HOW TO MAKE KETO FLAXSEED BREAD - SUPER LIGHT, SOFT & FLUFFY WITH LESS THAN 1 G NET CARB ONLY!

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This bread is super light, soft and fluffy when I used 6 large egg whites. Then I tried reducing by 1 large egg white and it still rose but not as high and the texture is still soft and fluffy but slightly firmer. I showed you both options so it's totally up to you to choose which one you prefer to make.

The recipe can be viewed and printed at this link ;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 16]
NUTRITION INFO 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

UPDATE ON 12 OCTOBER 2023
Here's an updated version of this flaxseed bread. If you have problems with this original recipe, do check out the updated version which has less egg whites, psyllium husks and water,
   • Looking for a zero-carb bread? Try this Ke...  

UPDATE ON 7 OCTOBER 2024
Here's a remake of this original recipe with more details provided to help you achieve better success,    • Keto Flaxseed Bread (Remake of V1.0) | Zer...  

DRY INGREDIENTS
Golden Flax Seed (Finely Ground) = 240 g / 2 cups (Note: It is important to use ground golden flax seed otherwise, the texture of the bread will be denser. This recipe is based on self-ground golden flaxseeds so if you use store bought flaxseed flour, the result may be different as it is super fine and more concentrated. I used a multi grinder to grind the whole golden flax seeds, but you can use coffee bean or spice grinder too. If you have golden flax seed meal, just grind it further into a finer texture.

Whole Psyllium Husks (Ground until half its original volume and weigh after grinding) = 18 g / 2 tbsp (OR Pre-Ground Psyllium Powder = 4 g /1 tsp (Note: If dough is too wet, you can add another tsp gradually)
Baking Powder = 12 g / 3 tsp
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. If using 6 egg whites, it's better to use a bigger pan such as 9x5" so that it will rise more evenly.

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 an 8x4" or 9x5" greased loaf pan lined with parchment paper. If using 9x5" pan, place the dough at the center of 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 dry and cool climate. Otherwise, it is better to refrigerate for up to a week and freeze for up to 3 months or longer.