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Home » Breads

Keto Bread

Published: Sep 11, 2017 · Updated: Mar 27, 2025 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow CarbVegetarianPaleo

A Keto bread that will keep you going all morning with its high fibre content.  It is delicious sliced and toasted for breakfast.

This low carb and gluten free bread is made primarily with flaxseed flour, with the addition of coconut flour and almond flour.  It takes a slight edge off the flaxseed taste for those of you who are not too fond of it.  The psyllium husk powder helps to give the bread a more dough like consistency.

keto bread

The beauty of this bread recipe is that it is just so easy to make.   It’s as simple as add, mix and bake!  Then slice warm and enjoy.

keto bread

How to make keto bread

If you want the bread to be extra fluffy, you could separate the eggs, whisk the egg whites until stiff, then fold them into the mixture.  I was throwing caution to the wind that day, and just used the eggs whole.  I didn’t find the bread too heavy either.  More like a wholemeal loaf.

keto bread

I kept this bread in the fridge, wrapped up in some parchment paper so it didn’t dry out.  It was just as delicious the next day.   I enjoyed slices of the bread toasted with a couple of eggs in the morning.  As well as being delicious, I found the keto bread to be very filling. 

keto bread

WATCH THE KETO BREAD RECIPE VIDEO

More low carb breads to bake

Almond flour bread

Parmesan & Thyme Low Carb Bread

Coconut & Almond Flour Bread

Keto Bread

Angela Coleby
A Keto bread that will keep you going all morning with its high fibre content.  
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Bread
Cuisine American
Servings 15 Slices
Calories 200 kcal

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Ingredients
 
 

  • 2 Cups Flaxseed flour/ground flaxseed
  • ½ Cup Coconut flour
  • ½ Cup Almond flour
  • 5 Eggs
  • ¼ Cup Coconut/Olive oil
  • 2 tablespoons Psyllium husk powder
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 Cup Boiling water

Instructions
 

  • Preheat the oven to 180C/350F degrees.
  • Grease and line a bread tin.
  • Mix the flaxseed, coconut flour, almond flour, psyllium husk power, baking powder and salt together.
  • Add the eggs to the dry mixture and whisk thoroughly.
  • Add the oil to the flour mixture and stir.
  • Add the apple cider vinegar and more mixing!
  • Finally, add the boiling water and stir well until you have a dough like consistency.
  • Spoon into a parchment paper lined loaf tin (I used an 8inch tin) and bake for 40-45 minutes.

Notes

Makes 15 Slices
Nutritional Info per slice:  200 Calories, 13g Fat, 8g Protein, 13g Total Carbs, 10g Fibre, 3g Net Carbs
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1SliceCalories: 200kcalCarbohydrates: 13gProtein: 8gFat: 13gFiber: 10g

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read my disclosure policy for more info.

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