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

August 3, 2014 By Leanne Vogel December 14, 2018

Grain-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!)

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

Changing 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.

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.

Recipe lightly adapted from About.com

4.7 from 36 reviews Print Keto Flaxseed Focaccia Bread Author: Leanne Vogel Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Keto Prep time: 10 mins Cook time: 20 mins Total time: 30 mins 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 2 cups roughly ground flaxseed

1 tablespoon gluten-free baking powder

1 tablespoon Italian herb mix

1 teaspoon sea salt

5 large eggs

½ cup water

⅓ cup avocado oil or light olive oil Instructions Preheat oven to 350F and line a 13x9 baking pan with parchment paper draped over the sides. Set aside. Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside. Add eggs, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy. 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. Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven. 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. Cut into 12 pieces. Bread can be toasted or frozen. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months. 3.5.3208

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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.

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!

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

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

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

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?

This entry was tagged: bread, eating high-fat, eating keto, eating low-carb, flaxseed, high-fat cooking, high-fat recipes, keto, keto cooking, keto diet, keto life, keto recipes, ketosis, low-carb cooking, low-carb paleo, low-carb recipes