This low-carb high-fibre bread recipe includes very high-fibre ingredients, to help ensure you get enough.
One slice of this bread contains 6.5g of fibre but only 1.8g net carbs, plus 10g of fat and 6g of protein, to a total 152 calories.
The recipe uses coconut flour, ground flax seeds and psyllium husks. It tastes very similar to standard whole grain bread! The texture is great – psyllium husks and other high-fibre ingredients bind a lot of liquids and so minimise crumbliness.
There are a couple of tricks I am using here:
- Firstly, I recommend getting unground flax (linseed) rather than ground flax meal. We all know flax is not renowned for its taste (although its nutritional value is excellent, and that’s why we use it so much in low-carb baking). I find that grinding flax just before cooking improves the taste, plus it’s easier to store whole seeds.
- Secondly, I am using sparkling mineral water to add moisture to the mix. The fizz in the water helps to make the texture a bit lighter. If you don’t have any sparkling water available, just use plain water, it will still be ok.
Low-carb bread ingredients
The main dry ingredients listed below are now available to buy from the online shop on this website (delivering to UK and EU). The wet ingredients should be easy to buy anywhere!
- 1 cup (130g / 4.5 oz) of ground flaxseeds
- 1/2 cup (50g / 1.7 oz) of coconut flour
- 1/2 cup (30g / 1 oz) of psyllium husks
- 6 large eggs (yes, that’s six eggs)
- 3 tbsp olive oil (or other vegetable oil)
- 1 cup of sparkling mineral water (or just plain normal water)
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp xantham gum (optional)
- 1 tsp dried or freshly chopped rosemary (optional for more flavour)
- Mix all your dry ingredients together (grind your flax if you have whole seeds instead of flax meal)
- In a separate bowl, lightly beat the eggs and mix with all the other wet ingredients
- Combine dry and wet ingredients
- Pour the mixture into a greased loaf tin
- Leave to stand for 10 minutes before baking
- Bake at 190C/375F/Gas Mark 5 for about 45 minutes (or until toothpick comes out clean)
Assuming 12 slices are made from the amounts above, per slice:
152 cals, 1.8g net carbs, 10g fat, 6g protein, 6.5g fibre.
Have a look at my earlier post with some generic ideas on making low-carb bread
For more low-carb baking recipes, I recommend “The Joy of Gluten-Free, Sugar-Free Baking” cookbook by Peter Reinhart:
Read my review of the book | Buy this book on Amazon (UK) | Buy this book on Amazon (US)
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