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Keto Flaxseed No-Knead Bread (Gluten-Free)
Rustic keto flaxseed loaf whipped with eggs and softened butter, studded with pine nuts. No kneading, crisp crust and served with a boiled-egg spread.
15 min prep / 60 min total
320 kcal
13.5g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 4eggs
- salt
to taste
- 150 gflaxseed
ground in a coffee grinder
- 1 tspbaking powder
- 1 tspcoriander
- 60 gbutter
softened
- 1 tbsppine nuts
- 4eggs
boiled, for spread
- 1 tbspsour cream
for spread
- garlic
for spread
- black pepper
for spread
Instructions
Whisk 4 eggs with salt using a mixer until fluffy.
Grind 150g flaxseed in a coffee grinder and combine with 1 teaspoon baking powder and 1 teaspoon coriander.
Fold the flaxseed mix into the eggs with 60g softened butter.
Transfer the dough to a greased 15cm pan, top with 1 tablespoon pine nuts and bake at 200°C for ; test with a skewer.
While baking, boil 4 eggs until firm, chop with a fork and mash with 1 tablespoon sour cream, garlic, salt and black pepper.
Serve slices of the cooled bread with the egg spread on top.
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