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.
Jo
Really wanted this to work but it didn't for me... Not sure why. The bread didn't raise at all. When I mixed the dough it was like a dough instead of the batter consistency Katrin mentioned... I'm not sure if the large size eggs I have are smaller... Anyways when I mix the dough it seemed dry. Wondering would you suggest for me to add extra egg or water or oil?
Katrin
Hi Jo, I don't think it has anything to do with the eggs. Did you measure the ingredients with either a scale or US cups? That's always important so you get the quantities right. Also, I find that the bread rises better if the egg whites are whisked until they are firm. That locks in the air and helps it becoming fluffier. If you feel your dough is too dry, I'd add a tbsp of water over oil.
Lawren Phillips
How much fiber and Omega 3 are in this recipe? My daughter needs both of these added to her diet..
Katrin
Hi, this recipe has 6.5g of fibre per portion. My nutrition calculator does not include omega 3 - but the amount of flaxseed I used (flaxseed = 22g of omega3 per 100g) calculated per portion would be 1.1g. This does not include any omega 3 the other ingredients may have. Hope this helps!
Rebecca Una Sultana
Could I use chia seeds instead of flaxseeds?
Katrin
That's a good idea, though I'm not sure if it would be the same amount. Definitely grind them before using! I have a great bread recipe with chia seeds and almond flour - this low carb bread
Paul Sanders
Hi, can you tell me how long this bread will keep in the fridge?
Thanks
Paul
Katrin
It's fine for a few days. I normally slice my bread and freeze it straight away. When I want a slice, I stick it in the toaster to defrost.
Fer
How many grs is each portion of bread? Is this recipe on my fitness pal?
Katrin
Hi there, I’m sorry I don’t know - I did not weigh the bread! Even if you‘d add up the weight of the ingredients and divided by 8, you‘d end up with more weight as you‘d lose liquid through baking. It’s a generous portion though - when I made the recipe as a loaf it yielded 20 slices. The bread is filling:)
Alexa
I went wild and experimented based on this great recipe. I used half a cup of flax seed flour and half of chickpea flour. I only added 3 eggs, 5 tbs of olive oil and 1 small greek yoghurt, plus the baking powder, ofc.
I used a muffin tray, I got 6 of them using the above quantities.
They are soooo fluffy and soft and really delicious. OMG I have been trying to find the perfect gluten free bread recipe for 3 years since I fou d out I have the celiac disease.
Thank you for inspiring me! I am really happy right now. Premix gluten free flour and premade bread are really expensive but these flours I used only cost like a third of the amount I used to spend.
So happy!
Katrin
Thanks so much for sharing - and so happy to have inspired you!!!! I really like the idea of the yoghurt in your recipe. I must experiment on that 🙂
Fer
How many grs is each portion of bread? Is this recipe on my fitness pal?
rani sofyan
wow, the bread looks so delicious..
rani
is the bread low carb???
Katrin
yes, it is. You can see the amount of carbs in the nutritional analysis below. I deduct the fibre from the total carbs to get the net carb content. Hope you'll try it!
Verity
Hi there
I didn’t get much of a dough and more of a batter, but all my liquids were correct so I’m not sure what went wrong!
Katrin
Hi Verity, how did the bread turn out though? Was it bread-y and yum? The dough is not so firm that you can knead it - maybe I should have called it batter 🙂
Michelle
As as I write this I am sitting in front of my oven eating a warm muffin I made with this recipe topped with some kerrygold butter and it is absolute heaven ! I have been on keto diet for almost a month and this recipe helps me picture a permanent lifestyle change! Who needs carb loaded bread when this is so delicious and easy to make! Hit the spot big time! Thanks so much
Katrin
I'm loving it! Thanks for your kind words. I"m glad you're enjoying the bread 🙂