This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches. Plus, the flaxseed bread is 100% gluten-free, wheat-free, flourless, low-carb, sugar-free, oil-free, yeast-free, paleo-friendly, egg-free, dairy-free (vegan), and can be made grain-free!
Diet-Friendly Keto Flaxseed Bread
No matter your dietary requirements, no one should have to forego bread. Over the years, I’ve made plenty of gluten-free bread loaves, rolls, and baguettes. However, if you’re looking for a gluten-free bread that is also high in fiber and protein, and low-carb (keto!), this flaxseed bread recipe is a must-try.
The fiber helps to keep you full for longer while supporting a healthy gut. Meanwhile, flaxseeds are also packed with heart-healthy omega-3 fatty acids (alpha-lipoic acid), which help to lower total cholesterol. Plus, it’s low GI, meaning no blood sugar spikes, unlike regular bread.
With just 3 main ingredients, where ground flaxseed is key, this linseed bread has an earthy, nutty flavor and relies on baking powder and psyllium husk to double (or even triple) in size while baking without the need for yeast. The resulting bread is crusty on the outside and soft on the inside, without being dry and gritty like other keto bread.
Best of all, by ditching the yeast and gluten, this low-carb flax bread requires no mixer, kneading, or rising time and just 10 minutes to prep. Mix, shape, and bake the dough—no special equipment or skills are required. You might also like this recipe for high-protein lentil bread or keto almond flour tortillas.
The Ingredients
Just three ingredients, plus salt and water, are needed to prepare this keto flaxseed bread recipe.
- Flax seeds: I use whole golden flaxseeds (also called linseeds) for this gluten-free bread that I grind into a fine flour. I don’t recommend using brown flaxseed, as the smell and flavor is far more robust. Do NOT use pre-ground flaxseed meal, as that won’t work since some brands are defatted.
- Psyllium husk powder: This ingredient is essential for helping this gluten-free and wheat-free bread mimic gluten dough, making it easier to work with. Plus, it helps the bread to double (or even triple) in size.
- Baking powder: This will provide the yeast-free bread with lift. You could experiment (I haven’t tried it myself) with 3/4 tsp baking soda and a little vinegar or lemon juice for a grain-free (paleo) bread recipe, or use grain-free baking powder.
- Salt: A small amount of salt will enhance the flavor of the bread.
- Hot water: To bring the dough to the correct consistency and make it pliable.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Keto Flaxseed Bread?
- First, preheat the oven to 356F/180C and line a baking sheet with parchment paper or a silicone mat.
- Then, blend the flaxseeds in an electric spice/coffee grinder (or small blender) until floury. Transfer the flaxseed meal to a medium-large bowl.
- Add the remaining dry ingredients (psyllium husk powder, baking powder, and salt), and stir with a spoon.
If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!
- Pour in the hot water and mix with the spoon, kneading it with your hands once it’s cool enough to handle.
- Transfer the bread dough to the prepared baking sheet and shape it into a round disk.
- Lightly wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the gluten-free bread for 45-50 minutes, until it doubles (or even triples) in size and has a golden brown crust. Finally, transfer it to a wire rack to cool completely before slicing and enjoying it!
You can enjoy this low-carb bread slathered with hummus, to make avocado toast, for other toasts and sandwiches, and to dip into soups and stews.
Storage Instructions
Store: Once cooled, store any leftover vegan bread tightly covered/ in an airtight container in the fridge for 7 days.
Freeze: You can also freeze this keto bread, either whole or sliced with parchment paper between the slices (to defrost only as much as needed each time) for up to 3 months.
Thaw at room temperature, or thaw/reheat slices in a toaster oven/microwave.
FAQs
Can I add more flavor to the flaxseed bread recipe?
Just like regular bread, you can add more nutrients and flavor to the linseed bread with the addition of your favorite fresh or dried herbs (thyme, rosemary, sage, Italian seasoning, etc.), spices (onion/garlic powder, etc.), sun-dried tomatoes, minced jalapeños, or some olives. You could even sprinkle some extra seeds (like sunflower, pumpkin, sesame seeds, etc.) over the top.
How many carbs does one slice of this keto bread have?
One slice (from 11 slices) of this healthy low-carb bread contains less than 0.6 g net carbs, which is extremly low! This keto bread contains mainly fiber that helps to keep you full for longer and is very beneficial for a healthy gut.
Why is there a large air bubble in the low-carb bread?
If you don’t grind the golden flax meal fine enough, it can cause issues with the structural integrity of this yeast-free bread. That can mean large air bubbles or even the crust pulling away from the bread within.
Can I use a bread loaf pan?
I haven’t tried it, though it should work. However, the baking time may need adjusting.
Why is my flax bread bitter?
Flaxseeds become rancid quickly and become bitter. Before making the low-carb bread, smell and taste the seeds. When fresh, they should have a mellow, nutty flavor and aroma.
Recipe Notes
- Use home-ground flax seeds: They’ll taste much better and fresher than pre-ground seeds (which often won’t work if you use a brand of flaxseed that has been defatted). Note that the finer the meal, the better the bread will hold together. Sifting it and re-grinding leftovers will help make a really fine flour.
- Allow to cool completely: Leave it to rest for at least 15 minutes before slicing.
- Shape the dough to your liking: Instead of one large loaf, feel free to make smaller bread rolls or baguettes and adjust the baking time as needed.
Other Gluten-free ‘Bread’ Recipes
- Gluten-Free Bread Rolls (German Brötchen)
- Vegan Cheesy Garlic Breadsticks
- Potato Flatbread
- 2-Ingredient Lentil Tortillas
- Chickpea Flour Tortillas
- Gluten-Free Pita Bread
- Gluten-Free Naan
If you try this healthy keto flaxseed bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Keto Flaxseed Bread
Ingredients
- 1 ½ cups (240 g) whole golden flaxseeds (see notes)
- 4 Tbsp (40 g) psyllium husk powder
- 2 tsp baking powder
- ½ tsp salt
- 1 ⅓ cups (320 ml) hot water
Instructions
- You can watch the video in the post for visual instructions. I recommend using metric measurements for exact results.First, preheat the oven to 356 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.
- Then, blend the flaxseeds in an electric spice/coffee grinder (or small blender) until floury. Transfer the flaxseed meal to a medium-large bowl.
- Add the remaining dry ingredients (psyllium husk powder, baking powder, and salt), and stir with a spoon.If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!
- Pour in the hot water and mix with the spoon, kneading it with your hands for some seconds, once it’s cool enough to handle.
- Transfer the bread dough to the prepared baking sheet and shape it into a round disk.
- Wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the bread for about 50 minutes, until it doubles (or even triples) in size and has a golden brown crust.Please note that it might take longer as each oven is different.
- Finally, transfer it to a wire rack to cool completely before slicing and enjoying it!
Notes
- Use home-ground flax seeds: Note that the finer the meal, the better the bread will hold together. Do NOT use pre-ground flaxseed meal, as that won't work, since some brands are defatted.
- Make sure to use grain-free baking powder if you have to avoid corn.
- Shape the dough to your liking: Instead of one loaf, feel free to make smaller bread rolls or baguettes and adjust the baking time as needed.
- You can add more flavor to the bread with the addition of your favorite fresh or dried herbs, spices, sun-dried tomatoes, minced jalapeños, or some olives.
Nutrition information is an estimate and has been calculated automatically
Donna
the bread itself is delicious, but disappointed that it doesn’t rise. I’ve made it several times using fresh ingredients too. I used Bobs Red Mill organic golden whole flax seeds and Yerba Prima psyllium husk powder. I do not have metric measures, however, I followed the recipe exactly. what’s the secret to get it to rise?
Ela
Hi Donna, may I ask why you didn’t follow the metric measurements that are mentioned in the recipe? These are really crucial for success as mentioned in the first instruction step.
Did you use 1.5 cups of whole flaxseed or 1.5 cups of ground flaxseed? It seems some people actually make an mistake there.
Did you knead the bread for less than a minute?
Was the water hot enough?
Joanne
Thanks for the recipe, it turned out very nicely. I have grinded the flaxseeds with my small blender and also sifted them. The first attempt was not as fluffy, so I added 1/4 tsp of baking soda and a little vinegar to the second loaf which turned out awesome. Definitely recommend it..
Ela
Hi Joanne, I am so happy to hear the second loaf turned out great with baking soda and vinegar. I also tried baking soda and vinegar in the past but didn’t add baking powder as well. I need to give this combo a try. Thanks for sharing. 🙂
Bettina
Hello, I added my review a couple of days ago, my name is Bettina, and I gave this recipe a 3 (my first review still isn’t posted). It seems that you won’t post a review if it’s not that great. I think your recipe is good, it has potential, but I tried it twice and it’s not great. A little more salt is necessary and I didn’t grind the psyllium husk to a powder, I left it whole, and the second time, the bread was much better. I also added chopped walnuts for some texture. In your photo the bread looks like it has a nice dry crumb, but following your instructions exactly yields a heavy, dense, moist loaf. I also increased baking time, I left mine in the oven for an extra 10 minutes, resulting in an improved loaf the second time. Second loaf was better but still not great, I’m going to work on it more.
Ela
Hi Bettina, sorry if your first review got lost, but I am currently short on time since I gave birth to a baby not long ago. I get lots of reviews for almost 1000 recipes combined (English and German site) and sometimes they can get lost or are in the spam folder.
To my tastebuds, the amount of salt is perfect, but feel free to add more if you like. I never tried leaving the psyllium husks whole, so that’s quite interesting and I might give it a try. Did you follow the metric measurements? If not, the amount will be off.
Yes, the bread always had a nice dry crumb when I baked it. I have a gas oven with a fan on, but also tried it in my small toaster oven (same result). However, the result can differ depending on the oven/altitude etc.
Have you tried making two loaves instead of just one? It often turns out fluffier.
Nikki
I can’t reply to my original message about subbing psyllium with xanthan but I tried a miniature version to save ingredients for my experiment. It was rock solid and not edible. Tried again with everything exactly as stated in the recipe and it was perfect! I divided my dough into 2 and baked for 60min. It doesn’t look golden, looks kinda grey but that’s probably because of the brand of flax or husk. Next time I’ll brush some yolk+cream on the outside to see if it looks nicer. It rose beautifully and looks really good on the inside. I didn’t add enough salt or other flavoring so it tasted bland but will experiment more with flavor next time. Thank you for the recipe.
Ela
You are very welcome, Nikki. Thanks a lot for sharing. 🙂
Lesley
I haven’t tried this yet, but would like to. I ‘m wondering about the carb count can be so low in the nutritional info you provided. Flax seeds the husks are very ligh in carbs.
Ela
Hey, you can calculate the net carbs at cronometer.com
Tanja
I baked this bread for the first time sadly it didn’t fluffed up.
Ela
I am sorry to hear it didn’t fluff up.
shauna
First attempt not great but edible… second attempt yummy.. I divide into 2 and cooked for 60 mins and its perfect
Ela
Happy to hear the second attempt turned out great! 🙂
Nicole Butters
Ive made this bread twice. The first time the dough separated from the crust, so I tried it again today making sure the flax was well ground. I grind it in my Vitamix. Do you think that can grind it finely enough? The loaf is better, but still quite dense…not as light as yours. I want it to work! What should i try next?
Ela
A Vitamix should be fine. Which psyllium husk powder brand did you use?
Nicole
the psyllium brand is Organic India. I just noticed that the expiration date has passed so I am going to order another brand and try it again.
Jackie Bennett
I love this recipe, thank you so much. I was wondering if you have ever try baking this in an air fryer?
Ela
Hi Jackie, I am glad you love the recipe. I haven’t made it in my air fryer yet. Please report back if you give it a try. 🙂
Lauren
I made it in an air fryer & it does work, I think it takes a little longer, though. I made them into rolls to fit in the air fryer. Might be good to flip the rolls half way through.
Ela
Thanks a lot for sharing, Lauren! 🙂
Nikki
Can I substitute psyllium husk with xanthan or guar gum?
Ela
I don’t think it will work, but I never tried it. Please report back if you do. 🙂
Nikki
I tried a small batch in ramekin for testing. Didn’t want to waste ingredients. Didnt rise. Turned into a rock.
Ela
Thanks for sharing! 🙂
Donna Lane
HI
while I have not tried this recipe yet, My question is I have a husband who has a accelerated metabolism and is a big eater, how can I make enough for us do you have any suggestions for that? And I am looking for bread and pastries recipes for a antiinflammatory diet what is your suggestion about it.
Wendy Danziger
Love this recipe. I bake this 2x a week. Actually I make rolls as the dough came out soggy as a loaf. Sometimes I add one egg, holds the dough together, never undercooked
Alex
I made this bread but it came out dark as if it was rye bread. Why would this be?
Ela
This can happen depending on which brand of psyllium husk you use. Some will make it darker than others.
Judy McNabb
I have had my bread turn out too moist, and not rise much several times. What would cause this??
Noeleen Jones
HI Michaela i made this bread yesterday but it didn’t rise at all in the cooking and therefore is a bit dense- have you any suggestions as to what i may have done wrong. I did follow your recipe exactly
Many thanks
Aimee Blinder
Ticks every craving box for keto friendly bread. Thank you so much for sharing this insanely easy recipe!🍞
Tomas
Sadly, I have tried this recipe twice, carefully flowing instructions, but in both occasions it didn’t rise and was wet inside…
Ela
Hi Tomas, I am sorry to hear it didn’t rise and was wet inside. Did you use golden flax seeds and grind them finely? Also, which psyllium husk brand did you use?
Rob
This is a great recipe on its own. I added about 15g of honey and cut back the water slightly to offset the nutty flavor with some sweetness. Doesn’t need any changes though and thank you for sharing. Very healthy, very delicious.
Tess
The mix didn’t come together like normal bread so I was a bit apprehensive. And I also wasn’t sure it was ready at the 50 min mark so I left it a little longer. Let me just say I’m pleasantly surprised. Was super fluffy inside. But it definitely didn’t double or triple in size like suggested.