I don’t know about you, but if I can’t pronounce an ingredient, then I’m a lot less likely to use it. This keto flaxseed bread recipe is super straightforward and it’s only 1 net carb per serving!
One of the things that most everybody struggles with on keto is not having bread. Bread is inherently high in carbs, and it’s very challenging to find a decent keto bread recipe that tastes good and easy to make.
Jump to recipe
Table of Contents
Ingredients Needed to Make Keto Flaxseed Bread
- Almond Flour
- Whole Flaxseeds
- Chia Seeds
- Baking Powder
- Salt
- Dried or Fresh Herbs like Oregano, Thyme or Rosemary
- Eggs
- Olive Oil
I normally have all of the ingredients on hand except for the almond flour, which is easy to find in your local grocery store. I added dried thyme to this specific recipe, but dried oregano and rosemary also work great. Or, you can add any combination of dried herbs or fresh herbs. I recommend not exceeding more than 2 tsp of any herb combination.
This specific recipe makes 8 mini keto flaxseed bread puffs.
Equipment Needed for Keto Flaxseed Bread
- A blender
- Either a mini muffin tin or bread loaf pan
- Parchment paper (if using a bread loaf pan)
- Measuring cups and spoons
- A rubber spatula to fold in the herbs
- Cutting board and chef’s knife (if chopping fresh herbs)
Instructions
- Add almond flour, flaxseeds, chia seeds, baking powder, salt, eggs, and olive oil to the blender.
- Blend the bread batter on high for 15 seconds.
- Scrape down the sides of the blender.
- Blend the bread batter on high for 15 seconds.
- Stir in dried herbs or freshly chopped herbs.
- Grease a mini muffin pan or bread loaf pan.
- Pour the bread batter into the mini muffin pan or bread loaf pan.
- Bake at 350F for 25 to 30 minutes for the mini muffin pan and 30 to 35 minutes for the bread loaf pan.
- Remove from the oven and allow to cool.
Tips and Variations
If baking the keto flaxseed bread in a bread loaf pan, you will need to triple the recipe. Also, add the parchment paper into the bread loaf pan prior to pouring in the bread batter.
This recipe as written is paleo and whole30 friendly, however, if desired, you can add ? cup of grated cheddar cheese.
Freshly chopped rosemary or oregano is a great substitute for the dried herbs.
Can I eat flaxseed on keto?
With 0 net carbs, flaxseeds are keto-friendly.
Is flaxseed bread healthy?
Flaxseeds are highly nutritious and have many health benefits. Flaxseeds are an excellent source of omega-3 fatty acids and are plant-based.
Can you put flaxseed in bread?
There are many options for adding flaxseed to bread. For this particular recipe, we use whole flaxseeds and blend the bread batter. Almond flour is the base for this bread recipe and the flaxseeds are added for their nutritional content.
Storing Keto Flaxseed Bread
This bread can be frozen and stored in the refrigerator for up to 3 days, however, it tastes the best fresh. If baking this keto flaxseed bread recipe with a bread tin, slice the bread and store as individual slices.
Due to the chia seeds, prepare the bread batter immediately prior to baking. If the bread batter sits for too long, then the consistency changes.
Other Great Recipes To Try with Keto Flaxseed Bread
Keto flaxseed bread is a good option as a side for breakfast, soups, and dinners. Try it with some of the recipes below.
Keto Flaxseed Bread
Equipment
- Blender
- Mini muffin tin or bread loaf pan
- Parchment paper (if using a bread loaf pan)
- Measuring cups and spoons
- Rubber spatula
- Cutting board
- Chef's knife (if cutting fresh herbs)
Ingredients
- 3 Whole Eggs
- 1 Egg White
- 1/4 cup Olive Oil
- 1 cup Almond Flour
- 1/2 tsp Baking Powder
- 1 tbsp Chia Seeds
- 2 tbsp Whole Flaxseeds
- 1/2 tsp Salt
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Rosemary
Instructions
- Add all of the ingredients into the Vitamix blender except the dried herbs. Blend on high for 15 seconds. Scrape down the sides and blend for another 15 seconds.
- Stir in the dried herbs or freshly chopped herbs.
- Heat the oven to 350?F.
- Grease mini muffin tins.
- Pour the bread batter into mini muffin tins.
- Bake for about 25 to 30 minutes in the middle of the oven.
- Remove and allow to cool down.
I haven’t tried this recipe yet, but why no zero-carb sweetener (stevia, erytritol, …) ? Also there is nothing in here to add sufficient liquid to provide moistness and enhance flavor. I would suggest bananas or other fruit but this would raise the carb count. So instead how about almond milk?