Nut-Free Keto Bread

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.

Easy Nut-Free Keto Bread Recipe

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!

Avocado Toast on Keto Bread? Yes.

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!

Nut-Free Keto Bread

Ingredients
Serves:
24
Print Recipe
Instructions
  1. In a large bowl combine flax meal, baking soda, cream of tartar, and salt
  2. In a small bowl, mix together eggs, water, and olive oil
  3. Stir wet ingredients into dry, mixing well
  4. Allow batter to stand 2-3 minutes to thicken
  5. Transfer batter into a greased 9 x 5 inch loaf dish
  6. Bake at 350°F for 45 minutes or until a knife comes out clean
  7. Cool for 30 minutes
  8. Serve
Thank you, Elana, again and again for keeping us healthy and happy!

How to Store Nut-Free Keto Bread

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.

Easy Nut-Free Keto Focaccia 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.

paleo flax bread

Looking Back to The Gluten-Free Almond Flour Cookbook

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!

Keto Breakfast Recipes

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.

Comments

236 responses to “Nut-Free Keto Bread”

  1. Thanks! This is The Best gluten free Bread I’ve ever made, and Ive made some breads.
    Think pumpernickel, boston brown bread in a can and chocolate zucchini…..
    Yummm

  2. I’ve been making the focaccia bread for years!!! One of my favorite recipes, I can’t wait to try it in a loaf pan!

  3. This is a wonderful recipe. Finally I can have a sandwich. I cut it on an angle which makes a larger slice. I am going to try a loaf with a little caraway seeds and dry onion flakes. Another loaf I will dry dill weed.

  4. I love this bread!! Thank you so much for creating and sharing. It comes out beautifully and is delicious as well.

  5. Thank you very much for sharing this recipe. I have made this several times and it is fool proof. We enjoy it so much. It has an earthy delicious flavor. The first non-traditional bread that I’ve made that we all enjoy. My husband can’t wait to eat it and I have to stop him from eating too much!

  6. Hi Elana
    Thank you for all your amazing recipes!
    Can I ask a general question regarding almond flour – I have read that it doesn’t react well to heat and that consuming baked goods made out of it on a daily basis isn’t healthy. I’d be really curious to hear what you think as the information out there can be quite confusing.
    Thanks very much in advance!

    • Efrat, thanks for your comment and fantastic questions! First, I don’t eat any foods everyday as this may cause allergies. Second, per heating almond flour, I think it’s a great flour that’s wonderful for baking and such a fabulous replacement for all of the rancid, unhealthy ingredients that make up the Standard American Diet (SAD). It’s my favorite :-)

      • Hi Elana, I just came across your website and I love it ! I’m just beginning to go grain-free as I have been diagnosed with psoriasis a few years ago and finding natural ways to heal is a process when the conventional medicine points you in the opposite direction :( do you have any ideas (Like the kinds of foods) for increasing my calorie intake after cutting out grains as loosing weight is my biggest fear atm.? I am going to make your flax bread tomorrow, I’m done with the taste of almond for the time being great website !

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