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.
Julia
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
Hi Julia, I would replace it 1:1, should work just as well.
Julia
Thank you! One more follow up question. Do you recommend to keep in the fridge or room temperature?
Katrin Nürnberger
Good question. I always keep my bread in a tin on the counter for a few days. Or I freeze straight away .
Cristina
What means 1:1 ?
Katrin Nürnberger
replace with the same amount 🙂
Tari Beregha
Hi, could i replace the eggs with either chia seeds or flax seeds
Katrin Nürnberger
I have never tried it, but it could work. Your end result will be denser though.
Sophie K
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
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
What would you recommend as a substitute for oil, if trying to lower the fat & calorie content?
Katrin Nürnberger
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
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
Yes, why not? I'm sure it would work 🙂
Craig Amer
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
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
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
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
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
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
Hi,
How long can I store the bread ? In the fridge ?
Thdnks
Gaya
Katrin Nürnberger
I think it's fine for 5-7 days.
Kristin
Do you think doing half coconut flour and half garbanzo bean flour would work too?
Katrin Nürnberger
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
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
Wonderful! I feel honoured this bread made it into your weekly rota!