Low Carb Seed Loaf
Who says you can't have bread on a low carb diet? This recipe offers a healthysugar free, Low Carb Seed Loaf perfect to replace bread.
Baking, Breakfast, Low Carb Cooking 101, Lunch
Diabetic Recipe, Gluten Free, Keto, LCHF, Low Carb
chia, chia seed, gluten free bread, low carb bread, seed bread
Combine all of the dry ingredients in a bowl.
Add the eggs, water and EVOO. Mix till combined.
Spoon the mixture into a prepared loaf tin and smooth top off.
Bake at 170 C/340 F for 40-45 minutes or until browned slightly and a skewer inserted into the centre pulls out clean.
Leave the loaf to cool in the loaf tin. Wrap in cling wrap and store in the fridge in an airtight container for up to 5 days or freeze into slices in an airtight bag and defrost as required.
Golden flax seeds will give you a more subtle flavor than regular flax seed.
Switch pepita or sunflower seeds for hulled hemp seeds/hemp hearts.
Tastes great as a toasted sandwich with your favorite filling such as BLT, ham, cheese and tomato etc.
Serve for breakfast with fillings such as eggs, avocado, tomato and feta cheese etc.
Slather with butter and Sugar Free Raspberry or Strawberry Chia spread.
Use on a savory platter to go with cheese, pate and dips.
This is a delicate loaf unlike a normal loaf of bread so I recommend slicing it when cool straight from the fridge using a sharp knife. It tastes great toasted, just handle it gently.
A KETohh creation by Karen Tremaine