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8 servings
Prep Time:
15 mins
Cook Time:
30 mins
Meal Types:
Breads & Baked Products
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Flax Bread II

Fluffy low carb flax bread that is good for sandwiches and for toasting in the oven.



  1. Preheat oven to 350 °F (175 °C).
  2. Prepare pan (10x15" with sides works best) with oil or non-stick spray (no carb).
  3. Mix dry ingredients well with a wisk or fork.
  4. Add wet to dry, and mix well. Make sure eggs are blended well leaving no obvious egg white strings.
  5. Let batter set for 2-3 minutes to thicken up a little. Don't leave too long because it may make harder to spread.
  6. Pour batter into pan. Spread evenly across pan.
  7. Bake for about 20-30 minutes till it springs back when touched or is visibly browning even more than the flax already is. According to your preference.
  8. Cool and cut into preferred slices . I make mine thin by slicing pieces in half.
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Very good and nutty tasting, very different! The flax seed gives it an interesting look...the kids wouldn't touch it. Overall it is a nice change from whole wheat or whole grain bread.
17 May 08 by member: addmalmom
Yay! I've finally found something that both my husband and I like. This kinda fulfills my desire for bread and is an alternative that I'm happy to live with. I think next time I'll cut out most of the Splenda though, I didn't like the sweetness much.
31 Jan 10 by member: mitmort
I was used to the Atkins MIM. I think maybe I would like to try adding a little cinnamon next time, or maybe making toast out of a slice and adding a little cinnamon and splenda.Yes, I will have to try that. It is a great alternative for a higher carb bread and look at all the fiber.
12 Mar 10 by member: loislaney
I'm rating this a 4 based on the fact that it's not horrible and lets me eat "bread" again! I used regular flax I'll try the golden next. It wasn't as good as a good grain bread, in fact I don't like it by itself toasted or otherwise. It just has to strong a flavor that overpowers butter. I've made sandwiches (grilled cheese and hoagie style) and used a slice to soak up egg yolk for breakfast. You really have to toast it to get rid of some of the soft sponginess. My "hoagie" was delicious! I may try mixing in some other low carb flour alternatives but am happy with this bread as is if not!
I modified this recipe somewhat. Although I want to like flax seed products b/c of it's high fiber content, I just can't seem to swallow the "slimey" texture it adds to most foods. I knew there was a chance I wouldn't like this bread using all flax meal, so I added one cup of Carbquick baking mix, omitted one cup flax meal, added an extra egg and a little bit more water to compensate for the baking mix. I also used safflower seed oil instead of olive oil. I decided to do muffins instead of a loaf b/c I'm not good at slicing bread and the recipe came out excellent. Reduced the "sliminess" and left all the fiber intact. My daughter said they tasted like "cornbread." LOL I will be making these a staple for breakfast or a snack when I need something quick and nutritious. Now I can have my flax and eat it too! P.S. I'm sure this would make a great loaf as well. I'll probably try that next.
08 Feb 11 by member: IndigodreamZ
I have to maintain here. I bake it a little longer and it is fantastic. I think I am addicted to this bread.
16 Mar 11 by member: carolm121
These came out a lot better than I thought. I am so glad that the texture was light and fluffy. I blended the egg mixture very well before adding in to the dry mix. I do however think it could use a little more seasoning. In the future Im gong to play with this for either sweet or savory applications. Maybe cinnamon or garlic powder. Overall it was a great base to add onto. With the leftovers I'm going to make a coffee chocolate "bread" pudding (low carb of course)
11 Apr 11 by member: JustJackie
I made this last night for breakfast today, took one bite and said "This is way better than what I've been eating every morning!" Which previously had been a MIM. It's much lighter. I should add that I baked it into muffins (made 12) and ate two warmed up and topped with peanut butter. One would also make a great snack!
Very good....feels like I'm cheating! I like sweet bread, so I like the Splenda in it. I also added cinnamon. My daughter loves it!
03 Jun 11 by member: 2lose
This bread is great..I used it to make french toast this morning and it came out excellent..Definately a good replacement for bread
08 Jun 11 by member: skippy115
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Nutrition summary:

There are 351 calories in 1 serving of Flax Bread II.
Calorie break-down: 73% fat, 14% carbs, 13% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 267
Calories 351
% Daily Values*
Total Fat 29.72g 46%
  Saturated Fat 3.737g 19%
  Polyunsaturated Fat 13.43g  
  Monounsaturated Fat 10.853g  
Cholesterol 132mg 44%
Sodium 458mg 19%
Potassium 384mg  
Total Carbohydrate 13.19g 4%
  Dietary Fiber 11.5g 46%
  Sugars 1.19g  
Protein 11.61g  
Vitamin A 24% Vitamin C 3%
Calcium 180% Iron 142%
of RDI*
(351 calories)
18% of RDI
Calorie Breakdown:
Carbohydrate (14%)
Fat (73%)
Protein (13%)
* Based on a RDI of 2000 calories