A soft, pillowy keto flaxseed bread that can be baked as a loaf, Focaccia-style or even as muffins. This low carb bread uses flaxseed and coconut flour as a base and is great toasted. Great for low carb, gluten free and Paleo diets. Only 5 minutes prep and 3.2g net carbs per slice! No eggy taste.

For many people, bread is one of those things that is impossible to give up. It's not only delicious in a comforting kind of way (I'm thinking buttered warm toast here), it is also such an easy and transportable meal staple.
Unfortunately, two slices of wholegrain wheat bread will raise your blood sugar levels higher than eating 6 teaspoons of table sugar. You can test this yourself with a simple glucose meter - check your blood sugar between 30 to 60 minutes afterwards.

A grain free low carb bread
With wheat and other grains off the table, there still are many ways of enjoying bread when you're on a low carb diet.
Low carb bread is generally made with either coconut flour or almond flour as a base. I have quite a few recipes on my website using either or both in combination. Try my easy low carb rolls, these low carb English muffins or this really rustic Paleo bread, which is packed with seeds.
This time, I wanted to create a keto bread recipe using ground flax seed and coconut flour. Flax is super-low in carbs and a brilliant source of fibre. You can use both golden flax meal and brown flax seeds for this recipe.

How to make keto flax bread
- Whisk the eggs and egg whites with an electric mixer or in a food processor until foamy.
- Add the rest of the ingredients and blend until you have a smooth dough.
- Let the dough sit for a few minutes so the coconut flour and golden flaxseed meal can absorb the moisture.
- Pour the mix into a well-oiled pan (alternatively, line a pan with baking paper) and bake at 180 Celsius / 356 Fahrenheit for 35 minutes or until browned on top. It's ready when a knife inserted comes out clean.
Recipe Tips
1.) The great thing about this flax seed bread is that here's no need to whisk the egg whites until they're stiff. You could do it if that's your thing - it might make the bread even fluffier - but it's pillowy and soft even without.
2.) Talking about eggs - one of the great things about this coconut flour bread is that it DOES NOT TASTE EGGY. This is because I've left out 3 of the egg yolks and used only the whites.
3.) The first time round, I made this coconut flour bread as a Focaccia-style flatbread. Just before I started writing this post I made it again in a silicone loaf pan (yes, I do double-check these recipes work!!). Both work well - as a loaf the bread needs 10 minutes longer in the oven.
4.) I baked my bread Focaccia-style in a 25x15 cm casserole dish. Next time, I will line it with baking paper to be able to take it out easier.
5.) You can even make flaxseed muffins with this bread recipe! In this case, the oven time will probably have to be reduced. My guess would be 25-30 minutes.
6.) I calculated the recipe as 8 portions. These portions are GENEROUS! Flax is very filling, as is coconut flour.

Recipe Variations
You CAN make this flax bread with almond flour instead of coconut flour. You would have to use about three times the amount of almond flour as almond flour is less absorbent. In this case, you'd also leave out one of the eggs.
You could top your keto flaxseed bread with seeds (I tried sesame seeds, which worked well) or even mix some seeds into the dough. Or you go full-out Focaccia by adding rosemary and garlic on top.
I used olive oil in the recipe because I was after a "bread" taste. I think it masks the taste of the coconut flour well, especially in combination with the salt. This way, the bread is perfect for savoury toppings. If you wanted, you could use melted butter instead and have more of a muffin-type taste, which would be good for sweet toppings.
More keto bread recipes with flax
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Recipe

Keto Flaxseed Bread with Coconut Flour
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- ¾ cup / 75 g coconut flour
- ½ cup / 60 g ground flaxseed / flax meal
- 3 eggs large
- 3 egg whites large
- 5 tablespoon olive oil
- 2 teaspoon baking powder
- 4.7 oz / 140 ml / water (10 tbsp)
- pinch sea salt
Instructions
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Whisk the eggs and egg whites with an electric mixer or in a food processor until foamy.
- Add the rest of the ingredients and blend until you have a smooth dough.
- Let the dough sit for a few minutes so the coconut flour and flax can absorb the moisture.
- Pour the mix into a well-oiled pan (alternatively, line a pan with baking paper) and bake at 180 Celsius / 356 Fahrenheit for 35 minutes or until browned on top. It's ready when a knife inserted comes out clean.
- If you prefer to bake as a loaf, increase the time in the oven by 10 minutes.
Paul Sanders
Hi Katrin, can you tell me if you used a fan assisted oven for this, thanks.
Katrin Nürnberger
Hi Paul, I used an electric oven. For fan assisted, reduce the heat to 160C / 320F.
Vanessa
Hi Katrin, did you use a 1lb loaf mould?
Katrin Nürnberger
I think I used my regular size loaf mould for this, not the small 1 lb one.
Julie
Is the nutritional info for the whole loaf or per slice?
Katrin Nürnberger
It's calculated per slice.
Molly
Hi
I only have 5 large eggs will this recipe still work or should I add something else?
Katrin Nürnberger
It should be fine, if you reduce the coconut flour just a little.
Tanja
I made this focaccia style and added rosemary, thyme and garlic. It was delicious and hubby approved for making sandwiches. Since I have more ground flaxseed on hand than almond flour I use this recipe for making a banana muffin. I of course alter the liquid (olive oil, water) and amount of eggs I use because of the banana, then add cinnamon and sweetener of choice. Another great base recipe for those of us wanting to reduce our carbohydrates. By the way, I do use your banana bread recipe as well and it is really delicious too!
Eileen
I’ve only started baking and love this recipe. Please share how you adapted the measurements to make it into a banana bread. Okay
Eileen
I followed your suggestion using fresh herbs from my garden and sunflower seeds mixing them all into the batter and scattering a bit on top. It’s a subtle herby flavor. Dipped it in a mix of ghee, salt and maple syrup for a sweet/salty taste. My friends love it plain and dipped.