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.


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 31 reviews
Keto Flaxseed Focaccia Bread
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.
  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

  1. I would like to try this recipe, but I do not think my blender is considered “high-powered.” Should I use my food processor?

    • I would still use a blender, you may just need to blend it a bit longer. Once it’s foamy, you’re good!

  2. The texture and everything is great but the taste is too strong :(
    Other than the bacon mayo what would you recommend eating with this?
    I made a grilled cheese and and tried jam with it and I could only taste flax in both.

    • Uh oh! Did you use fresh flax? Flax goes rancid really easily if you’re not keeping it refrigerated. I find that keeping it in the fridge and grinding it fresh for the recipe makes ALL the difference. I really like this bread toasted and slathered in coconut oil :)

  3. Just made my first Flaxseed Foccacia and it looks like it might just have worked out! I am not a baker….but a good cook :)
    Thank you for this….

  4. Just whipped up my first Flaxseed Foccacia and hope like mad it turns out well….I followed the instructions, fluffy eggs and all…but since I am not a baker…more a cook…I don’t always have great luck with such experiments, but going to work at it, lol!
    Love the keto WOE and want to move ahead in grace and good health!
    Thank you and look forward to sharing the results…any minute now…

  5. Awesome and easy recipe, that I make every two weeks. I cut them in single portions and freeze them. Pop them in the toaster when needed. :)

    • I’m so glad you like the recipe! I always have a batch in my freezer too ;)

  6. OH MY GOSH!! SO needed a ‘bread’ and I know this is going to hit the spot. It’s currently cooling in the freezer, because I can’t wait THAT long, but I had a small taste – these reviews did not lie – DELISH!! And I plan on trying it as that one lady did, and make a sweet one. I can tell already, this is going to be a regular. THANKS SO MUCH!!

  7. Hi Leanne, Please help.
    I’ve been searching for a good Flax bread recipe and yours looks like the best so far. I tried it this weekend and got the same result I have got from all my flax seed bread recipes. After baking it comes out very “stoggy” (very heavy and not fluffy). Its almost like the combination of Flax Flour and baking powder is not creating enough CO2 bubbles during baking. I’m very careful to not over mix the ingredients and I make sure I make the fluffiest wet ingredients.

    Can you help with any suggestions please. More water? More Baking Powder? Add Baking soda? Less Flax Flout?

    • Oh no, I’m sorry to hear it didn’t work out for you. It always comes out fluffy for me! Did you blend the eggs, water, and oil until foamy? That part is pretty crucial!

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