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:
Please clarify what hot represents regarding water temperature. Should I use a thermometer and if so what temperature?
Thank you
I never measured it. I let the water simmer in a kettle, then pour it over the dry ingredients. I assume 70-80 degrees Celsius.
Edit: However I also tried a little colder water (about 50-60 degrees Celsius) which worked great too! It’s just important that it’s not cold or lukewarm.
I haven’t made this yet but I’m gathering all the necessary items! I live in an apartment and don’t have a convection oven but I do have an air fryer. Do you have any suggestions on trying this recipe in an air fryer? I know this is way out there but I’m just looking for a bit of guidance if possible.
Hi Valerie, please check the two comments I received not long ago:
I do not have a convection oven but just a regular oven will it work?…thanks you for all your awesome recipes, you are a genius in the kitchen!
Hi Monique, I am glad you like my recipes. I noticed the bread will be denser if using a regular oven.
Hi Ela!
This is perfect for diabetes i guess!
Can I use an alternative to psyllium husk?
Because it’s so expensive in my area and I had to feed 8 people!😄
Hi John, unfortunately I haven’t found an alternative (that works well) yet.
I use the fiber and spice from balance of nature..
Hi Richard, I just looked it up. It’s a blend of psyllium husk, flax seed, whole apple, and 12 different spices. However, it still mainly contains psyllium husk, right?
So simple and so great. Friends loved it too.
Thank you very much!
You are very welcome, Michal. Glad you all loved the bread. 🙂
I was looking for the other add-ins mentioned somewhere. Didn’t see them in c omments.
Hi, I mention them in the FAQs section.
Can bulltet grainder be used to grind flaxseed?
Do you mean a Nutribullet? That should be fine.
Can this recipe be made into muffins?
Never made muffins, but you can make rolls! 🙂
I have made this 6 times but all with very poor results. The taste is great but it’s like eating a hockey puck with boner. I even added some yeast for the “bread taste” on two attempts but nothing. I even raised the oven temp on a couple times. NIX.
Btw, I followed your recipe to the letter., both with a dry/sticff dough and with soft wetish dough.
‘Any suggestions from anyone would be nice.
Hi Eric, please check out the comment from John, which hopefully will be helpful:
Excellent bread! No overbearing taste, lite and fluffy. Thank you so much for this easy recipe. I can finally enjoy sandwiches again on Keto/low carb.
You are very welcome, Christine. Thanks for your feedback. 🙂
Perfect. A little more on the sweet side I would say. Love it
I am glad you like it. Thanks for your feedback. 🙂
Very tasty, but despite following the instructions exactly (including using a convection oven) and my bread barely rose at all. But I will keep experimenting, I suppose!
Hi Jen, you could try adding a little baking soda in addition.
Can I substitute the psyllium husk for something else? I can’t get it in my area
Hi Robin, I haven’t found a good substitute yet.
now found the ingrediants and it rose beautifully evcellent bread tried to delete other comment and failed sorry
I am glad it turned out great!
I love this recipe but why my bread has always kind of “dome” , its puffy at the top and the bottom is about 2cm dense, and taste like rubber 🙁 Please help. Thank you
Hi Sona, I am not sure. Are you using a convection oven or a gas oven with a fan?
convention oven
I think I found the problem, I was using psyllium husk -not powder- and when I’ve added more Psyllium husk (about double amount) it doesn’t do it any more and the bread is ezcellent. I LOVE it. Thanks for the recipe 🙂
Thanks for getting back to me. Yes, that is a very common mistake, which I also describe in the FAQ section. I am glad it turned out excellent lately. 🙂
The best keto bread I ever eat.
Hi Gina, I am so glad you like the recipe. 🙂
I made this today. I didn’t cook it quite long enough and it collapsed a bit, but it is really tasty. I will just toast it and cook it longer next time. i added minced pickled hot peppers and some hot dried salami bits. It is spicy and yummy.
Amazing bread. Beat glutenfree bread I have ever tasted. Thank you
Hi Andrea, you are very welcome! So glad you like it! 🙂
Love this recipe. Only change is I double the salt, and use Celtic salt.
Once I found out I was allergic to wheat not just gluten, all cow dairy, and all poultry and eggs, I struggled to find something satisfying, and this is it. I’ve lost
Hi Mary, thanks for your great feedback. So glad you love the bread recipe. 🙂
A real gem of a bread. I followed the instructions exactly and was delighted with the result.
The bread has a wonderful texture and it tastes great.
Thanks for the detailed instructions. I can’t wait to try all the different variations
Thank you. You made my day!
You are so welcome, Theresia. I am glad you love the recipe. 🙂