Banting Bread

Low Carb Banting Bread

Carb-Free BreadThis Banting bread makes the ideal healthy low-carb alternative for those of us on the Tim Noakes Banting diet.

Not only is this Banting bread really tasty, but it’s of the low-carb & gluten-free variety which is ideal for those who are watching their weight & blood sugar levels.

Furthermore, giving up bread is one of the most difficult foods to stop eating, & substituting white bread (the most unhealthy type) with health bread, rye or whole wheat bread isn’t good enough – they’re all bad for you.

They all have a high carb & gluten content and will still leave you feeling bloated & uncomfortable, not to mention causing weight gain & other health issues.

The good news is that you can make your own low-carb Banting bread that carries almost zero carbs (less than 50g) and tastes really good.

Banting Carb-Free Bread Recipe


  • 5 egg whites
  • 2 whole eggs
  • 2 cups of milled flaxseed (there’s a dark & a light variety of flaxseed – both have the same nutritional value but produce either dark or lighter bread respectively)
  • 5 tbsp coconut oil (or olive oil)
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup water
  • 3g of stevia (sweetener, xylitol, sugar substitute)


  • Preheat oven to 180°C
  • Blend the dry ingredients together in a food processor ( it’s not advisable to do this by hand as you may not be able to combine the ingredients thoroughly enough which may prevent rising of the bread)
  • Add the wet ingredients to the food processor & blend together until it forms a batter.
  • Pour the mixture into a greased bread tin & bake for approximately 30 minutes or until cooked through – check this by using a skewer
  • Remove the loaf from the tin & place it on a board & allow it to cool
  • Once it has cooled properly you will be able to slice it & store it in a fridge or freezer

For extra flavouring you can add any flavours of your choice or even add some cheese or vegetables to the mixture and even seeds.

It is also worth mentioning that this bread also toasts very well, so if you have been missing your toasted sandwiches don’t worry, you can have your favourite toasties again.

Health Benefits Of Using Flaxseed In This Bread Recipe

This bread recipes offers an additional health punch as flaxseed is;

  • high in omega-3 essential fatty acids
  • high in fibre
  • high in antioxidants

PS. Want more low-carb, gluten-free recipes?

Take a look at this collection of delicious LCHF Paleo Recipes which could help you achieve your health & weight loss goals sooner than you think…


Paleo Recipe Book

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13 comments on “Banting Bread
  1. Loretta says:


  2. Denise says:

    please can someone tell the the calories per slice?

  3. Pieter Nel says:

    I have been on the Banting Diet for 4 months and have lost up to 15 kg, 117 down to 102. But now I seemed to have bottomed out and at between 15 and 13 kg of weight loss. I have been over weight all my life 66 years old. This so far has been the best diet for me. Please help me to loose more weight I would like to get down to 85 kg. I don’t eat bread rice pasta (any thing on the red page) etc, and try to live by the green orange and red pages but i do have 1/2 bottle brandy with water/week. I feel a lot healthier, never bloated and no indigestion. Thanks to you all. Piet Nellie

  4. George Lotter says:

    Does anyone know if ESSENE bread is suitable as part of the banting diet ?


    • PaleoGuy says:

      Hi George

      It seems as though Essene bread is made from sprouted wheat which sounds as though it may not tick all the Banting friendly boxes although this is not conclusive – wheat is a grain & contains gluten.

      Also according to the Wikipedia definition “Essene bread is a very primitive form of sprouted grain bread made from sprouted wheat” Ref: Wikipedia –

      • Judith says:

        I would respectfully disagree. Wheat flour is notoriously starchy and therefore high carb as best I understand it. The sprouted breads are not quite as starchy but they still have a significant starch component in them. The American Ezekiel sprouted grain whole wheat bread per slice has 15 carbs, 3 grams fiber so the net carbs would be mostly starch. Starch is not required to be separated on labels and it starts to turn to blood sugar in the mouth when it hits saliva and continues to convert to blood sugar in 20-30 minutes later. The carbs/starches in grains are there for the germ to use to become a plant. It simply isn’t starch free and therefore NOT sugar free even though it doesn’t have “sucrose” as an ingredient. But I’m not a Banting diet expert but it if is low carb, I can’t imagine it would think starch is a good carb to convert to blood sugar and therefore legal to eat. If you cannot eat wheat flour, you cannot eat sprouted breads made from sprouted wheat because it will have the same starches in it but a tiny bit less due to the sprouting which will use some of it but not all of it. That’s why there’s still 15 carbs in the Ezekiel American sprouted wheat grain bread. Hope this helps.

  5. Roxana says:

    Can I skip the stevia?

  6. TGirlZA says:

    Hi there. How far do you blend the dry ingredients – just to mix, or to flour-like consistency? Thank you!

  7. Michael says:

    I am from Europe … How many grams are in 1 cup of flaxseed?

  8. Hermien Hartman says:

    Hi, Just want to know if the bread dough is meant to be very stiff after it’s all mixed together or more a batter mixture. Thanks

  9. Mel Hunter says:

    I also had a problem with the dough being very stiff. It was quite difficult to get the dough out of the food processor. The break tastes very good otherwise but the recipe says a batter.

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