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
I only have brown flax so changed 20 gr with
almond flour, these 3 roles were delicious even if
they were a bit dense second time I tried I replaced
20 gr with almond flour and 20 more gr with dry soy
flakes and put a bit more water (180 ml instead of 160- made half the recipe) and the water wasnt boiling it was just getting clouded in the kettle worked really
fast to put it as soon as I could in my ninja 170
degrees 30 min.. and it came out AMAZING! THANK YOU SOO MUCH FOR SHARING
You are very welcome, Rona. 🙂
Thank you for this amazing recipe! I adore bread and can’t have it on Keto, so this Keto option ticks all the boxes for me! Spongy and light,and tastes gorgeous!! Thank you so much for sharing! x
I am so glad you like it, Liz. 🙂
Hi there! I love the idea of this recipe and your photos look amazing.
I thought I would give it a go this morning but it didn’t work out too well for me. The bread came out very doughy and dense in parts, and the dough didn’t come together nicely like yours did. I wonder where it went wrong?
I used 100 degrees celsius water and pre-ground flaxmeal flour., so that could be the problem. Any advice?
Thank you.
Hey! As mentioned before, pre-ground flaxmeal doesn’t work because it’s often defatted. That’s why I ONLY recommend whole golden flaxseed freshly ground into flour…
I love the idea of this bread. I have attempted to make it several times but the bread continues to sink to the bottom. What might cause this? Could it be the temperature of the water or that I used brown flax seeds instead of golden? Any thoughts?
Yes, brown flax seeds will make the bread more dense, that’s why I don’t recommend them. Also, the flaxseed must be very finely and freshly ground (not using store-bought flaxseed meal as that won’t work).
how hot should be water?
I would say around 60°C is fine.
I am excited to find your wonderful recipes!
The grinder you use looks so handy, and the other cooking tools you use (plates, etc., all in great taste!) Do you have a page where you showcase about them?
Hi Jasmin, this is the grinder I have: https://www.amazon.com/KRUPS-Electric-Coffee-Grinder-Stainless/dp/B00004SPEU/
My plates are from all over the world (I don’t have any links for them). 🙂
Thank you for your reply!
I will buy it and use it too since it is unexpectedly affordable.
I have been ill and have become more careful with my food.
With your interesting collection of recipes, I will be able to have fun in my daily life.
I can feel your great sense of taste in all your recipes. Will try the recipes as they are. Thank you.
Thanks for your kind words, I appreciate it. I hope you will enjoy my recipes. 🙂
Brilliant recipe! It came out exactly like the pictures😁
So happy to hear! 🙂
I’m not seeing the measurement for the ground flaxseed, only for the whole flaxseed. How many cups ground flaxseed? Thank you.
Please use metric measurements, which means 240 grams. Cup measurements are not exact and for this recipe you really have to use exact measurements. Also, you should freshly grind whole flaxseed, and not use store-bought ground flaxseed.
HI ,
Thanks for sharing this keto recipe, my question is ….what can be the best replacement for psyllium husk? Thanks.
Hi! Currently, I don’t know of any replacement that would work in this recipe.
Hello! I attempted this bread twice. Both times the dough sunk to the bottom and didn’t bake through.
Here’s what I did differently. I used xantham gum with the appropriate substituted amounts. I used preground flax seed. I used a bread pan to bake. I also live in CO at altitude so I’m wondering if that made a difference. What can or should I do differently? It certainly had a wonderful taste!
Thanks!
Hello! First, you did NOT follow the recipe. Actually, you completely changed it.
1) I never, not once, mentioned that xanthan gum can be used as sub, because it can’t be used in this recipe!
2) I mention several times to use WHOLE flax seeds and grind them fresh. Pre-packed ground flaxseed is often de-fatted and won’t work in this recipe!
3) I never baked the bread in a bread pan. However, any moisture in the oven will negatively affect the bread, so I do not recommend it.
I hope, next time, you will follow the recipe.