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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Sorry, didn’t pay attention to the stars I gave. Definitely 5 starts! Fantastic bread! So good! Unfortunately I can’t post the pictures with my comment. but it came out like the picture. I was wondering if I could make 1,5 or double portion. Will that work?
Hi Ivana, I am so glad you like the bread! You could double the recipe and make two loaves! 🙂
Has anyone tried making this in a bread machine?
Curious if this would work in air fryer, if so same time?
Thanks.
Never tried it, so I really don’t know.
I made this bread yesterday and it was delicious. Now, I’m preparing to make another loaf. I need some in reserve because I’m a breadaholic. I found it a little damp along the bottom of the loaf and wondered why that might have happened. If it doesn’t rise quite as high, does that mean I may have kneaded it a bit too much, or the humidity factors in? Other than that, it was awesome.
The only time my bread didn’t rise was when I baked it in the oven together with potato wedges. The high moisture content of the potatoes changed the humidity in the oven, so the bread didn’t rise and was too dense. This never happened when I baked the bread alone.
The humidity is very high here, so that’s probably why. I just made another loaf and ate the end. I could eat the whole loaf now ’cause it’s warm. I was also wondering if this recipe could be doubled, or just make two at a time? It’s delicious. I’m a type one diabetic and I’m on low carb, so this is great for that. Thanks for the recipe.
Hi Lynn, I would recommend making two at a time. I am glad you like the bread. 🙂
Hi just made this for the first time . I made my own flour. I have a small ninja blender and have used it for flax flou before. I think I may have put a touch too much hot water. It took tTwo hours and is cooked nicely but with a big bubble in the top. My GF bakery , Strange Grains in Perth. Says they get bubbles in the cooked bread when the humidity is too high. So I will persist as I amkeenandas a celiac have always loved flax. I also put the dough on a pizza stone in the oven as I thought this heat being more direct. I will try again. Not a fail but I would like it to be a little drier
Please don’t use too much water and use the fan in your oven if it has one.
Hey Ela,
We’re feom the UK. We have been brought up on daily bread, and we are so happy that we’ve found your recipe. It is now our “go to” bread. We can not thank you enough for bringing this into the world 🙏🏼
Hey, I am so glad you like it! 🙂
Great recipe!!
So happy you liked it 🙂
Hi Ela, I just made the Flaxeed bread an it came out Great!! I used prepackaged ground flax seeds and added 2 tbsp. of Monkfruit and Fennel seeds and it’s very tasty. Thank you!! Blessings.
Thanks for your great feedback! 🙂
I’d like to make this bread with packaged ground flaxseed meal. Your other recipes I tried the ingredients were measured. Could you please convert this recipe to grams for the ground flaxseed, psyllium, and water? Thanks!
Hi, please check the recipe again. All measurements are also mentioned in grams, and I recommend only following the metric measurements, as that is how I test my recipes.
I don’t recommend using packaged ground flaxseed meal, though, as it often won’t work.
Hello Ela
I made the recipe today and the dough didnt double in size and is still raw from the inside after 60 minutes of baking! Ill try to shape them in buns next time! The slices are not edible so do you have any tips? I dont want to throw it away:(
Hi Rawan, without knowing if you followed the recipe exactly (measuring in grams, using psyllium husk POWDER, using whole fresh flaxseed which was ground into a FINE powder, and using HOT water), I cannot tell you what went wrong.
Yes I followed the exact recipe:(
Hi Ela,
Thank you for this amazing recipe. Can I try with other seeds, like sesame seeds or sunflower seeds?
Thank you
Hi Leon, that won’t work. I tried it once, without success.
Vielen dank Ela!
Hi I haven’t tried this but hope I can soon. Please tell me I can use air fryer for this? If yes, how long and how hot please?
Never tried it, so not sure.
I have made this several times now and have tried with and without the Baking powder and it doesn’t seem to make a lot of difference to the rise so I leave it out now as I’m sure I can taste it even if I add vinegar or lemon juice.. so easy to make although my Ninja wasn’t powerful enough to grind the seeds to flour so I use the Thermomix. Beware of some Baking powders containing wheat flour; I have no idea why!
So interesting that it still turns out great without baking powder – I never tried that! Thanks for sharing. 🙂
This is the only bread I use on my keto diet. I love it so much, and make it in different shapes — a loaf or in small rolls. I add 2 teaspoons of caraways seeds to the dry ingredients, and 2 teaspoons of apple cider vinegar in the measuring cup before adding hot water.
So happy to hear you like it! 🙂
Hi, This may be a silly question, but do you use hot tap water or should use boiling water? I would imagine that the temperature of the water will make a difference in the end product. I would like to try to make this bread soon. It looks so good!!
Thanks,
Linda
Hi Linda, I use filtered water which I bring to a boil and then use that, so it’s pretty hot. But I also used warm water (not boiling) in the past and that worked as well. 🙂
Hi I am a pretty good cook and an ok baker. I tried this recipe 2x already and it all goes well but after I take it out of the oven it falls. I get a huge like pizza crust bubble and then it just shrinks once the bread cools.
What do you think i’m doing wrong?
I really don’t know, as this never happened to me. I mentioned tons of mistakes people made in previous comments, which might be helpful. Often people that didn’t have success with the recipe used store-bought ground flaxseed which are often defatted (and that won’t work).
Hi. I tried the recipe twice. My first load was perfect. My oven increments by 5 degrees so I cooked it for ~60/65 minutes on 350. In the second loaf, I used fresh flax seed and ground them. This loaf sunk slightly: it was a little gummy towards the bottom of the middle section. I cooked it for exactly 50 minutes on 350. I also let the mixture cool longer after adding the hot water the first time.
I bake quite often so I’d recommend letting the mixture sit for about 10-15 minutes after adding the boiling water before you knead it. I’d also recommend baking the loaf 10-12 minutes longer if your oven is set at 350.
Thanks for sharing! 🙂
I ground and sifted the seeds and psyllium husk but the bread turned out very dense at the bottom and had huge air bubbles at the top. I also cooked in the oven for quite a bit longer than 50 minutes.
There was one commenter (Melissa) who wrote something, that might help:
“…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.”
Thank you, I will try that.
I also realised my scales were off and I had to switxh to cups so maybe that was part of the problem. It tasted great though!
So excited to find this recipe as my husband needs to be on a grain-free diet. I made it this morning, using a scale to weigh the ingredients. My loaf did not double in size, however it is delicious! Also – I noticed that the psyllium husk when weighed was closer to 6 tablespoons.
Hi Valerie, did you maybe use whole psyllium which is a lot lighter than the powder?
With only plain flax seed, I wasn’t a fan, so I experimented a few times incorporating other seeds (in lieu of just plain flax) and it makes a great platform for hummus, tzatziki, avocado and many other things. I prefer it toasted if not fresh out of the oven. My husband says all the version reminded him of a softer (with a bit gummier texture) of a cracker; I can see that. He agreed the final version tasted the best by far. Thanks for a simple recipe that was easy to adapt.
Would regular psyllium husk work or does it have to be powered?
It should be powdered. You can grind/blend it yourself in a blender or electric coffee/spice grinder.
I don’t have whole flaxseeds but I have flaxseed meal. Can i use that? If so how much should I use? TIA
No, that won’t work because most flaxseed meals have been processed and have less fat.
I can’t use this?
https://www.bobsredmill.com/flaxseed-meal.html
I never tried it, so I am not sure. I know some did, and the result wasn’t good. If you really want to try it, you have to grind them into a fine flour. The store-bought texture isn’t fine enough.