Flaxseeds contain more omega-3s than salmon by weight—this Italian baker discovered they make bread without any flour.
Low-Carb Flaxseed Bread
Indulge in a scrumptious slice of our Low-Carb Flaxseed Bread, where wholesome flaxseeds meet fluffy egg whites for a delightful, guilt-free treat! This easy-to-make bread is not only low in carbs but also packed with fiber, making it a perfect choice for your healthy lifestyle. Get ready to enjoy a hearty, nutty flavor that pairs beautifully with your favorite spreads!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 400g albume (14.1 oz)
🧂Spices & Seasonings(1)
- q.b. sale, curcuma e rosmarino
📦Other(1)
- 200g semi di lino (7.06 oz)
👨🍳 Instructions
- 1
Blend the flaxseeds until finely ground.
- 2
Whip the egg whites until stiff peaks form.
- 3
Combine the ground flaxseeds with the whipped egg whites, folding gently from the bottom to the top.
- 4
Transfer the mixture to a baking dish and bake at 200°C (392°F) for 20-25 minutes.
💡 Pro Tips
- ✓Grind flaxseeds in 30-second pulses with 10-second rests to prevent overheating above 140°F, which breaks down omega-3 fatty acids and creates bitter compounds.technique140°F threshold
- ✓Whip egg whites to soft peaks first, then continue to stiff peaks while adding a pinch of cream of tartar (1/8 tsp per egg white) to stabilize the protein foam structure.technique1/8 tsp per egg white
- ✓Fold the ground flaxseed into whipped whites using only 8-12 gentle strokes to retain 80% of the air volume - overfolding deflates the protein matrix.technique8-12 strokes
- ✓Reduce oven temperature to 350°F (175°C) and extend baking to 30-35 minutes because flaxseed's high oil content (42%) causes excessive browning at 392°F.timing350°F, 30-35 minutes
- ✓Let ground flaxseed rest for 2-3 minutes after grinding to allow mucilage gels to form, which provides binding strength equivalent to gluten in traditional bread.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Flaxseeds contain more omega-3s than salmon by weight—this Italian baker discovered they make bread without any flour.
Low-Carb Flaxseed Bread
Indulge in a scrumptious slice of our Low-Carb Flaxseed Bread, where wholesome flaxseeds meet fluffy egg whites for a delightful, guilt-free treat! This easy-to-make bread is not only low in carbs but also packed with fiber, making it a perfect choice for your healthy lifestyle. Get ready to enjoy a hearty, nutty flavor that pairs beautifully with your favorite spreads!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 400g albume (14.1 oz)
🧂Spices & Seasonings(1)
- q.b. sale, curcuma e rosmarino
📦Other(1)
- 200g semi di lino (7.06 oz)
👨🍳 Instructions
- 1
Blend the flaxseeds until finely ground.
- 2
Whip the egg whites until stiff peaks form.
- 3
Combine the ground flaxseeds with the whipped egg whites, folding gently from the bottom to the top.
- 4
Transfer the mixture to a baking dish and bake at 200°C (392°F) for 20-25 minutes.
💡 Pro Tips
- ✓Grind flaxseeds in 30-second pulses with 10-second rests to prevent overheating above 140°F, which breaks down omega-3 fatty acids and creates bitter compounds.technique140°F threshold
- ✓Whip egg whites to soft peaks first, then continue to stiff peaks while adding a pinch of cream of tartar (1/8 tsp per egg white) to stabilize the protein foam structure.technique1/8 tsp per egg white
- ✓Fold the ground flaxseed into whipped whites using only 8-12 gentle strokes to retain 80% of the air volume - overfolding deflates the protein matrix.technique8-12 strokes
- ✓Reduce oven temperature to 350°F (175°C) and extend baking to 30-35 minutes because flaxseed's high oil content (42%) causes excessive browning at 392°F.timing350°F, 30-35 minutes
- ✓Let ground flaxseed rest for 2-3 minutes after grinding to allow mucilage gels to form, which provides binding strength equivalent to gluten in traditional bread.timing2-3 minutes