Low-Carb Flax Bread/Muffins


  • 1 cup ground flaxseed (use golden flaxseed–not dark–for a lighter taste)
  • 1 cup oat flour*
  • 1 Tbs cinnamon
  • 2 tsp baking powder
  • 1 cup egg whites (8 egg whites)
  • ½ cup canned pumpkin
  • 1/3 cup water


  1. Preheat oven to 375 F. Line a loaf pan with parchment paper or oil with coconut or olive oil.
  2. In a large bowl, whisk flax, flour, cinnamon and baking power.
  3. Add egg whites, pumpkin and water; stir until incorporated.
  4. Pour into prepared loaf pan. Bake 40 minutes or until top is firm and golden brown.
  5. Let cool and then slice.

Tips & Variations:

  • To make oat flour, grind in a blender or food processor to a flour consistency.
  • Substitute wheat bran for oat flour (which will result in a very high fibre bread, so don’t eat too much at once! Just sayin’.)
  • Instead of pumpkin, use unsweetened applesauce, mashed banana or even mashed avocado!
  • Add raisins or currants before baking.
  • Make a savoury bread by omitting cinnamon and adding savoury spices.
  • To make muffins, reduce baking time to 20 minutes.

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