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 (either use a convection oven or a gas oven with a fan) 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 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
Which oven is recommended?
I recommend using a convection oven or an oven with a fan, otherwise, the bread will be denser.
My bread turned out dense or didn’t rise. What is the reason?
Some of the most common mistakes are:
- Using cup measurements instead of the metric measurements I provide (and then measuring 1 1/2 cups of ground flaxseeds instead of whole).
- Using brown flaxseeds instead of golden.
- Using store-bought flaxseed meal (it often has less fat and won’t work).
- Using the same amount in tablespoons of whole psyllium husk instead of psyllium husk powder. If you only have whole psyllium husk, grind that into a powder and measure it after grinding!
- Using too much water.
- Not using hot water (let it simmer in a kettle, then pour it immediately over the dry ingredients).
- Kneading the bread for more than 30 seconds (this might result in a dense, flat loaf).
- Baking the bread with other dishes (like a casserole) which will affect the humidity in the oven.
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.
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.
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
Video
Ingredients
- 1 ½ cups (240 g) whole golden flaxseed (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 (either use a convection oven or a gas oven with a fan) to 356 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.
- Then, blend the whole flax seeds in an electric spice/coffee grinder (or small blender) until floury. Transfer the flaxseed meal to a medium-large bowl.If using ground flaxseed, make sure to use 240 grams (don't measure 1 1/2 cups of ground flax seeds). By grinding the flax seeds the volume will increase a lot, so it's always best to follow metric measurements.
- 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 (up to 30 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
- Please read the FAQs section in the post before making the bread.
- Use home-ground flax seeds: Note that the finer the meal, the better the bread will hold together. Do NOT use store-bought 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.
- Oven: I noticed that the bread will be denser if NOT using a convection oven or an oven with a fan.
- 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.
- Check out some of the bread remakes which I highlighted in my Instagram story.
Nutrition information is an estimate and has been calculated automatically
Equipment
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Hi Ela,
This is a wonderful and easy recipe to follow and to make. The resulting taste is truly delicious!
However, despite following everything as per your instructions, I was unable to achieve the doubling of size! I have an electric oven (North America) without a fan and I did preheat to 355F.
Also, after adding the hot water and mixing it, the dough seemed not to gather together very easily.
I’m open to your suggestions : )
Many thanks
Hi Minouche! 😊 Thank you so much for the kind feedback, I’m really glad you enjoyed the taste!
Regarding the rise: This bread tends to rise best in a convection oven or one with a fan, so that might be why yours didn’t double in size as expected. A conventional electric oven without a fan can make the loaf denser, which is totally normal with this type of dough.
You could also try increasing the oven temperature slightly (to around 375°F) next time, or resting the dough for a few extra minutes before baking to help the psyllium fully activate.
Try making two smaller loaves or rolls, that often works better. 🙂
Thanks so much, Ella, for these tips.
Looking forward to trying out your other wonderful recipes…
Love the recipe. My bread keeps falling. Any suggestions
Hi Don, I am sorry to hear that it keeps falling.
Possible Issues & Fixes:
– Flaxseed Grinding – If over-ground, flax can become too dense. Try grinding it just until fine but not pasty.
– Psyllium Quality – Some psyllium powders absorb differently. Try a different brand.
– Baking Powder Freshness – Even if new, test it by adding a little to hot water. It should fizz immediately.
– Oven Temperature – Convection ovens can bake differently. Try increasing the temp slightly (375°F/190°C) or switching to conventional mode.
– Mixing Time – Make sure the dough is mixed just enough for even hydration but not overworked.
– Try using a little less water.
– Have you tried making two smaller loaves or rolls? That often works better.
Would love to hear if any of these adjustments work for you! 😊
I love this recipe. I normally make sourdough, however I’m always on the lookout to try something new. Thinking back on my most successful bread bakes I was wondering if anyone has tried baking this bead in a dutch oven or a bakers stone?
Could I add !/@ cup of almond or coconut flour with a touch more water? First loaf baked up well, also could I double the recipe?thanks.
Hi Russ! Even small changes to the recipe don’t always work well, but you can certainly give it a try. If doubling the recipe, I’d suggest shaping the dough into two loaves.
If using ground flaxseed will the measurement still be the same?
If using ground flaxseed, make sure to use 240 grams (don’t measure 1 1/2 cups of ground flax seeds). By grinding the flax seeds the volume will increase a lot, so it’s always best to follow metric measurements.
Hi Ela,
I’ve just baked the bread and it’s definitely doubled in size and achieved a great taste. However, the bottom layer of the loaf is bit too dense and sticky. Still perfectly edible but not as fluffy as the rest above it. I have followed all your tips, as far as I can tell. Maybe it would be better to place the silicon baking mat on top of a rack in the oven, instead of a straight on the pre-heated baking tray? Or perhaps it needed less or more kneading? Any suggestion welcome.
I’ll definitely bake it again later in the week and then I’ll leave a final review with stars!
Thanks!
It sounds like the bottom might not be getting enough airflow or heat distribution. Placing the silicone baking mat on a rack instead of directly on a preheated tray could help. Also, make sure the dough isn’t too wet (use a little less water), and try a slightly longer bake at a lower temperature to allow even cooking. Also, less kneading often helps! Let me know how your next attempt goes! 😊
How would I add subdued tomatoes??
Do you mean sun-dried tomatoes? 😊 If so, you can chop them finely and sprinkle some over the top for extra flavor! Let me know if you meant something else.
I am so grateful for this recipe!! It’s wonderful.
By chance, do you have an internal temperature that you can recommend to know that it is finished cooking? I tend to under cook it just a little and I’d like to avoid that in the future!
Hi Amy, I’m so happy you love the recipe! 😊 I haven’t tested the internal temperature for this bread, but a good target might be around 200°F (93°C). Hope that helps! 😊
Sorry where are the metric measurements?
Hi! The metric measurements are already included in the recipe—just look for the numbers in parentheses next to the cups (e.g., 240 g for flaxseed)!
PS I give this recipe 5 stars. If you’re able to add it for me please do.
Hi Ela,
I found John’s comment helpful. I have made this recipe two times (in 2 days, haha), the first loaf was made with cold milled brown flaxseed, the second with sprouted milled flaxseed (golden). Both were amazing. Both of the flaxseed came already fine ground, so it does work if you’re careful to get a good quality product.
Also, buying psyllium husk powder was better than trying to grind it. The first loaf I used stuff I already had for making my coconut flour bread. I did grind it using a coffee grinder but the purchased powder was finer.
I can’t get over the amazing taste and texture. .
I have an òld electric stove, put the bread on a silicon sheet then on a cookie sheet and popped it in a 350F oven for 50 mins. Super easy.
The second loaf was fluffier and the taste was lighter than the brown flaxseed loaf. So I will be using the sprouted flaxseed again.
Vielen Dank for sharing this recipe with us.
Wow, that was very helpful, J P. Thank you so much for taking the time to review the recipe. Much appreciated. 🙂
I have made this bread twice. I love the flavour. But. both times I have a huge air bubble running along the whole loaf. The top crust is separated. What am I doing wrong?
Hey, I have answered this question in the FAQs section:
I don’t have a convection oven. Do you think I could bake it in my Instant Pot with the Air Fryer lid?
Hi Michelle, I believe someone has tried it before, though I’m not sure if it was in the Instant Pot or an Air Fryer. I do recall it working well in the Air Fryer. If you give it a go, I’d love to hear how it turns out!
I tried this again with freshly ground flaxseeds and new baking powder. It rose maybe 10% but looks nothing like the photos. Thanks for the inspiration but I’ll stick to using my flaxseeds for keto flatbread
Hi Milan, did you use a convection or conventional oven?
Mine didn’t rise at all. However, I just noticed that my baking powder was expired. I’m definitely going to try this again, as the pictures look so good. I’ll get fresh baking powder and also grind my own seeds (I just have a blender, not a coffee grinder).
Is it possible to make this in the microwave? If yes, how long?
I don’t think so.
I guess that would depend on the microwave. I have a Breville three and one which does convection as well as air fry, regular microwave, etc. and I just made this delicious bread in my microwave today however, that being said I did not use the microwave setting. I used the oven setting of my microwave for convection and it turned out. Absolutely amazing Perfect five star recipe.
That’s good to know, Brad! Thanks for sharing your experience! 😊
Hi ,what would you recommend as replacement for psyllium husk powder?
I have chia seed powder & coconut nut flour. Could that work?
Hi, neither of those options will work. Someone tried oat fibre and xanthan gum, but I haven’t personally tried it, so I’m not sure if it works.
Hi!!! if I don’t have psyllium husk, what should I use instead?
Can I use rice flour or any other gluten-free flour to make this bread?
If you’re not specifically looking for a keto bread recipe, I’d suggest trying this gluten-free bread instead.
Fantastic bread recipe. Most keto friendly homemade breads are loaded with eggs and fall apart if you try to make a sandwich. This bread is NOTHING like that. I could wrap this around a hotdog if I wanted and it will hold together. I love it. And the taste is wonderful. I used ground brown flaxseed meal and it turned out perfectly. Thank you so much for this recipe. Keep up the good work.
So glad it turned out well, Holly. Thanks for your comment. 🙂
Was your meal pre-ground or did you grind it yourself?
i tried this recipe with brown flaxseed and it turned out great. juat wanted to ask if this will work if I bake in a sandwich loaf tin tray?
Hi Nuha, I’m so glad the bread turned out great with brown flaxseed! I haven’t tried baking it in a loaf tin yet, so I’m not sure how it will turn out. The moisture might be a bit too high, but it could still work. Let me know if you give it a try!
I have made your recipe about 5 times so far. Each time it is delicious! However, the last time I made it it turned out the best. It tripled in size and was fluffy yet firm. I have made it with brown and golden flaxseed, I like the taste of both. The first 4 times I bought flaxseed and ground the seed in a coffee grinder. I measured the baking powder, weighed the seeds before grinding and weighed the psyllium husk powder. I simmered water on the stove.
The 5th time I made it, I bought milled flaxseed so I wouldn’t have to grind seeds. I found it at Aldi. Ingredients were milled flaxseed. I weighed the milled flaxseed and psyllium husk powder and this time I weighed the baking powder rather than leveling off teaspoons. Per my research, 1 teaspoon of baking powder = 4.8g. So I weighed out 10g or roughly 2 teaspoons. I also investigated water temperature for bread recipes that don’t use yeast. 120°-140°F was recommended. I used a digital thermometer and heated my water to 130°F. I don’t have a convection oven, just gas. I set it at 350°F. The loaf came out perfectly! Sorry for all of the details, but maybe this will help others.
Hi John, thanks so much for your helpful feedback. I hope it will help others. 🙂
I also have a gas oven (with a fan) and weigh all ingredients (except the baking powder). I have tried different water temperatures and didn’t notice a huge difference between warm and hot water. So interesting that milled flaxseed worked great for you! Was it milled brown or golden flaxseed?
Hi Ela,
It was milled brown flaxseed. Where I live, and in 2024, the bag only costs $5 and will make 2 loaves. This is a bargain in my opinion as other keto breads from the grocery store can be expensive, often use processed ingredients, and you miss out on the fun of baking something yourself! Thanks again for posting this recipe.
Wonderful! I am so glad it’s helpful. And thanks for getting back to me. 🙂