Bread on a keto diet? Yep, it’s possible! And not just any bread—this keto flaxseed and chia bread is a total lifesaver. It’s low-carb, high in fiber, and packed with nutrients. Even better? It’s super easy to make. Whether you’re a meal-prep pro or someone who just misses bread (we get it), this recipe is for you. Let’s jump right in.
Why Flaxseed and Chia?
Before we get to the recipe, here’s the deal with flaxseed and chia seeds: these little guys are packed with fiber, omega-3s, and healthy fats. They’re low in carbs and help keep you feeling full longer—perfect for staying on track with your keto goals. Plus, they give this bread a slightly nutty flavor and a great texture.
What You’ll Need
This recipe doesn’t call for fancy equipment or hard-to-find ingredients. Here’s what you’ll need:
Ingredients:
- 1 cup flaxseed meal (ground flaxseeds)
- 1/3 cup chia seeds
- 1 cup almond flour (or coconut flour for a nuttier taste)
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup olive oil (or melted coconut oil)
- 1/2 cup warm water
- Optional: 1 tsp garlic powder or dried herbs for extra flavor.
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy cleanup.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the flaxseed meal, chia seeds, almond flour, baking powder, and salt. Stir everything together so it’s evenly distributed. If you’re adding garlic powder or herbs, now’s the time to toss them in.
3. Beat the Eggs
In a separate bowl, crack the eggs and beat them until frothy. This helps give the bread a bit of rise and keeps it from being too dense.
4. Add the Wet Ingredients
To the eggs, mix in the olive oil (or coconut oil) and warm water. Slowly pour this mixture into the bowl with your dry ingredients. Stir until you have a thick batter. Don’t worry if it seems a little sticky—that’s normal.
5. Let the Batter Rest
This step is key! Let the batter sit for about 5–10 minutes. The chia seeds will soak up some of the liquid, making the batter thicker and easier to handle.
6. Transfer to the Loaf Pan
Scoop the batter into your prepared loaf pan and smooth out the top with a spatula. You can sprinkle a few extra chia or flaxseeds on top for a nice touch if you want.
7. Bake
Pop the pan in the oven and bake for 35–40 minutes. You’ll know it’s ready when the top is golden brown, and a toothpick inserted into the center comes out clean.
8. Cool and Slice
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Once it’s completely cool, slice it up and enjoy!
How to Serve Keto Flaxseed and Chia Bread
This bread is super versatile. Here are a few ideas to get you started:
- Toast it: Slather on some butter, cream cheese, or avocado.
- Make sandwiches: Pair it with turkey, cheese, or egg salad.
- Dip it: Tear it into chunks for soups or low-carb dips.
Tips for Success
1. Use Fresh Ingredients
Flaxseed and chia seeds can go rancid if they sit around too long. Make sure yours are fresh for the best flavor.
2. Don’t Skip the Resting Time
The chia seeds need a few minutes to soak up liquid, or the bread won’t hold together well.
3. Experiment with Add-Ins
Want a little more variety? Add shredded cheese, chopped nuts, or seeds like sunflower or pumpkin for extra crunch.
Nutrition Information
Here’s a rough breakdown per slice (makes about 10 slices):
- Calories: 130
- Net Carbs: 2g
- Protein: 5g
- Fat: 11g
- Fiber: 4g
Keep in mind, the exact numbers may vary slightly based on the brands you use.
Why You’ll Love This Recipe
Making keto bread at home can feel intimidating, but this recipe keeps things simple. Plus, it’s way cheaper than store-bought keto bread, which can cost an arm and a leg. The texture is satisfying, the flavor is spot-on, and it holds up well for sandwiches or toasting. Honestly, it’s hard to go wrong.
Storing and Freezing Tips
- Storing: Wrap the bread in plastic or place it in an airtight container. It’ll stay fresh for up to 4 days at room temperature or a week in the fridge.
- Freezing: Slice the loaf and freeze individual pieces with parchment paper between them. That way, you can grab a slice or two without thawing the whole thing.
Conclusion
Keto flaxseed and chia bread is one of those recipes that makes keto life feel a little more “normal.” It’s quick to whip up, tastes amazing, and works with just about anything you’d pair with regular bread. Whether you’re new to keto or just looking for something fresh to try, this recipe’s got you covered. Bake it once, and you might never go back to store-bought options.
Let us know how it turns out or share your favorite tweaks in the comments below. Happy baking!
PrintKeto Flaxseed and Chia Bread Recipe For Your Diet
This easy keto flaxseed and chia bread is soft, nutty, and perfect for a low-carb lifestyle. It’s gluten-free, packed with fiber, and loaded with healthy fats, making it great for toasting, sandwiches, or dipping. Simple ingredients and quick steps make it a keto-friendly must-try!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Keto, Low-Carb
- Diet: Gluten Free
Ingredients
- 1 cup flaxseed meal
- 1/3 cup chia seeds
- 1 cup almond flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/4 cup olive oil (or melted coconut oil)
- 1/2 cup warm water
- Optional: 1 tsp garlic powder or dried herbs
Instructions
- Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a mixing bowl, combine flaxseed meal, chia seeds, almond flour, baking powder, and salt. Mix well.
- Beat the eggs in a separate bowl until frothy, then add olive oil and warm water. Mix together.
- Pour the wet ingredients into the dry ingredients and stir until you get a thick batter. Let the batter sit for 5–10 minutes to thicken.
- Transfer the batter to the prepared loaf pan, smoothing the top. Sprinkle extra seeds on top if desired.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Store bread in an airtight container for up to 4 days at room temperature or a week in the fridge.
- For freezing, slice the bread and layer parchment paper between slices to prevent sticking.
- You can substitute almond flour with 1/2 cup coconut flour but may need extra water for the batter.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 slice
- Calories: 130 Sugar: 0g Sodium: 180mg Fat: 11g Saturated Fat: 1.5g Unsaturated Fat: 9.5g Trans Fat: 0g Carbohydrates: 6g Fiber: 4g Protein: 5g Cholesterol: 55mg
Frequently Asked Questions (FAQs)
Can I Use Coconut Flour Instead of Almond Flour?
Yes, but keep in mind coconut flour absorbs more liquid. Use about 1/2 cup of coconut flour and add a little extra water to the batter if needed.
Is This Bread Gluten-Free?
Absolutely. All the ingredients are naturally gluten-free.
What Does It Taste Like?
This bread has a slightly nutty, earthy flavor with a soft, moist texture. It’s not overly "eggy," like some keto breads.