Zero Carb Flax Bread
Ingredients
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
Directions
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
what about changing the flax seeds for chia seeds??
I grow 400 acres/year of wheat every year shipping about 24,000 bushels. But I don’t eat the stuff since the plant breeders ruined the genetics. Great yields, poor health. Have started making flax bread and will try this recipe and tweak it as needed. Other posts are helpful and appreciated. May do a trial planting of organic flax next year.
This bread came out just like pictured I just modified it a bit to suit my tastes It works out to just really low carb instead of no carb (because of the yogurt).
1 cup ground flaxseed (flaxmeal)
1 cup atkins bake mix (or any other ‘flour’ like almond or coconut would work..just used it to cut the nutty flax flavor) You could use just 2 cups of flaxseed as well it will just taste really ‘whole grain’.
3/4 cup yogurt
Sweetener to taste (I used xylitol and stevia mix prob more than the original recipe called for because I tasted the batter and it tasted bland so I added more)
1 tsp salt
5 eggs (I didn’t bother adding egg whites just upped the whole eggs..also why I used yogurt instead of just water because I didn’t whip egg whites up and left yolks)
5 tbs coconut oil
1 tbs baking powder
1 tbs vanilla flavor- oddly adding this didn’t make it too much like a dessert bread it just tamed the ‘oh my god flax flavor’ down so I didn’t feel like I was a bird eating a lot of nuts.
looks just like the picture, added a small amount of cheese curd 1 tablespoon, and used less baking soda and put in cream of tartar. added a handfull of sunflower seeds and 1 tbs of sesame seeds, used 4 jumbo eggs all of them. came out great! may add a little more artificial sweetener next time. put it in one regular bread pan, also baked for one hour at 350. live in the mountains so takes longer to bake.
Could this be made in a bread machine?
I made it in my bread machine… put the liquids in first. It came out just right
when using the flax seed for the bread do you ground them up or do you leave them whole
Did you make the flax seed bread with whole flax seeds? If so how did it turn out? I don’t own a grinder ti grind them up. Also any idea how many servings in a loaf? I know it says 1 serving is one slice but how many slices should there be for the calculations they give?
I am confused, you are saying this is carb free because you use flax seeds instead of flour, but I looked at the package the whole flaxseeds came in and it says 3 grams of carbs per tablespoon. How can the bread then be carb free?
The majority 90 to 95% of those carbs are fibre and can be discounted in a low carb diet.
I have made this twice; both times it turned out delicious.
The recipe could be more specific, for sure. I measured 2 cups of golden flax seeds, then ground them in a coffee grinder (just for this) and didn’t re-measure. I’m sure the ground seeds equal more than 2 unground cups. The second time, i just used 5 whole eggs, well beaten and added a tablespoon of vanilla paste; only used 1/2 pkt stevia. I put it on a sided cookie sheet that was covered w oiled parchment paper and spread it around until I got it mostly even. It is sticky, so I dump it onto the parchment paper in lumps and then spread it until its like a giant thick cookie.
It then takes about 20-24 minutes to bake.
Just tried this bread but made a few changes, of course. Just added 1/2 C wheat flour. Beat the egg whites first, too. I think next time I’ll add a bit of yeast and let it raise some. It’s like a heavy bread but fine for a low-carb diet. With the flour, I think it’s only about 3 carbs per slice, too. The flour gave it more body so it isn’t too crumbly. I made it in one loaf and cut it into 14 slices, which I froze and will use when I must have BREAD!! Pretty good recipe. Thanks.
May I substitute Flax Seed with Coconut Flour instead?
I made this bread for the first time today and contrary to earlier comments it turned out looking exactly like the picture. I used 2 cups flax seed MEAL, Olive Oil for the oil and the only change I made was to swop out a little of the baking powder (about a quarter) for cream of tartar. I baked it in 2 small loaf tins, which were filled almost to the brim and rose above the top of the tin whilst cooking. The texture is excellent but it does taste quite strongly of the baking powder, I may try reducing this a bit next time, It’s fine if eaten with something like cream cheese or peanut butter but probably not with just butter. Overall, the best low carb bread recipe I’ve come across so far. I’ve sliced one and a half loaves, separating the slices with baking paper (silicon coated) and frozen them well wrapped up for future use. Looking forward to the rest for supper!
Forgot to say, I also added 10 minutes to the baking time as suggested by other.
Do you grind the flax then measure it.
Thanks
I am definitely going to try this…but thought I’d mention that flax seed does have some carbs in it.
post should read 0 usable carbs. all carbs from flax are fiber, therefore your body can’t process them. they just pass on through.
When calculating carbs on a low carb diet they are calculating “net carbs” not true carbs! Net carbs are calculated by subtracting the fiber count, sugar alcohol and glycerin count! Those things are said to minimally impact blood sugar. I’m a big Atkins follower and I will add that although stevia says zero carbs the Atkins website says to count stevia, splenda and artificial sweeteners as one carb.The sweeteners have no carbs but their anti-clumping agents contain about 1 gram per serving or so the web site says atkins.com. But even so 3 carbs for the whole loaf of bread is awesome!
I was told not to subtract the sugar alcohols, because they still affect you blood sugar levels. So to calculate the net carb of a product start with the total carbs count subtract the fiber and that give you net carb. Janet
I’ve heard to be careful of sugar alcohols too, but particularly malitol, which apparently to some is the same as eating sugar. Malitol is also unfortunately used in tons of low-carb products such as the Atkins bars found in pharmacies. I stalled quite a bit when I was eating them. PS, this recipe is fantastic!
Decided to take on the highly unusual (for me) task of baking and with great trepidation tried this recipe this week. I was pretty nervous as it was cooking; it was resembling cement…and bird seed. I took the advice of some other posters and baked it longer and used some vanilla extract too. It tastes great! In fact; even after I am done this crazy no-carb diet I think I’ll keep eating this. It did come out texture wise quite a lot like banana loaf bread instead of normal bread. I may try adding a banana next time actually.
Just tried this bread, but I altered the recipe a little and it turned out delicious! First, I ground the flax seeds in a coffee grinder. Doing this with fresh flax seeds makes the flavor much lighter and healthier. I used 7 eggs, but I separated them and whipped the egg whites with 1/2 tsp of cream of tarter. I mixed the dry ingredients (used 4 of the small measuring spoons of stevia that KAL provides in the bottle) separately, and I mixed the other wet ingredients: the egg yolks (all 7 – more protein), water and melted coconut oil. I then combined the dry ingredients with the wet ones and folded that mixture into the beaten egg whites. It turned out almost the texture of regular bread. After it cooled I sliced it and toasted it. Fabulous!!!
I’m a newbie to baking; does the cream of tartar change the rising/texture properties? Mine came out a bit too crumbly to toast…
I actually really liked this. I’m on the keto diet so I’m loving the low carbs.
I omitted the stevia and just mixed all the ingredients together in a bowl. No bread maker needed. However, I baked them in two small loaf pans and 30 minutes was perfect.
I haven’t eaten the bread alone because I didn’t think it would be good by itself. Instead, I soft fried an egg and melted a slice of cheese on the bread. OMG so good.
i just made it, great texture, easy and quick but not big fan of his flavor. good recipe tough. thanks.
I made it per the recipe the first time and wasn’t keen on the taste either. Just made it again, but changed it to no splenda, two scoops of vanilla protein powder, and milk instead of water. It’s slightly denser, but it tastes fantastic and the texture reminds me of German rye bread
I wonder if it would be possible to add more airiness to this recipe by using a no-carb yeast component. I believe this could be done by substituting glycerin for the sugar that normally serves as food for the yeast. Glycerin does not affect insulin.
I am so glad I found this recipe! My dad just got the news that he is prediabetic this week. His doctor has advised him to go on a highly carb restricted diet and recheck blood glucose in 6 weeks. He will be so happy to be able to have something to fill that carb void! Will be attempting this soon!
Yes very moist,I used prepared egg whites,Had to cook an extra 20 min.The taste is alit different but for “0″ carbs was great.Not cheap
I was super geeked when I found this recipe, especially with all the fantastic reviews. I finally tried it this evening (went to the store to get all the ingredients) and am super bummed – it tastes awful! I followed the recipe to a T, and all I can taste is this..I can’t even describe it, I think it tastes like sour eggs. I just spent about $12 on this recipe and it’s going straight into the trash. :{ I don’t know what went wrong, but this was a huge letdown because my expectations were so high. I really enjoy this site, so I don’t mean anything negative, just wanted to share that mine did not turn out very good…at all. Maybe somebody who’s did should come over and make it for me, because it sounded really good!! :{
Oh gosh, only now I find out that my flaxseeds should be ground! And my breads in the oven
Try this bread-substitute. Its pretty filling, so half a thin slice with cream cheese lasts me till dinner.
BLS (Bread-Like Substance)
Ingredients
1.5 cups of flax seed meal
1-1/2 cups of almond meal
4-1/2 t baking powder
1-1/2 t salt
6 eggs beaten
4 T melted or softened shortening (butter, coconut oil, olive oil, or a combo)
-Preheat to 350°
-Grease small bread pan generously with bacon grease, coconut oil or butter
-Mix dry ingredients in one bowl; cut in shortening
-Whisk eggs in another bowl
-Pour eggs into dry and mix just until combined; it will be thick, not battery
-Scoop into bread pan and pat to level
-Bake for 1 hour or until golden brown on top, and pulls away from the edges of the pan (the first time, to check your oven, take out of pan and slice in half to make sure it’s done in the center. If not done, put back in pan and bake longer, and make note of your time)
Sorry, I meant to reply to the girl who hates the above recipe.
I agree with Donna’s (Sept.30th) question about the bread in the photo. Is that a photo of the bread in this recipe?
Did anyone else have an issue with the time? I baked for 35 minutes and its still gooey in the middle. Threw it in for another 10 so I’ll see what happens now. I’m glad I read the comments first so I was knew to grind into flax meal. I think it should be changed in the recipe.
This came out great! Thank you. I added about 1/2 tsp of vanilla extract. Peace.
I just made and tried this bread. It is WONDERFUL. My husband is eating it to fast I will have to make another. No carbs how wonderful. Plus it’s good for you. Who would want more????? Thank you for the receipe.
I just made this bread and it is great! It did turn out light and airy like the photo, I beat the eggs on high for a while before adding the other ingredients. I don’t use stevia so I substituted with 6 teaspoons agave nectar. I used coconut milk instead of water, but everything else same as recipe. Tastes great with peanut butter! Oh, and mine took an extra 10 minutes to bake.
I am having trouble finding information, on the internet, honoring your information about the amount of carbs in a slice of this delicious recipe. Can you help me at all in this doubt?? Thank you … Gilbert
Plug all the ingredients into fitday.com it will give you the info you’re looking for.
I bought milled flax seed today but the Nutrition Facts says it has 4 carbs per 2 Tbsp..Did I buy the wrong kind of Flax Seed?
Or are they subtracting the fiber which is 4g and if so…how do they exactly do that? Thanks
They are subtracting the fiber to get what is known as net carbs. I’m not sure exactly how to explain how it works, but if you do a Google search on net carbs you should find a lot of info about it. Hope that helps.
I made this bread today,it tastes wonderful! Thank you so much for the recipe!
Hi..
On the web site of “Livestrong.com” which I used when I was calorie counting.. it says that 1 slice of flaxseed bread is 15 Carbs….. Where am I going wrong in my understanding, when other sites indicate 1-2 carbs..??? Help..!! thanks
Some flax seed bread recipes also use self raising flour so that is where the carb count came from. You need to be careful which flax seed you buy. I buy golden ground organic flax seed. It has absolutely no carbs and is also reduced in fat it’s amazing.
I am super bummed! I didn’t read the comments before I started and I used unground flax seeds…Did not work out well. I am reattempting tomorrow! I’m really excited by the propect of bread I can eat, so thank you!
This bread is TO DIE for! And flaxseeds are SO GOOD for you it’s incredible, but only good if you grind them first, which you need to do for this recipe!
So i bought whole flaxseeds and used my coffee grinder to grind them for the recipe, perfection. My bread sorta looked like the one pictured but more dense in the middle, no air bubbles. But the top and the coloring was the same.
You need to store it in an airtight container cuz once the flaxseeds are ground and exposed to air, they deactivate in terms of health benefits and the ends of my bread always dried up by the start of each day.
EAT THIS WITH SLICED BANANA OR AVOCADO! SOOOO yummyyyyyy <3
Thanks for the idea to bake in a loaf pan and I liked the addition of the baking soda. No disrespect intended, but is the bread loaf shown actually the flax bread from the recipe? In my humble opinion, the loaf shown looks much more like it is from a yeast-based ‘risen’ bread dough made with ‘regular’ flour of some type due to the slits that were cut on top, the color of the loaf, and the ‘air holes’ in the loaf. The flax bread batter is too soft to retain the ‘slit’ effect and, from my experience, does not rise to nearly the height of the pictured bread. I hate for people to think they are doing something ‘wrong’ because it doesn’t look like the picture. I don’t think anyone should expect flax bread to look like this picture.
I have made the flax bread before from the sheet pan recipes (look at About.com for one of many). This time I made the flax bread from this recipe in a loaf pan. Either way it is much more dense and cake-like that ‘normal’ bread. It baked up to about 2 inches high in the loaf pan (did not rise to the top of the pan – but it did rise a little bit). Sliced as a loaf, it is not the right size for regular sandwich bread. If others are having this issue it is probably best to use a sheet pan (I believe you could use the same ingredients as this recipe). The sheet pan version will allow you to cut the ‘bread’ into squares closer to the size of regular bread (and about the right thickness).
While it isn’t ‘regular’ bread – if you are on low-carb – it is much better to be able to toast up some of this flax bread and have with an egg than nothing (or wasa crackers). I can hardly stand to eat another egg without some bread!
Thanks for the idea and keep them coming. But please let everyone know how you managed this type of loaf from your recipe if, in fact, you were able to do so. Thanks!
I made this recipe and I added gar gar to dry ingrd. (about 1-1.5 tbs) and replaced 1/2 flax with Whey which adds 2 carbs to recipe. then I whipped 5 eggs with cream of tar tar till stiff. I blended remaining ingrd. together fist liquid then added mixed dry ingrd. then flold ino egg whites. My bread turned out sooooooo fluffy and soft! I did bake it about 5 minutes longer (maybe my oven) too bad I don’t have a camera to take a picture!
What is gar gar and how much cream of tartar did you use?
Is there anywhere in London where this can be bought ready-made???
I don’t think that they can sell this already made. I believe that it is due to lack of preservatives. Stores would have to sell them immediately.
You really should specify that you mean ground flax seed in the recipe.
My loaf is a little dense. What can I do to make it rise some more? I’ve heard of soda water but don’t know much.
I made this recipe and it is too eggy to me, I will try less eggs next time
What changes need to be made in the ingredients or the instructions if this bread is made using a bread machine?
FYI: Larissa & all others wanting to substitute sugar for the Stevia, please note: sugar has Carbs. So 6 teaspoons of sugar would bump the Zero carb count up 23.8 grams.
Not to mention drive bloodsugar, insulin levels through the roof. Stevia is much more readily available at your local health food store – or order online. Good Luck to All. Karen’s concern ; )
FABULOUS….I can not eat gluten ..so this is a God send…….THANK ….CAN YOU FREEZE THIS…does anyone know..I would spend all day making lots of loaves to have on hand!!!
Thank You …Cheryl
i think this bread does not have 1gr of carb per slice i mean 2 cups of flax seed has almost 8oz which has approximately 74gr of carbs, in 15 slices will be 5gr of carbs each slice.
You’re forgetting the fiber. Once you subtract the fiber, you get 0 net carbs.
Hi Cassey!! How much grams is in one packet of Stevia? :) I dont have stevia at home and just want to use regular sugar
On the stevia packets I have, it says that 1 packet = 2 teaspoons of sugar, so you’d need 6 teaspoons. :)
Can you add pumpkin puree? How much, etc? Can unsweetened apple sauce be used instead of the flax seed/coconut oil/Olive oil?
Can’t wait to try this.
1 serving = 1 slice. How big is 1 slice? o.o Same size as a slice from a regular loaf of bread from the store?
Is it ground flax seeds or can they be whole?
ground!
I made this and it looks nothing like the photo, should I be using ground flax seed ?
Hi Cassey,
We have a breadmaker at home and would love to make this no carb bread, but is there any substitution for the eggs? We don’t eat eggs at home.
Thanks!
-Vidya
You can make flax eggs: http://www.food.com/recipe/flax-vegan-egg-substitute-104832
thank you so much! :)
Did you try the recipe in your bread machine? How did it turn out? Did you have to make any changes to the recipe or the baking instructions?
I made this today in my Oster bread machine and it tastes fine. A little squishy, perhaps, but it’s great with peanut butter.
First I mixed the egg whites, eggs, oil and water together, and put that into the loaf pan.
Then I added all the dry ingredients together, and poured those in on top of the liquids.
Ran the bread machine on 1.5 lb Express Bake cycle. (15 min. kneading; 8 min. rising; 35 minutes baking). Very very soft and high when finished, but the loaf collapsed a little as it cooled. As I say, tastes great with peanut butter, will try it other ways, too.
Hey Cassey,
first of all, I love your videos (even though it’s always quite hard to do :P )! Now, I want to try your recipes. I came across this no-carbs-bread and I was wondering if I can leave out the 3 packets Stevia (or do you know any alternatives?) because I’ve never heard about it and I don’t know where I can get it since I live in Europe.
Keep up the good work & thanks a lot!
Try Truvia or Splenda (although a lot of people are against it). You could of course use reg sugar if you wanted.