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.
Addie
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
You could try 1 tsp?
Addie
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
Hi Addie, check out my recipe for keto focaccia. This will tell you how I use yeast in my recipes.
Addie
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 !
Addie
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
Hi Addie, maybe your flax was off?
Addie
I checked the bag - it said May 4 2021 - could that have made that much of a difference?
Katrin Nürnberger
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
Oh my gosh!! This is delicious! Just made it for the first time, but it will now be my 'go to' bread!
Roze
Can you use the egg whites from the carton or does it have to be fresh whites?
Katrin Nürnberger
Egg whites from a carton should work just as well!
Marc
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
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 keto mayonnaise or keto custard.
Ana
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
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
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
It's actually 2.8g net carbs. You have to deduct the fibre from the total carbs.
EV FRANKARD
Hi Katrin, Could you tell me the size of the silicone loaf pan you used to make your bread?
Katrin Nürnberger
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
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
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
I will try next time and I will tell you!.
Margaret
To clarify, the nutrition above is based on 8 portions no matter which loaf pan you use? Thanks for the recipe.
Katrin Nürnberger
Yes, I'm assuming 8 portions. Of course, if you cut into 12 slices instead of 8, it will be less 🙂