A soft, pillowy keto flaxseed bread that can be baked as a loaf, Focaccia-style or even as rolls. It takes just 5 minutes to prep and has 3.2g net carbs per portion!
"Absolutely my favourite keto bread recipe. It tastes so good and the texture is so much better than I have experienced with any other keto bread." (Solvor)
This keto flax bread has been getting 5-star reviews like the one above for years. For a good reason! It is a truly delicious bread. Plus, it is super easy to put together.
I have tried making flaxseed bread with just one main ingredient - ground flaxseed (also called linseed). But, I found the result just not palatable enough. This is the reason why this recipe also includes coconut flour and a few other ingredients.
The result is a keto-friendly, gluten-free bread with a pillowy and soft texture. It works with sweet or savoury toppings and it toasts well.
Why This Recipe Works
Healthy! You don't need to be a nutritionist to see that this bread is packed with wholesome, good-for-you ingredients. Flaxseed is super-low in carbs and a brilliant source of fibre. The bread also contains a fair amount of protein from eggs and healthy fats (olive oil).
Tasty! It's the right combination of the right ingredients that makes keto bread taste like "real" bread. And this recipe delivers. I have been baking with low carb flours for almost a decade now. I have made all the mistakes, so you don't have to make them, too. It's not too flaxy, not too coconutty, not eggy. Friends, this is a keto flaxseed bread that tastes of - bread.
Let me talk you through the ingredients I used:
- Ground flaxseed (linseed). The recipe works with both golden flax meal and brown flax seeds. I find that golden flaxseed has a milder taste and that is why I prefer it. Brown flaxseed will make the bread darker and taste more rustic.
- Coconut flour. A grain-free, gluten-free flour.
- Eggs. You need 3 large eggs and 3 additional egg whites. The reason for omitting some of the yolks is that this way, the bread does not taste eggy. Eggs must be at room temperature. This helps the bread rise better as it bakes.
- Olive oil - I used extra virgin olive oil. It adds bread taste and improves the texture.
- Baking powder, water and sea salt. Check that the baking powder is fresh to achieve a fluffy bread.
Tip: Always store ground flaxseed in the freezer. This way, it does not go rancid. Ground flaxseed oxidises and takes on a fishy taste when it is stored too long room temperature. This does not apply for whole flax seeds, which can be stored in a kitchen cupboard without issue.
See the recipe card for full information on ingredients and quantities.
It is very simple to make a keto flaxseed bread. Here are the basic steps.
STEP 1: Whisk the eggs and egg whites with an electric mixer in a large mixing bowl or in a food processor until foamy.
STEP 2: 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.
STEP 3: Fill the flax dough into a well-oiled pan (alternatively, line a pan with baking paper) and smooth the top with a spatula.
STEP 4: Bake the flaxseed bread in the preheated oven on the middle shelf until golden brown. It's ready when a knife inserted comes out clean without any dough sticking.
Chef Katrin's Tips
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.
Just before I started writing this post I made the bread again. This time, I used a silicone loaf pan (yes, I do double-check these recipes work!!). If you bake in a loaf pan, the bread needs 10 minutes longer in the oven.
No coconut flour: 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, I would also leave out one of the eggs.
Muffins: You can even make flaxseed bread muffins with this recipe! In this case, reduce the oven time to the oven time to 25-30 minutes.
Toppings: Add a handful of sesame seeds, sunflower seeds or poppy seeds on top of the bread. Or, mix some into the batter.
No. The olive oil in the recipe masks the taste of the coconut flour well, especially in combination with the salt. This way, the bread is perfect for savoury toppings.
First of all, ensure that you use room temperature ingredients and fresh baking powder. Secondly, beat the eggs several minutes until they have doubled in size. The air bubbles in the egg mixture will make the dough lighter and ensure a good rise. Optional: Beat the 3 egg whites in a separate bowl to stiff peaks. Then, fold them into the dough at the end.
I used olive oil in the recipe because I was after a "bread" taste. I think it If you wanted, you could use melted butter instead and have more of a muffin-type taste, which would be good for sweet toppings.
Try this egg free flaxseed bread recipe instead.
As mentioned above, the bread is very versatile. Here are some ideas how to enjoy it:
Keto flaxseed bread stays fresh in the refrigerator for up to 1 week. I always store it in an airtight container. You can either warm it in briefly in the microwave or pop it in the toaster.
The bread also freezes well. Freeze up to 3 months.
Las but not least, I calculated the recipe as 8 portions. These portions are GENEROUS! Flax is very filling, as is coconut flour.
More Keto Flaxseed Recipes
Tried this recipe? Give it a star rating below!
Keto Flaxseed Bread with Coconut Flourfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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.
This recipe was first published in 2018 and republished with more images and tips in January 2024.