Low-Carb Flaxseed Bread Recipe - Gluten-Free, 1.7g Net Carbs

I made this gluten-free, nut-free, dairy-free flaxseed bread while experimenting with another low-carb bread recipe, and sometimes mistakes really do work out! 😂

I cut the original recipe in half for my experiment... and then completely forgot to cut the number of eggs and the baking powder in half. But I liked how my accidental version turned out, so I kept it!

The original was intended as a focaccia-style bread, but I wanted something I could slice and use more like regular bread, so I baked mine in small loaf pans instead.

My first batch used brown flaxseed meal. I later preferred golden flaxseed because I found it lighter in both color and flavor.

Toasted with butter and WowButter (soy butter - a peanut-butter alternative), this was delicious!

Recipe details

Makes: 2 small loaves, about 20 slices total
Prep Time: About 5 minutes
Bake Time: About 25 minutes
Net Carbs: Approximately 1.7g per slice
Contains: Egg
Made without: Wheat, gluten, dairy, or nuts*

Always check individual ingredient labels if you're avoiding specific allergens.

Ingredients

• 1 cup ground flaxseed meal
• 1/2 tbsp baking powder
• 1/2 tbsp coconut palm sugar or preferred sweetener
• 1/2 tsp salt
• 4 large eggs, beaten
• 1/4 cup water
• 3 tbsp olive oil or coconut oil

Directions

1. Preheat oven to 350°F.
2. Combine the flaxseed meal, baking powder, coconut palm sugar, and salt.
3. Add the beaten eggs, water, and olive or coconut oil.
4. Mix until thoroughly combined.
5. Pour into two small 3 x 6-inch loaf pans, or experiment with one larger loaf pan.
6. Bake for approximately 25 minutes, or until the bread is set and cooked through.
7. Allow to cool before removing from the pan and slicing.