Could It Really Be? A Low-Carb Bread That Tastes Like Bread!

Low-Carb Bread

I have never been a bread person. I don’t mind bread but I have never craved bread. When I want bread once in a while, I make this recipe. It tastes amazing and has a great crust!

2 cups flax seed
1/2 cup coconut flour
5 eggs
5 tablespoons oil (coconut, flax, olive or any other)
1/2 teaspoon baking soda
1 tablespoon cream of tartar
1 teaspoon salt
1/2 cup water
1 tablespoons of sugar substitute (stevia or whatever you prefer)

Mix all of the dry ingredients together and sift, then add the wet ingredients into the dry ingredients. Whisk together to incorporate but do not over-blend.

Place in an oiled bread pan and bake at 350 degrees F for about 30-35 minutes.


11 thoughts on “Could It Really Be? A Low-Carb Bread That Tastes Like Bread!”

    1. I used to get this information:

      Ingredients Calories Carbs Fat Protein Sodium Sugar
      Carrington Farms Organic Milled Flax Seeds – Whole Ground Flaxseed Meal, 32 tbsp (14 g) 1,120 64 90 48 64 0 Ico_delete
      Bobs Red Mill – Organic Coconut Flour–net Carb, 8 Tbsp 240 12 8 8 120 4 Ico_delete
      Great Day Farmers Market – Large Egg Grade A, 5 egg 350 0 23 30 325 0 Ico_delete
      Nutiva – Coconut Oil, Organic Extra Virgin, 5 tbsp 650 0 70 0 0 0 Ico_delete
      Arm & Hammer – Pure Baking Soda, 0.5 tsp (600 mg) 0 0 0 0 600 0 Ico_delete
      Cream of tartar, 1 tsp 8 2 0 0 2 0 Ico_delete
      Salt – Table, 1 teaspoon (6g) 0 0 0 0 2,325 0 Ico_delete
      Add Ingredient
      Total: 2,368 78 191 86 3,436 4
      Per Serving: 197 7 16 7 286 0


    1. I hope this helps:

      Cream of tartar, more technically known as potassium hydrogen tartrate, is a fine white powder with many culinary applications. It is a byproduct of the winemaking process as the powder forms inside wine barrels during fermentation. It comes from tartaric acid, a naturally occurring substance in grapes and some other tart fruits that in the principle acid in winemaking. It helps to help control the pH of fermenting grape juice (wine) and that also acts as a preservative for the wine.


      1. You can use replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar. Hope this helps!


  1. Hi there, how fine is your flax seed? Is it almost powdery? I just made this using ground flax seed but it didn’t turn out like your picture – I think my flax seed isn’t fine enough?


      1. I made this today I didn’t sift together all the ingredients however, and mine came out looking nothing like yours in the picture, the crust was not there it just looked like flax bread you make in the microwave taste was to sweet to me and rather thick tasting, wondering if the not sifting caused this


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