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:
Followed the recipe using weighted ingredients. I substituted Brown Flaxseed and followed the reader recommended 1/2 tsp baking soda + 1 tsp vinegar + 1 tsp baking powder. Baked in air fryer for 1 hour 10 min at 400 F. The bread came out very fluffy and pretty. Look and texture are exactly like real bread. I didn’t particularly like the flavor on it’s own ( I don’t like flaxseed in general), but it worked beautifully at picking up the sauce from the plate. I’m very happy with the result – keto bread without weird ingredients!
This is a wonderful loaf of bread! I used brown flaxseed and baked for one hour and I had a lovely, dark brown loaf. It rose less than half but the slices looked good and were delicious. I’m pescatarian and have just started keto with great results. I’m thrilled to be able to eat an open faced sandwich without compromising on carbs. Thankful and grateful for your recipe.
Easy to prep and taste great
Hi there, I made this recipe and it didn’t rise at all, I followed the recipe exactly, any ideas why it didn’t rise?
I tried to make it exactly using a scale and the loaf did not rise very much. The only thing I can think of is the hot water activated the baking powder too early, before the dough was even fully mixed rather than being activated as much during baking. How hot is your “hot water”? I used it just off simmer (200f) and noted that it activated the baking powder as soon as it touched the dough.
Hello, what a yummy taste. Only thing is I have made 3 loaves and they have all been doughy with a nice crust. The first one I thought I may have used too much flax as I only had milled flax that I do myself and leave in the freezer. The second one I miss read and put in one and a half cups of water. The third one I did as the recipe said and it still hasn’t risen and is doughy. I don’t know what I am doing wrong. It’s so yum, excited to have it fluffy. Any ideas. Thank you
Hi Lisa, I am sorry to hear the bread didn’t turn out as it should. You wrote “I may have used too much flax”. How much did you use? Did you measure the ingredients in grams? I know I am repeating myself, but using metric measurements is really key to a successful loaf. 🙂
Thank you Ala, the first one I measured the flax when it was already milled. I did measure that in grams however I did it with my thermomix scales and I’m now not sure I can trust them. The rest I measured with measuring cups. I have just got myself a set of scales in the hope that may work. Will try in a couple of days when I have finished the loaf I have. Will let you know how it goes. Thank you for your response. Lisa.
Thank you! Delicious and great for the ones cannot consume corn, rice and potato + gluten, I cannot wait to try it with some olives 🤩
So glad you like it, Alex. 🙂
I followed all the instructions provided carefully and the bread turned out terrible. I looked beautiful on the outside but gooey on the inside. I even tried baking longer and still gooey. Not a good recipe.
Hi Gail, I am sorry your bread turned out gooey on the inside. If you measured everying in grams, the result should be similar to mine. If not, 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.
hi can i use an air fryer for this recipe?
Hi Indy, here is a comment I received a while ago:
Is there a substitute for psyllium husk ?
Hi Chamko, a reader tried oat fiber with success (different bread recipe though). Maybe that would work with this recipe, too. 🙂
Made this evening. Reduced the ingredients because I could only find 175g Flax.
Just tried it. Oh my god. It’s amazingly good. I mean…it could be partly down to the fact that it IS THE PERFECT VEHICLE FOR BUTTER AND WHAT IVE BEEN MISSING SINCE I STARTED KETO!
Yes. It’s probably that.
But it’s also delicious. Thankyou for the recipe.
Btw I used a pack of Milled Flax Seeds. And some Chia seeds that I ground down. Still turned out very satisfying. Wouldn’t have got here without your recipe! Thankyou!
That’s awesome!! I am so glad it turned out great, even with milled flax seeds and chia seeds. Thanks for your great feedback. 🙂
Finally! This what what I was looking for. A tasty easy bread to make.
Hey Philie, thanks for your great feedback. 🙂
Unfortunately was very gooey and didn’t cook in the middle. I left it in the oven for a lot longer and the middle still didn’t cook. I followed the measurements so not sure what went wrong. I tasted the outer layer that cooked and can see taste wise it does have potential.
Hi Elly, did you use metric measurements (or imperial 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 (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 whole psyllium husk instead of psyllium husk powder
– Using too much water
– Kneading the bread for more than 20 seconds (this will result in 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. 🙂
Thank you! I’ve been looking for a keto bread recipe that is both gluten and egg free since I am sensitive to both. I made this in a 1/4 batch and turned it into two sandwich buns. (Cooking time around 20 min). The flavor isn’t great, alone, but it works as a decent base for nut butter or other toppings. Plus all that fiber is good for me! Thanks again!
Hi Chris, you are very welcome!
Than you for the recipe.
Is it 1 1/2 cups of whole flax and then to grind it or
1 1/2 of ground flex?
Hello, it’s whole flaxseed, as mentioned in the recipe. 🙂
Thank you
You are very welcome 🙂
hello I baked this for over an hour and then middle is still soft / gooey. I followed to recipe correctly…
I am sorry to hear that. Can you tell me which psyllium brand you used? Did you measure the ingredients in grams?
Very tasty bread! Thanks for the recipe!
You are very welcome! I am so glad you liked the recipe, Neli. 🙂
Can the psyllium husk be substituted with lupin flour? Or removed completely?
I am looking for a 0 carb bread as I have diabetes and this looks amazing so I want to try
No, I don’t think so. Someone named “Harriot” tried oat fiber with success (different bread recipe though). Maybe that would work with this recipe, too. 🙂
Thank you for a great recipe. It maybe did not tripple in size but rose up anyway and was really tasty. Will be definitelly making this again.
So glad it turned out great, Bea. 🙂
the bread itself is delicious, but disappointed that it doesn’t rise. I’ve made it several times using fresh ingredients too. I used Bobs Red Mill organic golden whole flax seeds and Yerba Prima psyllium husk powder. I do not have metric measures, however, I followed the recipe exactly. what’s the secret to get it to rise?
Hi Donna, may I ask why you didn’t follow the metric measurements that are mentioned in the recipe? These are really crucial for success as mentioned in the first instruction step.
Did you use 1.5 cups of whole flaxseed or 1.5 cups of ground flaxseed? It seems some people actually make an mistake there.
Did you knead the bread for less than a minute?
Was the water hot enough?
Hi Ela, can you clarify if it should be 1.5 cups whole flaxseed or ground? Thanks!
Whole – as mentioned in the recipe. 🙂