KETO FLAX SEED BREAD

NUTRITION INFO
[ Total Servings = 16 ]
Per serving ;
Total Carb = 6.1 g
Dietary Fiber = 5.5 g
Net Carb = 0.6 g
Calories = 79
Total Fat = 5.2 g
Protein = 4.8 g

INGREDIENTS
DRY INGREDIENTS
Golden Flax seed (Finely Ground) = 240 g / 2 cups (Note: It is important to use finely ground
golden flax seed otherwise, the texture of the bread will be denser. If you have flaxseed
meal, just grind it further into a powdery texture. You can also choose to use finely ground
brown flax seeds except that the color will be darker)
Psyllium Husks (Ground until half its original volume) = 18 g / 2 tbsp OR ;
OR Pre Ground Psyllium Powder = 4 g / 1 tsp (Note: If dough is too wet, you can add another
tsp)
Baking Powder = 12 g / 3 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp

WET INGREDIENTS
Egg whites = 5 large (178 g) or 6 large (214 g)
(Note : The difference of 1 egg white makes a lot of difference in the rise and texture as you
can see in the video. But it is totally up to you as some people may prefer a firmer texture
while some may prefer a softer texture. The protein from egg whites helps with the rise
while fats from the egg yolks hinders the rise. Hence, it is highly recommended to use egg
whites. But if you still prefer to use whole eggs, the amount should be half (+ / -) of the egg
whites).
Apple Cider Vinegar = 28 ml / 2 tbsp
Hot or boiling water = 240 ml / 1 cup

DIRECTIONS
1. Preheat the oven at 350F or 180C
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and mix until a soft dough is formed. The dough with psyllium
powder will be softer but it is fine. Both doughs will eventually firm up if you leave them
aside but it is not necessary to rest them.
4. Pour dough into a 8x4" or 9x5" greased loaf pan lined with parchment paper. If using a
9x5" pan, place the dough at the center of the pan instead of filling the whole pan as this will
make the dough rise higher and more evenly.
5. Lightly spread the dough with a spatula but leave the top round. Top with any choice of
seeds or nuts (optional).
6. Bake for 1 hour then let it cool completely on a wire rack.
7. The bread can be kept at room temperature for a few days provided you have a cool and
dry climate. Otherwise, it is better to refrigerate earlier for up to 1 week or freeze for
months.

Recipe by : lowcarbrecipeideas
Published on : 3 December 2020