Low Carb Keto Almond and Flax Bread
Easy
Prep 10 min Cook 50 - 60 min
Looking for a low carb, keto bread I stumbled across many recipes and made quite a few trials. Some of the recipes came out like little rocks, others had a very dirty taste from being made solely of flax meal. My low carb keto almond and flax bread is one that I have adapted from about 3 recipes and I am very very happy with the result.
However, I am going to do a few more trials for some other options. I have come accross people who are on low carb and who are nut free, which I would imagine would be quite difficult as nuts like almonds and almond meal play a very big part in a lot of keto recipes.
What I love about this recipes is the ease of being able to throw it all together. Basically this recipe is a blend and mix process. In addition there is no yeast, no waiting for a rise, and no kneading. It is a fool proof recipe that you can also adapt to suite your own taste. In other words, feel free to add a couple of tablespoons of sunflower seeds, walnuts, or sesame seeds. In addition a cup of grated cheese with some dried herbs or freshly chopped fresh herbs would make this loaf extra delicious.
Ingredients
- 5 medium sized eggs, separated
- 1/4 cup of olive oil or oil of your choice ( I wouldn’t be using anything too strong like sesame oil) other oils like coconut, rice bran, peanut, avocado or sunflower are fine
- 3/4 cup of water
- 1 tsp cider or white vinegar
- 2 cups + 2 tblp of almond meal/flour
- 1/2 cup of flax meal – I used dark flax seeds but you can also use golden flax
- 2 tbsp sunflower seeds ( optional)
- 1/2 tsp salt
- 1 tsp sesame seeds ( for the top) optional
Recipe Steps
Preheat the oven to 165c fan forced
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- Grease and line a 22cm x 11 cm loaf tin. Separate the eggs placing the yolks into a blender or bowl and keep the whites aside. In a blender or with a whisk, combine the egg yolks with the olive oil, water and cider vinegar. Whisk or blend vigorously until the yolk mix is fluffy – it wont thicken because of the liquid but you want the mix to be well blended.
- Let the mixture sit for a couple of minutes while you mix the dry ingredients together in a separate bowl. Into the dry ingredients is where you can add extra seeds, cheese or flavourings.
- Add the egg whites into the egg yolk mixture and whisk to combine. Pour the egg mixture into the dry ingredients and stir well to bring the mixture together. The texture should resemble a thick batter. Pour the batter into your prepared tin and sprinkle with sesame seeds (optional)
- Bake for 50 – 60 minutes until a skewer inserted in the centre comes out clean.
- Leave the bread to cool completely in the tin. The bread will keep in the fridge in an airtight container for about a week, alternately you can slice the bread and freeze it, giving the slices about 10 minutes to defrost before enjoying. Serve fresh, toasted or in a sandwich press topped with your favourite toppings.