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A coconut flour low carb flax bread that’s full of healthy ingredients and so easy to make. It’s a perfect for every day on a gluten free diet.
After discovering all the benefits of chia seeds, I made up some chia gel using nine parts water to one part chia seeds. Since the gel can be used in baking, I thought I’d make up a quick bread and add a little chia gel to the batter.
This is an easy low carb flax bread that can be made in a loaf or muffin pan. I used a 9×5 loaf pan because it is less time consuming as the batter doesn’t have to be divided.
There is no sweetener added to this savory bread. It makes a wonderful side to dinner or with eggs at breakfast.
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This coconut flour bread can also be used to make a sandwich for lunch. And, it’s full of healthy ingredients and so easy to make.
Because it’s so easy to make, this low carb flax bread is perfect for every day on a low carb or gluten free diet. You’ll love it toasted and spread with chia jam or butter.
It can even be made into more of a roll or bun by baking in round molds. I suppose you might call them muffins at that point, but they are savory and not sweet.
It’s super easy to bake up this low carb bread. And, you shouldn’t have any trouble finding any of the ingredients.
This yummy low carb coconut flour bread is very filling, too. So, a little bit goes a long way.
Coconut Flour Low Carb Flax Bread Recipe
Coconut Flour Low Carb Flax Bread or Muffins
Ingredients
- 1/2 cup coconut flour sifted
- 1/2 cup ground flax seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 eggs
- 2 Tablespoons chia gel nine parts water to one part chia seeds
- 1/4 cup coconut oil melted
- 2 Tablespoons coconut or almond milk
- 1 teaspoon apple cider vinegar
Instructions
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Preheat oven to 325 degrees.
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Grease a bread or muffin pan.
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Mix coconut flour, ground flax, baking soda and salt together in small bowl.
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Whisk the remaining wet ingredients together in a medium bowl.
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Using whisk, mix in the dry ingredients into the wet mixture. Batter will be very thick.
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Spread into bread or muffin pan.
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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.
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June says
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 says
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!
Pat Delany says
Do you store this bread in the refrigerator or room temp?
Lisa says
I store all my low carb baked goods in the refrigerator so they last longer.
Karen says
Do you happen to have the nutrition information?
Lisa says
Sorry, it’s on the list. Hope to add when the recipe card is updated.
Priscilla Ciochetto says
Lisa, How do I prepare the chia gel? This bread looks pretty good.
Lisa says
Priscilla – You just mix chia seeds with water and let it sit until the gel forms.
Priscilla Ciochetto says
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 says
If you need more low carb bread ideas, you can check out the collection at https://lowcarbyum.com/amazing-low-carb-bread-recipes/
Caitlin says
Are there any substitutions I could use for the chia gel?
Lisa says
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 says
Looking forward to baking this up this weekend. Thanks for the recipe!
Lisa says
Hope you like!