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.
- 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. 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 #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: They’ll taste much better and fresher than pre-ground seeds. Note that the finer the meal, the better the bread will hold together.
- 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
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
Hallo Ela,
Simply Delicious,
This bread was so easy to make I couldn’t believe it.
My whole family enjoyed it to my suprise… since they usually frown up on my healthy eating habits. This bread will be one of my regular additions for our Sunday breakfast table without a doubt.
Herzlichen Dank,
Elvi
That’s wonderful, Elvi! Thanks so much for your great feedback. 🙂
Pinned this post. I like to eat gluten free so I’ll give this recipe a go. Nancy Andres @ Colors 4 Health
I hope you will like it, Nancy. 🙂
thanks much for this recipe! mine came out delicious on the top and clumpy and wet on the bottom, any idea what i should change on my next try?
Hi Sydney, was the dough too moist/wet? My loaves were never wet, so I am not sure why it happened. If you used the exact same ingredients and measured them in grams, then it must be the oven temperature. You could experiment with a higher temperature at first, and then after 30 minutes lower it and bake it a bit longer. Also, making several rolls instead of one loaf could make a difference.
I hope this helps. 🙂
Thanks for your reply! i found my mistake, i put 1 1/2 cups water instead of 1 1/3 🙈 i should check out my eyes☺️
Thanks for reporting back, Sydney! 🙂
btw…even though it didn’t rise I loved it!
Happy to hear that, Susan. 🙂
what is the temperature for fan assisted oven? I have made the bread, but it is super dense and quite moist. fresh baking powder used, milled the seeds and psyllium in a spice grinder beforehand
I would say lower the temperature slightly and bake it longer. I always use store-bought psyllium husk powder (the brand I linked in the ingredients) and never had issue with a dense or moist loaf. Can you get psyllium husk powder and try it again?
Can baking soda be used instead of baking powder ? If yes, what should be added along with BS?
Yes, I tried it and the bread rose even more, but the inside was very light/airy, yet a little too moist, so I don’t really recommend it.
You can see my story highlight here, where I also show the experiment with baking soda: https://www.instagram.com/stories/highlights/17961829490464021/
I used 3/4 tsp baking soda and 1 tsp vinegar.
II made this bread was pleased how easy it was to make but even after baking it for 60 mins at 180 it was still very wet where did I go wrong ps it tastes okay just a bit wet
Hi Pauline, was the dough too moist/wet? My loaves were never wet, so I am not sure why it happens. If you used the exact same ingredients and measured them in grams, then it must be the oven temperature. You could experiment with a higher temperature at first, and then after 30 minutes lower it and bake it a bit longer. Also, making several rolls instead of one loaf could make a difference.
I hope this helps. 🙂
Thank you this looks amazing!
I only have finely ground golden flaxseeds though. How much would you use in place of the whole flaxseeds please? Thanks 😊
Hi Lauren, it’s still 240 grams. Just weigh 240 g of the ground flaxseeds and you are good to go.
I don’t recommend using cups, because it’s not accurate for vegan and gluten-free baking. However, I just measured it and 1 cup of ground flaxseeds equals 95-105 grams, depending on how finely ground the flaxseed is, how you measure it, and which cup you use. So that would be 2.3-2.5 cups in total, which isn’t super accurate. 🙂
UGH…mine did not rise very much and realized it’s the psyllium husk. What one do you use? Thanks!
Hi Susan! I use Viva Naturals Organic Psyllium Husk Powder. It’s linked in the ingredients. Hope this helps! 🙂
thank you!!!! 😊
No worries! 🙂
The best and easiest gf bread I’ve ever baked! Absolutely delicious! Thank you for the recipe! ❤️
You are so welcome, Yuna! I am glad you liked it. 🙂
great tasting and so easy to make!
So happy to hear, Anne. Thank you! 🙂
Total game changer. I will never buy GF bread from the store ever again, or fuss around with complicated and touchy recipes again. This is so fast, so easy, so hearty, and so delicious. I’ve made a regular size and a doubled loaf so far. I have eaten it plain, toasted with orange marmalade, and made sandwiches out of it, and it was perfect at every turn. The exterior is crusty, the inside is soft. My husband found the first loaf a little too squishy in texture for his taste, but if you slice it and leave it out, it dries out and then toasts up to a more crisp texture. I put everything bagel seasoning on top and some extra sesame seeds, and it’s a total delight. A game changer, I’m telling you–and it could not be faster or easier! Love it!
Hi Lanadee, thanks for taking the time to leave such a thorough review, I really appreciate it. 🙂
I made the flax bread and it is fire! I made an additional loaf immediately after taking a bite of the first slice!
As a diabetic this is a game changer! Bo blood sugar spikes! I still cannot get over how amazing the flavor is, and how well it toast. I’ve shared this recipe with my friends and family. Thank you Elavegan your flax bread recipe is my go to!
Hi Amie, thanks so much for your great feedback. I am glad it was a hit! 🙂
i tried it and unfortunately it didn’t rise at all and was very dense. I will try again as the simplicity is so appealing
Hi Jennie, I think something must have gone wrong, since I made the bread about 20 times, and it is never dense and always triples in size.
Many of my followers on IG tried it out as well, with success. I even made it yesterday with baking soda and vinegar instead of baking powder, and it did rise even more (but I didn’t like the texture). You can see my story highlight here: https://www.instagram.com/stories/highlights/17961829490464021/
The biggest mistake a few people made, is using whole psyllium husk instead of psyllium husk powder! Also, I only recommend using golden flaxseeds and they need to be finely ground.
Finally, you have to use my metric measurements. Every little deviation will make a huge difference. 🙂
I’ve made the bread 2x now….I’m trying to understand why it rises and is so moist. I understand yeast off gassing…
I’m still perfecting the grind of the flax seed. And will add other flavors to the loaf. The basic, tastes almost fishy to me. Maybe it’s the flax. But they are as fresh as I could find…so far. The texture is great!
So glad you like the texture and that it rises nicely. If it’s still moist, you need to bake it longer. 🙂
I already have ground flax seed. How much would that be for the 240g whole?
Hi Jacquitta, it’s still 240 grams. Just weigh 240 g of the ground flaxseeds and you are good to go.
I don’t recommend using cups, because it’s not accurate for vegan and gluten-free baking. However, I just measured it and 1 cup of ground flaxseeds equals 95-105 grams, depending on how finely ground the flaxseed is, how you measure it, and which cup you use. So that would be 2.3-2.5 cups in total, which isn’t super accurate. 🙂
Thanks for the info. Can’t wait to try this.
baking powder is not grain free. it is made from corn if not wheat. I have a grain and gluten allergy. is their any way to make this with a substitute for the baking powder?
Hi Marita, some are grain-free, like this one (using potato starch instead of cornstarch), but I will make a note in the post. Thank you!
I haven’t tried it, but you could experiment with about 3/4 tsp of baking soda and a little vinegar or lemon juice. 🙂
This bread was amazingly easy and fluffy. My whole family enjoyed it. Thank you for sharing the recipe.
I am so glad to hear that, Fumika. Thanks for your great feedback. 🙂
How long should this be kneaded for. And is there any folding required for loaf shape?
I knead it just for a minute max. No folding needed. 🙂
Hi there! Can’t wait to try this! How hot should the water be?
Thank you!
Hi! I bring it to a simmer in a kettle (or on the stove) and then pour it over the dry ingredients. 🙂
Hi 👋
Backst Du das Brot mit Ober-/Unterhitze oder mit Umluft?
Vielen Dank für Deine tollen Rezepte
Liebe Grüße – Jolán
Hallo, ich habe einen Gasofen, die Hitze kommt also von unten. 🙂
LG, Ela
This seems great. But does it work with baking soda? Many thanks
It probably does (3/4 tsp should be enough), but then you will also need to some kind of acid, like a little vinegar or lemon juice. 🙂
Can you substitute the psyllium husks?
I tried making the bread without it, using different flours like chickpea flour, oat flour, and less water. However, the result was not as good.
But you can of course experiment with different flours, using more flaxseeds, etc. But the texture and taste will be different, and the bread won’t rise as much. 🙂