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
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Preheat the oven to 300°.
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Mix all ingredients together (except for the butter--which is used to grease the pan) until thoroughly combined.
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Grease an 8 or 9 inch loaf pan or just line it with parchment paper instead.
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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.
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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).
can I use an egg substitute such as chia seeds and water?
I’ve only used eggs in this recipe and usually with grain-free recipes the eggs are important binders, so I’m not sure that it would turn out without eggs. But if you experiment, please let me know how it turns out!
This is a really good recipe. My son gave me a cast iron loaf plan for Christmas. It produced a nice crisp on the sides. I added a little more flax seed and detracted the 1/4 cup of almond flour. It worked well.
Thanks,
Chuck
So glad you enjoyed it Chuck! Thanks for sharing your substitutions!
Hi
You mean 300 degrees or Farenheit
Yes 300 degrees farenheit
My husband has been on and off a ketogenic diet, primarily for weight control, for 8 years or so. I recently went low carb for sudden health issues. Our 3 year old has been thrown into our diet now because there’s no way I’m cooking a different meal just for her. I felt bad after throwing away all her favorite “foods” (bread, crackers, etc.) so I made this last night. She scarfed down 2 slices today. I’m ecstatic to be able to easily make a replacement for the store bought crap she was eating. Thank you for this super easy to follow recipe… that’s coming from someone who has never made any kind of bread before!
That’s wonderful! So happy it’s a hit with your family 🙂
This bread is wonderful. Thank you. I followed the recipe exactly except for adding 6 small eggs rather then 4 large. I used almond meal and ground the extra 1 T of flax a bit for easier digestion. It came out golden brown, great texture, great taste (I used golden flax seeds). It had no eggy or baking soda taste. It rose beautifully, to my surprise. My guests loved it. I served it with homemake ghee. I’m thrilled to make a loaf of bread that’s easy, healthy and delicious. I’m eager to experiment by adding sweet and/or savory ingredients – maybe some grated apple and cinnamon next time. Can’t wait to share it friends and family.
So glad you enjoyed it Rhonda! That addition of apple and cinnamon sounds delicious!
Could U add zucchini to this for a zucchini flax bread? Or do U already have a zucchini flax bread recipe?
Thank U,
Sal
Can this be done in a bread machine ?
Sounds awesome
I’m not sure, I’ve never tried it in a bread machine. Let me know how it turns out if you try!
This 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!!!
Thanks! So glad you enjoyed it!
Thank you for sharing such a great Gluten Free Bread! This is close to one of our favorites!
This bread looks so delicious and perfect for breakfast! Such a great healthy idea for any time of the day!
This is fantastic for those starting and doing low carb! Looks great!
Flax 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!
Thanks! Flax is great! It’s such a great binder for grain-free baking too!
Looks like a terrific keto bread recipe – I like the addition of the flax.
Thanks! Yea, the flax helps a lot with the texture!