Load Up On Fiber with this Low-carb, Keto Flaxseed Focaccia Recipe – No Gluten, Dairy, Grains, Flours. Just Flax!

Flaxseed-Focaccia-BreadGrain-free, low-carb, keto bread recipe made entirely of flaxseed with a very bread-like texture. Perfect for toast and sandwiches.

3 weeks of my new keto eating style are in my back pocket and my daily keto recipe ideas are starting to take shape (lucky for you, you’re in for a real keto treat. This is going to be awwwwesome!)

Following a low carb, high fat, keto, moderate protein path while staying dairy-free and 100% whole foods based has been quite the adventure.

Twitter50x50Changing the way you eat goes beyond the physical. It's about accepting where you are, releasing expectations and letting go.

There is a definite challenge that comes with any change of eating style. It goes far beyond switching up the way we eat, reaching us on a metaphysical level.

The first couple of weeks on keto were the hardest. At first, I felt like I was missing out by eating only keto-friendly foods- a challenging feeling to sit with when I’ve been in the business of showing thousands of women how to transform this way of perceiving eating style changes.

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The frustration of not knowing what to eat, how to order keto-friendly foods at restaurants and how best to stay strong, patient and accepting has slowly began to fall into a rhythm. Each day is easier. So I didn’t get overwhelmed, I prepared keto “snack plates” (examples of my keto meals on my Instagram page) to help me effortlessly keep track of my macro nutrient ratios and the affect each individual food has on my body.

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Now that I’ve gotten my feet a bit wet in the ketogenic style, my keto recipe ideas are beginning to stir. The first, was to create a high-fiber bread that was low-carb, keto, moderate protein and extremely high in fiber (I’m aiming for 30 grams of fiber/day so need all the help I can get). The beauty of this low-carb, keto bread recipe is that it goes beyond being good for sandwiches. You can toast it, you can freeze it, you can travel with it… it’s so versatile!

The lignans in flaxseed alter the way estrogens are metabolized in your body, making them safer, and the fiber helps keep digestion running smoothly (make sure to drink lots of water!). This keto bread is just too good to be true, really.

Whether you’re grain-free, dairy-free or playing around with a low-carb, keto approach, you have to try this bread. If there’s one bit of advice I can give you? Double up on the recipe, for real.

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Recipe lightly adapted from About.com

4.7 from 35 reviews
Keto Flaxseed Focaccia Bread
Author: 
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Keto
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Grain-free, low-carb, keto bread recipe made entirely of flaxseed with a very bread-like texture. Perfect for toast and sandwiches.
Ingredients
Instructions
  1. Preheat oven to 350F and line a 13x9 baking pan with parchment paper draped over the sides. Set aside.
  2. Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside.
  3. Add eggs, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  5. Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven.
  6. Bake bread for 20 minutes, until top is golden. Remove from the oven and lift bread (from the parchment paper sides) to a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack for an hour.
  7. Cut into 12 pieces.
  8. Bread can be toasted or frozen. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.

View Nutrition Information (once on page, scroll down)

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I like grinding my own flax at home with this spice grinder ($35). This recipe does best with roughly ground flax. If you do not have (or want) a spice grinder, Bob’s Red Mill has a great roughly ground flaxseed that works very well for this recipe.

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As you can see below, I used my high-powered blender to make the liquid ingredients very foamy and wonderful. This is the key to this keto bread recipe. Whether you have a high-powered blender, or a little handheld, work your foaming action!

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The batter will be fluffy. Don’t try to kill the fluff. Mix, let it sit.

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Draping the parchment paper over the sides will allow for easy lifting once the keto bread is complete.

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I used homemade keto bacon mayo as the topping for this photograph (recipe coming soon!).

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The Healthful Pursuit community is filled with women on a journey of transforming their health through adjustments to their eating style (like switching to keto!). If you’ve experimented with keto in the past and would like to share your experience, I’d love to chat with you in the comments::

What challenges have you faced when changing an aspect of your eating style?

How did you overcome these challenges?

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Comments | Leave Your Comment

    • Hi Mickey! It depends on the baking pan you use, but mine typically turn out about 3/4 inch thick.

  1. Brenda Westwood
    My doctor prediagnosed me with prediabetes. He told me to do the keto diet and I have egg,dairy and wheat allergies. It’s hard to find recipes that work for me. how should I replace the 5 eggs in this recipe? It does look good and I would like to find a way to enjoy some bread again. it’s a challenge to stay in ketosis. I kept going up and down and then start over getting the keto flu again. Once I get into ketosis I soon get kicked out. I am pretty strict with how I’ve been eating too. Do you think I should continue doing the keto diet?

    • Hi Brenda! If your doctor is suggesting it, then I would recommend working with them and a holistic nutritionist to try and develop something that fits your needs! As for your question on eggs, there are a few egg substitutes that you can try out – I’ve heard people replace each egg with 3 tablespoons of ground flaxseeds mixed with water until viscous. You may also try replacing each egg with 2 tablespoons of water, 1 teaspoon of oil and 2 teaspoons of baking powder whisked together.

    • Hi Brenda, I too have an egg, dairy and wheat allergy, and found it very difficult to stay in ketosis, and find recipes that work for me, until I found exogenous ketones, and now I don’t have any problems. I am in Ketosis within an hour of taking them, and my life has changed dramatically :-)

      PM me on fb if you would like to know more

      Good luck
      Chris :-)

  2. Hi,
    I can’t wait to tast this bread!! Iwill make this tonight and am wondering if it could be baked in a loaf bread pan.

    Thanks!

    • Hi Nathalie! I’d be concerned about how thoroughly it will cook through, but you’re certainly welcome to try it out! Please let us know how it turns out!

  3. absolutely delighted with this recipe! do you have a recommended method for defrosting slices?

  4. I just made this tonight. It is ABSOLUTELY delicious! I have been following a keto diet for 6 months now and this is the first “bread” recipe that has come out tasty for me. Thank you for posting this! I will most definitely be making it again.

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