MANNA FROM HEAVEN low carb bread

Recipe by Luvtcook

  • Time needed: 5 min to make, 25 minutes to bake
  • Calories per serving: 183 calories, 4.5 net carbs per serving
  • Servings: 6
  • Difficulty: 2
  • Rating: 4.50 based on 2 reviews

A gorgeous fluffy puffy flat bread that makes a meal out of a slice and a bowl of soup. Very filling, full of fiber. Add rosemary, then brush with some butter & garlic while still warm, a bit of sea salt, and you have focaccia.


• Ingredients ¾ cup almond flour
• 2 Tbsp ground flax seeds (golden is best per more neutral flavor)
• 2 Tbsp ground psyllium husk (powder)
• 1 Tbsp hemp hearts
• 1 tsp baking powder
• ½ tsp salt2 Tbsp olive oil (extra virgin, or light)
• 2 eggs
• ½ cup full fat yogurt


Preheat oven to 400 °F.

Mix almond flour, seeds, psyllium, salt, and baking powder in a bowl.

Add eggs, olive oil, and yogurt and mix it well.

Let it sit for 5 minutes. IMPORTANT.

Form dough into a rough ball. Grease a small (8 inch) oven proof non-stick frying pan and put dough in it and press down so it is about 2 inches thick.

ALSO: don’t squash down too much…will spread on its own

Bake for approximately 25-27 minutes until golden brown.

Cut into 6 wedges are serve while still hot. Any extra freezes beautifully.

For a foccacia type: sprinkle with rosemary before baking and push rosemary into a few dimples made with your finger. After it comes out of the oven, brush with melted butter with some garlic in it. Sprinkle with a bit of sea salt. Heaven.

2 reviews for “MANNA FROM HEAVEN low carb bread”

  • review by:

    the recipe took a bit of working out, and the resulting ‘bread’ isn’t very bready and doesn’t have a lot of flavour. The lack of flavour is a good thing – I can well imagine it would take to herbs and spice flavours very well. Texture wise, it’s more like a cake I think, but it holds together slightly better than a cake. If you have and use a cast iron frying pan to cook this in, you get a gorgeous crust around the outside (fans of deep pan pizza crusts will love this!). I haven’t tried the ‘focaccia’ option yet, but i definitely will be now, I can imagine it’s divine. One word of warning: I wasn’t able to shape my dough into a ball, it was far too liquid for that and I wonder if it was because I used large eggs? I don’t know – i just poured it into the pan, like a cake mix, and the result was fine. I look forward to experimenting some more with this!!

  • review by:

    LizRound: I think you are right about the extra large eggs. For me it starts out very much like a batter and then thickens up. An option would be to grease a 9 inch skillet, pour the batter in (spread around) and then let rise/thicken 5 min before baking.

    I have also used Enlish Muffin rounds and made 4 English Muffin sized rolls that I have split and used for Eggs Benedict (toasted) and for hamburger buns (not toasted). Just bake 20- 22 min. Would probably be good with sesame seeds on top etc.

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