Flax Bread- keto, paleo and low carb

• servings: 12 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 cup ground flax seeds

2/3 cup almond flour (blanched, finely ground)

6 tsp psyllium husk flakes

2 tsp baking powder

1 tsp sea salt

6 large eggs (look for pastured whenever possible)

4 tbsp yogurt (use greek yogurt, goat yogurt or your favorite)

6 tbsp olive oil

ghee (or coconut oil for greasing the pan)

Directions

Make the batter

Preheat oven to 400℉

In a medium sized mixing bowl, add ground flax, almond flour, psyllium husk flakes, baking powder and sea salt. Mix well using a whisk or a fork.

Make a well in the dry ingredients and add eggs, yogurt and olive oil. Mix well using a fork until the ingredients are completely incorporated. Allow the batter to sit while you prep your loaf pan.

Prep your pan

Brush your loaf pan with ghee or coconut oil or line the pan with a sheet of parchment paper.

Bake your bread!

Pour the batter into the prepared loaf pan and smooth the top if necessary

Important:Put the loaf in the oven and immediately turn the heat down to 350℉ when you put your loaf in the oven.

Bake for 35-40 minutes or until the top of your loaf is golden brown.

Remove loaf from the loaf pan and cool on a cooling rack.

Enjoy this bread warm or store wrapped in plastic wrap in the refrigerator. It will keep 5-7 days.

Nutrition

• Calories: 218 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.01 g
• Cholesterol: 94 mg
• Sodium: 307 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 6 g
• Total Sugars: 1 g
• Protein: 7 g