View Full Version : Delicious Savoury Flax Bread!

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Mon, Apr-24-06, 13:34
This is a modified version of a recipe posted by Elizellen. Thanks Elizellen :thup: Here's a link to the original recipe:


Have just made this modified version of Elizellen's recipe and it is GREAT!! :D Only problem I now have is I cannot stop eating :blush: It is very decadent though (i.e. high cal) but extremely low carb :thup: It makes a reasonably sized loaf and one slice fills you up because it's so rich ;)

It is ridiculously simple to make :lol:


9 Tablespoons butter
4 jumbo eggs or 5 regular eggs
13 Tablespoons ground flax seeds
1.5 teaspoons baking powder
4 drops unflavoured liquid sweetener
+- 2 oz finely chopped and cooked (fried) bacon pieces
+- 2 oz grated (shredded) cheddar cheese
1 teaspoon mixed herbs (optional)
1 teaspoon sesame seeds (optional)
Pinch of salt


Pre-heat the oven to 200 grades Celcius.

Mix the eggs, flax, baking powder, salt, herbs and sweetener well in a bowl. Melt the butter and add to mixture. Mix well. Put mixture in fridge or let it stand for 5 minutes. Then add the bacon and cheese and mix well. Spoon into a greased oven proof dish. Sprinkle the sesame seeds on top.

Put in the oven and bake for 15 - 20 minutes. Turn the oven to the grill option and grill for another 3-5 minutes, depending on how brown/crispy you like it on top.

Remove from the oven and let it cool for 10 minutes. Cut off one thick slice and eat it with a thick layer of butter. YUM :D

Enjoy :thup:

Cook's Notes:

- I grind my own flax seeds in a coffee grinder
- The sweetener I use is zero carb. I guess it's the same as Da Vinci but be sure to use unflavoured. The sweetener balances the saltiness but is not overpowering
- Substitute the bacon with something else if you want
- You can use any medium to hard cheese but I find cheddar to have a lot of flavour
- I used a teaspoon salt but I like it quite salty and my butter is unsalted
- 200 grades Celcius is equal to 400 Fahrenheit I think - but please check
- Putting the mixture in the fridge for 5 minutes is so that the bacon and cheese don't "sink" to the bottom of the bread when you add it to the mixture. It must be eavenly spread throughout the bread.
- I used a smallish square shaped dish - ideal for bread
- My baking time totalled 20 minutes (excl. the grilling time) but I've opened the oven after 10 minutes to check the bread and left the door open for too long. I then put it back for another 10 minutes. Whatever the case may be, be sure to test with a knife or something similar to make sure it's cooked through in the middle.
- After a while in the oven you'll see the butter bubbling on top but don't worry about this. It sets when the bread cools down and makes it deliciously moist and decadent. Don't use less butter as this will result in a dry bread.

Mon, Apr-24-06, 13:50
Apologies for posting this in the wrong forum :blush:

Thu, Apr-27-06, 20:50
Goodness, how is this the wrong forum?

Looks good to me...very good.

Sat, Jan-27-07, 16:21
This is very good, I substituted the bacon with Parmesan cheese.

Fri, Sep-07-07, 23:45
this is soooo yummy!! I changed it a bit though:
I used whole flaxseed, sesame seeds and also added some pepitas. I used less eggs and some sour cream, and no bacon, just cheese, onion and fresh rosemary.


Probably not very low in carbs but filling enough that you don't need to eat much

Tue, Nov-20-07, 13:38
I tried this today and OMG, it is sooo good !!
Even my hubby loved it :)
Thak you so much for sharing.

Tue, Nov-20-07, 13:58
Wicked recipe ;)

Mon, Mar-24-08, 18:49
I thought this had a good flavour but was a little to salty and too much butter for my taste. I didn't add any extra salt because my butter was salted but in all honesty, it probably wasn't the fault of the original recipe because I didn't measure the butter (lazy). I just estimated the approximate amount. The truth is I didn't even measure the bacon or cheese so they probably contributed to the extra salt content.

I also had a problem with it sticking to my pan so next time I will line it with baking paper but that's just my experience.

All in all though, great flavour and has great tweaking possibilites to accomodate individual tastes.


Mon, Aug-26-13, 13:38
This is very good. I baked it in an 8x8 inch square pan, and I made it with jack cheese because I didn't have cheddar.I also didn't have sesame seeds. A nice change for breakfast. I ate 1/4 of the recipe and it was very satisfying.

Mon, Aug-26-13, 15:13
I have powdered sucrose (cup for cup) and also sf syrup. But I'm sure 4 drops of sweetener is more than 4 drops of syrup, right? Anyone know? TIA!


Mon, Aug-26-13, 16:58
I have powdered sucrose (cup for cup) and also sf syrup. But I'm sure 4 drops of sweetener is more than 4 drops of syrup, right? Anyone know? TIA!


I used pure sucralose ( Sweetzfree). Each drop = one tsp sugar in terms of sweetness. But I couldn't even taste it in the final product. Don't use sucrose, this is table sugar, no? You could just omit this ingredient.

Mon, Aug-26-13, 18:57
got to do this ,want a good bread and this sounds like the one ! thanks