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.
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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.
Ingredients
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.
Instructions
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.
Variations
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.
Recipe FAQs
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.
Make keto mayonnaise or keto coconut cream pie.
Try this egg free flaxseed bread recipe instead.
Serving Suggestion
As mentioned above, the bread is very versatile. Here are some ideas how to enjoy it:
Breakfast: Spread with butter or blended cottage cheese. Top with sugar free strawberry jam.
Sandwich: Fill with keto tuna salad, ham and cheese, keto egg salad or sliced avocado.
Bread basket: Serve with keto mushroom soup or keto butternut squash soup.
Storage
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
- Flaxseed Wraps (4 Ingredients!)8 Minutes
- Flaxseed Muffins30 Minutes
- Flaxseed Crackers30 Minutes
- Keto Cornbread50 Minutes
Tried this recipe? Give it a star rating below!
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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 / 80 g coconut flour
- ½ cup / 60 g ground flaxseed / flax meal
- 3 eggs large, room temperature
- 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.
Video
Notes
Nutrition
This recipe was first published in 2018 and republished with more images and tips in January 2024.
Susan K Simpson
New to your site, like it very much...
One question, I appreciate your nutritionals, but unless I am blind nowhere do I see the serving size.....
Katrin
Hi Susan, you can find it near the top of the recipe card. The nutrition for this bread is calculated on the basis of 8 servings.
Mel
This is the best grain free/ low carb bread I have tried, soft texture and really tasty. Thanks for sharing your recipe! Looking forward to trying out more of your recipes.
Katrin
Hi Mel, I'm glad you found my site and that you liked the bread. Have you seen my other bread recipes? This low carb garlic bread is getting really good reviews, it's made with fat head dough. I also love this rustic Paleo bread. The latter reminds me of the rye bread I used to eat as a kid (us Germans are big on dark breads). It's really dense, you can cut thin slices (not crumbly at all) and it's superb when toasted.
TheaMaria
Could I use all egg whites? If so, how many would you recommend? (I have a stockpile of whites left over from making keto frozen custard.)
Katrin
You could definitely try that - I wouldn't add more eggs, just leave out the other yolks. It would be interesting to see if the coconut flour taste would come through stronger. I'd also consider adding some butter to replace the fat in the missing yolks, or add another tbsp of oil.
TheaMaria
Great suggestions - thank you!
TheaMaria
I decided to follow your recipe and save a few egg whites for next time. Unfortunately my bread (loaf) is dense - not at all soft or pillowy. I do like the flavor though! I just wish my loaf looked like yours. I wonder if your silicone pan is what gave you such a nice rise...
Katrin
Hi Thea, silicone pans are definitely awesome, but I don't think they'd make a difference in terms of outcome. The main benefit is that nothing gets stuck! When I made the focaccia, I used a glass pan, and the taste of the bread was the same. It's always hard to say what happened when you've not been there yourself... maybe your oven wasn't hot enough? of perhaps it could have been the baking powder you used? If it's on the old side, I find it does not give the same rise. Another thing you could try is whip the egg whites until they're stiff and fold them in last. That would definitely make the bread SUPER light (as it's something I have to do by hand - none of my blenders get it right - I tend to avoid it when writing recipes 🙂
Hope this helps!
TheaMaria
I opened my baking powder pretty recently and its expire date is August 12, 2019, so I doubt that's the culprit. You may have hit the nail on the head with my oven temp though. I have a thermometer in my oven so I know it runs cold and I typically add 5°F. Maybe that wasn't enough. I also have the option to bake with convection so I could try that. I'm going to continue experimenting because we both love the flavor of this bread. Thank you!
Debbie
me Too!!! Can't have almond flour
Michelle
Hi there. I made this into a loaf and I love the flavor and texture. Didn’t rise much at all however. Would yeast help? Any suggestions on how to get it a little taller? It was only a couple inches high. Thanks
Katrin
Hi Michelle, when I used a regular size bread mould for mine (you can see it in the picture inside the recipe card) and it was about half the height of a regular bread. So it did not rise massively, but it did come out of the oven taller than I put it in. If yours did not rise that much, I'd first check the expiry date of your baking powder (they do go off and are less effective after). Then you could try the following: You could try adding 1 more tsp of baking powder next time to see if that makes a difference or you could try beating the egg whites to stiff peaks and folding them in last to get more air into the dough. I have no experience with yeast and coconut flour, so cant really advise on that. Let me know if you try any of these and if it makes a difference!
Tena
So 3 egs plus 3 egg whites or the whites from 3 large eggs?
Katrin
3 eggs plus 3 additional egg whites. You need 6 eggs in total and use only 3 yolks. 🙂
Alison
Hi Katrin, I was wondering if the carbohydrates listed in the nutrition facts are net carbs or not - are the net carbs 9.7g or do I need to calculate them myself? eg. 9.7g carbs minus the fibre 6.5g equalling net carbs 3.2g... in all your recipe nutition panels, which is it that you are showing? Many thanks.
Katrin
Hello Alison, the net carbs would be the total carbs listed in the table minus the fibre - unfortunately the table does not do the calculation for us 🙂
Chris houle
What would happen if you used the whole egg instead of just the whites?
Katrin
It would work, but it might taste more eggy. Personally, I don't mind that but there's always someone who complains about it!
Jane
This recipe looks amazing. I live in Mozambique and I am now going from shop to shop searching for ground flax seeds so that I can make it!! I have made a number of your other recipes and they've all been simple to make and so delicious! Thank you.
Jane
Sadly, I haven't been able to fin ground flax seeds here. Is there something else that I could use as a substitute? Thank you!
Katrin
Hi Jane, I'm so happy you are enjoying the recipes! If you can get whole flaxseeds, you could grind them yourself. Or is it possible at all to order them online? As a replacement.... it would all be a bit of an experiment. I think ground sesame seeds could be interesting, though I'm not sure if they absorb the same amount of moisture flax does. You'd have to let your dough sit for a bit and see if it has a good consistency. Psyllium Husk is another alternative, though I think you should not use the same amount - half max. The taste is too strong. Maybe half psyllium and half ground sesame seeds? That could work well.
Jane
Thank you so much Katrin! I eventually found them - they called Linseeds here and I didn't initially realize they were the same thing as flax seeds! I ground them down myself like you suggested - I used my blender and it worked easily. I just made the bread and it's delicious!! Thanks for the recipe! Have a lovely weekend.
Katrin
Of course! Linseeds and flaxseed is the same... I'll add this in the recipe
Sophie
Loved this recipe! The bread is moist and tastes good even on its own. I've tried many Keto bread recipes and there's always something wrong - some are plain disgusting. Normally my family leaves me to eat my own bread, but this time they ended up eating half the loaf!