I know it may sound weird, but you actually CAN make bread that’s keto (and paleo) friendly. This recipe is delicious just know that because of the fat content of this bread, its texture will be a little more dense than regular bread.
Try it topped with a fried egg, with avocado or tuna salad, or as a side with soup! Or with a good old dollop of butter (f you eat dairy).
You can even toast it. Works best though if you toast in a regular oven or in a toaster oven.
- 2 cups (225 g) roughly ground flax seed
- 1 tbsp gluten-free baking powder
- 1 tsp Himalayan rock salt
- 5 large eggs
- ½ cup (125 ml) water
- ½ cup (125 ml) avocado oil
- Preheat oven to 350ºF (180ºC) and line a 13”x9” (33x23cm) baking pan with parchment paper draped over the sides. Set aside.
- Combine ground flax seed with baking powder and Himalayan rock salt in a large bowl. Whisk to fully combine, then set aside.
- Add eggs, water and oil to blender or food processor. Mix until foamy, about 30 seconds.
- Transfer liquid to the bowl with the flax seed mixture. Carefully with a spatula until just incorporated (you don’t want to deflate it!). The mixture should be very fluffy.
- Once incorporated, allow to sit for 3 minutes.
- Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven.
- Bake bread for 20 minutes, until top is golden. Remove from the oven and lift bread (using the parchment paper sides) to a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack for an hour.
- Slice into 12 pieces. Bread can be toasted or frozen. It keeps in the refrigerator for 3-4 days and in the freezer for up to 3 months. Enjoy!