Keto Flaxseed Bread
Keto Flax Bread (Vegan, Gluten-Free, High-Fiber)
Looking for a low-carb, high-fiber bread that’s gluten-free, dairy-free, and keto-friendly? This Keto Flax Bread is your answer! Made with golden flaxseeds and psyllium husk powder, it’s a simple yet hearty loaf that’s perfect for anyone following a ketogenic or grain-free lifestyle.
Whether you're craving avocado toast, a sandwich base, or just a satisfying slice with butter, this healthy flax bread delivers great texture and taste — without eggs, nuts, or flour.
Enjoy!
xoxo
SiLLibake
Keto Flax Bread
This high fiber Keto Flax Bread is a game changer for those on a low-carb or plant-based lifestyle.
Why You’ll Love This Olive Oil Keto Flax Bread:
This bread isn’t just healthy—it’s a game-changer for low-carb and gluten-free lifestyles. Here’s why it belongs in your meal prep routine:
Zero net carbs per slice — perfect for strict keto diets
Vegan & egg-free — no animal products needed
Gluten-free & nut-free — great for allergy-friendly kitchens
High in fiber & Omega-3s — supports digestion and heart health
Budget-friendly & easy — only 5 ingredients and no fancy tools
Customizable flavor — add herbs, seeds, or spices to suit your taste
Freezes well — meal prep-friendly and great for batch baking
Tips for Perfect Flax Bread
Use Golden Flax Only: Other varieties have a strong, bitter taste.
Grind Fresh: Grind flaxseed and whole psyllium husk right before baking.
No Loaf Pan: This bread bakes better as a free-form loaf on a baking sheet.
Flavor Variations: Try adding chopped olives, rosemary, garlic powder, or sun-dried tomatoes.
Use a Fan Oven: Non-convection ovens yield a denser loaf
How to Store Keto Flax Bread
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Slice and freeze (separated by parchment paper) for up to 3 months.
To Reheat: Thaw at room temperature or warm in a toaster oven or microwave.
Keto Flax Bread
RECIPE: Keto Flax Bread
Yield 11
Prep: 10 min
Cook Time: 50min
Total Time: 1 Hour
Keto Flax Bread
This Keto Flax Bread is a game changer for those on a low-carb or plant-based lifestyle. With just a handful of pantry ingredients and no fancy equipment, you can whip up a hearty, satisfying, high fiber bread that supports your health goals without sacrificing flavor or texture.
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
Directions:
Start by preheating your oven to 350°F (180°C). Use either a convection oven or a gas oven with a fan, this is a MUST. Line a baking sheet with parchment paper or a silicone baking mat.
Next, grind the whole flax seeds in an electric spice or coffee grinder (or a small blender) until they become a fine meal. Transfer the flaxseed meal to a medium to large mixing bowl.
Add the remaining dry ingredients — psyllium husk powder, baking powder, and salt — and stir with a spoon to combine. I also added ½ teaspoon of turmeric powder and a pinch of black pepper for extra flavor (optional).
Pour the hot water into the bowl and mix everything together with a spoon. Once the mixture is cool enough to handle, knead it gently with your hands for about 30 seconds.
Shape the dough into a round disk and place it on the prepared baking sheet. Lightly wet the surface of the dough with milk or water and sprinkle with additional seeds of choice, I used sesame seeds.
Bake for approximately 50 minutes, or until the bread has risen significantly (doubling or even tripling in size) and the crust is golden brown.
Let the bread cool completely on a wire rack before slicing and serving.
Storage Tips:
Refrigerate: Once completely cooled, store leftover vegan bread in an airtight container in the fridge for up to 7 days.
Freeze: For longer storage, freeze the whole loaf or individual slices separated with parchment paper. Bread can be frozen for up to 3 months.
To Reheat: Thaw at room temperature, or warm slices in a toaster oven or microwave as needed.
Notes:
Use GOLDEN FLAX SEEDS ONLY – the other varieties are too strong and bitter in flavor for this recipe.
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, it will affect the overall taste and texture of this Flax Bread.
· If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!
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. I would not use a loaf pan for this recipe
Oven: 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, or some olives.
Nutrition (Approximate): Total Servings 12
Macros (Approximate): 1 Slice
Calories: 128 kcal | Fat: 9g | Carbs: 0.57g | Fiber 9.2g | Sugar: 0.3 | Protein: 4g
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