Ketogenic bread – My first attempt at flax meal bread
Ketogenic bread. I am so excited to share with you my latest kitchen adventure - Making low carb, guilt free flax meal bread. Over the weekend I was attacked by a craving for bread but instead of heading to the grocery store, I decided to make it myself! Knowing that this kind of specialty bread costs about $7 a loaf in our neighborhood gourmet supermarket, made me doubly motivated...
Armed with my laptop, I consulted Google and found this online ketogenic bread recipe which unfortunately had mixed reviews. However I was attracted to it due to the simplicity of the ingredients and by the fact that this low carb bread recipe did not require any kneading or yeast.
It actually turned out fine, and was ready in less than an hour.
All right, the first attempt actually took 2 hours because I kept removing the loaf from the oven and it kept failing the knife test for doneness. I ended up doing this twice. Both times it did come out nicely browned and crusty on the outside, tender on the inside, like bread should be. The aroma of the spices helped. If I had to do it again, I would probably add a pinch of cinnamon. My daughter volunteered a bite and after a few seconds came her polite verdict-
"Not bread, but not bad!".
Hmm, but in my opinion, this ketogenic bread has a bit of a nutty flavor and it tastes great!
FLAX MEAL KETOGENIC BREAD RECIPE
Ingredients:
2 cups flax seed meal
2 teaspoons baking powder (gluten free baking powder is also available if needed)
1-2 teaspoons Italian seasoning ( I had parsley, basil and oregano on hand)
1 shake of lemon pepper
5 eggs
1/2 cup water
1/3 cup olive oil
Measure out the dry ingredients and mix in a separate bowl.
Mix the eggs, water and oil using a blender for 30 seconds or until very frothy.
You will want it very bubbly, so keep the mixture airy.
Combine the egg mixture with the flax mixture until wet. Don't overmix. You want to keep the mixture fluffy. It will appear watery at this point but set it aside for about 5 minutes and you will see that the consistency will thicken. Spoon it into a parchment paper lined loaf pan.
Bake for one hour at 375 degrees until a knife comes out clean. If you want the top a bit more golden brown, add 10 more minutes.
Slice when cool. This can also be toasted if needed. So there you have it, a basic ketogenic bread. Enjoy!
Soupy at first..
After 5 minutes the consistency was thicker.
Packed with omega -3 and protein. Gluten free, sugarless and wheat free.
Sliceable, guilt free bread!

