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:
Made this in my Ninja XL Grill multioven. VERY tasty, very similar to actual bread, thank you! The only thing that upset me is that even after an entire TWO HOURS of baking the centre collapsed and remained raw and pasty. Any suggestions?
I’ve made this bread a bunch of times and absolutely love it. But I also have the problem with it being dense at the bottom. Do you know the temperature it should be when done? I’m hoping I can get even better success using an instant read thermometer to know when to take it out.
Hey, I never used a thermometer, so I am not sure about the temperature it should be.
I am a little confused with the notes. Are you stating that the cup measurements you give have already been converted from metric to cups and we can use your cup, tsp, tbsp etc measurement given in your recipe?
You can use my cup measurements, but metric measurements are always recommended, as they are way more exact, especially when it comes to gluten-free baking.
Hi Ela,
I love love love this bread! The only thing I’m a bit concearned is the amount of flaxseed one consumes per day with it because of the blueacid- do you know anything about it? Thank you so much!
Blausäure wird durchs Erhitzen zerstört, daher gibt es nichts zu befürchten. 🙂
My bread deflated before taking out of the oven. Any idea why? Could it be because I opened the oven to check on it?
That might be the reason, yes.
I am so frustrated i have made this bread over 10 times and it comes out the same way every single time flat and dense. I read your response above to someone having the same issue and according to what you’ve written, I’m not making any mistakes. I love the taste of this bread, but I want it to rise and be lighter in texture. Im not new to bread baking. Before going low carb, I used to make sourdough and whole wheat. The breads always turned out perfect every single time. For the life I don’t know what the problem is. AND I can’t find the video that. Is mentioned.
Hi Suzi, sorry I missed your comment earlier! Did you use a convection or conventional oven?
I tried this recepie with dark flax seeds (I’m german and like the robust flavour) I must say….I Love this bread…brought it to my mom’s and she loved it too!!! this is fantastic and I will make it again and again…a question…can this recepy be made with pumkin seeds (or other seeds) instead? I have some cancer issues, so just looking for different options…thank you so very much for sharing this bread!!!!!
Hey Britta, I never tried other seeds. Please report back if you give it a try. 🙂
Love this recipe! Can’t get it to raise though tried a few times but it just won’t. Yes boiled the water. Yes it’s pure flax seed and husk freshly ground.
Wondering if I could put eggs in but then hot water would be an issue?
Also how about using cream or grated cheese? Too heavy?
You can try it for sure, but since I am vegan I cannot tell you how it will turn out. 🙂
Hi, I need some help, I tried this recipe twice and it turned out gummy and it wouldn’t rise. I used the exact amount if the ingredients in the recipe. Could you please advise what I should do to help the bread rise?
Hi Ella, I am sorry for the late reply and that your bread didn’t rise. It might have been because you were not using a convection oven. I noticed that the readers who weren’t using a convection oven or an oven with a fan had issues with the recipe.
Hello
Where I live I can only get the ground golden flaxseed. I know you said to use the whole seed and grind but I can’t. I would still like to give it a try with what I have so could you please tell me how many grams would that be of the grounded flaxseed
Thank you
Same amount in grams, 240 grams.
Can I bake it in a dutch oven with the lid on?
Never tried it. Please report back if you do.
Did you try this? I’m thinking of doing the same to bake it with steam like I do my whole wheat sourdough.
Would adding 1 tsp of apple cider vinegar benefit this recipe or reduce the rise?
You can add ACV and also a little baking soda.
Oh my gosh, this recipe of yours it the absolute BEST! I found reading everything you wrote and watching the video was very important. Oh you just don’t know how my body is loving this. I just made may first loaf about 2 weeks ago. I now have given so many recipes to people I know that can benefit from this, and have made several more batches to give away with the recipe and everyone so far is in disbelief, Thank you so very, very much. My only question is do you think it would be ok to add some softened raisins and a bit of cinnamon to make raisin bread? Thanks again, I will for sure be using your recipes… xo
Thanks for your great feedback, Jackie. I never tried adding raisins, but I think it should work fine if you don’t add too many (too much moisture). Please report back if you give it a try. 🙂
When you say hot water you actually mean boiling water?
It can be boiling or just hot (about 60 °C), both will work. 🙂
Thank You, Thank You for this amazing recipe! I’ve made this fantastic bread twice in the last week, using organic brown flax seed ground to a powder with my coffee grinder.. The bread turned out perfect each time, with a tender, fully cooked springy crumb that doesn’t fall apart, even when gently pulled. And, it actually tastes like wholegrain bread, but better, because the flax bread stays moist.
For the best possible rise, I tweaked the recipe by using 1 tsp baking powder and 1/2 tsp baking soda (in dry ing. ) with 3/4 tsp vinegar added to the boiled water and kneaded the dough for a couple of minutes. I baked the disk in a convection oven at 355 F. for 60 minutes.
My Tip: To prevent failed results, use the weight measurements if possible and be sure to weigh/measure the flax seed BEFORE grinding, using the entire amount afterwards.
I store the loaf wrapped in saran wrap and freezer bag in the fridge, and it stays perfectly moist for several days. Don’t know the full fridge life, because I finish this yummy bread so fast. Best low carb, nutritious bread recipe ever.
So glad you like it, Rae. Thanks for your great feedback and helpful tips. 🙂
Hello I’m a guy who never has made bread. How do I know how hot the water should be, what is simmer mea,?
Boil the water like if you would make tea, then pour it over the other ingredients.
Hi Ela,
Thank you so much for the recipe, I love the bread and it is so easy to make. I made it 2 times and it came out delicious, but with a small problem. It sank when I took it out of the oven and became more flat. What do I do to keep the high shape?
Thank you
Hello, I am glad it came out delicious. 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. 🙂
His Ela, you definitely don’t need anymore raving reviews but I still needed to get mine out….
This bread is INCREDIBLE! DELICIOUS! And SO EASY to make! Thank you so much for the recipe, my husband and I absolutely love it and I will definitely be making this again and again.
I followed the recipe exactly and it came out perfect. Can’t wait to check out your other recipes, you’re obviously very talented!
Wonderful! So glad you like it, Carla. 🙂
I have no idea why but this turned out really gooey in the middle and crispy brown on the outside. 360 degrees at 50 minutes,
I tried this recipe and while the crunchy parts tasted yummy, I couldn’t get mine to bake thoroughly in the middle. it was very wet. I even started my oven out at 375 F and baked 60 mins. I must be doing something wrong.