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Free Printable: Low Carb & Keto Food List
Get It NowMany of you have asked if you can swap out psyllium husk powder for flaxseed meal in my low carb bread, and for more flaxseed recipes in general. So, I created this flaxseed bread to help you do both. It’s perfect when you’re craving a bread that’s nutty (but without nuts!), hearty, and sandwich-worthy. And it’s super easy to whip up. Make this flax bread with me for your sandwiches, or just slathering with spreads!
Why You Need My Flaxseed Bread Recipe
- No eggy taste – Even though this recipe has a lot of eggs, I don’t think it tastes eggy. But if you’re sensitive to that flavor, I’ve got tips below to adjust it to your liking.
- Tastes like a nutty seed bread – I’d describe this as a hearty, seed-filled bread, a little similar to wheat bread. It’s softer and less chewy than my almond flour bread with psyllium husk. Just keep in mind it’s dense and filling, so if you’re after something lighter and airier, my white keto bread or cloud bread might be a better fit.
- Quick to prep – Using just a few everyday pantry staples, you can have this flax bread ready to bake in just 10 minutes!
- Gluten-free, grain-free, and low carb – And yes, this is a keto flaxseed bread. I even have a dairy-free option. Whatever your needs, it’s easy to fit into your lifestyle.
Ingredients & Substitutions
Here I explain the best ingredients for my flaxseed bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Golden Flaxseed Meal – A.k.a. ground flaxseeds. Regular brown flaxseed meal works fine, but I like the flavor better with golden. It’s milder. You can also grind whole golden flax seeds yourself in a food processor.
- Flax Seeds – I add whole flax seeds to the batter for extra texture and a little crunch. Sunflower seeds or pepitas will work, too.
- Wholesome Yum Blanched Almond Flour – It has a super-fine grind, which really makes a difference in the texture of your flaxseed bread. Many brands can make it too gritty! If you want to use coconut flour, it’s not a 1:1 sub, but you can make my coconut flour bread instead.
- Baking Powder – I like this non-GMO brand and it helps with lift. Don’t confuse this with baking soda, which is different.
- Sweetener – My Besti Monk Fruit Allulose Blend doesn’t actually make the bread sweet, but balances the flavors so it tastes more like regular bread. Other sugar substitutes might work, but many of them (including most brands labeled “monk fruit” or “stevia”, which usually contain erythritol) can leave a gritty texture.
- Eggs – You can replace 2 of the eggs with 3 egg whites if you prefer (as the yolks are typically what give off an eggy taste), but I wouldn’t recommend replacing all of them, or your bread will be too dense.
- Unsalted Butter – I like this grass-fed brand. It prevents the bread from being too dry. If you need a dairy-free option, butter-flavored coconut oil works great!
- Warm Water
- Sea Salt
How To Make Flaxseed Bread
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, flaxseed meal, baking powder, Besti, and sea salt.
- Whisk the eggs. In a medium bowl, whisk the eggs for 2 minutes, until very frothy. Stir the eggs into the dry ingredients.
- Add the butter, water, and flax seeds. Stir in the melted butter, then the warm water. The mixture will be thick. Add the flax seeds, if you want them. Transfer the dough into a lined loaf pan (I use this one and it’s the perfect size for this amount of dough). Sprinkle more flax seeds on top if you like.
- Bake until golden and done inside. Pop the bread in the oven and bake until the top is a dark golden brown. Then, tent the top with foil and continue baking until the bread feels very firm, and the top is crusty.
- Let it cool. Let your flaxseed bread cool in the pan for 10-15 minutes, then transfer to a rack to cool completely before slicing.
My Recipe Tips
- Use room temperature eggs. If you don’t, the melted butter may either solidify or cook the eggs.
- Whisk the eggs really well. This helps with lift, so the bread isn’t too dense.
- I recommend this size pan. I previously made it in a 9×5 pan and it still works, but the bread isn’t as tall and doesn’t look as nice.
- Be careful not to underbake. If you pull it too soon, the inside will be gummy. Look for a firm/crusty top to indicate it’s done. I also check with a toothpick, but typically it passes the toothpick test before it’s done inside.
- Can you use a bread maker? Yes! I don’t personally have one, but multiple readers have told me it worked for them.
- Slice with a serrated knife. A regular knife can cause the bread to crumble. This is my favorite bread knife, and while it’s an investment, it’s lasted me almost a decade and still going strong.
- Want a better texture? Let the flax bread cool overnight before slicing, as I find the texture improves overnight. I also highly recommend toasting it!
- Slice thin for sandwiches. I kept the serving size as a standard ½-inch slice, but this bread is so hearty and filling that I actually prefer to slice it thinner, slightly over 1/4 inch thick. It’s plenty, especially if you’re making a sandwich with 2 slices.
Storage Instructions
- Store: Keep your flaxseed bread in an airtight container on the counter for up to 1-2 days, or in the fridge for up to a week. I recommend wrapping it in parchment paper followed by foil. Avoid plastic wrap or bags, which can make it soggy. It’s even better toasted!
- Freeze: Store in the freezer for up to 6 months. I slice it first and line parchment paper between the slices, so I can grab slices as needed.
Ways To Use It
Looking for some creative ways to enjoy your flaxseed bread? Here are a few of my favorite ideas to get you started:
- Sandwiches – Use it as a sandwich bread with my keto chicken salad or tuna salad with egg.
- Toast – Try a smear of butter (pictured above), nut butter, or strawberry chia jam. I also love it as the base for avocado toast.
- French Toast – Just follow my low carb French toast recipe, swapping the bread for this one. Top with my sugar free maple syrup!
- Garlic Bread – Brush slices of flax bread with melted garlic butter, sprinkle with dried herbs (I like rosemary, oregano, or Italian seasoning), and toast in the oven.
Flaxseed Bread (Easy & Gluten Free)
My easy flaxseed bread recipe tastes like a nutty multi-grain bread, minus the grains and gluten. Whip up this flax bread in just 10 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line the bottom of a small loaf pan (this one is the perfect size) with parchment paper, with the paper going up the sides.
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In a large bowl, stir together the almond flour, flaxseed meal, baking powder, Besti, and sea salt.
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In a medium bowl, whisk the eggs for 2 minutes, until very frothy. Stir the eggs into the dry ingredients.
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Stir in the melted butter, then the warm water. Add the flax seeds to the batter, if using.
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Pour the batter into the lined pan. Sprinkle more flax seeds on top if you like.
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Bake for 40-50 minutes, until the top is a dark golden brown.
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Tent the top with foil and continue baking for 10-20 more minutes, until the bread feels very firm, and the top is crusty. (An inserted toothpick should also come out clean, but this typically happens before it’s completely done, so check both.)
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Remove the flaxseed bread from the oven. Cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely.
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Wait for the bread to cool before slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, 1/2 inch thick
- Tips: See the details in the post above! I’ve got tips to ensure your flax bread has the right texture.
- Store: 1-2 days on the counter or up to a week in the fridge. Don’t wrap in plastic.
- Freeze: Up to 6 months in the freezer. Line parchment paper between slices.
Nutrition info does not include the optional whole flax seeds.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Flaxseed Bread
Gratitude Moment
This flaxseed bread reminds me of this past summer when I took new pictures of it (above). My mom came over for lunch the next day and we enjoyed sandwiches together on the deck — a memory I remember vividly as I write this today. I miss my family a lot now that we live across the country from each other, so I’m really excited they are coming to visit this weekend!
I hope this flax bread helps you make your own memories. I always find that eating the same foods again brings them back!
103 Comments
Lisa
0Luv your recipes. What can you sub for allulose?
Maya | Wholesome Yum
0Thank you, Lisa! You can use a different granulated sweetener, but some brands can make the flax bread gritty.
Sophie Heath
0Delicious! Loved this recipe!!!
Jessica
0I honestly had no clue that keto bread could taste so good. Flavorful and moist, we all enjoyed it.
Trudy Morin
0Hi! I made this bread and it is amazingly delicious. The problem I had with it is that after a couple of days the bread began to feel very sticky to the touch. Has anyone experienced this? If so, how should I keep this from happening again? My husband loved it and I would like to bake it for him again.
priya
0Hi, Can I make this without eggs? If so what should I sub with? Regards, Priya
Maya | Wholesome Yum
0Hi Priya, Sorry, this recipe needs the eggs to work. It’s possible that aquafaba might work as an alternative, but I haven’t tried it.
Maya | Wholesome Yum
0Hi Trudy, How were you storing this bread? It needs to be kept in an airtight container at room temperature or frozen, and avoid wrapping in plastic wrap. You can toast it to help improve the texture.
Trudy Morin
0Thank you for your response. I did store it in an airtight container but placed it in the refrigerator. I’ll definitely be making this bread again because it is delicious and I’ll store it correctly. Thanks, again.