Seedy Craisin Flax Bread

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 1x
  • Diet: Gluten Free


You’ll love this low carb, gluten free, and paleo Seedy Craisin Flax Bread!! It’s packed with goodies, so savory, and delicious with your morning coffee!



  • 5 eggs
  • 3 tablespoons agave (sub with honey or maple syrup to make it paleo)
  • 1/4 cup water
  • 1/4 cup coconut oil, melted
  • 3 teaspoons baking powder
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon cinnamon
  • 2 cups blanched almond flour
  • 2/3 cup ground flax meal
  • 1/3 cup craisins + 1 tablespoon for topping
  • 1/3 cup sunflower seeds + 1 tablespoon for topping
  • 1/3 cup pepitas + 1 tablespoon for topping


  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the eggs, agave, water, and coconut oil.
  3. Add the baking powder, sea salt, cinnamon, almond flour, and flax seed meal. Mix everything together.
  4. Fold in the craisins, sunflower seeds, and pepitas.
  5. Grease a bread pan (I just used a paper towel an spread 1 tablespoon of coconut oil around the bottom and sides).
  6. Pour the batter into the pan and spread out evenly.
  7. Top with additional craisins, sunflower seeds, and pepitas.
  8. Bake for 30 minutes, or until top is golden brown and a toothpick comes out clean.
  9. Let sit for five minutes, then remove to a cooling rack and allow to cool.
  10. I waited until my bread was almost room temp before cutting into it.


One slice: Calories 288; Fat 25.4g (Sat 6.6g); Protein 11.4g; Carb 10.5g (net carbs 3.4); Fiber 7.1g; Sodium 34 mg