Low Carb Flax Seed Bread

Low Carb Flax Seed Bread

I am very happy with the low-carb diet, but I admit that the hardest part was giving up the classic bread and finding a substitute, a bread without carbohydrates that is tasty, healthy, with a good texture etc. I tried many keto bread recipes, I think they were over 20 and I came across this one which was originally called "low-carb focaccia". It seemed simple, fast, cheap and I started to "play". Next, there were about 10 more flax breads with different ratios and combinations as I realized that, although the first attempt wasn't perfect, this was the taste and the texture I was missing in all the other gluten-free bread recipes.

I like the light flax flavor, the fluffy yet firm texture, the fact that it's easy to make and, last but not least, that it's one of the cheapest low-carb breads. Yes, it really matters, we can't always afford and have at hand almond flour or other special low-carb flours. I made a lot of breads, even with store-bought flax flour. It's ok, but I noticed that the bread is tastier if you grind the linseeds at home, in a simple coffee grinder.

Finally, I want to mention more and even insist on reading about flaxseeds, the many health benefits they bring, without having to give up the taste of classic wholemeal bread. It's not necessary to have a low-carb diet in order to make a change or to diversify your family's daily and healthy menu.


Ground flaxseed
150 g
5 pieces
100 ml
0.5 tsp
Extravirgin olive oil
3 tbsp
Baking powder
1 tsp
3 tbsp
any other seeds to sprinkle on top - sunflower, pumpkin, hemp, sesame etc.

Step by step


I prefer the bread made from freshly ground flaxseeds in the coffee grinder.

The ones in the picture are from the SanoVita online store.


Crush them well, but don't try to make the flour very fine.


In a bowl, beat the 5 eggs and add 100ml of water (plain, cold).


Add salt and olive oil, mix with a whisk.


Then add the flax flour and baking powder.


Mix well with the whisk until the mixture is smooth.

Notice that the mixture is runny, it's supposed to be like this. Now leave it in the bowl for 30-60 minutes at room temperature - during this time the flaxseeds will swell and the dough will become denser.


Line a classic oven sheet with baking paper, pour the dough onto it and spread out with a spoon.


Pay attention to this! Here you can spread the mixture over the whole surface of the sheet and you will have thinner slices of bread. I wanted the slices slightly thicker, so I tryed to find the perfect tray size. Until I realized that the texture of the batter allows me to roll it out to the desired thickness in this large tray, but without filling the tray completely.

Notice that I left about 2 fingers from the edges, and the dough holds its shape well and doesn't run.


Optionally, for extra taste, texture and nutrients you can sprinkle over any seeds you like - sunflower, sesame, hemp, pumpkin etc.


Bake the bread in the preheated oven at 160 degrees C for 30 minutes. It should be ready when it's lightly browned on top, although this is difficult to notice due to the specific flax color.


Allow to cool in the pan for 1 hour or more. I usually make it in the evening and leave until morning.

Then cut into medium pieces, about the size of a slice of classic bread.


Here's a section - it's fluffy, tender but, at the same time, quite firm in texture.


What I like most is to combine this bread with some good butter and mature white cheese (Romanian telemea), any homemade pate, salad, soup, sour cream sauce etc.


Quantity: 400 g (12-15 slices)
Prep time: 40 min
Difficulty: easy
Ready in: 30 min
Publish date:

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