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.
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).