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
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO:
so awesome to have bread texture. ty.
You are very welcome. 🙂
Dear Ela,
Thank you SO much for this incredible keto bread recipe! Your detailed instructions and video made all the difference. After months of experimenting, I finally achieved loaves that rose almost 3 times!
Since you mentioned every detail matters, here’s my setup for fellow bread-makers:
Equipment:
• Cuisinart CTO-395PCFR Convection Toaster Oven (375°F optimal)
• Cookie sheet + cooling rack with 0.4″ clearance
• Krups coffee grinder
Ingredients (doubled recipe for 2 loaves):
• 480g flaxseed meal • 80g psyllium husk powder • 18g baking powder • 1 tsp sea salt
• 670ml water at 208°F (key insight: more water drastically reduces knead time)
Method tweaks:
• Rubber gloves prevent scalding; wet them before kneading
• Keep time from pouring hot water into dry mix to oven under 5 minutes
• Proper dough consistency: pliable with slight shine (mine was crumbly before adding extra water)
• Place dough directly on cooling rack, no parchment (maximizes bottom heat)
• Lower rack, 375°F, 60 minutes (your oven type, ambient conditions, and water amount may affect this)
• Cool 3+ hours before cutting
The extra water was game-changing – it transformed my dry, crumbly dough into the perfect pliable consistency and cut kneading from 5+ minutes to much less. This bread is now our daily staple!
Thank you for sharing your brilliant recipe, Ela!
Leo
Dear Leo, wow, thank you so much for your detailed feedback! I’m thrilled to hear that the recipe worked so well for you and that you’ve found your perfect method. Your tips about the water amount, gloves, and oven setup will definitely be super helpful for others who want to try this bread.
I’m so happy to hear this bread has become a daily staple for you!
Thanks again for taking the time to share all these details, I really appreciate it. 🙂
Hi Ela,
I’ve been so excited to make this keto loaf and finally tried it yesterday and it came out amazing! I did substitute half a cup of ground flaxseed for ground chia as I ran out of flax and it is quite a dense bread but I love the texture. Will definitely be using this recipe again – I think next time I’ll add some flavour like herbs, spices and olives as you suggest, and maybe some chopped nuts too. It slices well and doesn’t crumble, so perfect for the toaster even when fresh. Topped mine with a slice of vegan cheese, avo and a drizzle of chilli crisp and it was superb 🙂
Thank you!
That sounds wonderful, Megan, thank you so much for your lovely feedback! I’m really glad you enjoyed the loaf and that it worked well with chia instead of flax. Your topping combo with vegan cheese, avo and chili crisp sounds absolutely delicious! 🙂
Thank you for such lovely recipes. I am on Keto since two weeks and seeing your recipe for Keto bread was such a relief! It was so easy and it did rise! Hurrah! Your site is lovely and I love your work. .
Will continue to learn with you. Best wishes!
So happy to hear that, Elen! 🎉 I’m glad the bread turned out well for you — always such a great feeling when it rises nicely. Thanks a lot for your kind words, it means so much. Wishing you lots of success and fun in the kitchen! 💚
This loaf tastes ok, but it never rises for me, what am I doing wrong, followed the recipe to the word.
Hi Mike! The brand of psyllium husk powder can make a huge difference in how the bread rises, since some absorb way more liquid than others. Could you let me know which one you used? I’d recommend trying a different brand if your loaf keeps turning out dense. Another tip is to shape the dough into smaller rolls instead of one loaf, since they usually rise better and bake more evenly.
thanks for this recipe 🙂
I’m struggling to get it to rise and look as good as yours lol! would you mind helping on the flaxseed measurements please? I used 240g of whole flax seeds is that too much? haha as I couldn’t figure out what size cup I need to use for cup measurements?
Hi Emma,
yes, using 240 g whole golden flax seeds (measured before grinding) was correct, and metric measurements are always the most reliable for accuracy.
Weigh the flax seeds before grinding, then process them into a very fine meal. Make sure they’re golden, not brown. Use freshly boiled water, and don’t knead longer than 30 seconds. A convection oven (fan-assisted) usually gives a lighter loaf.
If you measured correctly but the bread still didn’t rise, the most common reasons are:
The grind wasn’t fine enough
The water wasn’t hot enough
Not using psyllium husk powder (which brand did you use?)
that’s really helpful thank you so much! 🙂 I followed the recipe to a T so definitely measured it all correctly and used the right ingredients. However I found it too hot to knead when it was boiled water haha perhaps that was why? it came out fine it’s just a little moist in the middle? and not as risen and golden as yours. I did use golden flaxseed but it looked rather brown like rye bread? maybe I burnt it lol
Hi Emma, you are very welcome! I’ve noticed that different psyllium husk brands can give different results—some make the bread darker, others lighter. It might be worth trying another brand. 🙂
Thank you! I tried again and I think the grind isn’t fine enough because my blender sucks haha. do you have a good seed blender you recommend at all? xo
Hi Emma, I use this electric coffee/spice grinder! It works really well. 🙂
Until now everything I had made by following your recipes was awesome but this bread really dissapointed me. The smell of it, the taste. Not my kind of cup of tea.
I keep thinking I did something wrong but naah. It was bad, really bad.
I can’t believe that it has so many positive reviews and 5 star rating 🙁
No worries at all, Ines! Not every recipe is for everyone, and I really appreciate you giving it a try. I did notice you haven’t left any comments on the recipes that worked well for you — which is of course totally fine. Just something I found a little sad… 🙂 Maybe this bread just wasn’t your thing, and that’s okay too!
Hi Ela, back again. Since writing a follow-up to my first post, back in February, which I posted on May 18th, I want to share my slicing tip..
As I previously mentioned, my loaf is never dense, alway 3 x the size and very soft inside. Cutting it has been a little challenging.
After cooling a loaf I pop it in the freezer until firm. This allows me to slice even and well shaped slices. It just keeps getting better. hahaha
I now make this bread for friends and family – and have shared the recipe and your site often.
Some changes I made when I share it are as follows:
Ingredients: 240g golden flax meal (instead of whole golden flaxseed) *this works without the effort of grinding seeds.
320 ml hot water *I added between 130-140F or hot to the touch.(Hot was too vague for some friends)
My oven is 350F and I cook it for 55 mins.
In the instructions I print out and share, I have added in #4 … kneading it with wet hands (set some hot water aside in a bowl) until well-blended and shaped.
(When hands are wet they do not stick to the dough, and the dough does not stick to the counter.)
While the bread is wet sprinkle with salt or seeds.
These minor tweaks, at my end, have ensured success with every loaf. This bread keeps on giving and it is so easy to make.
Much appreciation and joy coming your way, with smiles, JP (aka Jenny)
Hi Jenny, thank you so much for coming back to share your awesome tips! Freezing the loaf before slicing is such a smart hack! I can totally see how that helps get nice, even slices without squishing the bread.
It’s amazing to hear you’re baking this bread for friends and family and spreading the love with the recipe and my site! That means a lot. Thanks again for your kind words and all the joy you’re sending back! 😊
Ela
I rated this bread as a 5 because I love it and its practically carb free. So its awesome. I make 2/3 loaves a week. But it seems no matter what I do, my bread doesnt rise. Its very dense and I follow the instructions exactly. Not sure what the issue is.
Thanks so much for the lovely 5-star rating and for sharing your experience, Maddy! I’m so happy to hear you love the bread and bake it regularly! 💚
If your loaf always turns out dense and doesn’t rise much, even when following the recipe exactly, here are a few things you might want to double-check:
Flaxseeds: Be sure you’re using whole golden flaxseeds and grinding them yourself into a fine meal just before making the dough. That worked best for me, but others also had success with store-bought ground flaxseeds (240 grams).
Psyllium husk powder: Quality and texture can vary a lot between brands. If it’s too coarse or too fine, it can affect the structure and rise. Also, make sure your psyllium is fresh and hasn’t absorbed moisture from the air.
Oven: This recipe works best in a convection or fan oven. A regular oven without fan heat can make the bread denser. If your oven has a fan setting, definitely use it.
Water temperature: The water should be hot. If it’s too cool, the psyllium/flax combo won’t activate properly.
Mixing/kneading: Try mixing a bit longer until the dough holds together nicely. I usually knead it for 20–30 seconds, but you could try a little longer.
Resting: After shaping, let the dough sit for 5–10 minutes before baking. That can help improve structure.
Loaf size: You might also try shaping two smaller loaves or rolls—smaller shapes tend to rise more easily.
Let me know if any of these tips help. I’d love for your loaves to turn out fluffy and perfect every time! 😊
Wow I can not say enough good things about this bread. I have noticed while not gluten intolerant that it has some negative side effects so am trying to cut back on my gluten so was thrilled when I found this recipe and the bread turned out amazing. Used it for toasted cheese sandwiches and was delicious. Will use this for all my bread cravings as it works perfectly and tastes delicious. Off to find some more delicious recipes from your website. Thank you so much!
Thank you so much for the lovely feedback, Victoria! 🥰 I’m thrilled to hear the bread turned out so well for you—especially for toasted cheese sandwiches (yum!). I hope you discover lots more favorites on the site. Thanks again for your kind words! 💚
Pour moi c’est une véritable découverte. Ce pain est rapide à faire et en il est délicieux. Très bonne recette. Merci.
J’en suis très heureux ! Merci pour ton feedback !
This recipe might single-handedly make long term keto possible for me. I can’t express how grateful I am! It’s so simple and delicious. Thank you!
That’s so wonderful to hear! 🥹 I’m really glad the recipe is helping you stay on track. Thanks for the kind words, and wishing you continued success and delicious meals ahead! 💚
What is the calculation serving? You say 1 slice…but how many grams is in 1slice?
One slice is approximately 50-55 grams, depending on moisture loss during baking and how evenly the loaf is sliced.
If you want to be precise, you could weigh the finished baked loaf and divide that weight by the number of slices you cut.
Wow! This bread is amazing!
I’ve tried loads of Keto bread recipes but none of them compare to this… it was so easy to make too. My husband loved it too so I’m making another one today. Really tasty, crunchy outside crust and perfect for sandwiches (didn’t fall apart at all) and delicious toasted. Very highly recommend this bread to anyone looking for real bread on a keto diet. Thank you so much for sharing the recipe!
Thank you so much for your lovely feedback, Carla! I’m thrilled to hear that you and your husband enjoyed the bread – and that it held up well for sandwiches and toasting too! 😊 It’s always great to know that a keto recipe can feel like “real” bread. Thanks again for taking the time to share your experience! 💛
Hi Ela, I left a detailed comment back on Feb 1/25. I’m back to let you know how it’s going.
First, I have made loaf after loaf using Golden Flaxmeal (it’s preground). Sometimes I buy the Organic and other times the regular. This Flaxmeal is grown in Saskatchewan, Canada so I trust the freshness and quality.
Psyllium Husk Powder is best for this recipe as I am unable to grid it as fine as the one I buy. I use Source Of Life Naturals Brand Organic Psyllium Husk Powder.
The baking powder may be what is causing some of the problems people are having. I have had no issues with the size of this bread as it easily triples in size. I use Bob’s Red Mill Double Acting Baking Powder. I wonder if the “double acting” bit plays a role.
Second, I really knead the dough after I’ve added the hot water (140F or 60C which is not too hot, but hot enough to handle). I initially use a big spoon to mix it. Once it’s all stuck together I wet my hands, with some hot water set aside for this and knead it on my counter. I feel this is what really makes it grow. I have no air pocket and it is never dense.
I use an old electric stove, 350F and I bake mine for 55 minutes. I found the extra 5 mins works for me. Also, I let it fully cool as the Psyllium is still setting.
My bread toast beautiful and makes great sandwiches. I have recently started dehydrating it to us for bread crumbs when I make schnitzels. So amazing.
I am forever grateful for finding your Flax Bread. I has changed my life. Thank you.
That is such a thoughtful and detailed follow-up! Thank you so much for taking the time to share your experience, JP! 🙏 It’s incredibly helpful for others, especially the insights about the type of flaxmeal, psyllium husk powder, baking powder, and the importance of handling the dough properly. I’m so happy to hear the bread continues to work so well for you and has become such a versatile staple in your kitchen. Thank you again for your kind words and support, it truly means a lot! -Ela 💚
Hi, my bread always comes out dense.i have tried different ways as suggested. What diameter disc would you suggest.?
Hi! I didn’t measure the exact diameter of the disc, but you can get a good idea from the step-by-step photos and video in the blog post. If your bread tends to come out dense, I’d recommend making two smaller loaves instead of one large one — that usually helps with the texture and baking. Also, be sure to check the recipe notes and FAQs where I’ve answered lots of common questions that might help! 😊
just made flax loaf, getting hang of metric., bread great though a bit heavy and moist -We left it longer in warm oven ,toasted it and it yum ! thanks was fun !!! searching for more “healthy” alternatives, granny Liz
Thanks for your feedback! 🙂
I love this bread! And I’ve made it many times already! I like extra salt in mine & in Florida I need to bake for 1 hr at 355*F for the perfect bake.
I’m wondering if you have ever made banana bread with the base of flax & psyllium husk? I don’t know how I would modify the wet with the dry ingredients… but I’d love to try that!!
That’s amazing, Whitney, I’m so glad you love the bread and have made it many times already! 😍 Thanks for sharing your Florida baking tip too, super helpful!
As for using flax and psyllium husk as a base for banana bread: I actually haven’t tried that with this recipe, and to be honest, I don’t think it would work well here. The texture and moisture balance would likely be quite different, and it might turn out too dense or gummy. But if you’re experimenting, I’d love to hear how it goes! 🙂
Thank you for sharing recipes. Can I add Chia seeds and herbs, like oregano and rosemary to the flax seeds?
Hi Carmen, you can add more flavor to the bread with the addition of your favorite fresh or dried herbs, spices, etc. I haven’t tried adding chia seeds, though.
I tried it twice by doubling the ingredients to make a reasonable sized loaf. The current measurements make a tiny loaf. In a large tin It sank twice and was utterly ruined. Does this bread only work in a small 1lb tin or baking sheet?
Yes, this recipe is quite delicate and works best when shaped directly on a baking sheet, not in a tin. I wouldn’t recommend doubling the ingredients, it’s a very simple, low-carb recipe, and even small changes can affect the texture and structure. A small loaf bakes more evenly and holds together much better.
Hi Ela,
Thank you so much for this recipe. I mad this bread twice already with such great results.
Best gluten free bread home made.
Thank you again.
Though, my bread is a bit too wet. Would you advise to lower the water dosage or to cook the bread a bit longer in the oven ?
Thank you very much for your advice.
Hi Diana! 😊 Thank you so much for your lovely feedback, I’m really happy to hear you’ve already made the bread twice and loved it!
If your bread turns out a bit too wet, you could definitely try either (or both) of these adjustments:
– Reduce the water slightly (start with 2–3 tablespoons less and see how it goes),
– Or bake it a little longer.
Let me know how it turns out next time!
Thanks again & happy baking! 🥰
Ela
you are such a kind and talented person ..thank you
That’s really kind of you to say, thank you! 😊