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Keto Flaxseed Focaccia Bread

Ingredients (12 servings):

  • 2 cups roughly ground flaxseed
  • 1 tablespoon gluten-free baking powder
  • 1 tablespoon Italian herb mix
  • 1 teaspoon sea salt
  • 5 large eggs
  • ½ cup water
  • ⅓ cup avocado or coconut oil or light olive oil

Instructions

Preheat oven to 350F and line a 13×9 baking pan with parchment paper draped over the sides. Set aside.

Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside.

Add eggs, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.

Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.

The batter will be fluffy. Don’t try to kill the fluff. Mix, let it sit.

Flax Seed Focaccia-1922

Draping the parchment paper over the sides will allow for easy lifting once the keto bread is complete.

Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven.

Flax Seed Focaccia-1935

Bake bread for 20 minutes, until top is golden. Remove from the oven and lift bread (from the parchment paper sides) to a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack for an hour.

Cut into 12 pieces.

Bread can be toasted or frozen. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.

I used homemade keto bacon mayo as the topping for this photograph (recipe coming soon!).

source: healthfulpursuit.com