Easy Cinnamon Walnut Flaxseed Bread | Zero Carb | Soft, Nutty & Flavorful

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This is based on my flaxseed bread recipe (   • Keto Flaxseed Bread (Remake of V1.0) | Zer...  ). I added cinnamon powder and chopped roasted walnuts, and it turned out soft, nutty and flavorful. If you noticed, I intentionally did not add any sweetener because based on my past experience, the bread will not be crispy when toasted. However, you can still enjoy it sweet by spreading with butter and sweetener (I used monk fruit). This bread is super easy to make with just a bowl and spatula.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 5.5 g
Dietary Fiber = 5.2 g
Net Carb = 0.3 g
Calories = 128
Total Fat = 9 g
Protein = 8.5 g

DRY INGREDIENTS
Finely Ground Golden Flaxseed = 240 g (2 cups) (Watch this video on how to grind the flaxseeds,    • HOW TO MAKE KETO FLAXSEED BUNS - LIGHT, SO...  )
Baking Powder = 12 g (3 tsp)
Cinnamon Powder = 18 g (3 tsp)
Salt = 4 g (1 tsp)
Chopped Roasted Walnuts = 90 g (3/4 cup)
Whole Psyllium Husks = 18 g / 2 tbsp (Must be ground until half its original volume, not more or less, then weigh it. If using pre-ground psyllium powder, only 1 to 2 tsp is required. Watch this video on how to grind whole psyllium husks,    • How to grind whole psyllium husks | MUST W...  )

WET INGREDIENTS
Apple Cider Vinegar = 30 ml (2 tbsp)
Hot or Boiling Water = 240 ml (1 cup)
Options for eggs:
1. 6 large egg whites (210 g) (As used in the video. The protein from egg whites helps to boost the rise and the bread do not taste eggy.)
2. 210 g of egg whites from cartons
3. 3 large whole eggs (171 g) (Will have less rise and taste eggier)
4. 38 g egg white powder + 210 ml room temperature water (to rehydrate the egg white powder). (Add the egg white powder into the dry ingredients and the room temperature water into the wet ingredients.)

DIRECTIONS
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a bowl, add all the dry ingredients and mix until well combined. Reserve some of the walnuts for topping.
4. Add all the wet ingredients (except the hot water) and mix briefly. Then add the hot or boiling water and mix until a soft dough is formed.
5. Transfer the dough into an 8 x 5 x 4-inch loaf pan, greased and lined with parchment paper. You can also use a standard 8x4 inch loaf pan. Spread evenly and leave the top round. Top with the reserved walnuts and press down gently to ensure they stick to the dough.
6. Bake at the lowest rack for 60 minutes. It is done when the internal temperature is 200F or 93C.
7. Cool completely on a wire rack before slicing into 12 or 16 servings.
8. This bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.

NOTE
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