Tag: cooking

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Easy Low-Carb Keto Flax and Chia Seed Bread

Why I Love This Keto Seed Bread

If you’re looking for a simple, reliable low-carb, keto-friendly bread that doesn’t involve complicated flour substitutions, this chia and flax seed bread is a great place to start.

The recipe is easy to follow, it came out genuinely delicious, and it’s an awesome way to get more fiber and omega-3 fats into your diet. The texture is hearty and filling—more “dense seed bread” than “white sandwich loaf”—which is exactly what I want when I’m trying to stay low-carb.

Bonus: if you omit the sunflower seeds, this bread becomes extremely low carb—roughly ~4 net carbs for the entire loaf (depending on the ingredients you use and how you slice it).

Ingredients

  • 2 tbsp chia seeds + 4 tbsp water
  • 150 g flax seeds
  • 50 g sunflower seeds (toasted)
  • 1 tsp baking powder
  • A pinch of salt
  • 200 ml water
  • 1 tsp apple cider vinegar
  • Everything Bagel Seasoning (for topping)

Optional low-carb tweak: Skip the sunflower seeds to reduce carbs even further.

Directions

  1. Make the chia gel: Mix 2 tbsp chia seeds with 4 tbsp water and let it sit until it thickens.
  2. Mix dry ingredients: Combine flax seeds, toasted sunflower seeds, baking powder, and a pinch of salt.
  3. Add liquids: Stir in 200 ml water
  4. Combine: Add the chia gel and mix until everything is evenly incorporated.
  5. Flavorize: Form loaf into a ball shape, rub 1 tsp apple cider vinegar all over. Top with bagel seasoning
  6. Shape and top: Transfer to your baking pan or shape into a loaf, then sprinkle sesame seeds on top.
  7. Bake: Bake until set and firm throughout (oven times vary by pan size and thickness).
  8. Cool before slicing: Let it cool completely so it firms up and slices cleanly.

Tips for Best Results

  • Toast the sunflower seeds for better flavor and crunch.
  • Let it cool fully before slicing—this makes a huge difference in texture.
  • Slice thin and toast it if you want a more “bread-like” bite.
  • Store it properly: Keep it refrigerated to maintain freshness, or freeze sliced pieces for quick use.

Why This Bread is Great for Keto

  • Very low net carbs (especially if you omit sunflower seeds)
  • High fiber which helps with fullness and digestion
  • Healthy fats from flax and chia, including omega-3s
  • No flour, no sugar, and a simple ingredient list

A Great “Base Recipe” You Can Build On

One of the best things about this chia + flax bread is that it’s a solid foundation for experimentation. You can easily build on it with different keto-friendly add-ins like:

  • Garlic powder, onion powder, or Italian seasoning
  • Rosemary and sea salt
  • Parmesan or shredded cheddar (if your diet allows)
  • Chopped jalapeños or red pepper flakes for heat

If you try a variation, I’d love to hear what you added and how it turned out.

Final Thoughts

This is one of the easiest low-carb “bread” recipes I’ve made, and it’s a great option if you want something filling without blowing your carbs for the day. It’s hearty, nutrient-dense, and surprisingly tasty—especially toasted.

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High Protein Keto Chocolate Chip Cookie!

Why I Made This Giant Keto Cookie

This post pairs with my latest cooking video where I attempt to make a flour-less, egg-less, giant chocolate chip cookie that’s been making the rounds in the keto community. I’ve made this recipe a few times already and I honestly think it’s really good — soft, satisfying, and surprisingly “cookie-like” for something with no flour and no eggs.

But the real reason I filmed my own version? I wanted to challenge myself to make a cooking video that doesn’t look terrible. I’ve done a few in the past and… yeah… they weren’t great. This time I took the filming side seriously and I’m actually pleased with how it turned out.

Credit: Where This Recipe Came From

This recipe went viral thanks to The Keto Twins, and I originally found it through Highfalutin’ Low Carb. Full credit to both channels for inspiring this one:

The Keto Twins:
https://www.youtube.com/@ketotwins

Highfalutin’ Low Carb:
https://www.youtube.com/@HighfalutinLowCarb

The Filming Setup (Because This Was Also a Video Experiment)

I used this recipe as an excuse to level up my cooking video production. Here’s what I filmed with:

  • DJI Osmo Pocket 3 (the movement tracking was honestly awesome)
  • DJI Wireless Mic 2 (audio sounded great)
  • DJI Osmo Action 4 as a tabletop camera to capture hand movements

If you’ve ever tried filming cooking content, you know how hard it is to make it look clean and understandable. Compared to my older attempts, this is a huge improvement — and I’d love feedback on what worked and what I can do better next time.

Flourless & Eggless Giant Keto Chocolate Chip Cookie

Ingredients

  • 2 tbsp sweetener (Brown Swerve or golden allulose/monk fruit blend)
  • 4 tbsp unflavored whey protein
  • 2 tbsp natural unsweetened peanut butter
  • 1/4 cup whole-fat cottage cheese (blend it smooth)
  • 1 tsp baking powder
  • 1 pinch of salt
  • 2 tbsp sugar-free chocolate chips (Lily’s, ChocZero, or Whole Foods sugar-free)

Directions

  1. Preheat oven to 350°F.
  2. Microwave the peanut butter for 20 seconds to soften it.
  3. Mix the dry ingredients together (sweetener, whey protein, baking powder, salt).
  4. Blend the cottage cheese until smooth.
  5. Mix the peanut butter and cottage cheese together, then slowly mix in the dry ingredients and chocolate chips.
  6. Place dough on a baking sheet lined with a silicone baking mat and form one giant cookie.
  7. Bake for 9–11 minutes. Keep an eye on it — you want it slightly undercooked, not overbaked.

Tips for the Best Texture

  • Don’t overbake it. This is the #1 rule. Pull it early and let it set as it cools.
  • Blend the cottage cheese well. You want it smooth for the best texture.
  • Let it cool. It firms up and becomes more “cookie-like” after a few minutes out of the oven.

Final Thoughts

I’ve made this keto cookie recipe multiple times now, and it continues to be a win — especially if you want something sweet without flour or eggs. But for me, this one is also a small personal victory on the content side: the filming, audio, and angles came out way better than my earlier cooking videos.

If you try this recipe, I’d love to hear how it turned out — and if you watched the video, tell me what you think about the filming setup.

Question for you: Do you prefer a cookie with crispy edges or a soft center?