This Nut-Free Keto Bread recipe has 7 ingredients total. All you need to make it is flax, eggs, olive oil, cream of tartar, baking soda, water, and salt. My easy low-carb Nut-Free Keto Bread recipe is perfect for people getting comfortable in the kitchen. There’s no complicated separating of eggs and other steps that are often found in keto bread recipes.
Full of healthy fiber and ultra delicious to boot, we are absolutely in love with this Nut-Free Keto Bread recipe! I’m so happy it’s has helped so many people on the Keto Diet!
When we eat Nut-Free Keto Bread, we slice and toast it, then spread with ghee or butter, or dip it in olive oil. It’s a fantastic Keto Snack served this way. I also like to serve it with poached eggs and avocado for a high-fat Keto Breakfast. It makes fantastic keto avocado toast. You can also toast it and make sandwiches with it!
To store Nut-Free Keto Bread wrap it in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week. This bread recipe is based on one by Laura Dolson. I made changes to her recipe, removing the artificial sweetener that was in it, as well as changing a couple of other items to come up with my Nut-Free Keto Bread recipe.
To make Nut-Free Keto Bread into focaccia, bake for 20 minutes in a 9×13-inch glass baking dish. As you can see in the photo below, it’s a gorgeous keto focaccia. I created this savory topping with wholesome fresh herbs for this delicious Nut-Free Keto Bread. You can eat the keto focaccia plain, or proceed onward to toast and top it, making a delightful keto bruschetta.
When I first published this recipe in July 2009, the boys and I were baking a lot together. We were really enjoying a summer full of baseball, jumping on the trampoline, bowling, board games, and walks to the creek. They were also helping me get work done for the launch of my very first cookbook, The Gluten-Free Almond Flour Cookbook, which received this lovely review from Delicious Living!
Nut-Free Keto Bread is great with breakfast! Here are some other easy Keto Breakfast recipes for you!
This recipe is an oldie but goodie from the archives. I first shared it in 2009.