Low Carb Bread?

5 years ago

I have not yet tried this recipe, I am waiting for the xanthan gum and flaxseed. I recently bought coconut flour. Cup for cup, coconut flour is not that low carb but one uses a LOT less of it to make a loaf of bread. Of course I will have to wait and see for myself, but the comments describe it as having a breadlike texture and not dense. Will update the thread once I get everything together and bake it.

Keto Low Carb Coconut Flour Bread

The BEST Low Carb Bread for sandwiches!

Ingredients

6 eggs or 1- 1/4 cup total
1/3 cup olive oil or coconut oil or butter
1/3 cup water or heavy cream or coconut milk
1/2 cup coconut flour
1/2 cup ground flaxseed
2 tbsp Swerve sweetener or choice
1 tbsp baking powder aluminum free
1 tsp xanthan gum
1/2 tsp salt
1/2-1 tsp ground cinnamon

Featured Answer

functionthenlook

5 years ago

last modified: 5 years ago

I am on a low carb and gluten intolerant. I use this and it works out good and you don't need all those extra expensive ingredients. It makes a brown bread not a white one. I triple the recipe to make 8 buns or a loaf of bread.

1/2 cup plus 1 tablespoon flax seed meal

1 1/2 teaspoons onion powder (opt)

1/2 tsp salt

3/4 teaspoon baking powder

drop or 2 of stevia. ( I use about 1/2 teaspoon of powdered splenda in mine)

3 eggs

1 1/2 tablespoons water

1 1/2 tablespoons olive oil

Mix all ingredients together. I let side for 5 min for the flax seed to soak up some of the liquid. Pour the batter into greased muffin top pans for hamburger buns filling 3/4 of the way up or into bread pan.

Bake 325 15-20 minutes.

I usually bake the buns because I put them in individual zip lock bags and freeze. I just pull one out of the freezer when I need one.

PS If there is a Chinese grocery store near you, they carry a lot of different kinds of alternate flours.

PSS Ground up pork rinds makes a good binder in meat loafs and if you add parm cheese and seasoning salt it makes a good breading for chicken.

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Comments (15)

maifleur01
5 years ago
I think there must be something missing because that amount would probably not make a loaf of anything even with the egg whites beaten to full fluff.
hounds_x_two
5 years ago
Sure is going to be sweet! Can’t image using it for a sandwich.
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Mmmmm.....I am keeping a copy of this! Thank you so much for sharing.
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I make a couple of pretty good omelets. I don't like eggs too much, so I use a LOT of other stuff so I can't taste the eggs. MD-style crab omelet olive oil 1/4 cup chopped broccoli florets (fresh or frozen) 1/2 cup frozen leaf spinach 1/4 cup sliced mushrooms butter 1/4 cup crab meat 2 eggs Old Bay seasoning Shredded cheddar cheese In a large skillet, heat enough olive oil to coat the bottom of the pan. Add the broccoli and saute until almost cooked. Add the spinach and mushrooms and saute until heated through. Crack the eggs in a bowl. Add the crab meat and Old Bay to taste. Mix up well. Heat a good tablespoon of butter (or margarine) in an omelet pan or 8 inch skillet until the butter is bubbly. Pour in the egg mixture. Immediately begin shaking the skillet every 3 seconds so the eggs don't stick to the pan. Keep that up until almost all the eggs have set. Slide the eggs onto a plate. Add the broccoli mixture and top with the cheese to taste. The hot veggies will finish cooking the top of the omelet, so don't worry about it being runny. I call the other omelet a taco omelet. I make taco filling according to the package directions on one of those seasoning packets, but I add a can of rinsed and drained black beans and 2 crumbled portabello burgers. This makes quite a bit of filling- enough for DH and I to have taco salads one night and a couple of my omelets. I just use the filling as-is. When I make the eggs, I add some cumin and paprika to them before I cook them. Then just heat the filling and add cheese. I'm going to try an omelet with spinach, mushrooms, and asparagus and cheddar cheese next. Some other things I like are veggie sausage patties with cheese (you see a theme going here?), andouille chicken sausage, portabello burgers. I don't eat pork, so that limits my choices a bit. DH likes the microwavable bacon strips. We found some low-carb bread that is pretty good, so on most mornings I can even get some toast. I've also eaten burgers (both turkey and beef), leftover fish, etc. I'm not a huge fan of breakfast, not liking eggs and pork, so I just don't limit myself to breakfast foods.
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Chi
5 years ago
I bet it would make nice french toast.
lucillle
Original Author
5 years ago
Maifleur, that is what I think as well. Although the author says her loaf pans are only 4x8, that is pretty small.
mamapinky0
5 years ago
Hounds..it doesn't sound over sweet to me. Am I missing something?
User
5 years ago
I gave up trying to make lo-carb bread .It was always a disaster for me .
lucillle thanked User
Ava
5 years ago
It will be interesting to see how it turns out. To me it seems it will be dense and heavy.
lucillle thanked Ava
lucillle
Original Author
5 years ago
last modified: 5 years ago
The flax and xanthan gum should arrive tomorrow, if they do I will bake Tuesday.

If it is a disaster, it won't be my first or my last. I am going to substitute Splenda for Swerve.
DawnInCal
5 years ago
These are good to use for sandwiches or burgers. Just make sure that what you put between them isn't too wet or they start to dissolve. For instance, if I use them as hamburger buns, I make sure the burger patty is dry or put lettuce leaves next to the buns to protect them from wet condiments. I sometimes jazz them up by adding dried ground chili peppers, cumin, garlic, dill, whatever sounds good at the time.

https://healthyrecipesblogs.com/oopsie-rolls/

Let us know now your bread turns out, Lucille. I love to hear about adventures in cooking and baking!
lucillle thanked DawnInCal
sprtphntc7a
5 years ago
i have never tried to make lo-carb bread, but i would not substitute Splenda for Swerve. splenda is fake sugar. you can use Swerve, Truvia or Pyure or Stevia. these are a lot more healthier.

there are conversions charts for these sweeteners...
lucillle thanked sprtphntc7a
lucillle
Original Author
5 years ago
last modified: 5 years ago
I do see your point but I do use Splenda as my sweetener of choice anyway.

Dawn those rolls look good for hamburgers. I might experiment seeing what they would be like with a little coconut flour since I bought a lot of it, to see if that might increase their sturdiness to handling as my burgers are always juicy with tomatoes and sauce and so on.
mamapinky0
5 years ago
Lucille are you used to eating high fiber? Otherwise flax can cause bloating and intestinal distress.
lucillle thanked mamapinky0
jemdandy
5 years ago
I think that it is messing several cups of sifted flour, but then, it wouldn't be low carb.
lucillle thanked jemdandy
lucillle
Original Author
5 years ago
I got the flax seed yesterday. Opened it and the seeds were sticking to the side of the bag and look like they might be webby. Did not want to use them. Amazon refunded my $ but I am losing some momentum here.

I ordered some wheat flour and am going back to making regular bread. I have a bunch of coconut flour which so far has not been made into anything, but I do plan on further experiments

Low Carb Bread?

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