Keto Flaxseed Bread with Coconut Flour

Name: Keto Flaxseed Bread with Coconut Flour
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8 serving
Ingredients: ¾ cup / 80 g coconut flour; ½ cup / 60 g ground flaxseed / flax meal; 3 eggs; 3 egg whites; 5 tablespoon olive oil; 2 teaspoon baking powder; 4.7 oz / 140 ml / water; pinch sea salt

User Reviews

5.0

258 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
8
Calories
183 kcal
Course
Breakfast
Cuisine
British

Keto Flaxseed Bread with Coconut Flour

Raiden Walker

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A soft, pillowy keto flaxseed bread that can be baked as a loaf, Focaccia-style or even as muffins. This bread uses coconut flour as a base and is great toasted.

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Ingredients

Servings

¾ cup / 80 g coconut flour
½ cup / 60 g ground flaxseed / flax meal
3 eggs large, room temperature
3 egg whites large
5 tablespoon olive oil
2 teaspoon baking powder
4.7 oz / 140 ml / water (10 tbsp)
pinch sea salt

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Instructions

Preheat the oven to 180 Celsius / 356 Fahrenheit.
Whisk the eggs and egg whites with an electric mixer or in a food processor until foamy.
Add the rest of the ingredients and blend until you have a smooth dough.
Let the dough sit for a few minutes so the coconut flour and flax can absorb the moisture.
Pour the mix into a well-oiled pan (alternatively, line a pan with baking paper) and bake at 180 Celsius / 356 Fahrenheit for 35 minutes or until browned on top. It's ready when a knife inserted comes out clean.
If you prefer to bake as a loaf, increase the time in the oven by 10 minutes.

Notes

2g net carbs per portion. Nutrition is calculated based on 8 portions (when I cut the focaccia flaxseed bread into squares).
These portions are generous! The loaf I made on day 2 yielded 20 slices.
I baked my bread Focaccia-style in a 25x15 cm casserole dish. Next time, I will line it with baking paper to be able to take it out easier.
When you make flaxseed muffins with this recipe, the oven time reduces to 25-30 minutes.
When I made the loaf, I used a silicone loaf mould - they are brilliant! SO much better than the regular tin pans. Nothing EVER gets stuck in a silicone mould. It will change your (bread baking) life!!
The bread freezes well.