggs…”

    Boy, you can tell who has been drinking the Kool-Aid. Eggs were bad. Now they’re good. Coffee was bad. Now it’s good. Saturated fat was bad. Turned out it isn’t. coconut oil was bad. Turned out it isn’t. Same for palm oil. And on and on and on. Grow up. Use your own brain, for Pete’s sake.

  11. I don’t have sachets of stevia just the 75g jar, how much would I use from the jar please, I’ve never made this bread before and I don’t want to mess it up, its for my daughter who is on a ketogenic diet for epilepsy, thank you.

  12. All this nonsense and false health claims. All those bloody eggs. stupid!

    • Eggs are an excellent dietary source, high in protein (one of the highest bioavailability sources there is with all 9 amino acids) as well as 14 essential nutrients.

      If you don’t like the recipe, then don’t bake it. You don’t need to be trolling on here.

    • I lost 70 lbs by lowering carbs, eating eggs and a ton of egg whites. My triglycerides dropped 100 points! My blood pressure is now normal and I’ve been off meds for 2 years. My cholesterol is perfect, my sugar levels are perfect, I Now kickbox 5 days a week. I’m not at my goal yet but getting closer everyday. This bread is in my oven as I type this. My husband loves it and never had a weight problem in his life but Gets bloated from regular bread. I have friends who do weight watchers and they gain and lose the same weight. I have consistently kept my wieight down for 3 years now. Yes it’s more work to make things from scratch but it’s worth it!

    • Nothing wrong with a good egg. My spouse and I have been on a low carb lifestyle for 6 months, though we had begun lowering carbs a couple of months before that. My spouse has lost about 45 lbs, and I lost 12 (although I only had 8 to lose at the time we began). We eat a LOT of eggs, whether just eggs themselves, or cooked into other foods. One thing I learned a couple of years ago when doing some research is that the cholesterol in eggs is dietary cholesterol, not the serum cholesterol that clogs arteries. On this lifestyle my spouse’s diabetes has reversed (he hasn’t taken diabetes meds in 5 months, and his numbers are always perfect), his blood pressure has lowered, and his cholesterol readings have been normal. Eggs are definitely a great source of protein and other nutrients. :)

    • It’s five egg WHITES and only two whole eggs for the entire loaf, not like there’s anything wrong with eggs if you get them from a good source. I bet you’re fun at parties. :P

      • Elaine obviously has not done her research and is just parroting the old party line from decades old flawed thinking (geez the old egg debate has been over for years now and doctors are even starting to realize that low carb is the way to eliminate many modern day maladies caused by diet).
        Until someone has gone low carb / ketogenic and felt the benefits you will never convince them. Too bad.
        I am going to attempt this recipe in a bread maker and see what happens.

  13. How can this bread have no carbs when flax seed itself has carbs?

    • Doesn’t flax seed end up with zero net carbs due to fiber?

    • Due to the fiber. There will be carbs, but the fiber amount (since fiber is insoluble) is subtracted from the total carbs. The net is where the zero claim comes from.

      • There is approx 6gms of carbs per 100gms, which is minimal and amounts to roughly 1% of the daily intake ‘recommendation’. This is offset due to the high amount of fibre, both soluble (Dissolves in water thus absorbs cholesterol and reduces LDL.) and insoluble (Absorbs water and keeps things moving through our GI tract.). Flaxseed, also known as Linseed Meal if you have trouble finding it ground. High in filling protein in addition to a huge hit of plant omega 3’s and Linoleic Acid, both essential for a healthy heart. It is great for post menopausal women and has been shown to assist in reducing symptons by more than 50%. Reducing some cancer risks in both genders. The benefits of this seed are endless!… Eggs, a meal in a shell, keep eating :)

    • Also you’re probably going to eat one slice of this bread. So even if you count all carbs and don’t subtract fiber, it will be a very negligible amount.

  14. Does this recipe use whole flax seeds or ground?

    • I would think you would want it to be ground. Our bodies can’t chew the seeds to get the nutritional contents out of them.

  15. Fran Hathaway says:

    looks like a lovely loaf, but can anyone tell me please, how much is ‘3 packets’ of stevia??? Thanks x

    • I looked it up and from I see it’s says 1 packet is equal to 2 tsp of sugar.

    • i wouldnt goo for all that sugar, i would say 1 spoon is enough

      • It’s not sugar Vicky. It’s a substitute with 0 carbs. Why be pessimistic ?
        Have you made some of this bread ?? Probably not !

        • Louise Locke says:

          I made this bread using egg beaters for the egg whites. It came out just as beautiful as the picture. I did leave it in the oven for an extra 30 min and when I thumped it with my finger it sounded hollow. The center sunk a little when I took it out of the oven so I may keep it in longer the next time I make it. I let it cool and cut into the loaf. It looked like bread to me it wasn’t slimmy and it toasted lovely. Thanks for sharing the recipe I love it. I am so glad I didn’t take any notice of the negative comments!

  16. Am I the only one who gets the loaf well cooked on the outside and constantly moist and undone on the inside? any suggestions on how to avoid this and get a properly baked loaf?

    • I had the same issue. I suggest spreading it flat on a cookie sheet (flatbread) or using a muffin tin.

    • If its browning on the outside and is undone on the inside then your oven is too hot. Reduce the heat of the oven and cook it for a longer period of time. If the top is browning too much then cover it with foil. This should work well.

    • Celeste says:

      Reduce your cooking temperature by 25 degrees. You’ll need to bake it longer.

  17. Thanks for sharing this recipe, I will be featuring it in a post about low carb bread tomorrow.

    • Barbara Porter says:

      Hi, I keep looking but can’t find what is considered 1 slice. I mean one person’s 1 slice is another person’s 3 slices. Do you know how many grams or ounces are considered to be in 1 slice? Thanks!

      • I was wondering the same thing. How many servings in this recipe?

        • What we do is calculate the calories and net carbs in the entire recipe/loaf, then divide that by however many slices we cut from the loaf. It’s certainly not an exact science since each slice won’t be *exactly* the same, but it gets us close enough. Would be nice if there were a bread slicer out there like the egg, apple, and tomato slicers so we could get exact equal sized slices. :)

          • This was posted as the nutritional value for 1 slice. How many slices was the whole loaf? 16? 12? Thanks.

            Nutrition info per serving (1 serving/1 slice)
            145 cal, 11 g fat, less than 1 g carbs, 6.5g protein

        • 12


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