Keto Flaxseed Chia Bread
Keto Flaxseed Chia Bread

Keto Flaxseed Chia Bread

by ketocreeter:

We heard you! There are asks from you to create a bread recipe with less flaxseeds but more chia seeds. Here it is – our ‘wholemeal’ gluten free and keto friendly chia seed flax bread has now been brought to live in our channel 🎊🥳! We are so thankful for this ask as this bread has turned out to be one of our staple breads. We love it soooo much 🥰!

In fact, this recipe is quite promising to get the consistency right. We promise you if you measure everything accurately and they are all in room temperature, and the water you use is boiling hot, you will be able to get a super awesome bread. Please check out the useful tips down below in the description. The crunch on the outside from the skin of the bread intertwines with the soft and fluffy texture on the inside really make the bread standout. No doubt this bread has an outstanding nutritional profile due to its high fiber and Omega 3 contents you get from both chia and flax. The best part is, it is only 0.7g per slice! As this is a seed bread, you will never be disappointed to get a super crispy bread if you love your bread to be toasted.

We really hope you will love this. Do share with us your feedback and we love to hear how it turn out to be for you too 🙂 Happy baking!

Check out this other great keto bread recipe: No Yeast Keto Bread

Serving Size: 12 pieces
Macro per serving

  • 73.5kcal

  • Net Carbs: 0.7g

  • Protein: 7.1g

  • Fat: 4.7g


  • 80g chia seeds

  • 60g flaxseed powder

  • 20g psyllium husk

  • 9g baking powder

  • 1.8g salt

  • 2.5g instant rise yeast (optional, for bread flavour)

  • 8 egg whites ~310g, room temperature

  • 2 tbsp acv

  • 50ml boiling water


  1. Preheat oven at 180°C.

  2. Mix all dry ingredients together.

  3. Add in egg whites followed by apple cider vinegar. Use a spatula to mix.

  4. Pour in boiling water. Continue to mix until it become a sticky and solid dough. These could take you a few minutes.

  5. Bake at 1hr 10 mins.

Useful Tips

  1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid and sticky before go into the oven.

  2. Egg whites must be at room temperature.

  3. The water must be boiling.

  4. Weight everything using weighing device. I use a device which gives me up to 0.01g accuracy.

  5. Flaxseed must be grounded to fine powder form so that it can absorb water efficiently.

  6. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water. We always buy whole psyllium husk and grind it ourselves. As a reference of finest, eyeballing it when grinding 1 portion of psyllium husk until it left about half of its original portion.

  7. Instant yeast is optional. It does not help to rise the bread but it’s a great add to the bread flavour.

  8. Do not use a cake tin which is too small for it to capture heat and rise evenly. 8″ tin is used in the video.

  9. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.

  10. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.

  11. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid. This bread starts to bring in our oven at 20mins mark of baking.