5 from 6 votes
How to Make Flax Eggs
Flax eggs are a nutritious egg substitute for lots of vegan baking, plus they are easy to make, needing only 2 ingredients.
Prep Time
3 mins
Additional Time
15 mins
Total Time
3 mins
Servings:
1
flax egg
Calories:
55 kcal
Course:
Condiments, Others
Cuisine:
Vegan, Keto
Ingredients
- 1 tablespoon Flax Seed ground raw
- 3 tablespoons water (please use filtered water)
Instructions
- Combine ground flax seeds and water and place in a small bowl.
- Let sit for 5-15 minutes either at room temperature or in the fridge. The mixture will gel up more as more time goes by.
- Use the flax egg as you would a regular egg in your recipe.
Cup of Yum
Notes
- Make the flax eggs first: It is best to mix the flax egg before starting work on the rest of your recipe so that the "egg" is ready to go when you need it.
- Let them rest: While the instructions say to let the mixture set for 5-15 minutes, flax eggs should work even if you let the mixture sit longer--it gets thicker as time goes by.
- Flax seeds and rancidity: Flax seeds go rancid much more easily than do coffee grinds so I recommend using a washable grinder like this one for this purpose. That grinder is the one that we have and I love it.
Nutrition Information
Calories
55kcal
(3%)
Carbohydrates
3g
(1%)
Protein
1.9g
(4%)
Fat
4.3g
(7%)
Saturated Fat
0.4g
(2%)
Sodium
3.1mg
(0%)
Potassium
84mg
(2%)
Fiber
2.8g
(11%)
Sugar
0.2g
(0%)
Vitamin C
0.1mg
(0%)
Calcium
26mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 1 flax egg
Amount Per Serving
Calories 55
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1.9g | 4% |
| Fat | 4.3g | 7% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 3.1mg | 0% |
| Potassium | 84mg | 2% |
| Fiber | 2.8g | 11% |
| Sugar | 0.2g | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.