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,
So I’ve made this 3 times now. The first time I used too much water, so the second time I fixed that, made sure to use the metric system, and baked for an extra 20 minutes. The problem of it being doughy and dense at the bottom continued (to a slightly lesser degree), though the outside of the loaf looked much better. Then I realized you had said to press the dough into a disk whereas I had been leaving it in a ball. So this last time i fixed that and baked it for another 10 minutes (an hour and a half total). Although the crust is AMAZING this time around, the issue persists – it is doughy and dense at the bottom with a giant gaping hole throughout the top of the loaf. I know a lot of people have had better luck with the recipe, but I am at a loss for what there is left to fix. Maybe I should use less water than what’s in the recipe since I live in a humid area? Or maybe my water is TOO hot? Whenever i mix the hot water with the dry ingredients, it seems like i can never get an even texture for the dough, like some bits are just dry no matter what. Please let me know if you have any ideas, I really want to make a sandwich
Hi Matti, I never had a giant gaping hole throughout the top of the loaf, but I read once that this can happen when the flax seeds haven’t been ground into fine flour (you could use a sieve if needed).
Also, I do not recommend baking the bread for so long. I never baked mine longer than 50 minutes and it was never dense. It will rise to its full size after about 25 minutes, and then it will stay this size until I take it out (after 45-50 minutes).
I recommend experimenting with half of the recipe or making two smaller loaves instead of just one. You can add less or more water (cooler or hotter, etc.) to see what works best for YOU. Every oven, every brand of psyllium husk powder, and every location (elevation/ humidity) is different, and even the smallest difference will affect the outcome of this bread since it contains only a few ingredients and no carbs…
Also, using a combination of baking powder and baking soda will make a huge difference, so why not experiment a little bit on your own? I can only share what worked for me and many others.
I’ve made this recipe or some variant 4 times now. my last loaf had the gaping hole. I know the author says it can be the flax isn’t powdery enough, but what I found is that there were too many clumps remaining in the “flour” when I added the water and I didn’t mix it as well as I had the previous times. This time, I whisked the flour to break up any clumps that happens when the seeds are powdered. I also slowly whisked in the hot water.
Hi, I made this last week but it turned out vert dense and didn’t rise at all. I realised that I used whole psyllium husks, so would I be able to make a powder by grinding them?
You definitely need to use psyllium husk powder, and if you used whole psyllium husk and measured in cups, the amount in grams was a lot less.
Sure, you can try grinding them with a good blender and then measure afterward.
I made this bread, and it flopped. I finally figured out that 1-1/2 cups of ground flaxseed does not equal 240 grams. If you don’t use grams, you will need to calculate the correct amount of ground flaxseed to cups (appproximately 2 cups).. I’m making the bread a second time now and the consistency seems better. Cross fingers!!
Amy, the recipe clearly states that the measurement is 1 1/2 cups of WHOLE golden flax seeds, which equals 240 grams. I also mention that you should use metric measurements for exact results.
Nevermind i misread the water measurements and accidentally used too much. I’ll be back tomorrow when i try again with the proper amount of water!!!
Thanks for the clarification. I knew something must have gone wrong.
Hi, I love this bread,
Flaxseed has 29% carbs, and Psyllium 88%, so the total carbs for this recipe are 110g. (240*0.29+40+0.88=110) for 11 slices that’s 10g/slice and not 0.9g – 3 slices is enough to get out of Keto…
Glad you like it! However, no, your information is not correct because it’s mainly FIBER, which doesn’t get digested by the GI tract. It’s 0.6 g of NET carbs per slice.
What you say is correct, some folks have no idea what NET CARBS EVEN ARE haha
Hi Ela thank you for this an axing receipt! I made it and it came out beautifully and tasty .
I have a question do you know if by heating the flaxseed they turns in to a ‘bad bat ‘ ? And losing the nutrients and proteins?
Hi Keren, I am glad it turned out great! I don’t think they will entirely lose their nutrients (definitely not protein). 🙂
Hi!
In case of trying the recipe with baking soda and vinegar what is the quantity used ?
Thank you!
Best regards!
Hi Magda, 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.
How will I know when its properly cooked? I think I’ve taken it out too soon as its very wet inside so I’ve popped it back in. The skewer came out clean so thought it would be done!!
Hi Linda, maybe it just needed more oven time. It’s hard to tell when it’s done, I normally take it out after 50 minutes, and it was never wet inside. Did you follow the instructions and used metric measurements and whole golden flaxseed, which you grind until floury?
The most mistakes some people made were the following:
– Using cup measurements instead of the metric measurements I provide
– Using brown flaxseeds instead of golden
– Using store-bought flaxseed meal (it often has less fat and won’t work)
– Using whole psyllium husk instead of psyllium husk powder
– Using too much water
– Not baking the bread long enough (some ovens run hotter than others).
– Not using hot water (let it simmer in a kettle, then pour it immediately over the dry ingredients)
My bread always comes out great (it rises a lot and is never dense), so it’s difficult for me to know what the problem was with your bread. Many people who tried the recipe have had success as well. You can check out some of the remakes here: https://www.instagram.com/stories/highlights/17961829490464021/
You can also try a lower temperature and bake it longer, or try a higher temperature… It might also depend on where you live (altitude/humidity, etc.).
Also, instead of making one loaf, you could make a few smaller rolls instead, as they cook a bit faster. I hope this helps. 🙂
All helpful comments Ela. And I ground everything well following the metric measurements. It probably didnt have long enough and I took it out too early to test it. I use a Ninja oven and not a conventional one which I’ve used to cook your other bread recipes. I may try again!
Thanks for your reply, Linda. I hope the next try will be successful. 🙂
I have made three loaves so far, use accurate measurements, but the loaf is still dense. Mind you, we actually like it as it reminds us of the black German bread. However, I would love to get the lighter version going to sharing with friends. You talk of kneeding. How long would you need to do that.
One very small thing, even with my glasses I could not read my comment on your post.
Hi Maria, I knead it for just some seconds until the dough comes together. Did you finely grind whole golden flax seeds, used psyllium husk powder and hot water?
Unfortunately it was still uncooked inside and deflated so I probably didn’t cook it for long enough. Think I’ll have to throw it away and try again. I did grind my own flax seeds and psyllum husks. I normally make your other bread using flours and that is always good so may stick to that!
Not sure if you figured it out or not, but mine needs to cook closer to 1 hr 20 min – give or take and that has been in my regular oven, countertop oven and pellet grill.
I LOVE THIS BREAD! I used a blend of golden flax seeds & brown linseed which worked well. Also I used bicarbonate soda. I have a number of food intolerances & even shop bought GF bread has problem ingredients for me so it has made me so happy to have such a quick & easy recipe to bake at home.
I have no idea how it works but it is amazing and can highly recommend!
Aww, that’s so amazing, Natalie! I am so happy you love it. Thanks so much for your lovely comment. 🙂
Is it necessary to use golden flax seeds. Or can we sub for brown flax? That’s all I have on hand
I definitely recommend golden flaxseeds. The taste is much better.
I made this twice and both times I had a looseness and a lot of space between the top crust and the rest of the bread. any idea what caused this?
Hi Sara, this can happen if the flaxseeds weren’t finely ground. You can sieve them for best results. 🙂
How do I used defatted flax seed flour? This is all I have. is there an ingredient I can add to the defatted flax seed flour in order to make this bread?
Hi Hazel, I really don’t know, as I only ever used whole golden flax seeds that I grind into flour. Can you not buy whole golden flax seeds?
This bread looks amazing, but I only have access to flaxseed powder, not whole seeds. How much flaxseed powder could I use to make the bread?
Hi Rebone, if it is just ground flaxseeds, then you can use 240 grams. Please make sure it was not defatted, as that won’t work.
Hello,
just wanted to check what oven function to use? Do you use with wind or just heat?
Hey, I have a gas oven with a fan. 🙂
I tested half with baking powder and half with baking soda + vinegar. Both are great, just different texture. When I made the batch with baking powder, i had to add more water to get the dough to come together. And even then, the dough felt very dry and had cracks no matter how much I kneaded. I felt it was too late to add more water so I left it as is and shaped into small buns.
For the baking soda batch, I increased the amount of water from the get go, and the dough was noticeably smoother and moist, but not sticky.
The baking powder batch rose only a little, and had a dense chewy crumb very similar to hearth bread. The baking soda ones puffed up amazingly in the oven! Double the size of the baking powder ones. Inside they were light and airy, with the chewiness that you’d usually only have with gluten. I was amazed by the texture!
Will definitely be making these again 😀
Thanks for the great recipe!
Sorry typo – I meant *hearty bread*, not hearth bread.. 😓
Thanks for your feedback! When I make the bread with baking powder (like the written recipe) it will rise a lot and I love the texture. When I made it with baking soda it rose even more, but I didn’t like the light and airy texture too much. You can see it in the IG story highlight I posted here: https://www.instagram.com/stories/highlights/17961829490464021/
I am so glad you liked it, though! 🙂
I’ll try it again with the baking powder and add more water. I’m guessing mine didn’t rise too well because it was too dry? In any case, I loved both versions 🤗 thanks again, your recipes are stellar!
It might be, but I am not sure. I am glad you loved both versions. 🙂
I was wondering if putting nutritional yeast in it would work and give it a yeast-like taste?
Hi Mary, I never tried it. I will try it soon and update the comment. 🙂
I love this bread. First attempt was great. Second try had a huge bubble, same ingredients but more water. This is the third batch. I’m salivating! I wish I could attach a picture.
I am so glad you like it, Kathy. Thanks for your feedback! 🙂
PS: If you are on Instagram, you can send the picture to @elavegan.
Oh dear… I used brown flaxseeds also!! Still in the oven. If yuk I will try golden flaxseeds 🙏🏻
How hot the water should be? Thanks
Hi! I bring it to a simmer in a kettle (or on the stove) and then pour it over the dry ingredients. 🙂
Made this recipe twice already. First time I made a single batch. This time I made a double batch – added spices and sundried tomatoes. omg so delicious. My new go-to bread .
Sounds amazing, Gabrielle! I love that you added sundried tomatoes, they always add such a nice taste. 🙂
Did you bake it longer when you made the double batch?
Please help Ela i have no idea what i am doing wrong. i have tried this recipe twice now and it still hasnt risen.
first time round i measured everything & did the instructions exactly but didnt realise the husk i had was whole and not powdered. so i put the not rising down to this and bought a spice grinder.
i ground the whole golden flaxseed and husk and measured in grams (i am UK so always measure) i added the 2 tsps of baking powder, salt and hot water. Dough came out great, similar to your photo’s. Not wet and moulded together great.
I baked it at 160c (fan oven) for 50 mins, then extra 10 mins and still not rising.
i love the taste of this bread so im eager to get it to rise!
thank you!
Hi Kirsty, do you have the possibility to buy psyllium husk powder where you live? I know I wrote that you can grind the whole psyllium husk, but I actually always use the powder, and my bread always triples in size. I made it at least 20 times, and it always rises so much. So, I assume there must be a difference. Also, did you grind the flaxseeds very finely?
You can also try a higher temperature at first, then lower it after 20-30 minutes or so. Also, instead of making one loaf, you could make a few smaller rolls instead, as they cook a bit faster. I hope this helps. 🙂
i finally got it to rise! i read another comment where you mentioned the temp of the water to be a simmer in the kettle and realised my water wasnt hot enough.
i tried with hotter water and i got a reaction with the powder & husk.
i split the dough into 4 rolls and baked them at full temp (180 even though i have a fan oven) and they came out perfectly.
Thanks for your help!
Yay, thanks so much for sharing! That’s very interesting. 🙂
I just made this bread and followed recipe to the letter weighing everything to the gram
CAME OUT EXCELLENT!!
That being said i just wanted to point out that the amount of net carbs most definitely varies depending on what type of flaxseeds you choose to use. Mine came out to 3.6g net carbs per slice using the nutritional info on back of flaxseed package (Aldis Simply Nature Whole Flaxseeds)and converting to amount/servings suggested in this recipe. My bag of flaxseed was 13g carbs with 8g fiber=5g net carbs for 30g serving. Multiply the 30g serving size by 8 to get 240g ground flaxseed meal
Then multlply 8 (number of servings) by 5(net carbs serving)=40. Then divide by 11 slices as suggested serving size of this recipe and it = 3.6g net carbs per slice..So be sure to do your own math for most accurate net carbs
Thank you, Brian, I am so glad you love the bread. 🙂
Edit: I checked my package and several sources on Cronometer and each source says that 240 grams of whole flaxseeds have only 3.8 grams of net carbs (95% is fiber).
This bread is amazing! So easy to make, spongy and delicious. The first time I made it with brown linseed and it didn’t rise and tasted Kline a cricket bat. I made it again with the golden flax and it will now be my go to low carb bread.
Yay, thanks for your helpful feedback, Linda! I am so glad you love it. 🙂
Habe das Brot ausprobiert, da ich es toll fand, das es ohne Mehl auskommt und super Ballaststoffreich ist. Hat gut geklappt und ist echt lecker.
Freut mich sehr, liebe Michaela! Danke für dein super Feedback. 🙂