I like flax bread. Here’s a Keto-Friendly recipe for one!

But, I have been on too many recipe sites that make you read a story before you get to the food.

I don’t like that so here’s the button that let’s you get around all that:




Here’s the story if you want to read it.

Once upon a time I was trying to be healthy and I came across a flax bread recipe that was really good for you.

But it was lower fat than the current version.

Then I fell in love with Keto, so I adapted the recipe to be filled with delectable fatty goodness. The fiber content helps to create a 1 net carb per serving breakfast item.

Add even more butter to it in the morning for a wonderful fat bomb with my coffee experience.

The End.

Wesley’s Flax Bread

A simple Keto-Friendly flax bread that is perfect for an everyday, low-carb breakfast option!

  • 1 stick unsalted butter
  • 1 ½ cups ground flaxseed (brown or golden)
  • ¼ cup powdered stevia (Pyure or another concentrated stevia product is best)
  • ¼ cup coconut flour
  • ¼ tsp salt (Pink Himalayan if you've got it)
  • 1 tsp cinnamon
  • 1 tbsp baking powder (Trader Joe's is the best!)
  • ¼ cup Pumpkin Puree
  • ¼ cup heavy cream
  • 4 eggs
  1. In a mixing bowl, melt the butter and add all of the dry ingredients.

  2. Stir until evenly mixed.

  3. Add the pumpkin, cream, and eggs.

  4. Stir until smooth and evenly mixed.

  5. Pour the mixture into a greased silicone bread pan.

  6. Microwave on high for 6 minutes (or until completely cooked in the middle).

  7. Set aside until cool (or turn out on an oven-safe pan and toast on broil for 2-3 minutes)