This easy to make keto flax meal bread is a delicious gluten-free alternative to whole grain loaves. The recipe whips up quickly by baking the batter in a loaf or muffin pan. It's perfect to serve with any meal or as a filling low-carb snack.
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Before cutting carbs, my favorite bread was the hearty whole grain type. So I wanted to try a keto-friendly homemade version.
Since flaxseed meal provides a grain like texture in baking, I tested it out in this latest recipe. I also added in a little chia gel to reduce the number of eggs needed.
This easy quick flax meal bread can be made in a loaf or muffin pan. I prefer using an 8x4-inch loaf pan because the batter doesn't have to be divided.
It's a savory bread to serve with dinner or with eggs at breakfast. It can also be used to make a sandwich for lunch or enjoy as a satisfying snack.
Ingredients Used
You may already have the ingredients needed to make the recipe. It comes together quickly with flax meal, eggs, coconut flour, almond (or coconut milk), chia seeds, coconut oil, apple cider vinegar, baking soda, and salt.
You'll find the amounts used for each in the recipe card at the bottom of this post.
How to make Flaxseed Meal Bread Keto
The process for making this easy low-carb bread is simple. You'll start be preheating the oven to 325°F. Then grease a bread pan or muffin pan so it's ready to go.
To make the base mix, simply blend coconut flour, flaxseed meal, baking soda, and salt in a small bowl.
Next, combine eggs, chia gel, coconut oil, low carb milk, and vinegar in a large bowl.
Then pour the flaxseed mixture into the egg mix and stir to combine well.
Spread the thick batter into the prepared baking pan using a rubber spatula. If desired, you can make the batter a bit higher in the center in a football shape.
The batter is baked for about 40 minutes or until it tests done by inserting a toothpick near the center and it comes out dry. Muffins take less time to cook and should be ready in about 25 to 30 minutes.
After cooling on a rack for about 15 minutes, the flax meal bread or muffins can be removed from the pan. It's best to let the bread cool completely directly on the rack before slicing.
Flax Bread Serving Suggestions
Because it's so easy to make, this flax bread is perfect for every day on a low-carb or gluten-free diet. It's great for breakfast when toasted and spread with chia jam or butter.
You can even make sandwiches with it. Some of my favorite fillings are keto chicken salad and a cold crab salad. But flaxseed meal bread also great for making a delicious cucumber cream cheese sandwich.
Using and Storing Flax
Flax meal is just finely ground flax seeds. If you can't find it, you can make your own by grinding the seeds in a blender or food processor.
You can make the bread with regular or golden flax. The golden kind has a milder taste and lighter color. I prefer the heartier taste of the regular seeds.
It's important to use fresh flax meal. Once the seeds have been ground they should be used right away or kept in the freezer or refrigerator.
Freshly ground flaxseed is best stored in the freezer where it keeps for up to six months. The whole seeds can be refrigerated for up to a year.
Other Recipes to Try
You may want to try some of my other keto bread recipes too. These are just a few of my family's favorites:
- Low-Carb Cornbread doesn't require any special ingredients to make like expensive extract.
- Fathead Bread is a light and fluffy loaf that's made with a cheese based batter.
- Paleo Almond Flour Bread needs only five simple ingredients to make.
- Coconut Flour Bread is a light quick bread that bakes up fast for sandwiches and toast.
- Pork Rind Bread is a flatbread that can be seasoned with herbs for an appetizer or use it as a pizza crust.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Coconut Flour Low Carb Flax Bread or Muffins
Video
Ingredients
- ½ cup coconut flour sifted
- ½ cup flaxseed meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 eggs
- 2 Tablespoons chia gel 1 teaspoon chia seeds in about 2 tablespoons water
- ¼ cup coconut oil melted
- 2 Tablespoons coconut or almond milk
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 325 degrees.
- Grease a bread or muffin pan.
- Mix coconut flour, ground flax, baking soda and salt together in small bowl.
- Whisk the remaining wet ingredients together in a medium bowl.
- Using whisk, mix in the dry ingredients into the wet mixture. Batter will be very thick.
- Spread into bread or muffin pan.
- Bake until toothpick comes out clean, about 40 minutes for bread and about 25 minutes for muffins. Cool 10 minutes, then remove from pan and finish cooling on rack.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: April 30, 2011... Last Updated: September 8, 2020, with new photos and additional recipe information.
Nancy
My loaf did not rise much. Is this normal?
Alisa
I made this exact to recipe for bread and it didn’t rise at all. It was only about 2 inches high. What could have gone wrong?
Dave
Excellent, I'm a man who can barely boil water and this came out perfectly. I had tried a few recipes just using flax and the squirrels wouldn't even eat them. Thanks for making it easy to stay keto !
Laura
I tried it and it was AWESOME! it turned out really fluffy, I loved it. Thank you!
Lisa
Looks like an interesting change from the more common keto breads. Thanks!
Stacey
Awesome bread! Tried lots of coconut flax bread recipes, love the texture the chia gel brings to it! Thank you.
Sharon
Most of the keto, low carb bread recipe requires a lot of eggs , is it possible to use for example Bob Red mill egg replacer? ,trying to see if it will taste less eggy?
Lisa MarcAurele
It's worth a try as using psyllium eggs usually works.
Rachael
Hi, just curious about the nutrition facts, how big is the slice of the bread? I cut mine in a square shape, so thats how many calories?
Lisa MarcAurele
It's based on cutting the loaf into 12 slices.
Susan
Question what do you meal 9 parts water. I just received your cook book and I have made a few thing love your recipes.
Lisa MarcAurele
Chia gel is a ratio of 1 unit chia seeds to 9 units water. The units can be whatever you are using to make it like teaspoons or tablespoons. You can even use a 1/4 or 1/2 teaspoon measure if only making a small amount.
Sandra Moncayo
Excellent, rich and nutritious
Michele Barfield
Lisa, the flax breads I have made call for two cups of the flours. Before I make this, please verify the flour amounts are a total of one cup. Thanks.
Lisa MarcAurele
This is a short loaf if baking in a 9x5-inch pan and it's made with the amount shown.
Windy
Hi Lisa,
For the low carb coconut flax bread it calls for chia gel.
What can I use to substitute for Chia gel? She does not get along with my system.
Thanks.
Windy
Lisa MarcAurele
You could try psyllium with water.
pearl
can I substitute chia gel with xantham gum? If so, what's the ratio?
Lisa MarcAurele
It's not really the same. But you could try a teaspoon of xanthan.
Luisa
I just made it! I added more salts and i ate it with butter and taste really good. Simple, easy, cheap and keto 🙂 love it
Jay
The whole family loved this recipe, I will be making this often as we are all cutting out high carb foods.
Anet Roper
THANK YOU, THANK YOU, THANK YOU! Best low carb bread ever! I’ve tried, and failed, in making a decent low carb bread for ages. This just works brilliantly. I think it’s the chia gel that gives it the edge. I’m batch making my bread now, so I don’t ever run out. By the way...did I say THANK YOU ?
Lisa MarcAurele
Thanks so much for writing in to let us know how successful the bread was for you!
Michelle Greene
To use this bread for sandwiches, could I divide the batter into 12 portions in my muffin top pans? What would you recommend for a baking time for that modification? Thanks!!
Lisa MarcAurele
I don't see why not. I'd start checking it after 15 minutes or so.
Lisa
Do you think that separating the eggs and then beating the whites to stiff peaks and folding them into the prepared mix at the end would make the bread a bit more high rising???
Lisa MarcAurele
Beating the egg whites usually does give a better rise so it's worth trying.
Emy
I'm new to using coconut flour in baking, but am excited because it is much cheaper than almond flour here in my country.
I didn't have chia seed so i subbed it with flax egg, after guessing that you used chia seed as egg replacer :). I should've read all the comments & ommited it instead.
I didn't get the same color as your bread. Mine was just plain brown, probably because no chia seeds. I added 2 tbsp cinnamon powder, but i couldn't really taste the' cinnamon' in the bread. Is coconut flour absorbing the flavor? I once added vanilla extract into my cake & i couldn't taste it too.
Other than that the bread was yummy. I could finish all at one go haha. Lucky that i was counting my calorie so i kept some for tomorrow.
Thank you!! Looking forward to try more bakes with coconut flour from your website
Lisa MarcAurele
Thanks so much for sharing your results with the mods you made. Sounds like an excellent version!
Jess
Has anyone had success freezing this? Does it freeze well?
Lisa
I have and it freezes well.
Granny S
This sounds wonderful nut I'm confused on the chia gel. Is it 2 Tbs of the gel or the full amount of 2 Tbs and 18 Tbsp water?
Lisa
Just 2 tablespoons of the prepared gel.
Elizabeth
What is the recipe (yes I know chia seeds and water) to make two tablespoons of chia gel?
Lisa
I believe it's like 6 parts water to 1 part chia.
Jessica Hill
Hi, I am curious do i need 2 tablespoons of the gel or or is it 2T chia seeds mixed with the water?
Lisa
I used 2 tablespoons of pre-made gel.
Jasmine Tan
Can I just omit the coconut / almond milk? Or just substitute with water?
Lisa
Water should be fine.
Lisa Rickman
Is this a very dense bread? Also I have flax seen meal, is that the same as ground flax seeds?
Lisa
Flax seed meal is ground flax so they are the same. This bread isn't as dense as others. It does have more of a quick bread texture than yeast. If you want a light and fluffy texture, I'd recommend a psyllium bread like this one.
Bongcomb
This is a fabulous recipe. I not only have tried it found it amazing enough to blog about it!!
https://bongcomb.wordpress.com/2017/09/23/tuna-sandwich-in-keto-bread/
Thanks for sharing!!
Lisa
Thanks for sharing! The tuna filling sounds like a great add.
Stevia Apple
This makes a great base for a carrot cake! I added grated 2 carrots, an apple, and some spices (cinnamon nutmeg cloves cardamon) and subbed the coconut flour for a mix of sunflower seed and almond flour. Top the baked bread with cottage cheese mixed with some lemon rind and you've got an amazing low carb carrot cake.
Lisa
Wow! I never would have thought to do that. Thanks for the recipe!
June
This was really good, thank you for the recipe! I did not have chia. I wanted to sweeten it just a little so I added 1/4 cup honey (melted in microwave and mixed in with wet ingredients) and I also wanted to add texture so I added 1/4 cup grated coconut to the dry ingredients. It came out really good, not really sweet tasting. The honey upped the carbs by 6 grams per serving, fyi.
Lisa
I bet a touch of stevia and monk fruit would also help enhance the flavor. Thanks for the idea to add a bit of sweet!
June
Stevia and monk fruit! Yes! Thanks again. I really loved this and got enthusiastic thumbs up on it from others as well!
Pat Delany
Do you store this bread in the refrigerator or room temp?
Lisa
I store all my low carb baked goods in the refrigerator so they last longer.
Rachael
May i know how many days can the bread be kept in the refrigerator?
Lisa MarcAurele
It's good for at least 7 days. For longer storage, it can be frozen.
Karen
Do you happen to have the nutrition information?
Lisa
Sorry, it's on the list. Hope to add when the recipe card is updated.
Priscilla Ciochetto
Lisa, How do I prepare the chia gel? This bread looks pretty good.
Lisa
Priscilla - You just mix chia seeds with water and let it sit until the gel forms.
Priscilla Ciochetto
Sounds simple enough even for me! Just between you and me I really don't like to cook much but I am very interested in low card bread so it looks like I need to make it myself..... Thank you, Priscilla
Lisa
If you need more low carb bread ideas, you can check out the collection at https://lowcarbyum.com/amazing-low-carb-bread-recipes/
Caitlin
Are there any substitutions I could use for the chia gel?
Lisa
Xanthan or guar gum would make good subs. I'd only add 1/2 teaspoon and additional liquid if needed. You may be able to just omit the chia gel since there are so many eggs.
Heather
Looking forward to baking this up this weekend. Thanks for the recipe!
Lisa
Hope you like!