Almond Flaxseed Bread
Almond flour is notorious for creating a heavier and denser keto bread. Hence, I added finely ground golden flaxseeds so that the bread will be softer and lighter. Flaxseeds have proven to rise very well with leavening agent and due to its high fiber content, it yields a very low net carb content, if not zero. So, when combined with almond flour, it helped the bread rise better and produce a much lower net carb content. When I tried this combo with egg whites, I found that the flaxseed flavor was quite overpowering. Then I decided to use whole eggs in order to balance the flavors and it worked. The smell and taste turned out be very pleasant. And surprisingly, the rise was still good, and the texture is soft and fluffy and crispy when toasted.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients (except the hot water) and mix briefly. Then add the hot or boiling water and mix until a dough is formed.
5. Transfer the dough into an 8 x 5 x 4-inch loaf pan greased and lined with parchment paper. You can also use an 8x4 or 9x5 inch loaf pan.
6. Bake at the lowest rack for 60 minutes. It is done when the internal temperature is 200F or 93C.
7. Cool completely on a wire rack before slicing into 12 or 16 servings.
8. This bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 7.1 g
Dietary Fiber = 5.6 g
Net Carb = 1.5 g
Calories = 139
Total Fat = 9.9 g
Protein = 7.4 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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