Best Tasting Keto High Fiber Bread
If you’re looking for a delicious keto substitute for whole wheat bread, then you’ve come to the right place. This keto high fiber bread mimics the flavor perfectly.
Plus, it will give you the added fiber you need while doing a keto diet. It’s a high fiber bread recipe that is low in carbs and keto-friendly. For a keto “white” bread option, check out our Keto cream cheese bread.
I love to have this bread for breakfast but it’s a great option any time of day. Bread is one of the foods most people miss when doing a keto diet. I totally understand because this girl loved her bread too.
I especially loved the flavor and texture of whole wheat bread but of course, that had to change once I went keto. The solution would come when I decided to make my own recipe for low carb high fiber bread.
I decided to create a keto high fiber bread not only because I needed a good substitution but because there seems to be a lack of delicious high fiber low carb options for breakfast.
We often get asked if choosing to go low carb keto means that they will not be getting enough fiber in their diet.
The short answer is maybe, if you are eating plenty of green vegetables then fiber will not be an issue on a keto diet.
Remember the majority of the carbs you will consume on a low carb keto plan come from plenty of fresh green vegetables.
High Fiber Low Carb Bread Recipe
Where the challenge lies is that most people are just not eating enough vegetables, and by the time they come to a low carb diet, they have spent a lifetime avoiding them.
Which means it will take a little time to embrace them. The other problem is that the few vegetables that they did consume prior to making the switch were usually those high in starches and carbohydrates.
This is where a recipe like my low carb high fiber breakfast bread, can address the need.
I created this low carb high fiber breakfast bread as an excellent way to add more fiber into your diet effortlessly.
If we need to find ways to add more fiber to our diet, why not make it a delicious one?
This recipe is full of nuts, seeds, and psyllium, all the ingredients that ensure you are getting enough of insoluble and soluble fiber.
High Fiber Bread Recipe
What’s more, our low carb high fiber breakfast bread is giving you the benefits of important prebiotics.
Most people have heard of probiotics but are not too familiar with prebiotics. However, prebiotics also plays an important role in our diet.
When it comes to a prebiotic it can either be soluble or insoluble fiber. This fiber passes through the upper region of the gastrointestinal tract and both stimulates and grows the beneficial bacteria in the colon.
This is why a keto high fiber breakfast bread makes for the perfect breakfast meal. Not only is it delicious, but it will keep your gut bugs very happy.
This low in carbs, keto-friendly fiber bread slices and toasts beautifully. What’s more, it can easily be customized. Just add your favorite low carb seeds and nuts. And of course, it’s less than 3 net carbs!
So, what can we do if we want to stay regular on a low carb diet? Besides making sure you are drinking enough water and eating the right amount of green leafy vegetables, I would recommend a fiber supplement in the way of psyllium, while your body adjusts.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
What you want is a psyllium powder that is plain and not loaded with sugars or other unnecessary fillers.
Once your body gets fully keto-adapted you will find that staying regular is no longer an issue.
Looking for delicious low carb high fiber options is a great way to ensure you are including enough fiber in your diet.
Soluble Fiber
When it comes to psyllium powder it contains mostly soluble fiber. When soluble fiber is digested it creates a gel-like consistency in our digestive tract.
Why is this gel consistency a good thing? Because it helps with keeping hunger at bay. It keeps you feeling fuller longer.
A breakfast option like our low carb high fiber breakfast bread, not only gives you the necessary fiber while doing a low carb diet. It also gives you the added satiety you want when trying to lose or maintain your weight.
Soluble fiber has also proven to lower the bad cholesterol in our body and therefore reduce the risk of heart disease.
How To Make Keto High Fiber Bread
Knowing the importance of creating a low carb bread that is both delicious and high in fiber, I am going to share the steps in detail with you.
If you are wanting a dairy-free version of this keto high fiber bread, then simply swap out the butter for the same amount of coconut oil.
You’ll be using a 9X5 baking pan that has been well greased. I used a glass one but I’ve also made it in a metal pan without issue.
Bake your bread in a preheated 350-degree oven. Your keto high fiber bread will take anywhere from 45- 60 minutes to bake depending on your oven. Check for doneness at the 45-minute mark. If an inserted toothpick comes out clean it’s ready.
Once your keto bread is baked allow to cool for 15 minutes and then run a butter knife around the edges to loosen it from the pan and then wait another 20 minutes or so before unmolding.
Make sure you allow your bread to be fully cooled before slicing and storing in your refrigerator.
I believe my advice is helpful, but if you rather get straight to the recipe, then simply scroll to the bottom of the page where you can find the printable recipe card.
Keto High Fiber Bread Ingredients
- Coconut Flour
- Almond Flour
- Butter or Coconut Oil for Dairy-free Option
- Psyllium Powder
- Sugar Substitute
- Sea Salt
- Baking Powder
- Sesame Seeds
- Pecans
- Whole Golden Flaxseeds
- Coconut Flakes
- Eggs
- Coconut or Almond Milk
Does Fiber Count As A Carb?
Most people who do a low carb keto diet do not count fiber in their carb count.
BUT…why is this?
It’s because although most fiber is indeed a carbohydrate, fiber doesn’t cause a rise in blood sugar levels. So, the majority of people who adhere to this lifestyle opt not to count it.
However, I will caution you that this is not a green light to consume lots of processed low carb products. Reason being that the majority of those are loaded with artificial ingredients. Instead, stick to all-natural products as much as possible. There are many great brands out there who make natural products that are low in carbs.
A great example is Perfect Keto’s Nut Butter (which now comes in single-serving packets!) which we love to spread on our high fiber bread for a delicious keto breakfast that’s high in fiber and fat.
I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
If you are looking for more low carb high fiber recipes you might also enjoy the following recipes:
Keto High Fiber Breakfast Muffins
Keto High Fiber Cheesy Crackers
I encourage you to read our Keto Baking post that is filled with all my baking tips and suggestions.
Our Number One Keto Hack To Stay On Track
Have you struggled to get into ketosis consistently on your low carb keto diet, or you have hit a plateau that doesn’t seem to budge? Consider using keto supplements to help enhance your keto diet.
Specifically, using exogenous ketones will naturally elevate your ketones allowing you to enter into ketosis in under an hour.
You will reap the benefits of being in ketosis quickly making it much easier to see the results you are hoping for.
Keto High Fiber Bread
A delicious low carb high fiber bread. It's full of high fiber ingredients that are low carb friendly.
Ingredients
- ½ cup coconut flour
- 1 cup of almond flour
- 1/2 cup of melted butter or melted coconut oil for dairy-free option
- ½ cup of plain psyllium powder
- ½ cup of sugar substitute
- ½ teaspoon of sea salt
- 1 ½ teaspoons of baking powder
- ½ cup sesame seeds
- ½ cup of chopped pecans
- ½ cup of raw whole flaxseeds
- ½ cup of unsweetened coconut flakes
- 6 large eggs
- 1 cup of coconut or almond milk
Instructions
- Pre-heat oven to 350 degrees
- Grease a 9x5 loaf pan.
- Melt the butter or coconut oil and allow to cool.
- Using an electric mixer add all the dry ingredients including all the nuts, seeds and combine well.
- Next add the eggs one at a time, the coconut or almond milk and the cooled melted butter.
- Mix the batter well until fully incorporated but do not overmix. Note that this batter will be thick.
- Place the batter into a well-greased large loaf pan.
- Bake at 350 degrees for 45-60 minutes or until an inserted tooth pick comes out clean.
- Allow the bread to fully cool before slicing.
- Store in refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 15.5gSaturated Fat: 7.7gCholesterol: 75mgSodium: 65mgCarbohydrates: 8gNet Carbohydrates: 3gFiber: 5.8gSugar: 0.7gProtein: 4.6g
Today I had the pleasure of enjoying this bread and I am sold! It is actually better than any bread I’ve ever had! Thanks Hilda for this treat !!
Ahhh Jeanne, thanks for stopping by and commenting. It was an honor to spend time with you today and to share my little treat. ????
This looks delicious! 🙂
It is?? Jeanne ordered a loaf from me, it’s soo full of seeds and fiber
This is the best best bread.
Hi Aida, so thrilled to hear that you think so.
I made this today and both my husband and I love it! I had to make one substitution. I was out of flax seeds, so I decided to grind up some walnuts instead. It really worked well. I also threw in some poppy seeds.
This recipe is Very Good! Thanks!
Hi Glenda, so thrilled you made it and loved it. Isn’t it great that you can easily customize? Thanks for always encouraging me with your kind words. ???
I calculated total carbs in complete recipe at 52 – 53. Carbs without sesame seeds = 36.
The sesame seeds are 10.3 net carbs in the 1/2 cup. You might reduce sesame seeds to 2 tablespoons (at 1.1 carb per tablespoon). If you reduce sesame seeds to 2 tablespoons, rather than 1/2 cup, the recipe would be 38 carbs total. Carb count for 10 slices would be 3.8 each. 12 slices would be 3.1 each.
Wow Glenda, you’re the best??? can you tell me what you used to calculate? I need to start adding to all my recipes. Thanks for taking the time to do this for the readers ?
I wish I could tell you that I have one place to check carb counts, but I don’t. I go several places until I find what I am looking for, however, not all are created equal. Several places had 1/2 cup sesame seeds at 17 net carbs, but then I found several others that had it at 10.3. I then found that not all sesame seeds are equal – the plain dried ones are lowest carb. The toasted and salted ones are higher. Most places I use will list carbs and fiber, but you have to calculate the net carbs from that. I wish I could find an app to do net carbs for me. I haven’t found one yet, but I keep looking. Anyway, here are several places I used:
http://carb-counter.org/
http://www.lowcarbfriends.com/carbcounter.shtml
Thanks lovely ? that’s why I haven’t posted the nutrition facts. I can’t find one that makes it easy. ?
Fantastic! Thank you!
Hi Ruth, you are soooo welcomed. Enjoy I. Good health ?
This is the best bread that I’ve ever had! I love it so much! I don’t have pecans but I soak and dehydrate raw walnuts all the time so I use 1/2 cup. I’ve added other ingredients as well. Thank you so much for this delicious recipe. I can finally have bread again and I’m so happy! My personal trainer and my nephew have me making them each a loaf as well. Thank you so much!
Yay Eva! So thrilled to hear you are really enjoying the recipe. Thanks for stopping by to encourage me with your comment.
I really don’t like the gritty texture of phsyllium husk powder. Is there a substitution I could use?
Hi Rose, I suppose you can just add more almond flour but it just won’t be as high in fiber. My low carb “corn” bread may be a better recipe for you. ?
Can u make one more adjustment to the ingredients plz add optional to whatever I can remove as I need to lower the serving calories
Hi Rollan, not sure what you are hoping for. Can you give me more details as to what you would like to substitute and I can start from there. Otherwise, you could opt for smaller portions to reduce the overall calories and carbs.
maybe I missed it, but couldn’t find how many servings to a loaf of bread and what the nutritional facts are … carbs per slice etc?
Hi Darling, not all my recipes include nutritional facts but we welcome you to do so. Have an amazing day.
This bread is perfection!! I reeeeaally like it. It’s the best bread I’ve made yet. I used ground flax instead of psyllium husk. It was actually fun making this with all the seeds and nuts, Thanks for yet another awesome recipe!
I have no almond flour. could I replace it with an extra 1/4 c. coconut flour? Maybe a little more milk or butter? Hate to use more than 6 eggs. Thank you. Otherwise I have made this about 4 times and it is amazing !!!
Hi! Is there any way to calculate calories per slice and how much fiber per slice? Thanks.
Hi Sonia, Not sure why the recipe card was showing the nutritional stats that way but I updated the card. Enjoy!
I just made it for the first time. It turned out beautiful! It tasted so good! Thank you for sharing!
Hi Peggy, Thank you so much for sharing your encouraging comment. It’s my go-to recipe for when I am missing whole wheat bread.
This bread is delicious! It’s dense, flavorful, cuts and toasts well, and is super filling. I love it!
Hi Heather, so happy to hear that you loved the high fiber bread.
If I made this and left out the sesame seeds, pecans, flax seeds, and coconut flakes would it still turn out ok?
Hi Dayna, Sure it would be fine it just won’t be as high in fiber. Enjoy!
I absolutely HATE the taste of coconut. Can you taste it in this bread? There’s so much going on I feel like it may be masked well, but I’m nervous to try. It looks so darn yummy though!
Hi Tanya, You really can’t taste much of the coconut flour in this recipe because of all the added ingredients. But I would take out the shredded coconut. It won’t affect the integrity of the bread. Enjoy!
Can you use oat fiber instead of psyllium husks?
Hi Nancy, Although I have not tried using oat fiber, it should work well. Let us know if you decide to try doing so. Thanks
I honestly can’t stand the taste of coconut flour, either, and each time I’m told it’s unnoticeable, it’s all I can taste! Is it possible to replace the coconut flour with additional almond flour, or do you have any ideas for additional substitutes? Your recipes are some of the best! Thanks for sharing!!
Hi Daniel, yes go ahead and substitute the coconut flour for the same amount of almond flour. Thanks for encouraging me with your comment.
I’m a little new at looking up recipes like this one. However, I can’t find the recipe. I was ready to start cooking a different recipe then came across your our luscious looking loaf!! Still rummaging through your blog? to find the recipe. Also, what is the “code” you gave us for? Thanks, Kay
Hi Kay, the recipe card will always be at the very end of each article. Hope that helps. As far as code for various discounts it’s FITTOSERVE.
This looks amazing but I was wondering about the amount of sugar substitute. Seems like it would make the loaf quite sweet.
Hi Luci, You can certainly reduce the sweetener or leave it out completely if you prefer. My goal was for it to taste as close to the whole wheat bread we grew up on and a quick look at the label would show you that they too have sweeteners added.
Hi Hilda,
I’ve made a few of your recipes and have to say, you never disappoint. This bread is amazing. It came out perfect and since I didn’t have sesame seeds, I used slivered almonds and replaced the psyllium husk powder ( which I’m not a fan of) with flaxseed meal. It was perfect. Deeeeeelish.
Thank you once again. <3
Rose
Hi Rose, so happy to hear you enjoyed the recipe. Love the slivered almond idea. And if flaxseed meal worked for you then that’s great darling.
Hi Hilda
I made the loaf and left out the sweetener and the coconut and added in pumpkin seeds. Tasted great though didn’t rise as much as yours. Was quite dense so I’m wondering if I overworked it. So far it’s the best keto bread I’ve tasted, so thank you for the recipe. We’re metric in Australia so that might have made some difference too as our cup size it a little larger than yours. I’ll make it again because I did like the flavour.
Hi Luci, Thanks for getting back to us. The bread is a little denser because of the fiber but perhaps the measurement it a little different. I hope in the future to be able to give my readers a metric option too but that may be a little while from now. Glad you enjoyed the flavor!
Can this bread be made in a bread machine ?
Hi Danielle, I have never attempted this in a bread machine so I can’t tell you if it would work or not. If you decide to try do stop by and let us know. Thanks
Hilda, this recipe looks great. How would I substitute maple syrup for sweetener?
Hi Wanda, I would only use a couple of tablespoons of maple syrup. Enjoy
Could I leave out the shredded coconut?
Hi Rhonda, Yes you can leave out the shredded coconut. Enjoy!
What sugar substitute do you use?
Hi Amanda, I used Lakanto Monk Fruit https://www.lakanto.com/collections/shop-products/products/lakanto-classic-sugar-free-sweetener-family-size-800g?aff=99 but any of your favorite sugar substitutes would work. Enjoy!
This bread is awesome. So good for sandwiches and buttered. Great recipe. Thanks.
Yay Gretchen! So glad you enjoyed.
Can I add sunflower and pumpkin seeds and will it add to the carbs.
Hi, Betty, you can add whatever seeds you like but it will add to the carb count.
Yet another loaf I’ve made that despite following the recipe to the letter has resulted in a wet, heavy bread. Oh and it was purple which I believe is the psyllium husk. I’m about to give up EVER making bread again. HELP what am I doing wrong!?
Hi Alison, Not sure what could have gone wrong but the brand of psyllium husk matters. That’s why I suggested the NOW brand because it doesn’t cause the bread to turn purple. Here is my post on keto baking: https://www.fittoservegroup.com/favorite-low-carb-keto-baking-tips/ There is a learning curve when it comes to baking with alternative flours.
How much will it add to the carbs to add some sunflower seeds and pumpkin seeds
Hi Betty, that will totally depend on the exact amount you add. If it’s a couple of tablespoons for the entire bread it won’t be very much.
Hilda, I’ve made this bread and it is absolutely delicious. It will be on my weekly menu.
Hi Betty so glad you are enjoying the bread darling.
Hi I’m really trying to to lose weight.and am missing things some times.not all the time but there is the odd accasion that I find I’m really missing hi fibre bread.some times.and wondered if you had any recipes please for this please.as I just love a keto friendly one to eat now and again please as that would be really great thank you bye.
Psyllium husk where can i buy that?
Made this bread with Maple Flavored Monkfruit Syrup as the sugar substitute, it was fabulous!! I would agree that 2 TB of maple syrup should be enough. But the addes amount was terrific💕
Hi Wendie, I love the idea of adding maple flavored monk fruit. Glad you enjoyed it.
Is this bread eggy at all?
Hi Melanie, it’s NOT eggy at all.
I love this bread! By far, the best Keto bread I have tried. I did substitute water for the coconut or almond milk, since I did not have any. Also used chopped walnuts instead of pecans. It is fantastic!
Hi Pam, So glad to hear that you are enjoying the bread. Like how you customized it.
Can this bread be made omitting the sugar substitute and not replacing it with anything?
Hi Georgina, you certainly can leave the sweetener completely out without a problem. Enjoy in good health.
My daughter is a vegan so could I substitute chia or flax egg for the eggs in recipe
Hi Margaret, I have not tried substituting the egg for a chia or flax egg so I can’t really vouch for it. But it should work in theory. Let me know if you decide to try and if it worked well for you.
My husband is allergic to psyllium powder. What can I substitute for it?
Hi Juanita, You can try adding more golden flax meal in it’s place.
I got 10 slices out of mine instead of 18 what size pan did you use I used a standard bread loaf pan. So if that’s the case would that make my slices 3.96 net carbs each. I did 2.2 multiplied by 18 then divided it by 10.
That’s correct Suzanne.
I was only able to get 20 slices out of it. What size pan did you use. I had a regular size bread loaf pan. Does that mean each slice would be close to 4 net carbs per slice. I multiplied your net carb count by 18 to get net carbs for whole recipe. Then I divided it by 10 and got 3.96 net carb does that sound right?
This looks great. Is it filling? I have trouble with fiber and I wonder if this bloats you up? Especially the chia seeds for me. I wonder if I can leave them out. Also, could I use flax meal instead of flax seeds?
Hi Sara, feel free to leave out the seeds from this recipe. I didn’t add chia seeds to this recipe though. I do not recommend you use flax meal instead of flax seeds just leave them out entirely. You will still have a high fiber bread with the omission of the seeds.Enjoy!
I have not made it yet but my question is with all the coconut ingredients will it be a strong flavor?
Hi Jessie, Although this bread uses coconut flour and coconut flavor the bread does not have a pronounced coconut flavor. However, you can opt to leave the coconut flakes out of the recipe if you prefer.
I used oat fiber instead of psyllium and found that I couldn’t toast it. The bread fell apart but was oh so tasty!!!!
Hi Midge, I have not used oat fiber but I do not think it behaves exactly like psyllium husk powder. Psyllium really helps with the structure of the recipe. Leaving it out would explain why the bread fell apart when you tried to toast it.
love this bread! Didn’t have pecans or flax seeds. Used chia and sesame seeds. Made savory, so no sweetner or flaked coconut. Will experiment with adding garlic powder and other savory seasonings. Also will make sweet, try adding cinnamon, pecans & coconut flakes. I easily got 14 slices. Thanks for this!
Hi Sheri, sounds like you have a few great ideas up your sleeve.
Thank you so much for welcoming me, I am from Northern Ireland, and fairly new to Keto, and was so pleased to find a Christian group – you serve The Lord and the group so faithfully.
I made this today, first time I’ve baked bread in ages – it was amazing!! I had no almond flour, but loads of coconut flour, so I googled how to adjust the quantity and added an extra egg, the texture was really good. Looking forward to trying it toasted for breakfast in the morning before church😊
Hi Paula, I am glad you found our Private Christian Facebook group and that it is supporting you. It is our joy to serve you. Glad you were able to adjust the recipe with success.
This bread is FABULOUS!! It works well with Shred10 as well as Keto! Wonderful taste, dense, lots of tasty ingredients! I added 2T chia seed, 1/3c Oatmeal, and put Pumpkin Seeds on top to decorate it! Great recipe!
Hi Cindy, glad you customized it to make it your own.
I am definitely going to make this bread! I like how you respond to each comment.
Thanks for this keto recipe.
Hi Janet, here to serve you. Let me know what you think once you do.
I tried this today! I didn’t have sesame seeds and I used walnuts instead of pecans but the taste is still amazing. I shared with my coworker and she loved it! Thanks for the recipe! This will definitely be one of my regulars. I look forward to trying more of your recipes 🙂
Hi Ayesha, so glad you enjoyed it!
Hilda: I made the bread last night. It had an amazing taste but noticed the ends cooked nicely but once I continued to slice the bread it seemed moist in the middle. I did use psyllium husks instead of powder in the recipe. Not sure if that kept it from cooking thoroughly. I cooked the bread for a total of 50min on 350 degrees. I did the toothpick taste and it seemed perfect until I sliced into the middle part of the loaf. Noticing that it was still moist in the middle I cooked the remainder of the bread for another 10min but that didn’t seem to help much. Any feedback?
Hi Idalia, what pan size did you use? Maybe it was a little taller than what the recipe called for? Since every oven is a little different I think it’s important to use a baking thermometer when using these alternative flours.
Hi an you add chia seeds?
Hi Leslie, you can add chia seeds but I would not add more than a tablespoon so that the texture of the bread is not affected.
I don’t really like coconut, so if I omit it would I need to add more almond flour to make up the difference so the batter is the same consistency?
Hi Jill, Although I have not tested it you should be able to use a total of 2 cups of almond flour and omit the coconut flour with good results. Let me know if you decide to try and if it works. Thanks.
Substituting the extra almond flour for the coconut worked perfect. Thank you so much. This is so far the best Keto bread recipe I’ve tried and believe me I have tried many. This will definitely be a staple in my house. Thanks again
Hi Jill, Thanks for letting me know this Darling. It’s great to hear that you are enjoyed it.
Can I use ground flax instead of whole?
Hi Marie, just leave the whole flax seeds out. It won’t affect the bread at all to do so.
Hi Hilda
Thank you for such wonderful recipes. This high fiber bread tastes really great and us becoming our home go to bread. Had to sub the flax seeds for hemp and sunflower, since I have a sensitivity to flax.
Hilda thank you for your detailed and thorough recipes. I can trust they come out well. (Have made another keto recipe from P four times. It isn’t right yet).
Thank you for your group and focus on The Answer.
Hi Wanda, It is truly my honor to serve you and your family. Glad to hear you are enjoying our recipes and the community group. Blessings!
How many grams of fiber does each slice of this bread contain?
Thank you.
Hi Gay, It has 5.8 grams. The nutritional facts are at the bottom of the recipe card.
Hi Hilda, do you think this would be suitable to make in a breadmaker? Many thanks🙏
Hi Sue, it’s really just a quick bread and therefore I’ve never tried making in a breadmaker. But if you are willing to try let us know how it goes.
Wondering if I can add whole milk instead of the almond? And, do I need to add the pysillum? I really don’t need it on keto.
Hi Phyllis, whole milk is too high in carbs to be keto but you could use heavy whipping cream. Unfortunately, the psyllium husk powder is a necessary ingredient.
I have made this several times now. It is hard to find a good gluten free recipe, that is tasty and good for you. We love it. One time I turned it into raisin cinnamon bread, so good. I use hemp hearts instead of the flax seeds. Also I don\t use any kind of sweetener. My husband and I are so glad to have found this recipe.
Hi Hilda, Glad to hear that you and the hubby are loving it and customizing it to meet your likes and needs.
I have ground flax seed but no I milked flaxseed. What can I use in its place
Hi Jacci, Not sure what you mean by “milked” flaxseed. I am, assuming you meant milled. In any case, the flaxseed must be golden in this recipe or you will NOT get good results and the bread will be gummy if you use regular flax. Also, the regrind of flax is very important to get the right texture in the loaf. My suggestion is to save this recipe until you have all the ingredients because nothing can substitute golden flax.
This bread came out great, full of texture and crunchiness, I added walnuts and pecans, dash of chia seeds and just a dash of sesame seeds. I didn’t have ground flaxseed so I used a 1/4 cup of flaxseed meal. The only thing I would do differently is add banana extract. I felt it needed more flavor.
Hi Michele, glad you enjoyed and found it easy to customize. It’s meant to be a replacement for whole wheat bread but adding banana extract sounds yummy. I do have a keto banana bread that you might also want to check out.
Hi,
The bread looks so good ,I am planning to make tomorrow. I am wondering can I use vital wheat gluten in it also do u know how much should I use?
I heard wheat gluten helps to rise and gives more bread texture.
Thanks
Hi Hajra, I do not use wheat gluten in any of my recipes because of wheat intolerance. The bread rises and has great texture as is. I hope you give it a try.
I’ve gone through all the comments and could find nothing about whether or not this bread freezes well. Anyone know?
Hi Maureen, the bread freezes well. I will update it now to reflect this. Thanks for stopping by to comment.
Actually, I went to update the post and it’s in the recipe card already. You can freeze up to 3 weeks with good results. Enjoy!
Sure I will try and let you know soon.
Thanks!
Perfect thanks!
I see you call out whole golden flax seed. Do you grind it, or are you adding it whole? I understand you get more nutritional benefits from ground flax. If you don’t grind it, are you doing this for a more nutty texture? Thanks! I will be making this soon.
Hi Jerry, adding the whole flaxseed is just to give it extra nutty texture and a little more fiber but feel free to leave out.
I have been making this bread for a couple of years. We love it. I changed the instructions. Since most recipes state (when calling for baking powder) to stir all dry ingredients together….. then mix all wet ingredients together. I do it that way, pouring combined wet ingredients over dry ingredients. Stir them altogether gently and don’t over mix or the bread won’t rise well. I use ground flax seeds since our body doesn’t digest whole flax seed. Also only use 1 teaspoon of Stevia.. Can’t fathom using 1/2 cup sugar replacement. Also use 3/4 cup walnuts instead of pecans. It takes 80 minutes for bread to reach 209 degrees internally. One time I forgot to put the ground psyllium husk in the recipe. It was amazing how high the bread rose. Love this bread. Thanks for the recipe!
Hi Catherine, Glad to hear you are enjoying the high fiber bread recipe. Thanks for stopping by and sharing your tips.