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Free Printable: Low Carb & Keto Food List
Get It NowMany of you have asked if you can swap out psyllium husk powder for flaxseed meal in my low carb bread, and for more flaxseed recipes in general. So, I created this flaxseed bread to help you do both. It’s perfect when you’re craving a bread that’s nutty (but without nuts!), hearty, and sandwich-worthy. And it’s super easy to whip up. Make this flax bread with me for your sandwiches, or just slathering with spreads!
Why You Need My Flaxseed Bread Recipe
- No eggy taste – Even though this recipe has a lot of eggs, I don’t think it tastes eggy. But if you’re sensitive to that flavor, I’ve got tips below to adjust it to your liking.
- Tastes like a nutty seed bread – I’d describe this as a hearty, seed-filled bread, a little similar to wheat bread. It’s softer and less chewy than my almond flour bread with psyllium husk. Just keep in mind it’s dense and filling, so if you’re after something lighter and airier, my white keto bread or cloud bread might be a better fit.
- Quick to prep – Using just a few everyday pantry staples, you can have this flax bread ready to bake in just 10 minutes!
- Gluten-free, grain-free, and low carb – And yes, this is a keto flaxseed bread. I even have a dairy-free option. Whatever your needs, it’s easy to fit into your lifestyle.
Ingredients & Substitutions
Here I explain the best ingredients for my flaxseed bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Golden Flaxseed Meal – A.k.a. ground flaxseeds. Regular brown flaxseed meal works fine, but I like the flavor better with golden. It’s milder. You can also grind whole golden flax seeds yourself in a food processor.
- Flax Seeds – I add whole flax seeds to the batter for extra texture and a little crunch. Sunflower seeds or pepitas will work, too.
- Wholesome Yum Blanched Almond Flour – It has a super-fine grind, which really makes a difference in the texture of your flaxseed bread. Many brands can make it too gritty! If you want to use coconut flour, it’s not a 1:1 sub, but you can make my coconut flour bread instead.
- Baking Powder – I like this non-GMO brand and it helps with lift. Don’t confuse this with baking soda, which is different.
- Sweetener – My Besti Monk Fruit Allulose Blend doesn’t actually make the bread sweet, but balances the flavors so it tastes more like regular bread. Other sugar substitutes might work, but many of them (including most brands labeled “monk fruit” or “stevia”, which usually contain erythritol) can leave a gritty texture.
- Eggs – You can replace 2 of the eggs with 3 egg whites if you prefer (as the yolks are typically what give off an eggy taste), but I wouldn’t recommend replacing all of them, or your bread will be too dense.
- Unsalted Butter – I like this grass-fed brand. It prevents the bread from being too dry. If you need a dairy-free option, butter-flavored coconut oil works great!
- Warm Water
- Sea Salt
How To Make Flaxseed Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, flaxseed meal, baking powder, Besti, and sea salt.
- Whisk the eggs. In a medium bowl, whisk the eggs for 2 minutes, until very frothy. Stir the eggs into the dry ingredients.
- Add the butter, water, and flax seeds. Stir in the melted butter, then the warm water. The mixture will be thick. Add the flax seeds, if you want them. Transfer the dough into a lined loaf pan (I use this one and it’s the perfect size for this amount of dough). Sprinkle more flax seeds on top if you like.
- Bake until golden and done inside. Pop the bread in the oven and bake until the top is a dark golden brown. Then, tent the top with foil and continue baking until the bread feels very firm, and the top is crusty.
- Let it cool. Let your flaxseed bread cool in the pan for 10-15 minutes, then transfer to a rack to cool completely before slicing.
My Recipe Tips
- Use room temperature eggs. If you don’t, the melted butter may either solidify or cook the eggs.
- Whisk the eggs really well. This helps with lift, so the bread isn’t too dense.
- I recommend this size pan. I previously made it in a 9×5 pan and it still works, but the bread isn’t as tall and doesn’t look as nice.
- Be careful not to underbake. If you pull it too soon, the inside will be gummy. Look for a firm/crusty top to indicate it’s done. I also check with a toothpick, but typically it passes the toothpick test before it’s done inside.
- Can you use a bread maker? Yes! I don’t personally have one, but multiple readers have told me it worked for them.
- Slice with a serrated knife. A regular knife can cause the bread to crumble. This is my favorite bread knife, and while it’s an investment, it’s lasted me almost a decade and still going strong.
- Want a better texture? Let the flax bread cool overnight before slicing, as I find the texture improves overnight. I also highly recommend toasting it!
- Slice thin for sandwiches. I kept the serving size as a standard ½-inch slice, but this bread is so hearty and filling that I actually prefer to slice it thinner, slightly over 1/4 inch thick. It’s plenty, especially if you’re making a sandwich with 2 slices.
Storage Instructions
- Store: Keep your flaxseed bread in an airtight container on the counter for up to 1-2 days, or in the fridge for up to a week. I recommend wrapping it in parchment paper followed by foil. Avoid plastic wrap or bags, which can make it soggy. It’s even better toasted!
- Freeze: Store in the freezer for up to 6 months. I slice it first and line parchment paper between the slices, so I can grab slices as needed.
Ways To Use It
Looking for some creative ways to enjoy your flaxseed bread? Here are a few of my favorite ideas to get you started:
- Sandwiches – Use it as a sandwich bread with my keto chicken salad or tuna salad with egg.
- Toast – Try a smear of butter (pictured above), nut butter, or strawberry chia jam. I also love it as the base for avocado toast.
- French Toast – Just follow my low carb French toast recipe, swapping the bread for this one. Top with my sugar free maple syrup!
- Garlic Bread – Brush slices of flax bread with melted garlic butter, sprinkle with dried herbs (I like rosemary, oregano, or Italian seasoning), and toast in the oven.
Flaxseed Bread (Easy & Gluten Free)
My easy flaxseed bread recipe tastes like a nutty multi-grain bread, minus the grains and gluten. Whip up this flax bread in just 10 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line the bottom of a small loaf pan (this one is the perfect size) with parchment paper, with the paper going up the sides.
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In a large bowl, stir together the almond flour, flaxseed meal, baking powder, Besti, and sea salt.
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In a medium bowl, whisk the eggs for 2 minutes, until very frothy. Stir the eggs into the dry ingredients.
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Stir in the melted butter, then the warm water. Add the flax seeds to the batter, if using.
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Pour the batter into the lined pan. Sprinkle more flax seeds on top if you like.
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Bake for 40-50 minutes, until the top is a dark golden brown.
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Tent the top with foil and continue baking for 10-20 more minutes, until the bread feels very firm, and the top is crusty. (An inserted toothpick should also come out clean, but this typically happens before it’s completely done, so check both.)
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Remove the flaxseed bread from the oven. Cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.
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Wait for the bread to cool before slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, 1/2 inch thick
- Tips: See the details in the post above! I’ve got tips to ensure your flax bread has the right texture.
- Store: 1-2 days on the counter or up to a week in the fridge. Don’t wrap in plastic.
- Freeze: Up to 6 months in the freezer. Line parchment paper between slices.
Nutrition info does not include the optional whole flax seeds.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Flaxseed Bread
Gratitude Moment
This flaxseed bread reminds me of this past summer when I took new pictures of it (above). My mom came over for lunch the next day and we enjoyed sandwiches together on the deck — a memory I remember vividly as I write this today. I miss my family a lot now that we live across the country from each other, so I’m really excited they are coming to visit this weekend!
I hope this flax bread helps you make your own memories. I always find that eating the same foods again brings them back!
103 Comments
Marilee
2Hi. I just wanted to let you know I did this recipe with the exact ingredients but in my bread machine. And it worked!
For my bread machine wet ingredients go in first. I warmed the butter first. Then I put the 8 eggs in a bowl and whisked them. So that the butter wouldn’t “cook” the eggs I set both aside. Measured out the other ingredients into bowls and cups. Then put the warm water in the pan, added the butter to the eggs (the butter was liquid but not warm anymore. Added the butter to the eggs. Stirred a little. Poured in a pan with warm water. Then the almond flour, flaxseed meal, baking powder, salt, made an indent in the middle and added monk fruit sweetener.
Put it in my bread machine on a regular bread setting, chose a medium light crust, and set it to go.
I was praying it would work and it did! It’s cooling off now. Soon as I can I’m going to try it with a little butter and honey.
My grandson has Douse Syndrome. A rare form of epilepsy that presents with all different types of seizures. He is on a modified keto diet and can only have a max of 20 carbs a day. If this tastes good he will be so happy as he misses bread so much. It’ll help me to eat better too. And keep losing weight.
Thanks for the recipe!
JOCELYN LINNEN
0THANK YOU FOR THIS RECIPE. MINE JUST CAME OUT OF THE BREADMAKER> LOOKS WONDERFUL.THE TEST WILL BE TONIGHT WHEN I ENJOY A SLICE WITH MY SUPPER. WAITING TO SEE HOW IT AFFECTS MY BLOOD SUGAR.
Penelope
0Hi, Thanks for such a delicious recipe. Is it possible to substitute the coconut oil with avocado oil for a non dairy option?
Maya | Wholesome Yum
0Hi Penelope, Yes, you can use coconut oil for a dairy-free option. I’m not sure if avocado oil would work.
Christine
0Hi, Marilee!
My son has Lennox-Gastaut Syndrome, also a rare seizure disorder, and he’s on a modified Ketogenic diet, too. I’m so excited to try this for him! I just popped it into the oven! Hugs and prayers for all of our little ones that fight this battle.
Darlene L
1This is the best Flaxseed bread recipe I have found. The loaf comes out beautiful no deflating after removing from the oven. You can slice it nice and thin, toast it, it holds together nicely. I followed the baking instructions, tented the bread for 10 minutes even though I thought it might be done and it came out perfect. I have found my forever low carb healthy bread ❤️ Thank you Maya for all the testing you do to make sure we get the best recipes.
Wholesome Yum D
0Thank you so much for the lovely feedback, Darlene! I’m thrilled to hear this flaxseed bread turned out so well for you. It’s great that it held its shape, sliced beautifully, and toasted perfectly. I’m honored it’s become your go-to low carb bread and I really appreciate your kind words about the recipe testing too!
MarQuette
0Can I add Oats to this recipe? If yes should substitute, add or decrease any other ingredients toake it work?
We miss my dads great Bread & Rolls he made them with Wheat Flour, Honey, Flaxseed & Oats…I love the idea of using Almond Flour and trying the Besti Monk but would like to keep the Flaxseed & Oats.
Maya | Wholesome Yum
0Hi MarQuette, In theory yes, but I haven’t added oats to this bread to know for sure the right amount and ratios. Please let me know how it turns out if you try it.
Snkieran30
0Very good bread. Flavor came out very nice. I needed recipes to use up eggs I bought on sale. This recipe was perfect for that. Plus just finished a 3 day fast and this bread is good for hormone balance, protein intake, and easy savory snack to satisfy hunger pang.
I subbed 1 cup to sprouted whole wheat as I have no reason to make it 100%keto right now.
** I also used 1/4EVOO + 1/4cup water vs. 1/2 cup butter to cut back on fat because flax, eggs, and almond flour offers enough fat for my preference; plus that allows me to add butter or cream cheese on top later to even the score! 😋 thanks for the recipe.
Maya | Wholesome Yum
0I’m so glad you liked it! Thank you for sharing your variation.
Rich Chartrtand
0My wife is diabetic so I am trying different recipes for diabetics.
I tried your flaxseed bread for the first time. Ended up using 6 eggs & some stevia. The bread came out fine and she liked it. I added a little cinnamon which helped the flavor a little. Also added a quarter cup of coconut flour to thicken the dough and some apple cider vinegar to help the baking powder. Big question: Why eight eggs?
Maya | Wholesome Yum
0I’m glad you liked the bread you made, Rich! Thanks for sharing your variation. The amounts in my recipe are based on extensive testing what worked best with the ingredients I used. FYI, baking soda needs vinegar but for baking powder (used in this recipe) it’s not needed, as baking powder already contains an acid.
Jamie Fullman
0Amazing! I love the taste and texture. I didn’t have actual flax seeds, so I used hemp seeds. The only thing I would do is use a larger loaf pan. Mine was an 8 x 4 and it spilled over the edges. I will be making this again and again.
Maya | Wholesome Yum
0I’m so happy you liked it, Jamie, and that it worked with hemp seeds. My loaf pan is a little larger than that and the flaxseed bread does come out pretty tall, so yes, 8×4 would probably be just a bit too small.
Karen
0Maya, I followed the recipe to a “T” but my batter was thin. Also it rose to be about 3.5″ but it had a funny smell. I tried it the second day as a piece of toast but the bread had no flavor. Help I really want to have a slice of toast in the mornings.
Maya | Wholesome Yum
0Hi Karen, Sorry you had trouble with it! It’s hard to tell what went wrong without being in the kitchen with you. The batter shouldn’t be thin — did it look like my pictures? I’m not sure what you’re looking for with flavor since bread is supposed to be pretty neutral and not a lot of flavor, if that makes sense. I’m happy to help if you can provide more detail!
Elizabeth
0This recipe is the best by far, and I have tried all KETOs. It is super dense, flavorful and fulfilling. Very easy to make and fast. It is delicious! I did bake for at least 60 minutes then tented and baked another 30 minutes at 325 in an electric oven. It was a perfect texture the 1st day…beautiful loaf, Baked in an old original glass Pyrex small loaf pan, filled to the top lined with parchment.
I mistakenly wrapped in a paper towel and put in a gallon plastic bag on the cabinet. Very moist the following day. Popped into toaster oven and it came out perfect. I reread the TIPS. Thank you for telling us NOT to put in plastic, which will draw moisture.
Flax meal/seeds is a top choice for optimum health.
Long review, but this is what I have been searching for. Thank you for your amazing recipes.
Colleen
0would adding a flavor extract be ok?
Maya | Wholesome Yum
0Hi Colleen, What flavor are you looking to add? I supposed you could add an extract, but this is a “regular” bread, not a sweet one.
Aleah Hansen
0Made this for my myself and shared with my husband and two boys (who are not about the keto life). Needless to say there goes half the pan! It was absolutely delicious! Definitely cooking this again!
Maya | Wholesome Yum
0That’s awesome, Aleah! I’m so glad you and your family liked this bread.
Ivy
0The most delicious gluten-free bread recipe I’ve ever tried – and I’ve tried a lot. Low-carb, high-fiber and nutritious, as well. It’s my go-to.
Barbara stupple
0I really appreciate the option for a metric version
Nikki
0Can substitute the eggs with xanthan gum?
Maya | Wholesome Yum
0Hi Nikki, No, sorry. Aquafaba might work, but I haven’t tested that substitution.
Elena
0Thank you so much for this recipe! It has been a life-changer for us! We absolutely love it, and we share the recipe with others and they love it! I make mine in the bread machine, and and even add an extra egg or two, seems to make it a little firmer for slicing.
Dnelly
0Hi I have a 8 x 4.5“ baking loaf pan, that I got from America. Will it work with this recipe or do I half the recipe? As I’m seeing some people say they got too much for their 9X5 pan and I don’t have that. Biggest is 8 x 4.5 USA 1lb loaf pan that I have currently.
Maya | Wholesome Yum
0Yes, that’s close to the size I use. I’m not sure how 9×5 was too much for people, as in my experience the bread wasn’t tall enough in that size.
Sharelyn
0I was looking for a recipe with flaxseed meal, flaxseed base, almond flour my panty had this for awhile and wanted to use these ingredients because they were going past the best when used date. Turned out great. My almond flour was super fine natural which is darker, also didn’t use golden flax, just had regular. So this bread looked and tasted like a wheat bread. I’m very happy with the outcome.
Clint Lovell
0Not what I expected – neither fish nor fowl (savory or sweet) as it turned out. Wasn’t as airy as I hoped for. This bread recipe is more expensive than a comparable bread in the store, so I enjoyed the challenge but won’t make it again.
Elena
0This bread is amazing! So delicious, and so easy to make!! It’s our standby bread now, I make it all the time. Only advice is be sure to bake it long enough, until it’s really really well done. It still tends to be moist. I wrap it in a paper towel and put it in a gallon ziplock and store in the refrigerator.
Sean og
0Hi, made the bread. It’s super had to leave it for another 40 minutes longer in a fan oven at 180 degrees. Just wonder the conversion between us to eu. Is it right. I had a lot left over after filling the cake tin.
Maya | Wholesome Yum
0Hi Sean, Yes, 350 degrees F is 177 degrees C, so 180 is about right for a rounded temperature. You mentioned “40 minutes longer” but it’s unclear how much time you started with. It will definitely bake faster in a convection oven, though. I linked the pan size I used in the post above.
Dana
0Love this bread. Make a loaf every other week. It’s the only bread my husband and I eat. Use it for open faced sandwiches and anytime bread is needed. Delicious! And so very extremely easy to make.
Teresa
0Hi! If I don’t have whole flax seeds, can I substitute it with more flax meal? Thanks!
Maya | Wholesome Yum
0Hi Teresa, No, I don’t recommend adding more flaxseed meal. The whole flaxseeds provide texture, that’s all. If you add more flaxseed meal, your bread might turn out too dense or dry.
Luke
0Thank you!!
Robin
0Is ground flax seed and flaxseed meal the same thing? I bought ground flax seed and it looks similar to a fine wheat flour. Can I use it to make the flax almond flour bread?
Susan
0Sorry that I don’t know this, but can I substitute milled flaxseed for the flaxseed meal in this recipe?
Maya | Wholesome Yum
0Hi Susan, I’ve only made this flaxseed bread with flaxseed meal, but yes, I think you can probably use milled flaxseed. (For those wondering, the difference is milled flaxseed is higher in fat than flaxseed meal.) Let me know how it goes if you try it!
Maya | Wholesome Yum
0Hi Robin, Yes, ground flax seed and flaxseed meal are the same thing. I do recommend the golden kind for the best flavor.
Bill
0Excellent recipe. You can now have a sandwich and keep the carbs down, puts grilled cheese back on my list.
Lynne
0Can I use avocado oil instead of coconut oil or butter?
Maya | Wholesome Yum
0Hi Lynne, I haven’t tested that in this recipe, so am not sure. Sometimes oils that are liquid at room temperature (like avocado oil) bake differently than fats that are solid at room temp (like butter or coconut oil). Let me know how it goes if you try it!
Rose dabbene
0Can I use less eggs and substitute something else?
Maya | Wholesome Yum
0Hi Rose, No, you need 8 eggs. You might be able to use aquafaba as an egg alternative, but I haven’t tried it. Let me know how it goes if you do!
Vicki
0I have been making a different keto bread recipe and find that I like it better baked in a cup cake pan (with papers, of course). Would this recipe work that way with just a shorter cooking time?
Maya | Wholesome Yum
0Hi Vicki, Yes, you can bake it in a muffin tin with liners if you like. I’d recommend starting at 20-25 minutes and check at that point if they are done.
Babes
0Hi, thanks so much for sharing this recipe. I have tried this and made some variations. it’s so yummy!
Jann Simpson
0I love this bread recipe! However, even though I go 100% by the recipe, it always turns out too moist in the center. I’ve even tried baking it longer. What could I possibly do to make it firmer?
Rheta
0HI, Jann
It could be that you measured the dry ingredients differently than Maya does. Maya provides the measurements in metric weights and that is so very helpful to me. Different sites provided various weights for almond flour, so I measured a cup of it using the same gentle technique I use for measuring all-purpose flour. It weighed only 96 grams, whereas Maya allows 112 grams for it.
Maya | Wholesome Yum
0Hi Jann, It sounds like your bread is still underbaked. Keep baking it for longer. The top should become crusty.
Bill
0For those interested in price, the flaxseed is 2.37/ lb at Walmart. That’s for organic. Also, the rating system is not working. You click on the stars and nothing happens.
Julie
0I’ve made this recipe many times and love it. I have substituted olive oil, avocado oil, added fresh herbs, and every time, delicious! My question is, can I substitute Chia Seeds for Flax?
Debi
0Very easy to make and delicious! I did have to bake much longer, but not a problem. Makes a big, high loaf with lovely texture. Thinking about using to make bread pudding, croutons, etc.
Neville
0For your flaxseed and almond loaf I can’t get your fruit allulose blend in South Africa. Can I use Stevia liquid instead and what quantity?
Maya | Wholesome Yum
0Hi Neville, I don’t recommend using a liquid sweetener, but you can use my sweetener conversion chart to find an alternate granulated sweetener that you’re able to get.
Maya | Wholesome Yum
0Hi Julie, I’ve only made this with flaxseed meal, so am not sure. Let me know how it goes if you try chia.
Wholesome Yum D
0Hi Bill, It looks like it worked on my end. Thanks!
Belinda
0Surprised at how delish it turned out. I will be doing it over and over.
Judie McKnight
0One of my favorites so far!
Brandusa
0Hello! Im really having trouble finding the right keto bread as i dont like the density of most (i assume its due to the almond flour)
i wanted to ask how dense this bread is? ofcourse, it wont be as soft as white bread, but does it dry out your mouth and do you have to chew on it a lot like you do with others? thankyou in advance!
Maya | Wholesome Yum
0I’d recommend this keto white bread if you’re looking for a soft, fluffy white bread.
Martha Covel
0Could this be made in a bread machine??
Bill
0I have the silicone bread pans but they are slightly smaller so this recipe will fill it to the top when cooking. I put the bread pan on a cookie sheet so no worries. I love the taste.
Wholesome Yum M
0Hi Martha, I have not personally tested this recipe in a bread machine, but other readers have stated that it works. Best wishes!
Wayne
0Just made a loaf in my bread machine. Takes a little longer (about an hour total) than in the oven. Just remember to set to a quick bread setting.
Ralph Kemptner
0Your almond flour and flax seed flour bread is delicious! I’m looking forward to trying your other bread recipes. I just started the keto died a week ago and it’s great knowing I can still enjoy a sandwich occasionally.
Paula
0My family loved the bread!!! My son decided next time we need to put some cinnamon in it and a little extra sweetener and have dessert bread!! I used a cup of coconut flour instead of the three cups of almond flour because my daughter in law is allergic to almonds. It was very good.
Pat
0This is delicious and easy to make.
Georgie
0I’ve made a lot of different keto breads and this is probably the best (tastiest) one. If you’re looking for a nutty tasting bread try this. It does taste a bit eggy but if that bothers you there are egg alternatives, like Oggs aquafaba egg alternative from Sainsbury’s.
Arden
0Thank you for sharing this recipe. I liked few things about this recipe:
1) easy to make,
2) fluffy,
3) proportion yields a bigger loaf 9×5 vs 8×4
4) good texture
My only dislike is that it is a little eggy for my liking. Next time, I may try using 8 eggs white & 6 or 5 yolks. I also read that 1/2 teaspoon of vinegar may help.
Thank you again
CY NCY
0Thanks for the yummy recipe. It’s my 1st ever homemade bread loaf (keto and non keto), and was a already success on 1st try. So nice to bake a loaf without needing a bread making machine. Nutty, eggy, moist. My family loves it! I live in Southeast Asia and the bread rose well.
Mary
0Hi, I hope I get a response, I wonder if I did something wrong. I mixed and measured all the ingredients but it was way too much to put into one 9×5, I used two,.,., not sure how they will come out, they are still baking, plz let me know if I did something wrong or did the recipe not mention to use two loaf pans. Thank you , Mary
Maya | Wholesome Yum
0Hi Mary, Hmmm, you should only have enough for one loaf pan. Mine is even smaller than 9×5. The batter should mostly fill the pan. Did you happen to see the video for this recipe? How was the consistency compared to the video?
Jessica
0My first batch is in the oven now! Just curious, have you calculated the cost of this vs buying bread at the store. I always prefer homemade, but it’s even better if this is a money saver too!
Wholesome Yum M
0Hi Jessica, I don’t have that information, would be interested to find out if you decided to do the math! I do know that this bread recipe is cleaner than any “keto” bread you could buy at the store! Enjoy!
Summer
0This is the first bread I have ever made ever and it came out great. I switched out the coconut oil for olive oil because I’m starting the eat for you blood type diet and I’m not supposed to have coconut. It came out perfectly. Great texture and taste. Thank you.
JR
0Is it possible to use liquid stevia? Any idea how much?
Wholesome Yum M
0Hi JR, I think this would work. One drop is probably sufficient.
Camille
0Made the bread twice following the directions and both times the center didn’t get cooked through. Both times had to cook it longer, the second time cooked it for almost 2 hours and the center still fell in. Is it really 8 eggs? or is it possible that the temperature needs to be turned up higher. I really want to try this bread.
Wholesome Yum M
0Hi Camille, I am sorry this recipe isn’t working out for you. Can I ask if you are making any substitutions or changes? 8 eggs are the correct number for the recipe, are you letting them come to room temperature before using them? The temperature can make a big difference in the finished product. It also sounds like you need to bake it for longer.
Susan
0Hi Maya,
I’m just wondering, if you don’t use the flax seeds, do you replace that 1/2 cup with flax meal? It seems like omitting that much bulk would screw up the recipe.
I’ll await your reply before I try making this.
Thanks,
Susan
Wholesome Yum M
0Hi Susan, The whole flaxseeds provide texture, but they are not necessary to retain the structure of the bread. If you don’t have whole flaxseed, feel free to omit that ingredient. No changes are necessary for the amount of ground flaxseed.
Susan Speerbrecher
0Ok, thank you for the speedy reply! And thank you for the great recipes!
Patti McSwain
0Do you have a flax meal with almond meal bread recipe that can be made in a bread making machine? Or maybe I could convert this recipe and add yeast and maybe vital wheat gluten? Thank you For any suggestions
Wholesome Yum M
0Hi Patti, I have not tried to make this recipe in a bread maker, however, many readers have had success making my recipe for almond flour bread in a bread maker using the ‘quickbread’ setting. If you decide to try this flaxseed bread recipe in a breadmaker, please share how it turns out!
Ruby
0Excellent recipe. I toast a slice from the freezer whenever I want a bread alternative In order to melt butter onto, or just want something that also reminds me of a buttery slice of cake, and it absolutely hits the spot. No eggy texture or aftertaste at all. One day I am going to try substituting some of the water with lemon juice – assuming the science still works, it should be a little like a lemon drizzle cake? I know there are lemon cake Keto recipes out there, but so far this basic mixture is my favourite. Ps I love allulose, none of that ‘cold’ aftertaste of erythritol.
Grace
0Amazing bread, the recipe is perfect. Really enjoyed it and will make it again.
Jen Lopez
0Awesome recipe, I did it today. So smooth… Perfect recipe, I reduced my sweetener to 1. 5 tbsp. I got extra batter left and I just put it in a muffin tray.. They turned perfect too….
Thanks for this recipe
Marlene
0Made this and its awesome. The recipe was easy to follow and the only change I made was I used brown monk fruit as I was out of white. Got rave reviews from friends and family
Tresa
0Hi Lisa! This looks delicious and I’m excited to make it. I have mini loaf pans. Any thoughts on how long to bake in those? Thanks!
Wholesome Yum M
0Hi Tresa, I have not made this bread with mini loaf pans, so my numbers are only approximations. I would check your bread mini loaves at 20 – 25 minutes. Make sure to do the toothpick test to know they are baked through.