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!
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Easy Almond Flax Keto Bread Recipe (Paleo & GF)
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.
- 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)
- Preheat the oven to 300°.
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Mix all ingredients together (except for the butter–which is used to grease the pan) until thoroughly combined.
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Grease an 8 or 9 inch loaf pan or just line it with parchment paper instead.
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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.
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Cool before serving.
- 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).
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