Craving bread on a low-carb diet? This Focaccia-Style Flax Bread is your answer! Baked flat and beautifully simple, it’s a game-changer for keto-friendly toast and sandwiches. Forget complicated recipes; this one is as easy as it is delicious, with a wonderfully nutty flavor and a soft, versatile texture.
Ingredients
• 2 cups / 224g ground flax meal
• 1 tbsp / 15g baking powder
• 1 tsp / 6g salt
• 2 tbsp / 25g granulated sweetener of choice
• 5 large eggs, beaten
• ½ cup / 120ml water
• 1 tbsp / 15ml olive or avocado oil
Instructions
1. Preheat your oven to 350°F / 175°C. Line a baking tray with parchment paper or grease it lightly with oil.
2. In a large bowl, whisk together the ground flax meal, baking powder, salt, and sweetener until thoroughly combined.
3. Add the beaten eggs, water, and oil to the dry . Mix vigorously until a smooth, thick batter forms with no dry spots.
4. Let the batter rest for 3-5 minutes to allow the flax meal to absorb the liquid and thicken.
5. Pour the batter onto your prepared baking tray and use a spatula to spread it evenly to about a ½-inch thickness.
6. Bake for 20-25 minutes, or until the top is firm to the touch and the edges are golden brown.
7. Allow the bread to cool completely on the tray before slicing and serving. Enjoy!
Nutritional Information
• Nutrition Facts
• This recipe yields approximately 12 slices. Per slice: Calories: 185, Protein: 6g, Net Carbohydrates
Pro Tips
• Add 1-2 teaspoons of dried rosemary, garlic powder, or Italian seasoning to the dry for a more savory, classic focaccia flavor.
• For a lighter, airier texture, separate the eggs. Beat the egg whites until stiff peaks form, then gently fold them into the batter after mixing in the yolks and other wet .
• Store the cooled bread in an airtight container in the refrigerator for up to a week. It also freezes beautifully—just separate slices with parchment paper for easy toasting.
• Use a standard half-sheet pan (18×13 inches) for a thinner, crispier bread, or a quarter-sheet pan (9×13 inches) for a thicker, softer loaf.
FAQ
Q: Can I use whole flax seeds for this recipe
A: It is not recommended to use whole flax seeds. This recipe requires ground flax meal to properly absorb the liquid and create a soft, bread-like texture. Using whole seeds will result in a dense, seedy loaf.
Q: How can I make this flax bread taste more like traditional focaccia
A: To achieve a more classic focaccia flavor, add 1-2 teaspoons of dried rosemary, garlic powder, or an Italian seasoning blend to the dry ingredients before mixing in the wet ingredients.
Q: What is the best way to store this keto bread
A: Store the cooled bread in an airtight container in the refrigerator for up to a week. For longer storage, freeze the slices with parchment paper in between to prevent them from sticking together.
Q: Can I make this bread thicker or thinner
A: Yes, you can easily adjust the thickness. For a thicker, softer bread, use a 9×13 inch pan. For a thinner, crispier result perfect for crackers or toast, spread the batter on a larger 18×13 inch half-sheet pan.
