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 to 356F/180C and line a baking sheet with parchment paper or a silicone mat.
- Then, blend the flaxseeds in an electric spice/coffee grinder (or small blender) until floury. Transfer the flaxseed meal to a medium-large bowl.
- Add the remaining dry ingredients (psyllium husk powder, baking powder, and salt), and stir with a spoon.
If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!
- Pour in the hot water and mix with the spoon, kneading it with your hands once it’s cool enough to handle.
- Transfer the bread dough to the prepared baking sheet and shape it into a round disk.
- Lightly wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the gluten-free bread for 45-50 minutes, until it doubles (or even triples) in size and has a golden brown crust. Finally, transfer it to a wire rack to cool completely before slicing and enjoying it!
You can enjoy this low-carb bread slathered with hummus, to make avocado toast, for other toasts and sandwiches, and to dip into soups and stews.
Storage Instructions
Store: Once cooled, store any leftover vegan bread tightly covered/ in an airtight container in the fridge for 7 days.
Freeze: You can also freeze this keto bread, either whole or sliced with parchment paper between the slices (to defrost only as much as needed each time) for up to 3 months.
Thaw at room temperature, or thaw/reheat slices in a toaster oven/microwave.
FAQs
Can I add more flavor to the flaxseed bread recipe?
Just like regular bread, you can add more nutrients and flavor to the linseed bread with the addition of your favorite fresh or dried herbs (thyme, rosemary, sage, Italian seasoning, etc.), spices (onion/garlic powder, etc.), sun-dried tomatoes, minced jalapeños, or some olives. You could even sprinkle some extra seeds (like sunflower, pumpkin, sesame seeds, etc.) over the top.
How many carbs does one slice of this keto bread have?
One slice (from 11 slices) of this healthy low-carb bread contains less than 0.6 g net carbs, which is extremly low! This keto bread contains mainly fiber that helps to keep you full for longer and is very beneficial for a healthy gut.
Why is there a large air bubble in the low-carb bread?
If you don’t grind the golden flax meal fine enough, it can cause issues with the structural integrity of this yeast-free bread. That can mean large air bubbles or even the crust pulling away from the bread within.
Can I use a bread loaf pan?
I haven’t tried it, though it should work. However, the baking time may need adjusting.
Why is my flax bread bitter?
Flaxseeds become rancid quickly and become bitter. Before making the low-carb bread, smell and taste the seeds. When fresh, they should have a mellow, nutty flavor and aroma.
Recipe Notes
- Use home-ground flax seeds: They’ll taste much better and fresher than pre-ground seeds (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 flaxseeds (see notes)
- 4 Tbsp (40 g) psyllium husk powder
- 2 tsp baking powder
- ½ tsp salt
- 1 ⅓ cups (320 ml) hot water
Instructions
- You can watch the video in the post for visual instructions. I recommend using metric measurements for exact results.First, preheat the oven to 356 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.
- Then, blend the flaxseeds in an electric spice/coffee grinder (or small blender) until floury. Transfer the flaxseed meal to a medium-large bowl.
- Add the remaining dry ingredients (psyllium husk powder, baking powder, and salt), and stir with a spoon.If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!
- Pour in the hot water and mix with the spoon, kneading it with your hands for some seconds, once it’s cool enough to handle.
- Transfer the bread dough to the prepared baking sheet and shape it into a round disk.
- Wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the bread for about 50 minutes, until it doubles (or even triples) in size and has a golden brown crust.Please note that it might take longer as each oven is different.
- Finally, transfer it to a wire rack to cool completely before slicing and enjoying it!
Notes
- Use home-ground flax seeds: Note that the finer the meal, the better the bread will hold together. Do NOT use 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.
- You can add more flavor to the bread with the addition of your favorite fresh or dried herbs, spices, sun-dried tomatoes, minced jalapeños, or some olives.
Nutrition information is an estimate and has been calculated automatically
Jodie
This far exceeded my expectations!. It turned out wonderfully although even having used golden flaxseeds, it was much darker than the bread pictured. It didn’t bother me though as I had followed some other commenters, not only adding the baking soda and ACV, but also caraway seeds in the batter as well as on top….and my oh my it mimicked a soft pumpernickel so well, which I had been craving for some time. I will be making this quite often!
Ela
Thanks for your great feedback, Jodie. 🙂
Faith
Hi! Do you have recommendations for servings? I’m concerned about the psyllium husks backing up the colon.
LILIANA MONTELEONE
Hi Faith, I was concerned about the same thing and asked GPT, which is the answer.: When psyllium husk is ingested as part of a bread recipe, it is generally well-tolerated and unlikely to cause colon blockage when consumed within recommended amounts and accompanied by sufficient water intake. Psyllium husk is often used in bread recipes to provide structure, texture, and moisture, especially in gluten-free or low-carb baking. So… I guess you have to drink a lot of water when you have this bread I’m not sure.
Ernie Wilson
The first alternative flour bread with the actual consistency of bread! Soft in the middle and crusty on the outside. Yum! I can’t wait to experiment with adding other flavors..
Ela
Hi Ernie, I am so glad you liked it. 🙂
Ernie Wilson
I’m wondering if you can use a bread pan for this, but I guess I’ll find out. I shall reconnoiter and report back!
Ofira
Thank you Ella this is my favorite bread. Easy to make. Love all you recipes.
Carol Burlar
I made this following the recipe exactly although I didn’t weigh the ingredients. It was beautiful right out of the oven but within 3 minutes, it deflated. What went wrong? I really want this recipe to work.
Ela
Did you use 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
– Kneading the bread for more than 20 seconds (this will result it a dense, flat loaf)
– Not using hot water (let it simmer in a kettle, then pour it immediately over the dry ingredients)
– Baking the bread with other dishes (like a casserole) which will affect the humidity in the oven…
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. 🙂
Patricia
Hi Ela, made this recipe yesterday and it went well. I used the dark flaxseed, tastes good. Could you tell me how much is approx. a slice of bread in grams?
Christina
I just made this and mine didn’t turn out as it should. Is the measurement for the flaxseed for whole or ground? Fir example : 240g whole flaxseed or 240g ground flaxseed? Thank you!
Ela
Metric measurements always stay the same, whether the flaxseed are whole or ground. You weigh 240 g whole flaxseed, grind them, and they are still 240 g. Only the volume does change.
T
I literally just made this. I had it for lunch with a vegan curry stew . Soooooo good and amazingly easy, Thank you for sharing!
Ela
Awesome! I am so glad it was a hit. 🙂
Ann
I made your recipe last night. It turned out perfectly! I did use B soda and apple cider vinegar. I have not eaten bread for over a year! It is so delicious. I only had dark linseeds. But I have purchased golden linseeds for my next loaf! Thanks for sharing.
Ela
So happy to hear! Thanks a lot for your great feedback! 🙂
Teresa Rollins
How much did you add of the ACV and baking soda? Did you leave everything else the same? Thanks!
Marita
At last, real tasty bread! I only have a toaster oven here in Spain, so I quartered the recipe and made a small baguette. It still needed 45 minutes but came out perfectly. Fresh homemade bread.
Ela
Wonderful! Thanks for your great feedback, Marita. 🙂
Cleo
Ela
Thank you so much for this recipe. I made it for the first time today and it was delicious. This is my go to recipe from now on.
Ewa
hello Ela , your recipes is the best grain free recipe ever
i baked with baking soda , apple cider came out delicious, i love it !!!!!!!!!!!!!!!!!!!
thank you very much
Ewa
Florida USA
Ewa
hello Ela ,
Sharon
Hallo! Ik heb het broodje gemaakt zoals beschreven. In de oven zag het er heel goed uit, exact zoals in het filmpje. Echter zodra ik het uit de oven haal, zakt het brood helemaal in. Enig idee wat ik mis doe?
Alvast bedankt!
Iris Hodge
delighted with this bread as I’ve been having problems with my stomach and felt I might have to give up bread. it’s so easy to make and turned out perfectly. I hope that I will be able to eat this instead of ordinary bread. thanks so much!
Laura
This bread is delicious! I’ve now made it several times, and I agree with other posters that it actually rises much better when I use 1/2 tsp baking soda and 1 tsp apple cider vinegar than it does when I use baking powder. Also, I recently wanted to make it but realized I was out of psyllium husk, so I tried subbing ground chia seeds for the psyllium husk and this worked great. I used slightly less water since chia doesn’t absorb quite as much as psyllium husk does (I actually find that I need to use a little more than 1 1/3 cup water when I use psyllium husk, whereas I used a little under 1 1/3 cup when I used chia). Thank you for this great recipe!
Ela
Hi Laura, thanks for your helpful feedback. I agree, it does rise more with baking soda and vinegar, however, I don’t like the airy texture as a result. Interesting that you tried chia seeds. Did the bread still rise with chia?
Laura
Yes, it rose just as well with chia as it did with psyllium!
Ela
Thanks for getting back to me. That’s very interesting and I will give it a try. 🙂
Calphurnia Fanshawe
Hi, I’ve been struggling to make a decent keto bread.
I’ve only been doing keto for three months now and I’ve thrown away about six horrible loaves.
I haven’t tried flaxseed or other seeds yet.
I was interested, that you subbed, chia seeds, for psyllium husk.
Did this make the bread less wet?
Thanks.
ainara
lo he dividido en 8 panecillos, y han salido espectaculares, riquisimos¡¡ los he hecho con lino oscuro .:) gracias¡¡ por cierto probe a hacer pan de lino en panificadora y salio durisimo…no se porque
ainara
lo he dividido en 8 panecillos, y han salido espectaculares, riquisimos¡¡ los he hecho con lino oscuro .:) gracias¡¡
Ela
So glad it turned out amazing! 🙂
ainara
HOLA, has hecho este pan en panificadora? crees que se podria? es que tengo una y ahora que no como gluten y vegano, nose que hacer con la maquina , es una pena, gracias , un saludo
Ela
It should be possible to make it in a bread maker.
Richva
I did it! I used all your comments, and refined recipe as follows: 1 c Finely Ground Golden Flaxseed (*floury), 4 Level Tbsp Finely Ground Psyllium Husk, 1/2 tsp Baking Soda, 1 tsp Apple Cider Vinegar, 1/2 tsp Salt. Boiling water. Stir thoroughly, then knead for 1 minute. 60 mins at 355. Bob’s [flaxseeds] your uncle. Yay! No more hockey puck result! Thx, Ela!!
Ela
So happy to hear! 🙂