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.
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 8×4-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.
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.
Coconut Flour Low Carb Flax Bread or Muffins
Recipe Video (Click on Image to Play)
- 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.
Array ( [calories] => 96 [carbohydrates] => 4 [protein] => 4 [fat] => 9 [saturated_fat] => 6 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 1 [cholesterol] => 78 [sodium] => 243 [potassium] => 68 [fiber] => 3 [vitamin_a] => 100 [calcium] => 30 [iron] => 1.3 )
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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.
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First Published: April 30, 2011… Last Updated: September 8, 2020, with new photos and additional recipe information.