Keto Flaxseed Bread with Coconut Flour
A soft, pillowy keto flaxseed bread that can be baked as a loaf, Focaccia-style or even as muffins. This bread uses coconut flour as a base and is great toasted.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: British
Diet: Diabetic, Gluten Free
Servings: 8
Calories: 183kcal
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.
3.2g net carbs per portion. Nutrition is calculated based on 8 portions (when I cut the focaccia flaxseed bread into squares).
These portions are generous! The loaf I made on day 2 yielded 20 slices.
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.
When you make flaxseed muffins with this recipe, the oven time reduces to 25-30 minutes.
When I made the loaf, I used a silicone loaf mould - they are brilliant! SO much better than the regular tin pans. Nothing EVER gets stuck in a silicone mould. It will change your (bread baking) life!!
The bread freezes well.
Calories: 183kcal | Total Carbohydrates: 9.7g | Protein: 7.5g | Fat: 14g | Fiber: 6.5g | Sugar: 0.2g