After discovering that I had developed a sensitivity to almonds, I wanted to develop a keto bread recipe that was nut-free and dairy-free, but with a bit fluffier than the typical keto bread. The only way to do this without the dairy was to incorporate more eggs. And to replace the almond flour, I went with a mixture of coconut flour for its starch-like but fatty qualities, flaxmeal for omega-3 fats and additional texture, as well as oat fibre for flavour, along with a little extra fibre.
- ½ cup coconut flour
- 6 tablespoons golden flaxmeal
- 2 tablespoons oat fibre
- ¾ teaspoon baking powder
- ½ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- ¾ tsp fine sea salt
- 6 eggs
- 1 tablespoon raw cider vinegar
- ⅔ cup homemade vegan butter (*Or sub with unsalted butter if you’re ok with dairy.), melted, but cooled to room temperature
- 2 tablespoons olive oil or avocado oil
Preheat your oven to 350 and prep a 9.5X5 bread pan well for nonstick. I am (almost) always a fan of Parchment Paper.
In a medium mixing bowl whisk or sift together all the dry ingredients.
In a large mixing bowl, blend together the eggs, vinegar and melted butter with an electric mixer until frothy.
Add the dry ingredients from the first mixing bowl to the bowl with the wet ingredients. Do this by adding half of the dry ingredients at a time, stirring gently between additions.
Bake your bread for 45-50 minutes or until it begins to turn golden. Allow the bread to cool before slicing.
Did you make this keto coconut flour flax bread recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)