This easy paleo almond flax keto bread recipe stands on it’s own with a wonderfully dynamic flavor and texture. The crunchy crust and soft savory inside pair perfectly with a nice slab of salty butter.
Jennifer McGruther, the real food blogger behind The Nourished Kitchen, is a talent when it comes to traditional real food. She graciously allowed me to share this almond flax bread recipe from her ebook The Nourished Kitchen Guide to Grain-Free Baking. Unfortunately, that book is no longer available, but if you like her recipes, I would definitely recommend grabbing a copy of her print book The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle.
If you want to check out even more awesome grain-free bread recipes, see my post on the top 10 grain-free bread recipes!
Why I Love This Recipe…
- Many paleo or keto bread recipes make the mistake of using too many eggs which results in an overly eggy flavor, but not this one! The flavor and texture are hearty, but not too heavy or eggy.
- This bread stands on it’s own with a wonderfully dynamic, unique and even flavor.. The crunchy crust has a hint of sweetness (if you use honey) yet the bread works as a savory or sweet treat.
- This almond flax keto bread recipe benefits from the addition of ground flax seeds which help to not only improve its texture, but also improve its color and consistency. The whole flax seeds are added for texture.
- A slice of this bread tastes even more amazing crisped up fresh out of the toaster slathered with butter or quick homemade chia strawberry jam.
Easy Almond Flax Keto Bread Recipe Tips:
- This bread will last for about a week to a week and a half in the refrigerator. It will last longer sealed in a bag in the freezer. I haven’t tested this yet, but I would imagine it would keep in the freezer for a month or more. We usually eat it all up before we have a chance to store it!
- The addition of honey is optional. It just adds a tiny touch of sweetness. If you are keto, you will want to omit the honey.
- The batter may seem thick when you are done, but this is normal. Resist the urge to add more liquid which will affect the texture. The bread comes out best using large eggs. If you only have small or medium, the bread will still turn out ok, but may be a bit more dense. You can also add an extra egg, but this may change the bread’s flavor.
- Since this is a quick bread that is yeast-free and paleo, it won’t rise very much (just a bit), but the flavor and texture are still incredible! This is not a traditional sandwich bread recipe, but more of a snacky bread. You can still make smaller open-faced sandwiches topped with homemade mayo and turkey or avocado. Or you can enjoy it with butter and jam along with a cup of tea.
- The apple cider vinegar combines with the baking soda to help this bread be a bit more airy and fluffy. It is a small amount and does not affect the flavor.
- If you aren’t a big fan of the flavor of flax seeds, try using fresh golden flax seeds instead of regular brown flax seeds. Golden flax seeds have a lighter flavor. Also, flax seeds can go bad and develop a funky smell after a while, so using whole flax seeds that you’ve ground yourself (in a coffee grinder) will be best.
How to Make This Easy Almond Flax Keto Bread Recipe
Pre-heat the oven to 300°. Combine all of the dry ingredients in a mixing bowl or food processor.
Add the eggs and apple cider vinegar and mix thoroughly. To best get the lumps out of the dough use a food processor, electric mixer or hand blender.
Use an 8 or 9 inch loaf pan and either grease it with butter or line it with parchment paper to prevent sticking. Pour the dough into the loaf pan.
Bake for 45 minutes, then let cool. Slice up and serve with butter, nut butter or any toppings you desire!
Did you like Easy Almond Flax Keto Bread Recipe with Crunchy Crust! (Paleo & GF)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!
- 1 1/2 cups blanched almond flour
- 1/4 cup ground flax seeds
- 1 tbsp whole flax seeds
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 4 large eggs beaten
- 1/2 tsp apple cider vinegar
- 2 tsp honey (optional- omit for keto)
- 1 tbsp butter or oil, to grease the loaf pan
- Preheat the oven to 300°.
Mix all ingredients together (except for the butter--which is used to grease the pan) until thoroughly combined.
Grease an 8 or 9 inch loaf pan or just line it with parchment paper instead.
Pour dough into the loaf pan and bake at 300° for 45 minutes, or until a toothpick inserted into the bread’s center comes out clean.
Cool before serving.
Recipe Video
- The addition of honey is optional. It just adds a tiny touch of sweetness. If you are keto, you will want to omit the honey.
- The batter may seem thick when you are done, but this is normal. Resist the urge to add more liquid which will affect the texture. The bread comes out best using large eggs. If you only have small or medium, the bread will still turn out ok, but may be a bit more dense. You can also add an extra egg, but this may change the bread's flavor.
- Since this is a quick bread that is yeast-free and paleo, it won't rise very much (just a bit), but the flavor and texture are still incredible!
- The apple cider vinegar combines with the baking soda to help this bread be a bit more airy and fluffy. It is a small amount and does not affect the flavor.
- If you aren't a big fan of the flavor of flax seeds, try using fresh golden flax seeds instead of regular brown flax seeds. Golden flax seeds have a lighter flavor. Also, flax seeds can go bad and develop a funky smell after a while, so using whole flax seeds that you've ground yourself (in a coffee grinder) will be best.
- The nutrition facts below are for bread made without honey (keto version).
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Allison M says
February 28, 2013 at 8:19 amQuestion for you…
Why do you include the whole flax seeds? I’ve heard that your body is only able to fully absorb the nutrients from flax seeds when they are ground. So wouldn’t this be a waste? Or perhaps it’s only added for the texture. Just wondering.
Healy Real Food Vegetarian says
February 28, 2013 at 6:24 pmThe recipe is actually from Nourished Traditions Grain Free Guide, so I didn’t create the recipe. I would guess that she included them for texture. There are ground flax seeds in the bread, so you do still get the benefits of the flax seeds!
Rina says
February 1, 2019 at 10:04 pmCan I ask in the recipe is it 300 Celsius or Fahrenheit?
Hannah Healy says
February 2, 2019 at 6:52 pmIt’s Fahrenheit 🙂
Melanie says
February 28, 2013 at 5:29 pmI will try this bread next. I’ve tried the Wheat Belly basic bread which was hideous – smells and tastes like fart – and I made Lillian’s Kitchen basic bread last night and I actually enjoyed it better today than last night and it’s vastly better than Wheat Belly. Hers uses almond butter and only a little flour.
This one is similar to Wheat Belly but with one less egg and the addition of the vinegar. I am keen to see what that does.
I’m very new to wheat free so getting used to these new bread flavours is quite the curve 🙂
Thank you for sharing, I love Nourished Kitchen (found you on Pinterest).
Melanie says
March 5, 2013 at 4:50 pmI made this bread yesterday, I just chucked it all in the food processor. It is the best of the now three wheat free breads I have made, and the easiest. I was using up my old flaxseed in the other recipes and used golden for this one and I think that made a huge difference. Delicious, I may stop looking for basic bread recipes now I’m pretty happy 🙂
Barbara says
June 25, 2013 at 4:38 amI’m very pleased to find this as it’s new to me too. will be trying this flaxbread, but, wondering whether it’ll be a bit cake-like ? with all the eggs & honey?
Trisha says
June 6, 2015 at 2:17 amMelanie, how do you know what fart tastes like? Just wondering…..
Poppa Tom says
December 26, 2016 at 10:01 am90% of taste is in the smell, it’s why you know if you like something even before it hits the lips, I just found this site, now I gotta go make this bread.
POP
Gloria says
March 1, 2013 at 9:16 amWhat size pan? How many servings? Do you have the nutrition information? I need this information due to the health problems I have… including diabetes. Thanks!
Philip says
March 9, 2018 at 10:32 amI analyzed this through verywellfit.com nutrition analyzer, using 8 servings…
Tas'. says
March 1, 2013 at 7:22 pm“Cool completely before serving” it says…
“As if…” I say.
Nom, nom, nom, …
Big Momma says
February 6, 2014 at 11:10 pmI say ‘nom nom nom’ too! I can’t wait until it cools…never ever! I’ve got to have it piping hot! Always!!!! lol
Maggie Lynne says
March 4, 2013 at 4:01 pmI was really looking forward to trying this recipe. I baked up a loaf this morning, but the flax seed I used lent a rather fishy flavor to the bread!? I had to grind the seed myself, it could’ve been old seeds. Any suggestions or alternatives to flax seed? The texture is lovely though! I will try the recipe again.
Healy Real Food Vegetarian says
March 4, 2013 at 8:29 pmTry golden flax seeds, they have a lighter flavor.
Reiki Nurse says
February 5, 2015 at 11:37 amHi there! I only had golden flaxseeds on hand, no baking soda so I used baking powder, substituted only 1 teaspoon of liquid stevia for the honey due to low carb requirements, and only had on hand almond meal, not almond flour, so that’s what I used. It was delicious! Thank you so much for posting this recipe!!! Brilliant!
Zaida says
July 23, 2013 at 11:58 pmI used chia seeds instead of the teaspoon flax seeds (i still used the flax meal) and its delicious!
Becca says
March 5, 2013 at 3:23 pmThis was good! For some reason mine isn’t sticking together too well when I slice it.
Melanie says
March 5, 2013 at 4:57 pmI have heard that the size of your eggs really matters in wheat free cooking. So if the recipe calls for 4 large eggs and you only have medium, 5 eggs will be needed.
I make sure that I cook now with 700g large eggs no matter the recipe and my wheat free baking hasn’t fallen apart yet. Even the 600g ‘large eggs’ don’t look large so I stick with the biggest 🙂
Perhaps that’s a help to you?
yulaffin says
March 6, 2013 at 7:32 amI’d like to try this bread but would appreciate knowing what size loaf pan to use. Thanks!
Stephanie says
March 6, 2013 at 1:41 pmWould this recipe work with almond meal instead or blanched almond flour? I only have almond meal at hand and I’d hate to go to the store for just one items. Thanks!
Stephanie says
March 6, 2013 at 7:18 pmOK, I tried it with almond meal, and I was very pleased with the texture. Now, I am very new to Paleo technically this is my first week, so the whole no grain/GF baking is foreign to me, so please understand my next question comes from a place of ignorance, is this bread supposed to taste like paper? Is no taste something I need to get used to, or is this bread just “plain/bland” as far as flavors go?
Melanie says
March 6, 2013 at 7:25 pmHey, I made mine with almond meal because in Australia, even online I can’t find almond flour. Only fine ground meal. Mine was delish 🙂
I’m only a couple of weeks into wheat free and yo are lucky you’re tasting paper my first loaves tasted like fart! Lol, I think the darker flaxseed had something to do with that.
It takes a bit of getting used to, because no wheat free bread tastes anything like the bread we are used to. After a couple of weeks I can now enjoy toast…well…eat toast and not want to spit it out so I’m getting used to it! This is the best recipe I’ve tried so far 🙂
Stephanie says
March 6, 2013 at 7:31 pmMelany, thanks for your insight! I wonder if adding spices like cinnamon, all spice, nutmeg, etc would help, I might try adding pure maple syrup too. I’m determined to make this work! 🙂 P.S. I made chocolate cupcakes before and after one bite I threw them all out, old shoes and baking soda is not my ideal of taste! Lol.
Melanie says
March 6, 2013 at 8:02 pmI chucked almost an entire fresh almond pulp (after making almond milk) batch of pancakes 2 days ago. I tried to use the pulp, the pancakes were inedible so I googled and tried to make them into muffins so I added some more baking soda. They smelled so delicious, but tasted like salt. Incredible salt muffins! I decided if I was going to cook this way I had to learn to accept the loss of food (which to me is like noooooo I paid MONEY for those ingredients!).
There are some great recipes on Pinterest and the rest of the net for sweeter (read: covering up the papery taste) breads and some do add cinnamon and a sweetener like honey, agave or maple. Googling and experimenting is my new hobby but I promise you will get used to the major difference in taste. And start finding processed or very sweet foods undesirable.
Elysia says
February 16, 2014 at 8:23 pmHA! Omg I feel so bad for you guys – fart bread & shoe cakes lol 🙁 I’m a huge fan of adding orange zest to baked goods. Really brightens the flavor. Best way to incorporate it is add it to the melted butter/oil and let it sit for a little bit. Spices would help too, depending on what flavor you like. A touch of molasses brings nice depth. You could also play with a tiny bit of almond extract and vanilla. A blend of almond flour & meal would be nice – the meal has more nutty flavor because of the skins. You could also try hazelnut flour.
A note on baking soda…I find that a lot of GF recipes call for too much. I’m really sensitive to the taste. It’s a tricky calculation to figure out how much baking soda versus baking powder. Baking soda (even a conservative amount) without enough acid will not work properly and will taste funky. Adding apple cider vinegar to your liquids will help with this & create more rise.
gcbee says
July 31, 2013 at 8:06 amAn almost identical version of this recipe is on Elana’s Pantry, the difference being that it calls for a bit of arrowroot flour. I make a savory version of this bread by adding minced garlic and a tablespoon of Italian Herb Seasoning. Delish!
mara says
August 23, 2017 at 7:47 pmit is the same thing, almond meal- almond flour
Hannah Healy says
August 24, 2017 at 9:57 amAlmond meal is ground almonds with the skin on. Almond flour is blanched almonds without the skin ground into flour. It’s a bit different, but should probably work ok for this recipe with maybe a small change in texture.
ena says
March 12, 2013 at 5:59 amI followed the recipe exactly, but what came out of the oven is rather a brick than bread 😉 It didn’t rise at all, and is really heavy and dense- do you have an idea what could have gone wrong? On your pictures it looks sosoft, fluffy and crumbly!
I also would like to have a wheat-free bread that is not too “eggy”, and on your pictures this seems to be exactly what I was looking for, so I wanna give it another try…
Barbara says
June 25, 2013 at 4:43 amSorry to say that, thats the life of wheat-free, and also, lots of eggs are needed but, you’ll find, you start not relying on bread, and will find other things to eat, cos yes, the ‘bread’ is so different. Only any good mostly for toasting, not sandwichs.
KATHY SULLIVAN says
October 11, 2013 at 9:57 pmMine came out like a bric kand is about an inch and a half tall. Your reply implies that what to expect. Your picture is very misleading then.
judi says
June 30, 2013 at 3:06 pmI just made a loaf and it also did not rise or brown. Were you able to figure out what went wrong with yours?
ena says
July 2, 2013 at 12:09 pmSorry, no, didn’t try it again so far. But I guess the problem is the type of almond flour I’m using.
Liz says
July 28, 2017 at 11:35 amI had the same experience. An inch high brick. When the recipe says pour the batter into the pan, mine was more like a solid heavy dough. Surely four eggs is not enough fluid?
Sue D. Johnson says
April 2, 2013 at 6:09 amThis sounds delish! I, too… need the # of servings with nutritional values if possible. Thanks for sharing the good stuff !-)
Molly says
May 6, 2013 at 5:01 pmDo you think replacing the whole eggs with egg whites (like those from a carton, like All Whites) would alter the baking cycle? In other words, would the bread not cook correctly unless I use whole eggs?
Healy Real Food Vegetarian says
May 6, 2013 at 5:18 pmNo, it would not work. You need whole eggs. I wouldn’t suggest eating egg whites without yolks because most of the nutrients are in the yolk. The healthy fats in the yolk help you absorb the protein in the whites.
Michelle says
May 31, 2013 at 1:54 pmWhat does the vinegar do for the recipe? I have all the ingredients except that. Can I substitute it for something else maybe? I went to a shop today but they didn’t have that kind.
Barbara says
June 25, 2013 at 4:44 ammaybe lemon juice ?
Amanda says
July 6, 2013 at 9:44 amCan the cider vinegar be omitted? I have a vinegar intolerance and would prefer to leave it out.
Caren HH says
October 22, 2013 at 6:57 amHeaven! just what I was looking for- a tad bit seedy and it has a hint of banana taste to it..but that could be that my taste buds associate flax w/banana. Maybe I’ll try the chi seed replacement mentioned.
Small loaf but wonderful for someone who can’t have grains or yeast! I actually felt like I had bread with my soup for diner last night.
A new staple in my kitchen! thank you!!
Yann says
November 22, 2013 at 9:12 pmHi, i would like to prepare this bread but i dont have cider vinegar is it important to be added to the recipe?
Allison says
February 9, 2014 at 6:17 pmHello! I am really excited about this recipe – but, can I roll these into a small ball and bake them that way rather than one loaf in a pan? I don’t really want a loaf – but I want to make sure that rolling them into balls isn’t going to destroy the recipe.
THANK YOU FOR THE RECIPE,
ALLISON.
Karen says
February 12, 2014 at 10:03 pmFor the folks asking if the vinegar is important, yes. But, you can substitute lemon juice if you can’t do vinegar. You need an acid to interact with the baking soda to get any rise at all….. Or you will, indeed, have a brick.
tony says
May 22, 2014 at 2:34 pmI think a brick would be wonderful
there must be something missing in my copy as I made it exactly as shown using the exact ingredients and now after it’s cooled I just have a mass of crumbs, more or less looking just like before it was in the oven for 45 mins nothing brown or together. why does everyone but me have a perfect loaf??
Katie says
February 22, 2014 at 8:10 amI really enjoyed this bread. I used whole chia seeds to replace the flax seeds as I only had flax meal. I also added about a tablespoon of caraway seeds for a rye flavor. My bread was not tall enough for a traditional sandwich, so I ended up slicing it into 3 think sections, and then slicing each of those pieces into 4 toastable pieces. Delicious!
Helen says
March 31, 2014 at 4:25 pmI went grain and sugar free in November 2013 …. and have been experimenting since! Have had a few questionable results – but nothing a good smattering of fruit + cream, or home made tzatziki + salad won’t fix! It’s all edible … just shift your paradigm around wheat + yeast and the textures and smells of same.
I’ve made this recipe three or four times ….. and didn’t bother with whole flax seeds, as I didn’t have any, so just added a little more ground seed to start with. My ground linseed (flax) is not golden – and gives a wonderful visual to the finished article. I whizz those 4 eggs till they’re light and fluffy – use double the soda and double the apple cider vinegar ….. Works a treat!
Nice touch adding garlic and Italian herbs …. that will be the next version!
Ybreaux says
July 29, 2014 at 11:38 amI have made this bread several times, and it is so easy and delicious. I followed the advice and doubled the baking soda and vinegar each time. I also replaced one (sometimes two) of the eggs with unsweetened applesauce, with no ill effects. I have added oregano, garlic powder and shredded Parmesan for a savory bread, and cinnamon, cocoa, vanilla and dark chocolate chips for a dessert bread. Each time the result has been moist and delicious. I can live without the “rise” if the taste is good, and this one tastes good!
Cheryl Jury says
July 5, 2014 at 6:24 pmCan anyone tell me how many carbs are in a slice of this bread? Thank you
maur says
July 31, 2014 at 10:46 amI use 1/2 a teaspoon of xanthan gum to keep the loaf firm
Michelle says
August 5, 2014 at 8:49 pmThis is my first attempt at Paleo bread and it was really good, especially with raw honey drizzled on it 🙂 I think I over measured my salt a bit because it was a tad salty, but the sweet honey helped to even that out. Thanks!!
Martina says
September 9, 2014 at 12:25 pmYummy, I added bit of double cream yogurt, shredded carrot and sunflower seeds, left out honey, instead added half a teaspoon of xylitol, and voila, great bread!
Devon says
November 22, 2014 at 9:32 amI am new to the Ketogenic Lifestyle and have been slowly incorporating new low carb food items that I have completely cut out for about a year. Bread is one of them. I came across this recipe and figured I’d give it a try since it came up in the15 Bread Recipes That Are Low-Carb and Gluten-Free article. I want to right reviews so new bees like myself can know what to expect etc.
A lot of the bread recipes I read talked about “folding eggs” into the batter and reviews stated how difficult it was to have their bread rise properly. When I saw this recipe I knew it was going to me easier for my first attempt because it was not the traditional fluffy loaf of bread. Let me say though, it is still delicious!! It is a little more dense so perfect for some peanut butter and no sugar added jelly or some butter. I made grilled cheese and ham sandwiches out of it. Still turned out delicious. It’s important to remember this bread will not rise like typical bread. If you want the outside to be crunches like the article states you’ll need to cook it longer. If you double the recipe I would still use 2 loaf pans. Placing the dough in one may leave the center very gewey. I plan one trying to toast a slice in the oven and eat my eggs and bacon with it!
Delicious and very easy to make!!!!!
Michelle says
December 8, 2014 at 5:12 amI really love this bread! I modified it to replace ground flax with brown rice flour because I read somewhere that you should never cook ground flax as it changes its chemistry and it is not good for you. I also baked it for only 40 mins in a glass loaf pan. Thank you for this delicious alternative to wheat bread! P.s. It is a short bread but tastes great!
Sandy says
July 11, 2015 at 5:35 ami can’t seem to find where it says what size pan to use. Can someone tell me? I’m anxious to try it! Sounds yum!
Hannah of Healy Eats Real says
July 11, 2015 at 9:48 amIt’s just a standard loaf pan, I think it’s 8×4 or 9×5. 🙂
Anada says
August 7, 2015 at 6:21 pmHello everyone,
I am also interested in the calories, carbs, and all that macro data so I entered the recipe information in Myfitnesspal and this is what I got:
Assuming that you can slice the bread into 12 slices each slice would have:
Calories: 119
Total Carbohydrates: 5g
Fiber: 1g
Sugars: 2g
Fat: 9g
Protein: 5g
I hope you find this useful!
Hannah of Healy Eats Real says
August 8, 2015 at 8:00 pmThanks Anada!:)
Rosie says
July 11, 2016 at 9:03 pmThanks for the recipe! I love it and it has been a staple of mine since going grain-free. My question is, how do you get the golden brown crust that appears in the pic and you talk about? I have followed the recipe to a tee and have never managed to get the crust. It is mostly the same consistency and flavor throughout. Thanks in advance.
Hannah of Healy Eats Real says
July 12, 2016 at 6:34 pmHmm, I’m not sure, that’s just the way it came out for me. Glad you like it!
Elizabeth E says
December 31, 2016 at 11:20 amThank you so much for this recipe!!!! I have tried it a few times and twicked it a little bit. I add 1/4 cup of almond milk or half n half depending on what I have at hand just to lighten it and make it more moist. I also substitute the honey for sugar free syrup and also add 2 tablespoons of erytriol sweetner – delicious!!!! I have it the oven now, this time, this time I increased the sweetner to 1/8 of a cup because I have house guests who like sweet things. I cannot thank you enough for this recipe.
Hannah Healy says
January 3, 2017 at 2:41 pmGlad you are enjoying it!
B Smith says
July 4, 2018 at 2:22 pmI tried to make this bread and it was like sand. There was no consistency or density. What did I do wrong?
Hannah Healy says
July 4, 2018 at 10:26 pmDid you make any substitutions to the exact ingredients listed?
Alicia says
March 3, 2017 at 4:42 amWould this recipe work with peanut flour instead of almond flour?
Hannah Healy says
March 3, 2017 at 10:34 amI’m not sure. I’ve never tried it with peanut flour. Let me know how it turns out if you try it!
Nicole says
June 28, 2017 at 5:38 pmHi! How long does the bread stay fresh?
Hannah Healy says
June 28, 2017 at 10:54 pmI only kept mine for a couple days. Keep it in the fridge for when you’re not using it.
Lauren says
July 2, 2017 at 2:41 pmWonderful! After a month of doing low carb I was dying for something besides meat and veggies- and this really satisfied the craving. I made it according to the directions except I didn’t have whole flax seeds so I just left them out. I also used a couple packets of splenda instead of honey.
But wow it was good. Great flavor and texture- totally ticked all the boxes I needed. I put a little butter on top and it was such a treat. I can’t wait to share the recipe with my friends that are doing low carb as well.
muneerah says
September 13, 2017 at 6:25 amCan you use almond pulp instead of almond flour? I just made almond milk and have a lot of pulp that I would like to use in a bread.
Hannah Healy says
September 13, 2017 at 10:11 amNo that won’t work for this recipe.
Carol says
December 19, 2017 at 6:25 amThank you for sharing this wonderful recipe! It has been at least five days now, and I am still eating this, slice by slice, and loving it. It is wonderful to toast up. It has not gone hard as a brick as the days have gone by, even with my accidental omission of the acv. It probably just didn’t rise as much, as a result, since mine looks flatter than pictured.
OK, so I am ready to make it again! I love the suggestions for making it savory – add garlic and herbs. Has anyone adapted this to add sweet flavors, such as banana, carrot or pumpkin?
Jon says
February 12, 2018 at 7:07 pmhow many calories in this bread for a 1 inch thick slice?
Anyone tried doing this with an egg substitute? is it any good?
FanLady says
March 4, 2018 at 6:48 amThis bread is AMAZING on a keto diet! I found out the hard way that I really hate the taste of coconut flour in things so it was wonderful to discover this recipe using just almond flour. It stayed fresh for at least 3 days – by that time I had eaten it all!
Hannah Healy says
March 4, 2018 at 12:26 pmGlad you liked it! 🙂
Dan says
May 20, 2018 at 12:55 pmI just made this loaf and tried it warm, delicious!!
Chris Simms says
June 4, 2018 at 8:27 pmCan the recipe be doubled. It came out a. Little flat but yummy
Sylvia says
June 22, 2018 at 8:15 amHi I just tried this recipe and loved it. I made a few small changes that I felt improved the flavor and texture. .do feel free to try them out. I used 3 whole eggs plus 2 egg whites, added 2 tablespoons of psyllium powder and added yeast just for flavor and pumpkin seeds. I also cut out the honey and acv. Thanks this was a great recipe. We’ve struggled with eggy yucky results but loved this !
Dez says
August 15, 2018 at 3:04 amI’ve made this bread 3 times now, I’m new to low carb. This is the best recipe I’ve found and I’m going to stop looking. The only ingredient I swap out is the honey, I use sugar free maple syrup instead. This bread has no eggy taste and is just delicious! I think the flax meal makes it exceptional! It also freezes well. Thank you for sharing.
Hannah Healy says
August 15, 2018 at 10:55 amThanks for your comment Dez! Glad you like it! It’s one of my favorites too. You can also just omit the honey if you prefer and the bread will still come out great 🙂
Jill says
September 3, 2018 at 7:15 pmLooks like a terrific keto bread recipe – I like the addition of the flax.
Hannah Healy says
September 3, 2018 at 7:57 pmThanks! Yea, the flax helps a lot with the texture!
Colleen says
September 3, 2018 at 7:54 pmFlax is such a healthy ingredient. I use it a lot in my cooking, and this bread looks really interesting to try with it. Thanks for sharing!
Hannah Healy says
September 3, 2018 at 7:57 pmThanks! Flax is great! It’s such a great binder for grain-free baking too!
Tisha says
September 3, 2018 at 8:25 pmThis is fantastic for those starting and doing low carb! Looks great!
Natalie says
September 3, 2018 at 9:10 pmThis bread looks so delicious and perfect for breakfast! Such a great healthy idea for any time of the day!
Sandi says
September 3, 2018 at 9:14 pmThank you for sharing such a great Gluten Free Bread! This is close to one of our favorites!
Siobhan O'Farrell says
February 5, 2019 at 1:54 amThis actually is the best low carb bread I’ve make. And I’ve made a lot, most turn out like soggy bricks. This is a great texture and lovely taste. I used golden flax/linseeds . Perfect. I’m making another one this morning as the one from last night had nearly gone!!!
Hannah Healy says
February 5, 2019 at 1:01 pmThanks! So glad you enjoyed it!
Linda Waligorski says
February 25, 2019 at 7:15 amCan this be done in a bread machine ?
Sounds awesome
Hannah Healy says
February 25, 2019 at 2:53 pmI’m not sure, I’ve never tried it in a bread machine. Let me know how it turns out if you try!
Sal says
May 3, 2019 at 8:01 amCould U add zucchini to this for a zucchini flax bread? Or do U already have a zucchini flax bread recipe?
Thank U,
Sal