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.

Most of the carbs in flax seed is fiber. Hence, the net carb content is very low. Flax seed is a good source of plant based fatty acids. The main difference between golden flax seed and brown flax seed is that golden flax seed has fewer calories and fat but higher protein content whereas brown flax seed has more calories and fat. In terms of taste, brown flax seed has an earthy flavor while golden flax seed has a nutty flavor and taste better. Golden flax seeds are very suitable for making bread.

The recipe can be viewed and printed at this link ; />
[ Total Servings = 16 ]
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

1. Some of you have commented that the bread is wet and sticky inside. This is caused by the flaxseeds as they become gummy when mixed with water. As this is a pure flaxseed bread, the gumminess may be more pronounced. Hence, it is normal and it is best to serve the bread toasted.
2. Some of you experienced the bread rising nicely during baking but collapses later, This is quite unusual but could be caused by too much psyllium husks which also has similar gummy effects. So if this happened to you, try reducing the amount of ground psyllium husk with same amount of water. Someone commented that she tried with 6 g and it works. I have tried with 4 g and it works too.
3. The original amount of 18 g / 2 tbsp of ground psyllium husk in this recipe is actually a reduced amount compared to other keto bread. And many people have made the bread without any problem and even tagged me pictures on instagram. So if you do not experience any problem, just stick to this recipe.

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. The texture will still be slightly coarse, not flour. In my previous video on Keto Flax Seed Buns, I showed you how to grind the flax seeds using a multi grinder. See link here ; )

Psyllium Husks (Ground until half its original volume and weigh after grinding) = 18 g / 2 tbsp OR ;
OR Pre Ground Psyllium Powder = 4 g /1 tsp (Note: If dough is too wet, you can add another tsp. Please see this video about psyllium husk and powder for better understanding and success –
Baking Powder = 12 g / 3 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp

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 9×5″ 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

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 8×4″ or 9×5″ greased loaf pan lined with parchment paper. If using 9×5″ 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 cool and dry climate. Otherwise, it is better to refrigerate earlier up to 1 week or freeze for months.

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