Keto Walnut Flaxseed Bread
This is a wonderful keto and gluten free flaxseed bread with a little bit of crunch from the walnuts and a nice aroma from the rum extract.
- 150 g flaxseed powder finely ground
- 18 g psyllium husk
- 15 g Lakanto monk fruit sweetener
- 8 g baking powder
- 2 g salt
- 260 g egg whites ~7 large egg whites , room temperature
- 1/2 tbsp rum extract
- 30 ml 2 tbsp apple cider vinegar
- 55 ml boiling water
To fold into batter
- 40 g walnut coarsely chopped. Save some as topping
- Other Topping Optional
- Unsweetened dried cranberry
- If used soak in the water for 5 mins and pat dry before use.
Preheat oven at 180°C.
Mix all dry ingredient together. Give it a quick mix.
Pour in egg whites and apple cider vinegar and rum extract. Use spatula mix well.
Pour in boiling water. Use spatula to mix it until it forms a sticky and solid dough.
Bake for 1hr 10mins.
The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid and sticky before go into the oven.
Egg whites must be at room temperature.
The water must be boiling.
Weight everything using weighing device. I use a device which gives me up to 0.01g accuracy.
Flaxseed flour must be grounded to fine powder form so that it can absorb water efficiently.
Psyllium husk MUST NOT be too fine as it will block its ability to absorb water.
Do not use a cake tin which is too small for it to capture heat and rise evenly.
Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a dense bottom.
Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid. Usually after half hour of baking.