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
- Preheat oven to 350°F.
- Combine the flaxseed meal, baking powder, coconut palm sugar, and salt.
- Add the beaten eggs, water, and olive or coconut oil.
- Mix until thoroughly combined.
- Pour into two small 3 x 6-inch loaf pans, or experiment with one larger loaf pan.
- Bake for approximately 25 minutes, or until the bread is set and cooked through.
- Allow to cool before removing from the pan and slicing.
Brown vs. Golden Flaxseed
I made my first batch with brown flaxseed meal. Although they're often considered interchangeable in recipes, I personally prefer golden flaxseed for baking because I find the color lighter and the flavor milder.
Original calculated nutrition per slice:
Approximately 80 calories | 5.8g fat | 4.9g carbohydrates | 3.2g fiber | 0.7g sugar | 3g protein | 1.7g net carbs
Nutrition is an estimate based on the ingredients I originally used and will vary by brand and serving size.
Photo credit: Catherine McDiarmid-Watt
All rights reserved
Shopping List:
• Eggs
• Salt
• Bob's Red Mill Ground Golden Flaxseed Meal
• Organic Coconut Palm Sugar
• Bertolli Extra Virgin Olive Oil
• Nature's Way Coconut Oil
• Baking Powder, Gluten-Free, Sodium-Free
Need a quick low-carb breakfast or lunch? This blueberry mug muffin takes about five minutes from start to finish and cooks right in the microwave.
I used ground flaxseed instead of flour, making it naturally gluten-free and nut-free. The result is a light, moist muffin that's surprisingly filling.
And yes, it really does rise right up out of the mug while it's cooking! Don't panic. 😂 It settles back down when it's finished.
I used to make this even faster by preparing several batches of the dry ingredients at once and keeping them in small containers in the fridge. Then whenever I wanted a muffin, I could grab one, add the wet ingredients and blueberries, and have lunch ready in moments.
Recipe details
Servings: 1 muffin
Prep & Cook Time: About 5 minutes
Microwave Time: 99 seconds
Net Carbs: Approximately 6.4g per muffin
Contains: Egg, coconut
Made without: Wheat, gluten, dairy, soy or nuts*
Always check individual ingredient labels if you're avoiding specific allergens.
Ingredients
Dry Ingredients
- 3 tbsp ground flaxseed
- 1/2 tsp baking powder
- 1 tsp cinnamon
Wet Ingredients
- 1 large egg
- 1 tbsp coconut oil
- 1/2 tsp vanilla
- 1 tbsp blueberries
Preparation:
MAKE IT EVEN FASTER
I used to prepare five batches of the dry ingredients at once. I'd make one muffin immediately and store the other four dry mixtures separately in small containers in the refrigerator.
When I wanted another muffin, most of the measuring was already done. Just add the dry mixture to your mug with the wet ingredients and blueberries, and you're ready to go!
Original calculated nutrition per muffin:
434 calories | 34.3g fat | 20.6g carbohydrates | 14.2g fiber | 15.4g protein | 6.4g net carbs
Nutrition is an estimate and will vary depending on the specific ingredients and brands used.
Photo credit: Catherine McDiarmid-Watt
All rights reserved
Shopping List:
• Bob's Red Mill Ground Golden Flaxseed Meal
• Baking Powder, Gluten Free, Sodium Free
• Extra Select Korintje Cassia Cinnamon
• Extra Virgin Coconut Oil by Garden of Life
• Wilton Clear Vanilla
TODAY'S BOOK SUGGESTION:
500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love-- One of the toughest challenges of any diet is having enough variety and choices to keep the dieter from losing interest. The most common reason that people abandon their diet is boredom, but 500 LOW CARB RECIPES: 500 Recipes, From Snacks to Dessert, That the Whole Family Will Love by Dana Carpender has more than enough recipes to keep even the most finicky dieter on track.
With recipes for everything, including hors d'oeuvres, snacks, breads, muffins, side dishes, entrees, cookies, cakes, and much more, this is an endless supply for creating meals for the whole family night after night. Whether everyone in the family is on a diet or not, these recipes are proven winners with adults and kids alike.
I tried out a low-carb bagel recipe given to me by JWag on the DiabetesForum.com, and I am so proud of how these turned out! And they do taste delicious with butter!
These are made primarily with ground golden flaxseed and chia seeds, with a little coconut flour. I baked mine in a donut pan to get the bagel shape, and they turned out great. They're especially good warm with butter or cream cheese!
You could also experiment with different toppings. I remember thinking I needed to buy some poppy seeds because I LOVE poppy seed bagels!
Servings: 6Prep Time: About 5 minutes
Bake Time: 20 minutes
Net Carbs: 2.3 per bagel
Potential Allergens: egg
Free of Wheat, Gluten, Dairy, Soy, Sugar, Nuts, and meat; no added salt.
Ingredients:
6 tbsp (90 ml) Golden Flaxseed, ground
4 tbsp (60 ml) Chia Seeds
2 tbsp (30 ml) Coconut Oil
2 large eggs
2 tsp (6 ml) Coconut Flour
1/2 tsp (3 ml) Baking powder
Preparation
I melted the coconut oil in the microwave for 20 seconds.
Then I added the ground flaxseed, chia seeds, baking powder, and coconut flour.
Stir everything together, add eggs, and mix with dry ingredients.Then I poured the batter into a donut pan and baked in a 350 F oven for 20 minutes.
Nutritional Information:Net Carbs - 2.3
Per bagel - 184 calories, 14.9g fat, 10.5g carbs, 8.2g fiber, 7.3g protein
Photo credit: Catherine McDiarmid-Watt
All rights reserved
Shopping list:
• Bob's Red Mill Organic Golden Flaxseed
• Health Warrior Premium Chia Seeds
• Nature's Way Coconut Oil
• Bob's Red Mill Organic Coconut Flour
• Baking Powder, Gluten-Free, Sodium-Free
• Wilton Nonstick 6-Cavity Donut Pan
TODAY'S BOOK SUGGESTION:
500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love-- One of the toughest challenges of any diet is having enough variety and choices to keep the dieter from losing interest. The most common reason that people abandon their diet is boredom, but 500 LOW CARB RECIPES: 500 Recipes, From Snacks to Dessert, That the Whole Family Will Love by Dana Carpender has more than enough recipes to keep even the most finicky dieter on track.
With recipes for everything, including hors d'oeuvres, snacks, breads, muffins, side dishes, entrees, cookies, cakes, and much more, this is an endless supply for creating meals for the whole family night after night. Whether everyone in the family is on a diet or not, these recipes are proven winners with adults and kids alike.
Click to read more
INGREDIENTS:
6 large eggs, room temperature
Flaxseed, golden - 6 tbsp seeds (makes about 1/2 cup ground)
Extra Virgin Olive Oil -1/4 cup
Monkfruit Sweetener - 4 tsp (or your favourite sweetener)
Pysllium Husk - 3 tbsp
Chia Seed - 1 tbsp
Hemp Hearts - 1 tbsp
Nutritional Yeast - 1 tbsp
Baking Powder - 1 tsp
Collagen Peptides - 1 scoop (optional)
DIRECTIONS:
Beat the eggs with a hand mixer or immersion mixer for at least 2 minutes till frothy.
Grind the Flaxseed in a coffee grinder (or a blender on fine ground), and then put the Psyllium, Chia, and hemp together in the grinder, and grind them as well. Makes a total of 1 cup of ground ingredients.
Add rest of ingredients to the eggs, mix well.
Let sit for 5 minutes to thicken.
Spoon into a hamburger bun baking tray, or any about 4" wide baking dish or pan.
Bake for about 20-25 minutes at 375 F. Let cool in pan for 10 minutes, then move to a cooling rack.
If possible, let the buns air dry 2-3 hours before putting them in a zip-lock bag and store in the fridge or freezer.
Makes six buns.
NUTRITIONAL VALUES:
1 bun = Calories: 233.4, Fat: 17.9, Sodium: 82, Carbs: 9.8, Fiber: 5.5,
Sugar: 0.3, Sugar Alcohols: 2.7, Protein: 11.8, Net Carbs: 1.6
USES:
Hamburger buns, sandwich buns, sloppy joe buns, garlic bread, toasted with your favourite toppings... even change the shape to make hot dog buns, dinner rolls, more!
THOUGHTS AND SUGGESTIONS:
My first batch, I started out with just a cup of Flaxseed meal without the rest (Sweetener, Pysllium, Chia, Hemp, Nutritional Yeast), it was OK, but more like a muffin in texture.
So I added a few other things to try to make it more bread-like, and more nutritious.
It is very dense, more like multi-grain/whole wheat bread texture than
Wonderbread, but I love it. However, it's been so many years since I had
regular bread, I may not be a good judge! LOL
I buy most of my ingredients from Bulk Barn (a bulk food store in Canada), the rest on Amazon.
I also bought the hamburger bun pan on Amazon. But if you have anything that is about 4" wide to bake in, you can use that.
I have a small coffee grinder that I grind my ingredients. I don't think it will work as well, if you don't grind these ingredients. If you don't have a grinder, just use your blender on fine ground. Some ingredients can be bought pre-ground.
Eggs beat up higher at room temperature, so that's important.
If you try my recipe, I'd love to hear how it turned out!
ENJOY!!
This is my own recipe that I created by experimenting with ingredients. It is gluten-free and nut-free. A commercial oatmeal cookie may contain as much as 20 grams of carbs, with 120 calories!
I wanted to make an incredibly healthy oatmeal cookie, but very low in carbs - and NUT-FREE! So I have a lot of ingredients, but boy, is it healthy, low in calories, and filling!
Just 0.7g net carbs per cookie! So even if you eat three cookies, that's only 2.1 net carbs!
I don't feel guilty eating these cookies!
Very high in Omega-3, protein, plus it has lots of fiber if you are having that problem!
(It may be expensive to buy all these ingredients, but I also use them in many of my other recipes, such as: Homemade Flax Bun recipe, Homemade Flax Bread recipe, Blueberry Mini Muffins, Chia Seed Salted Caramel Pudding recipe, and more to come!)
Other than some form of flour (I used flaxseed meal), eggs, and some sort of sweetener, everything else is optional if you don't have it, don't want it, or can't use it. They are just there for added nutrition.
If you are concerned, either cut back on the eggs or add more flaxseed meal or hemp hearts to make up.
No guarantees on how it will turn out, though, as I have not tried it myself.
If you are not allergic to nuts, you can replace the oats with nuts. Many recipes use flaked nuts to replace oats.
The nutritional content/carb count will change, of course.
Ingredients:
• Egg, large: 6 eggs -- (I used Omega-3 eggs)• Flaxseeds: 8 tbsp seeds -- (makes about 2/3 cup ground)
• Hemp Hearts: 1/4 cup
• Pysllium Husk: 3 tbsp
• Chia Seeds: 4 tbsp
• Nutritional Yeast: 2 tbsp
• Steel Cut Oats: 1/4 cup -- (I used OnlyOats - Gluten-free Oats)
• Monkfruit: 2 tbsp -- (or your favorite sweetener)
• Cinnamon: 2 tbsp
• Butter, melted: 1/4 cup
• Torani Sugar-free Salted Caramel syrup: 1/4 cup -- (Alternatively, you can use 2 tbsp of any flavoring you like, and increase the sweetener) • Baking Powder: 1/2 tbsp
• Protein Powder: 4 scoops -- (I used Kiss My Keto: Keto Collagen Protein Powder, Birthday Cake)
• Collagen Peptides: 1 scoop
• Coconut Shreds, unsweetened: 1/4 cup
Directions:
Whisk eggs until foamy.Grind the flaxseed using a coffee grinder for 30 seconds, or use a high-speed blender. (Or you can purchase already ground flaxseed meal.)
Add remaining ingredients to the mixture.
Mix well.
Let sit for 10-20 minutes to thicken.
Cover a cookie sheet with parchment paper, or use a non-stick one.
Spoon out mixture with a teaspoon onto the cookie sheet.
Flatten cookies lightly.
Bake at 350F for 14 minutes.
Let cool on a cookie rack.
Makes 56 cookies.
Nutritional Content:
Per Cookie: 42.9 calories, 2.8g fat, 2.4g protein, 0.7g net carbs, 2.4g carbs, 1.2g fiber, 0.1 g sugar, 0.4g Sugar Alcohol, 18g sodium, Glycemic Load: 0.3Photo credit: Catherine McDiarmid-Watt ~ All rights reserved
Shopping List:
• Bob's Red Mill Ground Golden Flaxseed Meal
• Health Warrior Premium Chia Seeds
• Baking Powder, Gluten Free, Sodium Free
• Extra Select Korintje Cassia Cinnamon
TODAY'S BOOK SUGGESTION:
500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love-- One of the toughest challenges of any diet is having enough variety and choices to keep the dieter from losing interest. The most common reason that people abandon their diet is boredom, but 500 LOW CARB RECIPES: 500 Recipes, From Snacks to Dessert, That the Whole Family Will Love by Dana Carpender has more than enough recipes to keep even the most finicky dieter on track.
With recipes for everything, including hors d'oeuvres, snacks, breads, muffins, side dishes, entrees, cookies, cakes, and much more, this is an endless supply for creating meals for the whole family night after night. Whether everyone in the family is on a diet or not, these recipes are proven winners with adults and kids alike.
Click to read more
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