Say goodbye to crumbly, disappointing low-carb bread! My perfected High-Protein Flax Bread recipe delivers a dense, satisfying loaf that’s perfect for everything from avocado toast to hearty sandwiches. It’s packed with nutrients, incredibly simple to make, and designed to keep you on track with your health goals without sacrificing the joy of a proper slice of bread. Let’s get baking!
Ingredients
• 200 g / 7.05 oz ground flax seeds
• ½ cup / 45 g psyllium husk powder
• 1 ½ cups / 150 g soy protein isolate
• 1 tbsp / 15 g baking powder
• ¼ cup / 48 g granulated Stevia
• 2 tsp / 12 g salt
• 7 large egg whites, room temperature
• 1 large whole egg, room temperature
• 3 tbsp / 42 g melted butter
• ¾ cup / 177 ml water
Instructions
1. Preheat your oven to 350°F (175°C). Thoroughly grease a standard bread pan with butter or non-stick spray.
2. In a large mixing bowl, sift and then whisk together the dry : ground flax seeds, psyllium husk powder, soy protein isolate, baking powder, granulated Stevia, and salt.
3. In a separate medium bowl, whisk the wet : the whole egg, egg whites, melted butter, and water until completely smooth and combined.
4. Gradually pour the wet mixture into the dry , mixing with a spatula until a thick, uniform dough forms. Let the dough rest for 2-3 minutes to allow the fibers to hydrate.
5. Transfer the dough into your prepared bread pan and smooth the top with the back of a spoon for even baking.
6. Bake for 15 to 20 minutes. The loaf is done when it’s set and a toothpick inserted into the center comes out clean. Start checking at 15 minutes to avoid overbaking.
7. Allow the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely before slicing.
Nutritional Information
• Nutrition (per slice)
• Calories: 265.5 kcal
• Total Fat: 15.68 g
• Net Carbohydrates: 2.8 g
• Protein: 24.34 g
Pro Tips
• for Success
• Use room temperature eggs for the best rise and emulsification, helping the wet and dry combine perfectly.
• Don’t be alarmed if your bread has a purple hue! Some brands of psyllium husk react with baking powder, but it’s completely harmless and doesn’t affect the flavor.
• For best results, store this preservative-free bread in an airtight container in the refrigerator for up to 5 days, or slice and freeze for up to 3 months.
• While you can substitute soy protein with whey, soy isolate provides a superior, more ‘bread-like’ structure and holds moisture better.
FAQ
Q: Is this flax bread recipe keto-friendly
A: Yes, this bread is very keto-friendly. With only 2.8 grams of net carbohydrates per slice, it’s designed to fit perfectly into a low-carb or ketogenic diet.
Q: Can I use a different protein powder instead of soy isolate
A: While you can substitute with whey protein, the recipe recommends soy protein isolate for the best results. Soy isolate provides a superior, more ‘bread-like’ structure and helps the loaf retain moisture better.
Q: Why did my low-carb bread turn purple
A: A purple hue in the bread is completely normal and harmless. It’s caused by a natural reaction between certain brands of psyllium husk powder and baking powder, and it does not affect the bread’s flavor or safety.
Q: How should I store this high-protein bread
A: For optimal freshness, store the bread in an airtight container in the refrigerator for up to 5 days. For longer storage, you can slice the loaf and freeze it for up to 3 months.
