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By Ela on 12. March, 2023 | 232 Comments . This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases. Automatic Dough Divider and Rounder(2 in 1)
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!
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.
Just three ingredients, plus salt and water, are needed to prepare this keto flaxseed bread recipe.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!
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.
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.
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.
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.
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.
I haven’t tried it, though it should work. However, the baking time may need adjusting.
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.
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.
Nutrition information is an estimate and has been calculated automatically
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!
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.
I literally just made this. I had it for lunch with a vegan curry stew . Soooooo good and amazingly easy, Thank you for sharing!
Awesome! I am so glad it was a hit. 🙂
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.
So happy to hear! Thanks a lot for your great feedback! 🙂
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.
Wonderful! Thanks for your great feedback, Marita. 🙂
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.
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
Hello!I made the sandwich as described.It looked very good in the oven, exactly as in the video.However, as soon as I take it out of the oven, the bread collapses completely.Any idea what I'm doing wrong?Thank you in advance!
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!
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!
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?
Yes, it rose just as well with chia as it did with psyllium!
Thanks for getting back to me. That’s very interesting and I will give it a try. 🙂
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.
I have divided it into 8 rolls, and they have come out spectacular, delicious! I have made them with dark linen.:) thank you! By the way, I tried making linen bread in a bread maker and it came out very hard…I don't know why.
I have divided it into 8 rolls, and they have come out spectacular, delicious! I have made them with dark linen.:) thank you!
So glad it turned out amazing! 🙂
HELLO, have you made this bread in a bread maker?do you think it could be done?I have one and now that I don't eat gluten and vegan, I don't know what to do with the machine, it's a shame, thank you, greetings
It should be possible to make it in a bread maker.
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!!
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Welcome to my blog ElaVegan. My name is Michaela Vais, I’m a passionate food blogger, recipe developer, food photographer, and author of the cookbook Simple and Delicious Vegan. Being creative in the kitchen and eating healthy vegan food is my passion. Read More…
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