Low-Carb Bread

Having lived with T1D for nearly two thirds of my life, it took me many years to figure out that food was a major culprit with respect to the highs and lows. You would think that this would be taught by those who are initially responsible for educating you on this disease when you are first diagnosed, and yet I found that there was a link missing in the system that lacked education on nutrition and it’s connection to diabetes.

For me, nutrition was entirely self-taught through trial and error, reading books, studying Holistic Nutrition at CSNN and talking with others living with type 1 diabetes. People tend to think of keto being a highly restrictive diet, however, that is not the case at all. When I started eating keto, I found myself often being asked “what do you eat?”. I decided I wanted to challenge this curiosity and show people that there are no limitations to eating a healthy diet. A ketogenic diet has challenged me to think outside the [cereal] box. I was not going to limit myself on what I can or cannot eat. If I wanted bread, cookies or even cake I would find an alternative that was whole, natural and nutritious.

This low-carb bread has been a staple in our household over the last month. We’ve tried it in many variations making it a sweet bread, cheesy bread and even an olive bread! This particular loaf I used sun-dried tomatoes for extra flavour, but you can easily swap this for green olives or do without.


  • 165g ground flax
  • 100g almond flour
  • 2 tsp baking powder
  • 1 tsp pink salt
  • 1 tsp Chili flakes
  • 1 tsp cumin seeds
  • 1 tbsp Italian herbs
  • 1 tbsp olive oil
  • 6 sun-dried tomatoes (optional)
  • 5 eggs


  1. Preheat oven 350C.
  2. Lightly grease a non-stick loaf pan with olive oil.
  3. Combine all dry ingredients in a large bowl.
  4. Add olive oil, sun-dried tomatoes, and eggs. Combine well until a doughy mixture is formed.
  5. Bake in the oven for 35 to 40 minutes.

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