Flaxseed keto bread

This keto-friendly flaxseed bread is reminiscent of whole grain in taste and texture. Flaxseed flour (ground flaxseed) is high in fiber, rich in B vitamins and fatty acids. For bread, golden flaxseed flour is ideal, but it is perfectly acceptable to use brown flour, as well as crushed flaxseeds with a coffee grinder.
Flaxseed bread can be stored for 7 days in the refrigerator using an airtight container.

Ingredients

• 320 gr golden flaxseed flour
• 5 pieces. egg whites
• 3 pcs. egg yolks
• 5 table. spoon. coconut / olive maso
• 1 table. spoon. baking powder
• 1 tea spoon. salt
• 120 gr pure water
• 2 table. spoon. apple cider vinegar (lemon juice)

Directions

1. Preheat oven to 180C degrees.
2. Beat the egg whites with a mixer until firm peaks form.
3. In a separate bowl, combine the flaxseed, baking powder, and salt. Add coconut / olive oil and stir.
4. Add egg yolks, water and apple cider vinegar to the dry mixture and mix.
5. Gently fold the egg whites into the flaxseed mixture and stir with a spoon or spatula.
6. Grease a rectangular bread pan with butter and cover with parchment. Distribute the bread dough in a mold.
7. Bake the bread for 25-35 minutes (until golden brown). The exact time depends on the type of oven.
8. Take out the finished bread, cool and cut into portions.