2-Ingredient Flaxseed Bread Recipe (Low-Carb & Gluten-Free)

I’ve always believed that good bread requires a slew of ingredients and ample kneading time. So when my friend Linda told me about this easy and healthy 2 ingredient flaxseed bread recipe made only with flaxseeds and egg whites, with less than a gram of net carbs per slice, I couldn’t hide my skepticism. “Just two ingredients? Seriously?” I laughed it off.

But my recent endeavor into the low-carb, gluten-free realm meant I was on the hunt for alternative gluten-free low-carb bread recipes that are also Keto friendly. And so, despite my doubts, I decided one evening: why not give this easy flaxseed bread recipe a try?

How To Make This Easy 2-Ingredient Flaxseed Bread Recipe

Step 1: The Oven Preheat

preheating the oven

First things first, I set the oven to warm up to 350°F (175°C). I was diving headfirst into this, and a ready oven was step one.

Step 2: The Simplicity of Ingredients

adding flaxseeds and egg to food processor

Gathering the ingredients felt a bit surreal just because it was so… simple. I mean, all I needed was about 100 g (3/4 cup) of flaxseeds and a cup of egg whites, which is about 3 medium-sized eggs. That’s it. Nothing more.

Note! On average, 100 grams of flaxseeds contain about 29 grams of carbs. However, approximately 27 grams of that is dietary fiber, which is not digested and absorbed in the same way as net carbs. So, the net carbs (digestible carbs) for 100 grams of flaxseeds would be around 2 grams.

Step 3: Blending Magic

ground flaxseed and egg blend

With my trusty food processor by my side, in went the flaxseeds and egg whites. As the blades spun to life, I watched, somewhat in disbelief, as the duo transformed into a surprisingly airy and fluffy consistency. “Maybe there’s some magic to this after all,” I thought.

Step 4: Into the Oven

pouring the bread batter into the loaf pan

With hope in my heart, I gently transferred the fresh batter into a loaf pan. Silently, whispering a silent prayer to the baking gods and into the oven it went. Allow it to bake for approximately 35 minutes, or until the surface turns a rich golden brown and a toothpick inserted in the middle emerges clean.

Step 5: The Aroma of Success

baking flaxseed bread in an oven

The wait was filled with anticipation. But as the kitchen filled with the earthy scent of flax, my skepticism began melting away. By the time I pulled that golden loaf out, I was sold on the look alone.

Step 6: The Result

loaf of homemade flaxseed bread

Allowing it to cool slightly, I took a knife and sliced in. It was soft, with a crispy edge, and tasted every bit as good as it smelled.

From doubter to believer, that day taught me that sometimes, less truly is more. And if you’re like me, wondering if it’s worth the try – let me tell you, it absolutely is.

Top Tip! If you don’t have a food processor, no worries! An immersion blender or even your regular blender or a Nutribullet can step in. Just remember, you don’t need to completely pulverize the flaxseeds. Aim for a nice and fluffy consistency in the mixture; that’s the sweet spot for this bread.

Flaxseed Bread Taste And Texture

slice of low-carb flaxseed bread

When embarking on this low-carb culinary adventure of creating the 2-ingredient flaxseed bread, one might wonder: beyond its obvious health benefits, what can I truly expect? Let’s explore its appearance, taste, and texture to uncover the magic behind this simplistic wonder.


The flaxseed bread presents a rich, golden-brown hue on its exterior, reminiscent of toasted nuts. It doesn’t rise as much as traditional bread, resulting in a more compact, rustic appearance. The surface might exhibit cracks and fissures, revealing a glimpse of the softer, paler interior. Tiny specks of the flaxseeds are often visible, lending the bread a wholesome, organic look.


Taste-wise, the flaxseed bread offers a distinct, earthy flavor. The inherent nuttiness of the flaxseeds shines through, creating a taste profile that’s both mild and hearty. Unlike conventional breads, it lacks the yeasty undertones, and instead, there’s a subtle, almost buttery richness, especially if the flaxseeds have been toasted slightly during the baking process.


Biting into the bread, the first sensation is the gentle crispness of its crust. However, this soon gives way to a soft, yet dense interior. The bread is moist and slightly springy to the touch. Due to the nature of flaxseeds, there’s also a unique gelatinous quality, which provides a slight chewiness.

Occasionally, you might encounter the tiny, textural contrast of whole flaxseeds, which pop gently when bitten.

Customizing Consistency

flaxseeds with egg whites

The magic of this 2-ingredient bread lies in the balance between flaxseeds and egg whites. If you’ve ever fancied denser bread, adding a bit more flaxseeds to the mix is your ticket.

On the flip side, increasing the egg whites will give you a lighter, airier texture. The beauty of this recipe is its simplicity, but there’s plenty of room for tweaking.

It’s all about finding the perfect balance for your palate. Whether you like your slices thick and hearty or light and fluffy, a small adjustment can transform this bread to suit your preference. Dive in, experiment, and find your ideal texture!

Nutritional Advantages of Flaxseed Bread

gluten free flaxseed bread benefits

This 2-ingredient flaxseed bread not only offers a minimalist approach to baking but also packs a nutritional punch. Flaxseeds are a powerhouse of nutrients, rich in Omega-3 fatty acids that support heart health, fiber which aids in digestion, and lignans, known for their antioxidant properties.

Complementing the flaxseeds, egg whites contribute a significant dose of protein, making the bread an excellent source for muscle repair and growth.

Moreover, when compared to traditional wheat flour bread, this unique flaxseed bread boasts a considerably lower carbohydrate content, making it an ideal choice for those mindful of their carb intake.

Golden or Brown Flaxseeds

golden vs brown flaxseeds

Golden and brown flaxseeds might look a bit different, but both pack a nutritional punch. While golden flaxseeds are often lighter in flavor and a tad nuttier, brown flaxseeds have a slightly earthier taste.

Both types are interchangeable in recipes, so feel free to use either for your bread.

Did You Know? Linseed and flaxseed are the same thing! The terms are often used interchangeably, but they come from the same flax plant. Whether you call it linseed or flaxseed, you’re tapping into the same nutritional goodness!

Having trouble finding flaxseeds at your local store? No worries! I got a 2-pound bag below on Amazon and love that they’re USDA Certified Organic, Non-GMO, absolutely perfect for this baking adventure!

Terrasoul Superfoods Organic Brown Flax Seeds, 2 Pound


As for the grind – fresh grinding flaxseeds ensure you’re getting all their goodness, as they can oxidize and lose some benefits once ground.

That said, if convenience calls, a pre-ground flaxseed meal should also work, although I have not personally tried using it for this recipe. I would just say that try to store it in a cool, dark place and use it up reasonably quickly.

Flaxseed Bread Pairing Suggestions:

eating flaxseed bread with butter

Alright, let me share some of my personal favorites to pair with this unique flaxseed bread:

  1. Buttery Goodness: You know, I’ve always believed there’s something incredibly comforting about the simplicity of butter on warm bread. And trust me, when you spread some creamy butter on this flaxseed bread, the nutty undertones really come to life. It’s a pairing I like for its pure comfort factor.
  2. My Margarine Mix: I’ve tried this with a homemade margarine spread, and oh boy! The lightness of margarine combined with the bread’s denseness? A match I didn’t know I needed until I tried it.
  3. Avocado Adventures: I’m a huge fan of smashed avocado. The creamy, refreshing touch it brings, especially with a pinch of salt or a hint of red pepper flakes, complements the bread’s nutty profile perfectly. If you’re into avocados like I am, I recommend giving this combo a shot.
  4. As a Side: Slicing this bread and having it as a side to my favorite keto low-carb beef and broccoli recipe. The rich flavors of the beef paired with the bread? Absolutely delightful!
  5. Egg Breakfast Vibes: I like my mornings simple and hearty. Fluffy scrambled eggs, maybe with a sprinkle of cheese or herbs, paired with this bread, have become my go-to. It’s not just delicious but also super filling.

So, if you’re ever wondering how to level up your flaxseed bread experience, these are the combos I recommend. Give them a try and find your personal favorite!

Storing and Shelf Life

Alright, let’s talk about keeping your freshly baked flaxseed bread at its best. From my experience, here’s what you need to know:

  1. Cool Before Storing: Before you even think about storing, make sure your bread has cooled down completely. This prevents any unwanted moisture build-up, which could make it go bad faster.
  2. Air-tight Container: Once cool, I recommend placing it in an air-tight container or sealing it in a zip-top bag. Keep it in a cool, dry place – your pantry or a bread bin works great.
  3. Fridge Friendly: If you’re like me and prefer to play it safe with homemade breads, you can store it in the fridge. This helps in extending its freshness for a bit longer, usually up to a week.
  4. Frozen Future: Oh, it’s freezable! If you’ve made a larger batch or just can’t eat it all within a week, slide the bread (or even individual slices for convenience) into a freezer-safe bag. It can be frozen for up to 3 months. When you fancy some flaxseed goodness, just take out a slice or two and let them thaw at room temperature or pop them in the toaster.

So, whether you’re enjoying your bread right away or planning for later, these storage tips ensure you’re getting the most out of your baking efforts. Happy eating!

Check Out Also This Grain Free Bread Recipe Here – A nutritious Twist on Low-Carb Loaf!

2-Ingredient Flaxseed Bread

Recipe by Jen Evansy
0.0 from 0 votes
Course: Sides, SnacksCuisine: AmericanDifficulty: Easy


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Looking for a wholesome change in your bread choices? I’ve been experimenting with this 2-ingredient flaxseed bread, and I’ve got to say, I’m genuinely impressed. It’s low-carb, gluten-free, grain-free, and has a low glycemic index, all without using any wheat flour. If you’re like me, trying to find healthier alternatives without compromising on taste, you might just find this recipe to be a delightful discovery. Let’s get baking!

Cook Mode

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  • 100 g flaxseeds (Approximately 3/4 cup). Get these organic ones

  • 250 ml egg whites (1 cup or three medium eggs)


  • Preparation: Preheat your oven to 350°F (175°C). Line a small loaf pan with parchment paper or lightly grease it.
  • Blend Ingredients: In a food processor, combine the flax seeds and egg whites. Process the mixture until the flax seeds are more or less ground, and the mixture turns into a fluffy consistency as you can see in the video below.
  • Pour and Bake: Transfer the fluffy mixture into the prepared loaf pan, spreading it evenly.
  • Baking: Place in the oven and bake for about 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Cool and Serve: Once baked, remove from the oven and allow it to cool on a wire rack for at least 5 minutes before slicing. Enjoy your healthy gluten-free, low-carb, low-GI flaxseed bread!

Recipe Video


  • Consistency Matters: Ensure you blend the flaxseeds and egg whites until you achieve a fluffy consistency. This step helps to get the right bread texture.
  • Use Fresh Flaxseeds: Always opt for fresh flaxseeds over older ones. Fresh seeds will provide better flavor and nutritional value.
  • Grinding Fresh: If possible, grind your flaxseeds just before making the bread. Freshly ground flaxseed has a nuttier taste compared to pre-ground flaxseed meal.
  • Even Spreading: When pouring the mixture into your baking dish, make sure it’s spread evenly. This ensures consistent cooking and texture.
  • Keep an Eye on It: Flaxseed bread can go from perfect to overcooked quickly. Monitor it, especially towards the end of its baking time.
  • Experiment with Ratios: Don’t be afraid to tweak the flaxseed to egg white ratio a little to find your perfect texture, be it denser or fluffier.
  • Pan Prep: Line your baking dish with parchment paper or lightly grease it. This ensures the bread doesn’t stick and makes removal a breeze.
  • Flavor Enhancements: Even though salt isn’t necessary, if you’re looking for a flavor boost, a tiny pinch of sea salt can elevate the natural nuttiness of the flaxseeds.

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In Conclusion

Well, there you have it my Keto, low-carb, and gluten-free fiends! When I first came across this easy 2-ingredient flaxseed bread recipe, I must admit, I was a tad skeptical. But boy, was I pleasantly surprised! Not only is this bread delightfully simple to whip up but it’s also packed with nutritional goodness.

And the best part? This quick bread recipe is low-carb, gluten-free, grain-free, and contains no wheat flour at all. For those of you venturing into healthier eating avenues or just looking to switch things up a bit, I highly recommend giving this alternative superfood bread recipe a go. Every bite feels like a small win toward a healthier lifestyle.

Enjoy, and happy baking!

2 thoughts on “2-Ingredient Flaxseed Bread Recipe (Low-Carb & Gluten-Free)”

  1. Hi Jen,
    Would this simple 2 ingredient bread work with just pumpkin seed flour and egg whites, too? I love flaxseed, but are concerned about oxalates. Also, would you be able to do half flaxseed meal and half pumpkin seed meal with egg whites?
    Thank you.

    • Yeah, swapping in pumpkin seed flour and egg whites for flaxseed could work, especially if you’re trying to cut down on oxalates. Mixing flaxseed and pumpkin seed meal half-and-half with egg whites? I haven’t tried that combo myself, but it sounds doable. Since I haven’t made it myself, you’ll probably need to tweak it a bit to get it just right. Just a heads-up, start with a small batch so you can adjust without wasting too much if it doesn’t turn out perfect the first time. Let me know how it goes if you try it!


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About Jen Evansy

Nutritionist, researcher, avid home cook, and writer interested in everything nutrition and food-related. Striving to inform, encourage, and inspire all the readers to make healthy and informed choices when it comes to cooking, food, diet, and nutrition.