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.
Hi Brenda,
Is there a way to make this recipe without the parmesan cheese?
You could swap it with nutritional yeast.
Thank you 🙂 Your recipes are truly the best!
Is milled flax seed the same as flax meal?
Can this bread be frozen?
You can use either and yes, once cooled you can slice and place parchment between pieces then store in an airtight container to freeze for up to 3 months.
I’ve made this about six times now and although my husband and I like it, it doesn’t look anything like the pictures which are of a crumbly textured loaf. Mine is dark brown and solid in texture but is delicious toasted but the slices are tiny as it doesn’t appear to rise.
My flaxmeal is dark brown in colour and my almonds are the whole nut ground, including the skin. I measure carefully every time but it turns out the same each time. Thoughts anyone? I live in France and couldn’t find flaxmeal so I ordered it from Amazon.fr,.There was no alternative type available.
I live in France too and have recently found golden flax on Amazon.fr, take another look😀
Can hazelnut flour be substituted for some of the almond flour, perhaps half almond half hazelnut? Both my husband and I have a low tolerance for anything that has lots of almonds/almond flour in it?
I’m sure it could but I’ve not tested that to be sure on the texture, if you try that please come back here and let me know.
Wow that is good! Reminds me of the beans my Dad made during the cold Oregon winters. Next time I will not add any salt until I taste after it is cooked. The pork added too much salt flavor. But that is how my Dad made it. Thank you for the flashback.
Has anyone tried pumpkin in this bread? I have done a couple of things with it, since I make it once a week… yes I’m a real fan. I swapped out the spices for pumpkin pie spice, but got to thinking maybe I could leave out part of the parmesan cheese and replace it with pumpkin for a richer autumn flavor. Also, the last loaf I made I stuffed fresh blackberries in… very yummy and the one before that I stuffed Kalamata olives in.
Anyone else try variations/
Edie
It’s not the nicest bread I have ever had, it’s the “BEST BREAD I HAVE EVER HAD”…….
I have searched for a few weeks now for a low carb bread and I have found several but most are made with psyllium 1 way or another and my local supermarket does not stock it, my local health shop can not get a hold of it so I settled for this one. I have made bread many times over the years as I am a breadaholic, bread any way and i am done for. This bread is off the charts tasty, it will be great for sandwiches, soups, toasted sandwiches and i dare say savoury french toast too. It does work out kind of expensive but you wont get a better tasting bread in the shops that is full of flavour, texture and low carb. I am going to mess around with trying different cheeses, herbs and spices just to see what I can come up with. Brenda I have to say I only made the bread for the first time an hour ago and the smell was divine and the taste is awesome and couldn’t wait for it to cool completely so had a warm slice with butter…..YUMMMMMY
Thank you for posting
Angela
Thank you so much!
Hi!!! What other kínd of cheese can I use??? Manchego cheese? Gracias…
Yes I think Manchego would be great!
Just tried this recipe.. was very happy with the texture and look and the fact that it comes together quickly. I think it needs salt. I will try this again.
Hi
I see in the picture it states that 2 slices are 2.3 cards, however, on the nutrition facts image, it reads 6.6 carbs for 2 slices. Can you clarify? Thank you!
Eva
Because you always subtract the fiber from the carbohydrates
I made the recipe exactly as written and it was good but I really loved the texture and wanted to tweak the recipe to mimic a sort of honey wheat berry bread. It was easy! I replaced the Parmesan with a scoop of plain whey protein and 1/2 a cup of finely grated mozzarella and added an additional tablespoon of sweetener. It is amazing and a perfect sandwich bread, and my new go-to keto bread recipe, very similar in flavor and crumb to a dense honey wheat loaf which is what I grew up eating! Great recipe!
This recipe interests me a lot, but I hesitate because of the large number of eggs, especially for a loaf that isn’t very tall. If one does not like the eggy taste would it be better to bypass the recipe, or is there some adjustment that could be made and still turn out a great tasting loaf? It really is a beautiful-looking loaf. Thank you for sharing it.
There truly is not an eggy taste, I think other commenters who’ve made it and also said that. You could also swap one egg with two whites.
I have made almost every possible keto bread recipe on the planet some work some don’t but there isn’t one that I keep going back to. This one is by far the best and the easiest to do. The texture is like bread and it does give you that chew. I knew there was hope when it came out of the oven it had a nice round top it did not deflate I was impressed. I can see making sandwiches out of this bread. I did not notice the Parmesan cheese taste but I only had about 2/3 of a cup left of fresh Parm so I finished the rest with cutUp Swiss that I had. The bread came out beautiful and I’m thinking if I double the recipe I can get a regular loaf size breadPerfect for sandwiches. When I saw five eggs I thought it was going to taste eggy but it doesn’t. Instead of those spices I uses some onion powder some garlic powder and erythritol instead of the Stevia. I think the next one I’m going to try everything bagel spices. This seems to be a keeper.
Wonderful recipe.. loved the texture and not very eggy either. I topped it off with cream cheese and some blue berries for breakfast. This recipe is def a keeper.
Made today! Delicious! Just curious if there is a substitute for the parmesan that isn’t cheese. Thank you.
You might be able to use nutritional yeast though I’ve not tested it myself.
THIS ! THIS right here !!! is THE BEST bread I have ever made !!! omitted the spices in my second batch and oh my !!! what a game changer … yesterday was tuna sandwich … today I tried it toasted as a BLT .. it was AMAZING !!! Thank you so much Brenda !!! love the recipes !!!
thank you so much!
I’m out of flax seed, but have a mixture of Flax, Chia and Hemp. Would this work?
Hmmm, I’m not totally sure it will work out as I’ve never used a combo like that before. But if you try that please come back and let me know if it worked for you!
Just found this recipe yesterday, Dec 31, 2019, made today (1/1/2020) with Herbs de Provence, adding garlic & onion powder. Put in a little cayenne and toasted sesame seeds for the top. I like it and I think adding fennel seeds could be good too. Thanks so much for sharing.
Just made this last night, turned out great! I didn’t have any Parmesan Cheese so replaced it with more Almond Flour.
Great Texture, will be making again.
Can you use flaxseed,almonds,Brazil nuts and walnuts and co enzyme q10 it’s milled
Love this bread. I’m thinking a more “sweet” version would be nice – substitute cinnamon and ther warm spices for the Italian spice and red pepper. This still makes me wonder about the parmesan or even the nutritional yeast. I think it would have to be very neutral tasting.
This looks delicious! Can the stevia be left out altogether? I am not a fan of bread tasting sweet.
yes of course
Brenda, just a quick question, why all of the Stevie in this small load? Is it bitter with out it?
Have you ever added flavorings such as banana extract?
Love this bread! I just made it and it’s delcious. Wondering if I used a smaller bread pan, would it yield more square slices? Thanks for the recipe 🙂