pin

share this post

Flaxseed Bread (Keto, Vegan)

Jump to Recipe Print Recipe Pin This Recipe!
5 from 26 votes
By Carine Claudepierre -
THIS POST MAY CONTAIN AFFILIATE LINKS, WHICH MEANS THAT I MAKE A SMALL COMMISSION OFF ITEMS YOU PURCHASE AT NO ADDITIONAL COST TO YOU. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

This easy Flaxseed Bread Recipe is a low-carb, gluten-free, egg-free bread recipe made from simple ingredients.

It’s a dense earthy bread with a crusty outside and perfects if you have a low-carb bread with an Artisan bread-like texture.

Flaxseed Bread

If there’s one thing I love, it’s crusty bread with an earthy flavor, like the German bread I used to eat as a kid.

Why You’ll Love This Bread

This flaxseed bread is an egg-free crusty low-carb bread that is also naturally:

  • Vegan – egg-free and dairy-free
  • Paleo
  • Keto
  • Gluten-free
  • Grain-free
  • Sugar-free
  • Easy to bake – no loaf pan needed

How To Make Flaxseed Bread

There are many ways to play with flaxseed and make bread from it. Most recipes call for eggs, egg whites, or wholewheat flour.

However, I didn’t find eggs beneficial with a flaxseed meal. The bread won’t rise anyway since it’s gluten-free. So here’s how I enjoy flax meal bread.

Ingredients

All you need to make this simple bread with flaxseed meal are:

  • Golden Flaxseed Meal – You must use fresh golden flaxseed, unroasted and grind them just before making the bread. Too often I hear that people have difficulties baking egg-free keto bread and most of the times it’s because their high fiber flours like flaxmeal are not fresh. In fact, flaxmeal lose it’s properties after 4 days at room temperature and 2 weeks in the fridge. So keep the seed and grind just before baking bread.
  • Almond Flour – You can’t use coconut flour instead.
  • Baking Powder
  • Lukewarm Water – Think bath temperature, not too hot, just warm enough to activate the fiber in the flaxmeal.
  • Olive Oil
  • Salt
  • Garlic Powder – To make sweet bread, swap the garlic powder for 1/4 cup of allulose or erythritol. Flaxseed flavors can be strong and not enjoyable without.
  • Oregano

Choosing Flaxseeds

You must make a fresh, ground golden flaxseed meal just before making the bread for the best result.

First, look for golden flaxseeds, not brown flaxseeds that have a strong fishy flavor.

The golden flaxseeds are earthy, too, but more like a nutty flavor. Then, look for unroasted seeds so their fat properties stay intact.

Next, ground in a blender into a thin powder.

I don’t recommend using a food processor as it’s not powerful enough. Finally, measure the amount called by the recipe.

Flaxseed Bread

Ground Flaxseeds Storage

If you ground too much, the flax meal stays fresh in an airtight container for about:

  • 3 days at room temperature
  • 3 weeks in the fridge
  • 3 months in the freezer

Making The Bread Dough

In a large mixing bowl, whisk all the dry ingredients together: flax meal, baking powder, almond flour, salt, garlic powder, and oregano.

Then, make a well in the center of the dry batter and pour the lukewarm water and olive oil. Stir with a spatula until it forms a soft dough ball, not liquid, slightly wet but that holds well together into a ball.

If too wet, add an additional 1 or 2 tablespoons of flaxseed meal, stir and set aside for 10 minutes at room temperature until the fiber absorbs the liquid.

Forming The Bread

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper and lightly oil it with olive oil.

Generously oil your hands with olive oil, grab the dough, and place the dough ball on the parchment paper.

Rub and shape the dough into an oval or round shape, and press to flatten it to about 1.5 inches in height (3.5 cm).

Don’t shape the bread thicker. It won’t bake well in the center.

This bread won’t rise! It will keep the shape you give it before baking.

Don’t be shy with olive oil, grease the ball to look smooth.

Finally, score the top of the bread if you like with a sharp knife.

Flaxseed Bread

Toppings

I didn’t add any seeds on top of my bread but feel free to sprinkle some:

  • Sesame seeds
  • Bagel seasoning
  • Pumpkins seeds

Baking Flaxmeal Bread

Bake the bread on the baking sheet on the center rack of the oven for about 45 minutes or until golden brown at 400°F (200°C).

The cooking time can vary with your oven and how thick you make the loaf. Insert a toothpick in the center of the bread and if it comes out clean, it’s ready to remove from the oven.

Let the bread cool down on a wire rack for 3 hours before slicing.

Flaxseed Bread

Storage Instructions

Store the flax meal bread at room temperature for up to 5 days, wrapped in a clean kitchen towel, and slice it just before serving.

You can freeze bread slices for up to 3 months in zip-lock bags and thaw them the day before at room temperature.

Four Reasons To Make Flaxseed Bread

You are probably wondering why would adding so much flax meal to your bread be good for you. Let me give you four reasons why you should eat more flaxseed on your keto diet.

#1 Fiber

One slice of flaxseed bread contains 8.4 grams of fiber.

Flaxseeds are high in fiber that is good for weight loss because they keep you full and satisfied for longer.

Plus, fiber supports healthy guts and stabilizes blood sugar slowing down the speed at which the food is absorbed.

#2 Low-Carb

Once slice contains only 1.7 grams of net carbs

Most of the carbs in flaxseed are fiber, which means they are not counted as net carbs because your body won’t assimilate these carbs.

100 grams of flaxseed contains 29 grams of carbs of which 27 grams are fiber, leaving only 2 grams of net carbs.

The fiber in flaxseed helps with many of health factors like reducing appetite, lowering cholesterol, and decreasing sugar cravings.

#3 Proteins

One slice of flax bread is packed with 6.9 grams of proteins

Flaxseeds are packed with 18% proteins. It’s almost a complete protein like soybeans, except for lysine. They are a great source of protein for low-carb vegetarian or low-carb vegan eaters.

#4 High In Polyunsaturated Fat

One slice of flaxseed bread contains 7.8 grams of polyunsaturated fat.

The polyunsaturated fat in flaxseed helps reduce blood cholesterol levels and heart disease risk.

Since you need fat on a low-carb diet, focusing on good omega-3 fatty acids brings you many health benefits.

Allergy Swaps

  • Olive Oil can be replaced with melted butter, melted coconut oil, or avocado oil.
  • Almond Flour can’t be replaced with coconut flour

Frequently Asked Questions

Can I Use Brown Flaxmeal?

I don’t recommend using brown flax meal in this recipe because its fishy smell makes the bread flavor very weird.

Can I Skip The Savory Flavoring?

You can, but you must replace it with some sweet flavoring, like one teaspoon of cinnamon, one teaspoon of vanilla extract, and 1/4 cup of erythritol. I add spices to flax meal bread to cover the earthy flavor of the seeds and make the bread taste better.

Why Is My Bread Not Rising?

This bread has no gluten or yeast, so it won’t rise.

Why Is My Bread Too Wet?

There are many reasons why this could happen. It means your flaxseed meal is too old and the fiber doesn’t absorb the liquid enough, or you underbaked the bread, or you shaped it too tall.

Did you try this flaxseed bread recipe? Share a comment or review below.

Flaxseed Bread

Flaxseed Bread

1.7gNet Carbs
This easy Flaxseed Bread Recipe is a low-carb, gluten-free, egg-free bread recipe made from simple ingredients. It's a dense earthy bread with a crusty outside and perfect if you have a low-carb bread with an Artisan bread-like texture.
Prep: 10 mins
Cook: 45 mins
cool down 3 hrs
Total: 3 hrs 55 mins
Yield: 12 slices
Serving Size: 1 slice

Nutrition

Net Carbs 1.7g
Fat 17g
Protein 6.9g
Calories 206.7kcal
5 from 26 votes
Review Print

Ingredients

Instructions

  • Before you start, remember that this is a dense bread, it won't rise, but it has a delicious crusty outside, dense earthy crumb with a noticeable flaxseed flavor.
  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and slightly oil paper with olive oil.
  • In a large mixing bowl, whisk freshly made golden flax meal (flax meal loses its property after a few days, so it matters to be fresh!), almond flour, baking powder, garlic powder, salt, and oregano.
  • Make a well in the center of the flour and pour in lukewarm water and olive oil.
  • Stir with a spatula until all the ingredients come together into a dough that is slightly moist and soft but not liquid. It takes about 1-2 minutes of mixing for the fiber in the flax meal to absorb water and bind the dough into a ball.
  • Set it aside for 10 minutes, and then check the dough's texture. If too sticky, add more flax meal, 1-2 tablespoons at a time, stir and wait 10 minutes after each addition for the fiber to work their powder.
  • Oil your hands generously with olive oil and transfer the bread dough onto the prepared baking sheet.
  • Use your hands to shape an oval bread – it won't raise – so the shape you give to the bread now is the shape and thickness of the slice you get at the end. Flatten the dough (1.5 inches/3.5 cm) tall. Don't shape the bread too thick, or it won't cook properly in the middle.
  • Score the bread on top using a sharp knife.
  • Bake the bread for 40-45 minutes until golden brown on top and crusty.
  • Cool down on a wire rack for 3 hours before slicing.
  • Slice and serve with your favorite bread toppings – butter, chia seed jam, ham, cheese, etc.

Storage

  • Store the bread for up to 5 days at room temperature, wrapped in a clean kitchen towel.
My Recipe Notes

To save your own private notes on your favorite recipes, join Sweetashoney Members!

Tried this recipe?Mention @sweetashoneyrecipes
Nutrition Facts
Flaxseed Bread
Amount Per Serving (1 slice)
Calories 206.7 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1.5g9%
Polyunsaturated Fat 7.8g
Monounsaturated Fat 2.9g
Sodium 175.7mg8%
Potassium 220.6mg6%
Carbohydrates 10.1g3%
Fiber 8.4g35%
Sugar 0.7g1%
Protein 6.9g14%
Net Carbs 1.7g
Vitamin A 2.8IU0%
Vitamin C 0.2mg0%
Calcium 129.6mg13%
Iron 2mg11%
Magnesium 105.3mg26%
Zinc 1.2mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

Leave a comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

    No Comments Yet On Flaxseed Bread (Keto, Vegan)

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.