This is the bread that I have made many times when I first started out on my low carb journey. It uses a mixture of coconut flour and flaxseed meal which are so low in carbs. I love the cinnamon taste and tend to put a lot of the ground cinnamon so that I get a strong flavor. But this is completely individual so please adjust according to your liking. The best part is that when the bread is baking in the oven, the whole house is filled with the incredible cinnamon flavor so it smells like heaven to me. The walnuts gives a nice crunch and I made it moderately sweet so that it goes well toasted with butter. Again, you can adjust the sweetness level according to your liking or even do away with it. The texture is a bit dense and dry hence, you can slather a lot of butter on it or turn them into biscuits and dunk into your coffee.

To turn them into biscuits, just cut them into small rectangular shapes and bake them in the oven for about 20 mins or until crispy. For a crispier texture, you need to cut them thiinner. You can also use the mini oven toaster to do this so it’s pretty convenient to make it just before eating.

The best way to store this bread or any keto low carb bread is to wrap them in parchment paper so they keep nice and dry in the fridge for at least 2 weeks and months in the freezer. This recipe makes 18 slices at only 1.5 g net carb each.

Total servings =’18
Per serving ;
Net Carb = 1.5 g
Total Fat = 12.9 g
Calories = 141
Protein = 3.1 g

Wet Ingredients:-
Eggs – 4 large eggs or 5 medium eggs (total 1 1/4 cup)
Olive oil – 1/2 cup / 112 gm
Whipping cream – 1/3 cup / 80 gm
Low carb natural sweetener – depending on your level of sweetness preferred

Dry Ingredients:-
Coconut flour – 1/2 cup / 47 gm
Flaxseed meal – 1/2 cup / 47 gm
Baking powder – 2 tsp / 9 gm (Do not use double acting baking powder)
Baking soda – 1 tsp / 4.5 gm
Psyllium husk powder – 2 tbsp / 18 gm
Salt – 1/2 tsp
Ground cinnamon – 2 to 4 tbsp or more depending on your preferred level
Chopped walnuts – 1 cup

1. Pre-heat oven at 350F or 180C
2. In a bowl, whisk all the wet ingredients until well combined.
3. Add all the dry ingredients and mix until a dough is formed.
4. Place dough in an 8 x 4″ loaf pan with parchment paper and flatten lightly.
5. Top with pumpkin seeds or any seeds you like.
6. Bake in oven at 350F or 180C at the middle rack for about 40 to 60 mins or until cooked.
7. Let it cool completely then slice thinly.
8. To turn them into biscuits, just cut into small rectangular shapes and bake in the oven
for about 20 mins at 350F or 180C or until crispy.

Shop low carb / keto products;
KetoCreme, MCT oil & powders, Coconut superfood, Keto Bread Mix, Organic Coconut flour, Ketone Breath Meter etc.

Miracle Noodle products – pasta, noodles, rice, soup, ready-to-eat, buns & cakes etc.

Konjac Kurus products – konjac rice, angel hair, fettuccine, bulletproof coffee, skinny chocolates & stevia drops





  1. Hi! Thank you for sharing this recipe. I’m a bread person & when I started my keto diet, giving up bread was my biggest struggle. Luckily, I found your channel. I have a question, how much do I put if I use powdered or granular erythritol instead of liquid stevia? I don’t have it at home.

  2. I made this today. It came out so delicious! I did the almond flour method instead of coconut flour and used ghee in place of olive oil. Strangely enough, this bread does not have a strong baking soda flavor which I really appreciate. You are a genius! Thank you so much for your amazing healthy recipesβ™₯️

  3. Tried it last came out beautiful..fragrant flavourful..thank u for your efforts to break down recipes and adapt them to low carb or keto diet plans. Was worried about 3tbsp cinnamon powder but it was a success. Thank you and God bless.

  4. Thank you so mch for sharing this recipe ❀ It is absolutely delicious. I reduced the cinnamon to 3 tbsp but have to say that I wish I hadn't because I think more cinnamon would have hidden the taste of the baking soda. Even with a hint of baking soda this was GREAT with butter. I made one batch with instant coffee and chocolate but the texture wasn't the same – a bit more on the dryer side. All in all, the bread was delicious – even my non-keto husband liked it. Thank you again for putting all your energy on creating these treats πŸ™πŸ™πŸ™πŸ™πŸ€—πŸ˜‰

  5. I’d like to thank you so so much for this amazing recipe! This is my second bread that I made from your recipes, (first one was coconut bread and it was good as well) I just made this one and it is just phenomenon! Followed exact amount of ingredients (except Baking soda), turned out as a masterpiece ❀️ I love the smell and the taste! πŸ‘πŸΌ thank you again! Keep up the great job!

  6. Can I just say a BIG THANK YOU. It takes a lot to experiment until you get the best recipe and final product and then just share your recipe online for everyone to enjoy too. It is only someone with a good and pure heart that will do this. God bless you. Your videos are so wonderful and extremely helpful too. Keep it up πŸ‘πŸ‘πŸ‘πŸ‘


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