Best Low Carb Flax Bread Recipes

LOW CARB FLAX FLAT BREAD

Steps:

• Preheat oven to 425.
• Combine dry ingredients and mix with fork or whisk.
• Make a well in the center and add wet ingredients.
• Mix, making sure eggs integrate well.
• Let sit for five minutes.
• Spread on greased cookie sheet or silicone mat to desired thickness, I like it to be about 9 x 10 inches.
• Bake 10-15 minute.

LOW-CARB FLAX BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with parchment paper and lightly grease.
• Combine flax seed meal, sugar substitute, dill weed, salt, baking powder, garlic powder, and onion powder in a bowl. Mix well. Stir in eggs, cottage cheese, water, and oil; combine well, making sure there are no obvious strings of egg white. Let batter rest until slightly thickened, 2 to 3 minutes.
• Pour batter into the prepared pan. Spread into a rectangle 1 to 2 inches from the sides of pan.
• Bake in the preheated oven until browning and the top springs back when pressed, about 20 minutes. Let cool before slicing.

LOW CARB FLAX BREAD

Steps:

• 1. Preheat oven to 350. Mix all dry ingredients.
• 2. Mix all wet ingredients, and whisk into the dry ingredients. Pour into a bread pan, and bake for 30-40 mins.
• 3. Some other awesome additions are pumpkin, fresh banana or protein powder flavor of choice. Great topped with almond or peanut butter!
• 4. Nutrition info per serving (1 serving/1 slice) 145 cal, 11 g fat, less than 1 g carbs, 6.5g protein

LOW CARB FLAX SANDWICH BREAD - MICROWAVE

Steps:

• Mix the dry ingredients in a 1 pound loaf pan until very well mixed. Add eggs and oli and mix well. Top with cheese.
• Microwave for 3 minutes.
• Slice the loaf in half long ways, then each half in half making 4 pieces.
• You can toast this or not.

FLAX BREAD (VERY LOW CARB)

Steps:

• Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat. 1) Mix dry ingredients well -- a whisk works well. 2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter. 3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.) 4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner). 5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. 6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula. Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.