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.
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.
How to make the flaxseed bread recipe
The process for making this easy low carb bread is simple. You’ll start be preheating the oven to 325°F. Then get a bread pan greased and 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.
The dry flaxseed mixture is then incorporated into the wet ingredients. The batter should be very thick. This is then spread into the prepared bread loaf pan.
It’s then baked at 325°F for about 40 minutes until it tests done. The bread can then be removed from the pan after cooling on a rack for 15 minutes.
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
Enjoy this simple keto bread recipe! And be sure to let us know what you think in the comment section below if you do give it a try.
Coconut Flour Low Carb Flax Bread or Muffins
Ingredients
- 1/2 cup coconut flour sifted
- 1/2 cup flaxseed meal
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
Nutrition
Additional Info
- Net Carbs 1g
- % Carbs: 4%
- % Protein: 15.8%
- % Fat: 80.2%
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Note 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.
Luisa says
April 4, 2019 at 7:35 pmI 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 says
February 25, 2019 at 9:50 pmThe whole family loved this recipe, I will be making this often as we are all cutting out high carb foods.
Anet Roper says
February 23, 2019 at 5:26 amTHANK 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 says
February 23, 2019 at 6:45 amThanks so much for writing in to let us know how successful the bread was for you!
Michelle Greene says
February 3, 2019 at 1:30 amTo 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 says
February 3, 2019 at 7:37 amI don’t see why not. I’d start checking it after 15 minutes or so.
Lisa says
January 25, 2019 at 3:33 pmDo 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 says
January 26, 2019 at 7:08 amBeating the egg whites usually does give a better rise so it’s worth trying.
Emy says
December 7, 2018 at 6:18 amI’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 says
December 7, 2018 at 10:11 amThanks so much for sharing your results with the mods you made. Sounds like an excellent version!
Jess says
April 22, 2018 at 10:03 pmHas anyone had success freezing this? Does it freeze well?
Lisa says
April 23, 2018 at 6:03 amI have and it freezes well.
Granny S says
February 4, 2018 at 2:29 pmThis 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 says
February 5, 2018 at 6:22 amJust 2 tablespoons of the prepared gel.
Elizabeth says
August 9, 2018 at 2:10 pmWhat is the recipe (yes I know chia seeds and water) to make two tablespoons of chia gel?
Lisa says
August 9, 2018 at 4:23 pmI believe it’s like 6 parts water to 1 part chia.
Jessica Hill says
January 14, 2018 at 4:29 pmHi, I am curious do i need 2 tablespoons of the gel or or is it 2T chia seeds mixed with the water?
Lisa says
January 15, 2018 at 7:44 amI used 2 tablespoons of pre-made gel.
Jasmine Tan says
November 30, 2017 at 3:57 amCan I just omit the coconut / almond milk? Or just substitute with water?
Lisa says
November 30, 2017 at 5:50 amWater should be fine.
Lisa Rickman says
November 12, 2017 at 9:57 pmIs this a very dense bread? Also I have flax seen meal, is that the same as ground flax seeds?
Lisa says
November 13, 2017 at 9:03 amFlax 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 says
September 23, 2017 at 3:52 pmThis 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 says
September 23, 2017 at 4:31 pmThanks for sharing! The tuna filling sounds like a great add.
Stevia Apple says
August 19, 2017 at 3:58 pmThis 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 says
August 19, 2017 at 6:01 pmWow! I never would have thought to do that. Thanks for the recipe!
June says
February 16, 2017 at 5:05 pmThis 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
February 16, 2017 at 6:23 pmI 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 says
February 20, 2017 at 4:39 pmStevia and monk fruit! Yes! Thanks again. I really loved this and got enthusiastic thumbs up on it from others as well!
Pat Delany says
February 11, 2017 at 10:34 amDo you store this bread in the refrigerator or room temp?
Lisa says
February 11, 2017 at 3:16 pmI store all my low carb baked goods in the refrigerator so they last longer.
Karen says
December 27, 2016 at 1:49 amDo you happen to have the nutrition information?
Lisa says
December 27, 2016 at 12:30 pmSorry, it’s on the list. Hope to add when the recipe card is updated.
Priscilla Ciochetto says
October 24, 2016 at 11:50 pmLisa, How do I prepare the chia gel? This bread looks pretty good.
Lisa says
October 25, 2016 at 5:30 amPriscilla – You just mix chia seeds with water and let it sit until the gel forms.
Priscilla Ciochetto says
October 27, 2016 at 3:42 pmSounds 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
October 27, 2016 at 6:35 pmIf you need more low carb bread ideas, you can check out the collection at https://lowcarbyum.com/amazing-low-carb-bread-recipes/
Caitlin says
July 21, 2015 at 12:46 pmAre there any substitutions I could use for the chia gel?
Lisa says
July 21, 2015 at 1:09 pmXanthan 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
April 10, 2015 at 1:00 pmLooking forward to baking this up this weekend. Thanks for the recipe!
Lisa says
April 10, 2015 at 1:05 pmHope you like!