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 keto 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.
Keto flaxseed bread - 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
Tried this recipe? Give it a star rating below!
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Keto Flaxseed Bread with Coconut Flour
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ¾ cup / 75 g coconut flour
- ½ cup / 60 g ground flaxseed / flax meal
- 3 eggs large
- 3 egg whites large
- 5 tbsp olive oil
- 2 tsp 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.
Notes
Nutrition
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This recipe was first posted in April 2018. Updated in August 2021.
Jo says
I'm so in love with this bread. Just want to keep eating it. Made it twice. So good.
Katrin Nürnberger says
Really happy you like it Jo!
Addie says
Hi, Katrin - if I wanted to add some dry yeast to give the loaf more height, how much should I use and how do I use it? I think I mentioned in a previous post the my bread only rose an inch and a half, so not good for the toaster. That said, I made some yummy French toast with it!
Katrin Nürnberger says
You could try 1 tsp?
Addie says
Ok, but do I just add it to the dough? Do I need to let it rise or anything? I've never used it before, and there are no instructions on the packet.
Katrin Nürnberger says
Hi Addie, check out my recipe for keto focaccia. This will tell you how I use yeast in my recipes.
Addie says
Hi, again, Katrin - well I replaced my expired flax meal and coconut flour and that did the trick, except that it only rose 1 1/2 inches, so I'll have to toast it in the toaster oven. Still, there's a world of difference in the texture and flavor.
Thanks for your help !
Katrin Nürnberger says
You’re welcome!
Addie says
Hi, Katrin - your recipes are usually so good that I was surprised when I made this one today and it came out dense and actually smelling a bit "fishy". I made it in a loaf tin, following your instructions exactly, using fresh baking powder, olive oil, etc.,; I can't figure out what I did wrong to make it taste so unpleasant, especially since others gave it such rave reviews? I did use egg whites from a carton but that was the only deviation from the recipe, and you did tell another reader that they should work.
Note: I haven't rated this recipe until I can get it right
Katrin Nürnberger says
Hi Addie, maybe your flax was off?
Addie says
I checked the bag - it said May 4 2021 - could that have made that much of a difference?
Katrin Nürnberger says
None of the ingredients in the cake should leave a fishy taste. Flax, for example, can oxidise and go off. That's why you should always store it in the freezer. Likewise, I always store my coconut flour in the fridge.
Barbara French says
Oh my gosh!! This is delicious! Just made it for the first time, but it will now be my 'go to' bread!
Roze says
Can you use the egg whites from the carton or does it have to be fresh whites?
Katrin Nürnberger says
Egg whites from a carton should work just as well!
Marc says
Is there a standard measure for egg whites from a carton to use for this?
I have been on keto for 3 years and would love to give this a try. Hate wasting part of an egg.
Katrin Nürnberger says
You would have to google that. I always use whole eggs and if a recipe requires just the egg whites, I use the yolks for mayonnaise or custard.
Ana says
Hi Katrin, greetings from Finland! Made this wonderful bread last Sunday and I must tell you how happy I am, and how delicious, and soft it is. Also keeping its texture for days! Love it, and I will bake it again next Sunday! Thank you!
Julie says
I’ve made this bread quite a few times now and it is definitely the best recipe. It’s just perfect and so easy to make plus it freezes well.
Anne says
Is it 9.7 net carbs per slice? I am going to try this, but worried the carbs per slice will be to high.
Katrin Nürnberger says
It's actually 2.8g net carbs. You have to deduct the fibre from the total carbs.
EV FRANKARD says
Hi Katrin, Could you tell me the size of the silicone loaf pan you used to make your bread?
Katrin Nürnberger says
It was a regular full size 9x4 inch loaf pan (measured on top). But now I always use a half size loaf pan (holds 450ml), which gives the slices that perfect toast shape.
Ana says
I loved this bread. The coconut taste is very subtle (I was afraid it tasted more), but mine did not raise much. I wonder if it might be because the eggs used were very large, could that be? I will try next time with one egg less.
Do you think it will work with bakery (fresh) yeast?
Katrin Nürnberger says
Less egg (since yours were very large) could improve the texture, but I don't think it will have an impact on the rise. Maybe it's the baking powder - it works best if it's fresh. Adding yeast will definitely work. I haven't mastered using fresh yeast personally, but I've made many great low carb bread recipes with dried yeast.
Ana says
I will try next time and I will tell you!.
Margaret says
To clarify, the nutrition above is based on 8 portions no matter which loaf pan you use? Thanks for the recipe.
Katrin Nürnberger says
Yes, I'm assuming 8 portions. Of course, if you cut into 12 slices instead of 8, it will be less 🙂
Julia says
Thanks for this recipe. I've made it twice so far. I was wondering if I could use cocunut oil instead of olive oil. I don't mind if it turns out sweet instead of savory? If yes, do you think I can use the same quantity as olive oil?
Katrin Nürnberger says
Hi Julia, I would replace it 1:1, should work just as well.
Julia says
Thank you! One more follow up question. Do you recommend to keep in the fridge or room temperature?
Katrin Nürnberger says
Good question. I always keep my bread in a tin on the counter for a few days. Or I freeze straight away .
Cristina says
What means 1:1 ?
Katrin Nürnberger says
replace with the same amount 🙂
Tari Beregha says
Hi, could i replace the eggs with either chia seeds or flax seeds
Katrin Nürnberger says
I have never tried it, but it could work. Your end result will be denser though.
Sophie K says
Hi, I just made this and it is fabulous. My first try at keto bread and I am impressed with the results. Mine fluffed up nicely and looks just like your picture of the sliced loaf above.
. I used a 9x5 loaf pan and added an extra 10 minutes as suggested. My first piece was still warm with butter and I thought I’d died and gone to heaven. 3 weeks of Keto with zero bread will do that to you 🙂
What would be the best way to store this for the next few days?
Thank-you
Katrin Nürnberger says
It's fine for a few days outside. But I tend to store it in the fridge or slice and freeze, the toast straight from frozen. Best way to keep it fresh!
Jacqueline says
What would you recommend as a substitute for oil, if trying to lower the fat & calorie content?
Katrin Nürnberger says
hi Jacqueline, I added it because I find that coconut flour can taste dry. You could probably replace it with a little more water, 2-3 tbsp, and see how it turns out!
Hannah says
I just made these as muffins and didn't find them that exciting. However, I was thinking of making again as a flatbread and topping with pesto, cheese, and veggies. Could I put the dough in a cookie sheet? Suggestions? Ideas? Thanks!
Katrin Nürnberger says
Yes, why not? I'm sure it would work 🙂
Craig Amer says
Hi there, thanks for this im going to try it, would you get the same results making buns, that way we could enjoy a nice cheeseburger keto style. Many thanks
Katrin Nürnberger says
Hi Craig, from memory this dough may be a little too soft to form into buns. If you used something like a yorkshire pudding tray that would work - anything so they can hold their shape.
Abby says
Hello!
I tried making this bread today and the middle part of the bread is still moist than I would have preferred. The only modification I made is using Canola oil instead of Olive since that’s what I have. What could have been the problem?
Katrin Nürnberger says
Just stick it in the oven for another 10 minutes or so, covering the top with aluminium foil. Or, if that's too much effort, toast this batch.
I don't know if canola oil would behave differently than olive oil, but my guess it probably not. It could be that you simply needed to use a little more of either the coconut flour or the flax - maybe measure more generously next time if you're using cups. It's also possible that our ovens differ slightly in temperature, or that you baked on a low shelf where the temperature is cooler (I used the middle shelf). If you bread is browned but not yet done on the inside, simply cover with foil and leave it in a little longer.
I hope this helps and you'll end up with the bread you want next time!
Brenda Wood says
I follwed the recipe to a tee and it came out about an inch high... Certaiy NOT bread!!! What a waste of ingrediants because it is not high enough to have my avocado on for toast.
Katrin Nürnberger says
Hi Brenda, with 2 tsp baking powder AND whipped egg whites you should have gotten a good rise and a pillowy-soft bread. Was yours hard or did not rise? Check your baking powder and see that it is fresh - this can sometimes be the reason why bread does not rise. Let me know and maybe we can work out together what went wrong
gaya says
Hi,
How long can I store the bread ? In the fridge ?
Thdnks
Gaya
Katrin Nürnberger says
I think it's fine for 5-7 days.
Kristin says
Do you think doing half coconut flour and half garbanzo bean flour would work too?
Katrin Nürnberger says
Hi there, I don't know whether garbanzo bean flour would expand as much as coconut flour because I don't have any experience baking with it. My guess it that it might not - coconut absorbs A LOT of liquid, up to twice as much as other flours. Therefore, you'll probably need more of the garbanzo flour. You'd have to experiment and see at which point you have a good dough consistency. So, add your half first and then maybe another quarter or so if necessary, up to twice as much.
Rosie Ellett says
Love this recipe a year on from finding it. Use every week. Started using the eggs yolks from the 3 that are not used to make a quick scrambled egg and works really well.
Katrin Nürnberger says
Wonderful! I feel honoured this bread made it into your weekly rota!