Microwave keto bread or flaxseed bread is an easy 5-ingredient single serve low-carb bread recipe that is dense, rich and crusty! Ready in 60 seconds, no mugs required! Start the day with only 1.2g of net carbs, full of fiber from flax meal and coconut flour. 100% Vegan + Paleo + Grain free + Low Carb.
Microwave keto bread – No egg or mug needed!
Have you ever found yourself with an empty fridge and yet an insatiable craving for bread? Of course you have and this recipe is the cure!
All you need to make this microwave keto bread recipe are 5 simple ingredients.
Flax meal – this is my favorite flour at home. Not only because it’s low carb – only 2g of net carbs per 100 grams, but it also contains 30% of your iron and 20% of your calcium daily requirement. A very healthy flour for anyone on a vegan diet who need to find their iron in plants. Feel free to use golden or brown flax seeds, both work great. Golden flax seeds have a less bitter flavor.
Coconut flour – you don’t need much in this recipe but because it’s an egg-free keto bread recipe you definitely need the coconut flour to bind the ingredients together.
Unsweetened Almond milk – I tried the recipe with water as well and both work great. I simply found the bread lighter using unsweetened almond milk
Baking soda + apple cider vinegar – you can skip these two if you don’t have them! Don’t worry the recipe works BUT this combo adds a delicious ‘rise’ to the bread. Highly recommended!
Easy to make. Combine with your hands, shape, dip into seed mix, microwave and enjoy
How to eat the microwave keto bread?
There are 2 ways of enjoying your microwave keto bread. Make sure you always cool it down 1-2 minutes on a rack before eating it to avoid burning yourself. You can eat it:
Toasted. Split halfway, toast in the toaster on high for 1 minute or so, it will add a delicious crispy texture to the bread. Spread nut butter and enjoy!
Raw. Enjoy your bread as is with your favorite toppings.
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My favorite keto vegan sweet toppings – I have a sweet tooth you know that right?
Peanut butter + chia seed sugar-free strawberry jam
Cashew butter + sugar-free flavored maple syrup
Almond butter + raspberries + desiccated coconut and a drizzle of sugar-free flavored maple syrup
It’s a rich, hard, dense breadthat remind me of European bread. I’m French, we love bread with a hard crust, slightly dry, not too moist and fluffy. Flaxseed meal is bland in flavor so its taste isn’t overpowering. You can play with the flavor and add spices to the batter depending on what you intend to make with the bread.
I got you covered! I tested 2 other cooking methods that work well – simply a bit more time consuming for busy mornings
Oven. You can bake your flaxseed bread for 8-12 minutes at 360F (180C). Make sure you place the bread onto a cooking rack covered with parchment paper. Also I recommend to make a larger batch of bread and store the leftover for later. This recipe stores really well when baked – up to 2 days. Simply multiply the whole recipe ingredients by 4 – 1 cup flax meal and make 4 keto bread!
Pan. Yes! you can also cook your keto flatbread in a hot pancake pan – the same I used for my coconut flour crepes recipe – for 2-3 minutes on both sides, no oil needed. These won’t store for long too but it’s a delicious way to make a crispy keto bread in less than 5 minutes in the morning.
I really hope you enjoyed this simple flaxseed bread recipe. Drop me a comment if you have any questions ! I love to help.
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Note that this recipe creates an artisan-like bread, hearty, packed and not a soft moist microwave bread. For soft moist microwave bread follow my other recipe here.
In a small mixing bowl, add flax meal, coconut flour, baking soda, apple cider vinegar and unsweetened almond milk
Use your hands to mix the ingredients together and form a ball. It should not take more than 1 minute. The dough is slightly sticky at first but easily comes together into a bread ball. If it's too dry, add a bit more almond milk, 1/2 teaspoon at a time. It may happen if you use fresh grounded flax seed meal that tends to be finer and absorbs liquid a bit more.
Mix the seeds onto a plate, place the bread ball onto the seeds, press with your hand to flatten the dough and make the seed stick on the other side. Repeat on the other side. You should end up with a 1 cm thick bread with seeds on both sides.
Place the bread on a plate, microwave on high for 1 minute. You can add 30 seconds if you like your bread very hard.
Remove from the microwave and cool down on a rack for 1 minute. The bottom of the bread that is on the plate is always a bit moister, that's normal, it will dry on the rack very quickly.
Slice your bread in half, and enjoy with your favorite nut butter and sugar-free sweetener. Feel free to toast your bread slices in a toaster for extra crispiness. Use bagel mode and toast for 1 minute on high.
Storage: this bread doesn't store more than 1 hour. Texture will change with time so it is better to prepare your bread just before eating. You can simply mix the dry ingredients the day before, add almond milk in the morning and it is ready in 90 seconds!Milk: use milk of your choice. I recommend almond milk as a dairy-free low calorie milk.No Microwave? That's fine, bake your bread at 360F (180C) in the oven for 8-12 minutes. Make sure you place your bread on a baking rack covered with parchment paper. This technique makes bread even crispier and store better than the microwave one! Perfect if you want to make ahead some bread for breakfast sandwich.Nutrition panel is for the whole bread recipe, serve 1, net carbs = 1.2g