Low-Carb Flax Meal Bread
This Incredible Low-Carb Flax Meal Bread is an easy and tasty quick bread for any meal!
Low Carb Bread
When it comes to low-carb bread, it’s a tricky situation. You want that same texture you might remember prior to your low carb days, but often most store bought varieties are never as good as one had hoped. I’ve created a few bread recipes I’m pretty content with, but none that could really work well for a sandwich. My Cloud Bread Recipe is wonderful, but very light and airy. It makes fabulous French Toast! I’ve also got a Cheesy Fathead Roll recipe that’s wonderful as a side with dinner. But I’ve always hoped I could make a bread that really resembled a hearty slice of grain bread I used to enjoy. This Atkins recipe has the texture of a grain bread and it is a very easy recipe as well!
I found this recipe in a new book by Atkins Nutritionals. It has a wealth of information for those who might just be starting out on a low-carb lifestyle change. But even if you’re experienced and have been low carb for years, you’ll also enjoy the quality of recipes this book provides. The recipe I’m sharing today is a win, both with me and my hubby!
My hubby said, “This is one of the best low carb breads I’ve ever had!” We toasted a few slices for our breakfast, topped with some cream cheese, smoked salmon and capers- it was incredible!
Nut Free Keto Bread
The amazing thing about this recipe is that you can make it tree nut free as well. I’ve tried it as the recipe calls for using almond flour and I’ve also swapped out the almond flour for sesame flour and it was just perfect since my youngest has a tree nut allergy. If you need a keto, nut free, dairy free bread, check out my Coconut Flour Bread that has rave reviews!
You can enjoy two wonderful slices for just around 2 net carbs! I kept ours refrigerated after it cooked and cooled. We just toast a slice when we’re ready for breakfast or it can be made into a sandwich for the kids. Hope you love this bread as much as we do! Other breads you might like: Coconut Flour bread, Banana Bread, Sunflower Seed bread, Chocolate Peanut Butter Bread, Cloud Bread, Blueberry English Muffin Loaf, Pumpkin Cloud Bread, Irish Soda Bread.
Low Carb Flax Meal Bread
Low- Carb Flax Meal Bread
Ingredients
- olive oil spray
- 3/4 cup 100% whole ground golden flaxseed meal
- 3/4 cup almond flour or sesame flour- nut free option (my addition)
- 3/4 cup grated Parmesan cheese
- 1 Tbsp dried herbs, such as Italian seasoning or rosemary
- 2 tsp baking powder
- 2 tsp stevia
- 1 tsp crushed red pepper flakes (optional)
- 5 large eggs
- 1 Tbsp olive oil
- 1 Tbsp whole flaxseeds
- 1 Tbsp sunflower seeds
- 1 Tbsp pumpkin seeds
Instructions
- Preheat oven to 350 degrees. Coat a 1-pound loaf pan with olive oil spray. Mix the flaxseed meal, almond flour, Parmesan cheese, dried herbs, baking powder, stevia, and red pepper flakes, if using, in a large bowl, stirring well to combine.
- Add the eggs and the oil to the dry ingredients, using a wooden spoon to combine. Transfer to the prepared loaf pan, and sprinkle with the three seeds. Bake 35 to 40 minutes, until the loaf is firm to the touch and the crust starts to brown. Transfer to a wire rack to cool. Store refrigerated in an airtight container or aluminum foil for up to 5 days.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I had to comment as I’ve made this now three times and it is fantastic! I’ve tried lots of low carb bread recipes. This is by FAR my favorite. Thank you so much!!!!
Thank you!
By far the best approximation of “normal” bread that I have come across. the look, touch, and mouth feel are spot on. As for the flavor, it was good, but I think some tweaks could be made to improve it. I used nutritional yeast because some of the comments noted that the parmesan taste was a bit overwhelming. Also, I don’t think I had enough parmesan, Anyway, I definitely tasted the nutritional yeast.
I was wondering if adding yeast (non-active) for flavor would help. I will try the parmesan way next time to see how that works. All that said, very happy to find this recipe and will definitely become something I make quite a bit.
Which nutritional yeast did you use ? I’m not a cheese fan nor do I want to be tasting a cheese flavour in this bread . As for the spices are they recommended to add ?
I see one positive reference to sandwiches with this bread. My teenage granddaughter is on low carb but misses sandwiches. Will this bread hold up? Thanks 🙂
I make it often for my family and yes they use it for sandwiches and it holds up fine.
I wanted to note that eating whole flax seeds means missing most of their benefits, like omega-3, fiber and phytochemicals because they will pass undigested, unless they are ground. I don’t think ground seed would detract from the taste at all.
The 3/4 cup used in the recipe is ground, the 1 tbsp is just for the topping of the bread.
Hey, what would be another good alternative to Almond flour? I’m having trouble finding sesame flour. I don’t really like coconut flour as much. Maybe sunflower flour? I’m open to anything 🙂
I think sunflower meal would work.
This bread is absolutely awesome!
I was having a terrible time with my blood sugar even On a once a day insulin, and decided to go grain-free. This bread has been a lifesaver. My blood sugar is way down and this bread satisfies my craving for something substantial in the bread line. I toast it, make sandwiches, and even a small dessert with sugar-free Jam and a small helping of whipped cream. I can’t thank you enough for the recipe!
So happy you love it!
Diane – I urge you to read Dr Fung’s book called “The Diabetes Code” and please consider fasting and low carb ketogenic diet. I wish I learned about it years ago. Good Luck.
I have read Dr Fungs book and I too found it a life saving game changer. I now fast for 16 hrs a day & find it so easy to do. I was a type 2 diabetic but my numbers now are such that no meds are needed. Drink at least 1/2 my weight in ounces of water daily and eat a low carb Keto type diet. This bread will give me so many options to eating avocado spreads, egg salad, chicken and tuna salads. There are times you just need a bread substitute. *Dr. Fung has a book ‘The Complete Guide to Fasting’.
it’s taste is so awesome and and it also look so good . I liked it
I agree this is the best tasting low carb bread I have tried and, I (too) have tried quite a few! It truly has the feeling/texture of regular bread and I don’t notice a parmesan cheese taste with the herbs and seeds. To me, it just tastes like a savory homemade bread! I baked it in an 8 x 4 pan (slightly smaller than the 1 lb size) and it has reasonable height. I used Herbs de Provence + the red pepper flakes. Spread softened butter on an end slice while it was still warm . . . . yum!
I made this today and it was great! This is the best low carb bread recipe I’ve tried so far. Thank you so much!!!
I made this last night. The texture was great. I didn’t like the stevia after taste. I used the liquid pure stevia from Trader Joe’s. I think is bitter. Next time will use other sweetener or no sweetener. Thanks for the recipe. I give it 5 stars!!
Thank you!
This recipe looks so great, thanks for sharing.
Hi,
I made this last night & it is good. I used the 1 lb. loaf pan so mine only turned out 1 3/4 inch tall I toasted a slice & it held together well & did actually get toasted, also ate a plain slice… both are good, I like this bread better than any other one I have tried so far… and I’ve tried a lot ! not sure what it is about this one but I will definitely be making this one regularly. I used the Italian herbs along with some garlic & onion, I don’t think I put enough in because they really didn’t come thru… gosh I can see a lot of possibilities for flavor here, using another cheese & spices…
Thank You so much for sharing this recipe !
Can I use coconut flour? I don’t have sesame seed flour nor almond flour. what would be the amount if I’m using coconut flour?
Hi, this sounds good & I’m going to try it …..
as to substituting the Parmesan cheese, I would go with a dry jack cheese.. mild flavor.. sometimes hard to find.
there are other dried cheeses, but you really have to hunt around for them… I wish you good luck so you can try this bread.
Thanks for a great recipe
Hi! This looks like a great recipe, but I too, need to make it dairy free. As the two other commenters above, I”m wondering if you have any suggestions for a substitute for the parmesan cheese? Thanks so much.
I believe nutritional yeast would be a good replacement for parmesan.
Hi Brenda,
I’m not a fan of Stevia. Can I use something else other that the Stevia in this reciipe?
You can, I would sub about 1/3 cup of a sweetener of choice you want to use.
Does the bread need the stevia – can I just leave this out?
yes you can leave it out
This looks super good! I can’t wait to try it.
This recipe looks like the perfect diabetic bread recipe I have been searching for!!! I will definitely try this!!! Thank You so much!!!
What can be subbed for the Parmesan to make it dairy-free?
Hi Bethany,
Nutritional Yeast is a substitute for those who are dairy free. I’ve been told it’s a great substitute for Parmesan Cheese. Take a look at this link and it should explain things a lot more.
https://www.mnn.com/food/healthy-eating/stories/11-ways-use-nutritional-yeast-and-why-you-should
This recipe was super easy/fast to mix up and it is absolutely delicious!
Thank you!
The best keto bread thus far! I did not add herbs or nuts, so it tastes very similar to whole wheat bread. Love it! Parmesan flavor is not prominent at all, and with a little butter and maybe salami or prosciutto, you got yourself a nice sandwich! Thank you!
A serving is two slices, but how many slices in the loaf?
Under the title is the servings amount, 8, and with 2 slices per serving, you should be able to cut 16 slices from the loaf.
I made this today as a complement for soup. The texture was wonderful and the crust was beautiful. I did not care for the flavor of the parmesan. Could I perhaps use more almond flour and more flax?
Does this freeze well? Thanks!
I haven’t froze it but I would assume would. I’d slice the entire loaf and separate slices with parchment for easy removal, wrap it tightly then freeze and pull a slice out of the freezer when you want.
Does it need to be fresh Parmesan or can the dried variety be used? Thanks.
I think either will work.
Does the Parmesan flavor come through? What about subbing more flax and almond flour for it? Thanks! Looks great.
The parmesan is not noticeable but adds texture and a chew.
Hi Brenda,
I MADE THE BREAD LAST NIGHT. I LOVE THE TEXTURE AND HOW DENSE IT IS!
HOWEVER, mine tasted very cheesy and salty. Is there anything I can exchange the Parm. cheese with
that wont messing up the net carb count?
Possibly nutritional yeast but I’ve not tried it.