Easy Almond Flour Flaxseed Bread Recipe with Crunchy Crust
By Hannah Healy
Updated September 30, 2020
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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!
Easy Almond Flour Flaxseed Bread Recipe with Crunchy Crust
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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).
Nutrition
This Easy Almond Flax Keto Bread Recipe post was originally published in February of 2013, but has been republished in September of 2018 to include improved recipe notes, a new recipe video and new photos. Original recipe by Jennifer McGruther, photos by Hannah Healy.
I’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.
Thanks 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 🙂
Hi 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 !
Can the recipe be doubled. It came out a. Little flat but yummy
I just made this loaf and tried it warm, delicious!!
This 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!
Glad you liked it! 🙂
how many calories in this bread for a 1 inch thick slice?
Anyone tried doing this with an egg substitute? is it any good?
Thank 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?
Can 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.
No that won’t work for this recipe.
Wonderful! 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.
Hi! How long does the bread stay fresh?
I only kept mine for a couple days. Keep it in the fridge for when you’re not using it.
Would this recipe work with peanut flour instead of almond flour?
I’m not sure. I’ve never tried it with peanut flour. Let me know how it turns out if you try it!
Thank 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.
Glad you are enjoying it!
I tried to make this bread and it was like sand. There was no consistency or density. What did I do wrong?
Did you make any substitutions to the exact ingredients listed?
Thanks 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.
Hmm, I’m not sure, that’s just the way it came out for me. Glad you like it!
Hello 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!
Thanks Anada!:)
i 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!
It’s just a standard loaf pan, I think it’s 8×4 or 9×5. 🙂
I 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!
I 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!!!!!
Yummy, 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!
This 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!!
I use 1/2 a teaspoon of xanthan gum to keep the loaf firm