No Carb Flax Seed Bread

No Carb Flax Seed Bread

3 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 149.0
  • Total Fat: 13.1 g
  • Cholesterol: 31.0 mg
  • Sodium: 269.2 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 6.6 g

View full nutritional breakdown of No Carb Flax Seed Bread calories by ingredient

Number of Servings: 12


    2 cups flax seed
    5 egg whites
    2 whole eggs
    5 tablespoons flax oil, coconut oil, or olive oil
    1 tablespoon baking powder
    1 teaspoon salt
    1/2 cup water
    3 packets Stevia


A sweet chocolate bread can be made by adding Capella Flavor Drops. Some other awesome additions are pumpkin, cinnamon, vanilla extract, and protein powder flavor of choice. Great topped with almond or peanut butter!

Nutrition info per serving (1 serving/1 slice)

145 cal, 11 g fat, less than 1 g carbs, 6.5g protein

Yes, heavy on the cals in my opinion (but it’s coming from the flax seed). If you want less than a carb per slice, here’s your answer!

Recipe borrowed from:



Mix all dry ingredients then add the wet. Whisk together and bake at 350 for about 30 minutes. This recipe can also be made into muffins: divide batter into muffin pans and bake for about 10-15 minutes.

Serving Size: one loaf

Member Ratings For This Recipe

  • no profile photo

    Very Good
    2 of 2 people found this review helpful
    Hello Clynnthomas,
    Thank you so much for this recipe. I have started to low carb again, and had forgotten how good this bread is. I just made myself a sandwich - yum. I appreciate the fact that it is lower in calories due to the egg whites. Bless you Yvonne
    - 7/3/15

  • no profile photo

    Hi, is this supposed to be 2 cups of ground flax seed (flax seed meal), or 2 cups whole flax seeds, ground. In other words, is the flax seed amount expressed in already-ground or not-yet-ground? - 7/21/18

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    The recipe says flax seed, so even though I was hesitant, I used whole flax seed. NO!!!! My bread looks and tastes like flax seed glued together with eggs!! I may try again with ground seeds, but this is pretty disgusting and a huge disappointment!! - 2/22/17

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    While flaxseed oil – the extracted, isolated oil of the flaxseed – should NEVER be heated due to its delicate structure and propensity to oxidize, studies show that when whole or ground flaxseeds are used in baking there is neither oxidative damage to the oils nor degradation of the nutrients. - See - 9/20/16

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    I made this tonight and was hugely disappointed. The fumes were noxious and the bread itself was more of a spongy egg consistency and tasted horrible. I immediately spit it out. Upon further research I've discovered that baking with flaxseed meal makes the flaxseed go rancid and isn't recommended. - 6/8/16