This is another addition to a series of keto bread without gluten, psyllium husks, xanthan gum or yeast which I am rolling out. It would be most helpful for those of you who are intolerant to any of these ingredients or faced difficulties in obtaining psyllium husks in your specific countries.

Of course, without psyllium husks, the texture is a little cake-like and crumbly but it is still a great alternative if you are looking for a keto bread without any of these ingredients. But for this flaxseed version, the crumbs are soft and firm while the crust is crispy but quite crumbly.

The key ingredient is the egg whites as it’s protein to boost the rise. When part of the egg whites are whipped to stiff peaks, the meringue helps to provide the volume. If you use egg yolks, the bread will not rise as much and tastes very eggy. Hence, I would not recommend to use egg yolks.

The recipe can be viewed and printed at this link;

[ Total Servings = 18 ]
Per Serving ;
Total Carb = 4.7 g
Dietary Fiber = 4.1 g
Net Carb = 0.6 g
Calories = 108
Total Fat = 8.7 g
Protein = 5.1 g


Ground Golden Flaxseeds = 240 g / 2 cups
Egg Whites (room temperature) = 5 large egg whites (180 g)
Baking Powder = 16 g / 4 tsp (Note: If using double acting baking powder, reduce amount by half)
Apple Cider Vinegar = 30 ml / 2 tbsp
Coconut Oil = 80 ml / 1/3 cup (Note: You can also use olive oil or melted butter)
Salt = 2 g / 1/2 tsp

Egg Whites (room temperature) = 5 large egg whites (180 g)
Cream of tartar (helps to stabilize the meringue) = 1/2 tsp (optional)
Note: It’s easier to separate the whites from the yolks when they are cold. After separation, let the whites come to room temperature. I have tried beating both cold and room temperature egg whites and found that the latter creates so much more volume. Then add the cream of tartar (if using) and start beating with a handheld or stand mixer at medium speed until soft peaks then increase speed to high and beat until stiff peaks. It’s important to use a clean (free of grease) and dry bowl for beating the egg whites. If you find that the volume of the egg whites after beating and mixing with the batter did not increase much, that means the egg whites were not beaten correctly. So it’s important to follow the instructions properly.

Total large egg whites = 10
Here are some suggestions of what you can do with the leftover egg yolks;
1. Scrambled eggs (add some whole eggs)
2. Steam eggs (add some whole eggs)
3. Low carb fried rice
4. Egg tarts
5. Crème Brule
6. Egg custard
7. Ice cream
8. Pasta sauce
9. French Buttercream
10. Lemon Curd
11. Caesar salad sauce
12. Hollandaise sauce
13. Mayonnaise
14. Flan
15. Indonesian layer cake
16. Lemon bars
17. Lemon tarts
18. Aioli
19. Chewy cookies
20. Salted Eggs (Cured eggs)
21. Add to stir fried veggies

1. Preheat the oven at 350F or 180C.
2. In a bowl, make the batter. Add the ground golden flaxseeds, baking powder, salt and mix until well combined.
3. Add the apple cider vinegar, coconut oil, egg whites and mix until a thick batter is formed. Set aside.
4. In a separate bowl, make the meringue according to the instructions above.
5. Add 1/3 first of the meringue to the batter and fold gently to combine. The “fold” method is like scooping up the batter from the bottom. If you simply mix the meringue into the batter, it will break and deflate the meringue. Then add another 1/3 of the meringue and fold gently to combine. Lastly, add the balance of the meringue and fold gently to combine. The batter should have increased in volume significantly.
6. Pour the batter into an 8 x 4.5 x 4.5 inch tall loaf pan lined with parchment paper. You can easily get this pan size online or at baking ingredient shops.
7. Bake at the lowest rack for 50 minutes or until cooked.
8. Cool completely on a wire rack before slicing. If you cut it into thin slices, you can get about 18 to 20 servings. If you cut it into thick slices, you can get about 16 servings.
9. The bread can be stored at room temperature for a few days if you have a cool climate. Otherwise, it’s best to refrigerate earlier, up to 2 weeks. They can be frozen for months.

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