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.
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 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
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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Jess says
Has anyone had success freezing this? Does it freeze well?
Lisa says
I have and it freezes well.
Granny S says
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 says
Just 2 tablespoons of the prepared gel.
Elizabeth says
What is the recipe (yes I know chia seeds and water) to make two tablespoons of chia gel?
Lisa says
I believe it’s like 6 parts water to 1 part chia.
Jessica Hill says
Hi, I am curious do i need 2 tablespoons of the gel or or is it 2T chia seeds mixed with the water?
Lisa says
I used 2 tablespoons of pre-made gel.
Jasmine Tan says
Can I just omit the coconut / almond milk? Or just substitute with water?
Lisa says
Water should be fine.
Lisa Rickman says
Is this a very dense bread? Also I have flax seen meal, is that the same as ground flax seeds?
Lisa says
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 says
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 says
Thanks for sharing! The tuna filling sounds like a great add.
Stevia Apple says
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 says
Wow! I never would have thought to do that. Thanks for the recipe!
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!
June says
Stevia and monk fruit! Yes! Thanks again. I really loved this and got enthusiastic thumbs up on it from others as well!
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!