Free Printable: Low Carb & Keto Food List

• Why You Need My Flaxseed Bread Recipe
• Ingredients & Substitutions
• How To Make Flaxseed Bread
• My Recipe Tips
• Storage Instructions
• Ways To Use It
• Flaxseed Bread (Easy & Gluten Free)
• Gratitude Moment
• Recipe Reviews

Many 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 .

1. Mix the dry ingredients. In a large bowl, stir together the almond flour, flaxseed meal, baking powder, Besti, and sea salt.
2. Whisk the eggs. In a medium bowl, whisk the eggs for 2 minutes, until very frothy. Stir the eggs into the dry ingredients.

1. 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.

1. 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.
2. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 cups Wholesome Yum Blanched Almond Flour ▢
• 1 cup Golden flaxseed meal ▢
• 1.5 tbsp Baking powder ▢
• 2 tbsp Besti Monk Fruit Allulose Blend (optional, for better flavor) ▢
• 1 tsp Sea salt ▢
• 8 large Eggs (at room temperature) ▢
• 1/2 cup Unsalted butter (melted; or butter-flavored coconut oil for a dairy-free version) ▢
• 1 cup Warm water ▢
• 1/2 cup Flax seeds (optional, plus more for sprinkling on top if desired) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. 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.
2. In a large bowl, stir together the almond flour, flaxseed meal, baking powder, Besti, and sea salt.
3. In a medium bowl, whisk the eggs for 2 minutes , until very frothy. Stir the eggs into the dry ingredients.
4. Stir in the melted butter, then the warm water. Add the flax seeds to the batter, if using.
5. Pour the batter into the lined pan. Sprinkle more flax seeds on top if you like.
6. Bake for 40-50 minutes , until the top is a dark golden brown.
7. 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.)
8. Remove the flaxseed bread from the oven. Cool in the pan for 10-15 minutes , then transfer to a cooling rack to cool completely.
9. 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 NotesYour Notes

© 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!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/flaxseed-bread/

Ingredients

• 3 cups Wholesome Yum Blanched Almond Flour
• 1 cup Golden flaxseed meal
• 1.5 tbsp Baking powder
• 2 tbsp Besti Monk Fruit Allulose Blend (optional, for better flavor)
• 1 tsp Sea salt
• 8 large Eggs (at room temperature)
• 1/2 cup Unsalted butter (melted; or butter-flavored coconut oil for a dairy-free version)
• 1 cup Warm water
• 1/2 cup Flax seeds (optional, plus more for sprinkling on top if desired)

Instructions

1. 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.
2. In a large bowl, stir together the almond flour, flaxseed meal, baking powder, Besti, and sea salt.
3. In a medium bowl, whisk the eggs for 2 minutes , until very frothy. Stir the eggs into the dry ingredients.
4. Stir in the melted butter, then the warm water. Add the flax seeds to the batter, if using.
5. Pour the batter into the lined pan. Sprinkle more flax seeds on top if you like.
6. Bake for 40-50 minutes , until the top is a dark golden brown.
7. 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.)
8. Remove the flaxseed bread from the oven. Cool in the pan for 10-15 minutes , then transfer to a cooling rack to cool completely.
9. Wait for the bread to cool before slicing.

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 .

© 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. :)

Free Printable: Low Carb & Keto Food List

• Why You Need My Flaxseed Bread Recipe
• Ingredients & Substitutions
• How To Make Flaxseed Bread
• My Recipe Tips
• Storage Instructions
• Ways To Use It
• Flaxseed Bread (Easy & Gluten Free)
• Gratitude Moment
• Recipe Reviews

Many 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 .

1. Mix the dry ingredients. In a large bowl, stir together the almond flour, flaxseed meal, baking powder, Besti, and sea salt.
2. Whisk the eggs. In a medium bowl, whisk the eggs for 2 minutes, until very frothy. Stir the eggs into the dry ingredients.

1. 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.

1. 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.
2. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 cups Wholesome Yum Blanched Almond Flour ▢
• 1 cup Golden flaxseed meal ▢
• 1.5 tbsp Baking powder ▢
• 2 tbsp Besti Monk Fruit Allulose Blend (optional, for better flavor) ▢
• 1 tsp Sea salt ▢
• 8 large Eggs (at room temperature) ▢
• 1/2 cup Unsalted butter (melted; or butter-flavored coconut oil for a dairy-free version) ▢
• 1 cup Warm water ▢
• 1/2 cup Flax seeds (optional, plus more for sprinkling on top if desired) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. 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.
2. In a large bowl, stir together the almond flour, flaxseed meal, baking powder, Besti, and sea salt.
3. In a medium bowl, whisk the eggs for 2 minutes , until very frothy. Stir the eggs into the dry ingredients.
4. Stir in the melted butter, then the warm water. Add the flax seeds to the batter, if using.
5. Pour the batter into the lined pan. Sprinkle more flax seeds on top if you like.
6. Bake for 40-50 minutes , until the top is a dark golden brown.
7. 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.)
8. Remove the flaxseed bread from the oven. Cool in the pan for 10-15 minutes , then transfer to a cooling rack to cool completely.
9. Wait for the bread to cool before slicing.

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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 .

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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!