Vegetarian keto almond & coconut flour bread

This is an amazing keto bread that you will definitely love! It contains almond & coconut flour, ground flaxseed, a bit of baking powder, eggs, butter & olive oil. You can make either individual bread "cupcakes" in less time or a normal bread loaf, if you prefer to slice it and use it for sandwiches or toasted. The best part? It only contains 1.5gr of net carbs per serving! Enjoy!

Vegetarian keto almond & coconut flour bread
10 min
45 min

Nutrition facts

Energy: 134 kcal
Protein: 4.5 gr
Fat: 12.3 gr
Net carbs: 1.5 gr


Dry ingredients

170 gr almond flour

1 tbsp(s) coconut flour (8 gr)

0.25 tbsp(s) ground flaxseed (2 gr)

0.5 tsp(s) baking powder (2 gr)

salt (to taste)

Wet ingredients

4 tbsp(s) unsalted butter (57 gr)

4 large egg(s) (200 gr)

1.5 tbsp(s) olive oil (20 gr)

1 tbsp(s) apple cider vinegar (15 gr)

4 tbsp(s) water (60 gr)


  1. Preheat the oven to 180°C / 350°F
  2. Add all the dry ingredients in a mixing bowl and stir
    • Salt to taste - I add 1/4 teaspoon salt per 7 bread servings
  3. Melt the butter and let it cool down for a few minutes
  4. In the meantime, whisk the eggs and add them in the dry ingredients mix and stir
  5. Add the cooled down butter, olive oil, cider vinegar & water in the mix
  6. Stir, until all ingredients are well mixed and you have a smooth & thick batter
    • Or use an electric held held mixer
  7. Pour the batter into a greased loaf pan
    • or greased muffin cups for 14 bread "cupcakes"
  8. Bake in the oven for 40-45 minutes
    • or about 15-20 minutes if you are preparing bread "cupcakes"
    • After 40 or 15 minutes respectively, insert a knife into the center of the bread to see if the crumb has set. If it gets out clean, your bread is ready. If not, bake for 2-5 more minutes or until the knife gets out clean


✔ You may use melted coconut oil, instead of melted butter, for a lactose-free alternative

Serving size: 1 bread slice or "cupcake" (out of 14)

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