Breads/ Gluten Free/ Low Carb

Low Carb Flaxseed & Psyllium Bread Rolls

flaxseed rolls

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Flaxseed psyllium husk bread rolls that are easy to make and look like proper bread too!  High in fibre, low in carbs and gluten free they are a great healthy bread roll.

Are you following a low carb or gluten free lifestyle (I refuse to use the word diet) and missing bread? Need a bread roll for your keto and paleo lunch plan?  Behold the flaxseed bread roll with just 2g net carbs each!


After dropping the husband off at the airport this week, my mind wandered to what I could bake that I enjoy and he wouldn’t.   I love flaxseed bread which he is not as keen on so thought I would try this in roll form and add psyllium husk powder to make it a bit more “bread-like”.     I was so delighted with the results that I shared it immediately on Facebook and the response made me push this recipe at the top of the list to publish.


Keto Bread Rolls

Since the rolls contain psyllium husk powder and flaxseed they are very high in fibre and filling.  I munched two for lunch and they kept for going for hours.   I used golden flaxseed flour but you could use the darker one if you wish.   I am just so excited about this recipe that I’ve already got a list of variations and flavours to try out so watch this space for more healthy bread!

Flaxseed rolls

Below are a couple I had for lunch with avocado, tomato and lettuce with a slathering of mayonnaise.  Very tasty and filling.

flaxseed rolls


Coconut Flour Bread Rolls

Cheese Chive Bread Rolls

Keto Bread Rolls

Keto Burger Buns

flaxseed rolls

Low Carb Flaxseed & Psyllium Bread Rolls

Low carb bread rolls made with flaxseed & pysllium for a healthy gluten free roll.
5 from 1 vote
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: Flaxseed recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 rolls
Calories: 379kcal
Author: Angela Coleby


  • 2 cups ground golden flaxseed
  • 5 egg whites
  • 2 egg yolks
  • 4 tablespoons olive oil or coconut oil
  • 1 tablespoon baking powder
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pysllium husk powder
  • 1 teaspoon salt
  • 1/2 cup boiling water


  • Preheat the oven to 180C/350F degrees.
  • Place the flaxseed, baking powder, salt and psyllium husk powder in a bowl and whisk the ingredients together.
  • Add the egg whites and egg yolk and whisk well.
  • Add the oil and apple cider vinegar and whisk until the mixture is combined.
  • Pour the boiling water into the mixture and whisk to combine. The mixture will be slightly sticky.
  • Using wet hands, roll the dough into 6 balls and place on a parchment lined baking tin.
  • Bake for 30 minutes.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1roll | Calories: 379kcal | Carbohydrates: 25g | Protein: 17g | Fat: 26g | Fiber: 20g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read my disclosure policy for more info.


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  • Reply
    Frances Jones
    September 18, 2019 at 1:43 pm

    Yes James, of course the math is the math but I think the problems occur because if the powder is packed down into the cup it will weigh more than if the powder is just loosely placed.

  • Reply
    June 30, 2019 at 11:36 am

    Hi, I have just made these and am really impressed by the outcome! Thank you for posting! How should I store the remaining ones? I am looking forward to trying more of your recipes out. 🙂

    • Reply
      Angela Coleby
      July 1, 2019 at 5:10 pm

      Thanks! I keep mine in a container in the fridge. Happy baking!

  • Reply
    April 25, 2019 at 2:12 pm

    Wow, thank you for this. Just had mine with an Avocado…I love it

    • Reply
      Angela Coleby
      April 26, 2019 at 4:30 pm

      Thank you! A great choice of filling!

  • Reply
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  • Reply
    Maria Fraser
    August 15, 2018 at 11:23 am

    Hi Angela! Do you think I can make this in a loaf pan instead of rolls?

    • Reply
      Angela Coleby
      August 15, 2018 at 4:25 pm

      Yes, but you may need to bake it a bit longer.

  • Reply
    July 27, 2018 at 9:10 am

    Thank you so much – cause God knows i have missed my toast!!

    • Reply
      Angela Coleby
      July 27, 2018 at 11:17 am

      That smell of toast in the morning is something I miss too!

  • Reply
    July 23, 2018 at 1:36 pm

    Made this last night, subbed the psyllium for 2 tbl spoons of almond flour and 1 tsp of Xanthan Gum, Turned out fantastic. made burger buns and hot dog buns. Really made my day.

    Thank you so much.

    • Reply
      Angela Coleby
      July 24, 2018 at 9:06 am

      Great to hear!

  • Reply
    January 5, 2018 at 12:03 am

    The nutritional information states that they have 34 grams of fat. Is this accurate ? Thanks

    • Reply
      Angela Coleby
      January 5, 2018 at 11:49 am

      It was showing for whole seeds, I’ve changed it to reflect them ground into flour. 26g

  • Reply
    August 10, 2017 at 9:54 pm

    Is it possible to use 4 whole eggs? (Not sure if the egg whites have a particular purpose.. ) thanks!

    • Reply
      Angela Coleby
      August 11, 2017 at 6:36 am

      You could but the consistency will be a bit heavier.

  • Reply
    July 18, 2017 at 5:19 pm

    Thank you so much for this recipe! I can’t get enough these flax bread! I have made them 3 times and they are so versatile both in shape and taste! I made them in to rectangles for sandwiches and circular with avocado or PB and apples. This recipe was exactly what i was looking for when I discovered how much sugar was in loafs of bread. One question though, the insides of my bread dont get fully cooked each time I bake them. So, my solution was to cut them in half and put them back in the oven. Any other suggestions or what I could be doing wrong?

    Thank you so much for this recipe!

    • Reply
      Angela Coleby
      July 18, 2017 at 5:27 pm

      Hi Sophie! Glad you are enjoying them! Have you tried baking them for a bit longer at a higher temperature? Or make them slightly smaller to see if they cook through?

    • Reply
      Betty Jess
      June 6, 2018 at 9:54 am

      try baking on lowest rack of oven and maybe bake a little longer

  • Reply
    March 28, 2017 at 3:12 am

    Can I use white vinegar instead of apple cider vinegar?

    • Reply
      Angela Coleby
      March 28, 2017 at 6:12 am

      No. It would not work and would taste bitter.

  • Reply
    Holly L Bilski
    March 17, 2017 at 3:54 pm

    I’ve made these 3 times now with both golden and dark flax, and they’re lovely!

    • Reply
      Angela Coleby
      March 17, 2017 at 3:55 pm

      Yah! Glad you like them!

  • Reply
    October 30, 2016 at 1:46 pm

    I’m new to low carb and keto cooking, so i researched a lot of low carb bread recipes, I finally chose this one and i must say they are absolutely gorgeous, light tasty and came out crispy on top. very easy to make and even easier to eat, I’m going to try the recipe in a bread loaf tin next, i will post with the results. I cooked mine on a slightly cooler setting and a little longer, perfect. Welcome back bread/sandwich. 🙂

    • Reply
      Angela Coleby
      October 30, 2016 at 2:12 pm

      Huzzah1 I’m delighted you enjoy these as much as I do! Please feel free to post pictures of the loaf here or on Facebook! Thanks for choosing this recipe and happy baking!

  • Reply
    Kate Horrell
    October 23, 2016 at 11:57 am

    Hi, Can u tell me where I can get the psyllium hucks powder and Flax meal from that is NOT expensive? I’m on a fixed income. Thanks………..

    • Reply
      Angela Coleby
      October 23, 2016 at 12:22 pm

      I get my psyllium husk powder from a chemist under the “colon cleansing” area. It’s normally cheaper than the health food shops. For the flax meal, look at the supermarkets for packets of linseed. This is the same as flax seed and can be ground down to the meal/flour using a coffee grinder. Sometimes they have the packets in a ground form too. I’ve noticed that the packets are smaller and cheaper than purchasing a large bag of flax meal. Perhaps have a look at Amazon too?

    • Reply
      July 23, 2018 at 1:32 pm

      I found m local grocer sells flax meal under their organic brand for about $2.99lb – if you’ve got a kroger, or one of their subsidiaries company’s around check there

      Also if you local grocer sells bob’s red mill, they’ve got some for pretty cheap to.

  • Reply
    September 7, 2016 at 3:40 pm

    I’ve been looking for some good recipes for flax flour and other wheat alternatives. (I grind my own gold flax seed, but grind it fine instead of coarse.) Coconut is the next less expensive and available to me. I’ve used a basic flax recipe to make muffins, but this site appears to have the best alternatives for something I can use for sandwiches – can’t give them up! So I’m going to try both the flax and coconut flour recipes here.
    I have one question though. I take daily doses of unfiltered apple cider vinegar for my blood sugar. Is this the ACV that you are referring to when you list Apple Cider Vinegar? It’s what I’d prefer to use.

    • Reply
      Angela Coleby
      September 7, 2016 at 3:44 pm

      Hi, yes it is! I drink it in the morning with some water too. I recommend the flaxseed bread rolls with pysllium husk powder. Very “bread” like. Happy baking and thanks for getting in touch.

  • Reply
    June 25, 2016 at 5:50 pm

    how many calories in one roll. if i am reading it correct the calorie count is for six rolls BUT i am afraid the count could be one roll? i am going to make a batch and figure it out. Thank you so much.

    • Reply
      Angela Coleby
      June 25, 2016 at 6:18 pm

      Hi, that should be the calorie count per roll. It’s still only 2g net carbs per roll though! Enjoy!

  • Reply
    June 9, 2016 at 5:43 pm

    Are you using flax seeds or flax meal?

    • Reply
      Angela Coleby
      June 9, 2016 at 5:45 pm

      Flax meal.

  • Reply
    May 28, 2016 at 6:48 pm

    I made a similar recipe from a GF bread book & your rolls look amazing so I need to make them soon!

  • Reply
    May 16, 2016 at 12:19 am

    Looks great and easy enough.

  • Reply
    Kaiser Elba
    May 8, 2016 at 12:00 pm

    They look like whole meal pitta breads, I will take photos next time I bake a bunch 🙂

    • Reply
      Angela Coleby
      May 8, 2016 at 12:07 pm

      Please do! Would be great to share them too!

  • Reply
    Kaiser Elba
    May 7, 2016 at 4:36 pm

    Very nice rolls, really feel like soda bread. I had previously come up with this similar recipe (only advante is that it is 31 kcal per mini-roll)
    4 tbsp(s), Seeds, flaxseed
    5 Tablespoon, Psyllium Husks Powder
    2 tsp, Leavening agents, baking powder, low-sodium
    0.50 Tsp (1g), Himalayan Pink Salt

    2.50 tbsp(s), Apple Cider Vinegar
    5 large, Eggs – White only, raw
    0.88 cup, Water

    • Reply
      Angela Coleby
      May 7, 2016 at 4:58 pm

      Sounds good! Thanks for sharing! Send photos!

  • Reply
    May 7, 2016 at 1:18 pm

    Heya! Love your recipes! Saw this one today and tried it immediately! Just a couple things–
    2 cups flax meal came to approx 200g for me. How did you get 330g?
    Also my macros for 1 bun via MFPwas-
    Cals- 169
    Fat- 14.5g
    Protein- 6.1g
    Total carbs- 5.2g
    Fibre- 4.3g
    Net carbs- 0.9
    Can there be such a vast difference?
    I make my own ground flax meal at home with roasted flaxseeds.
    Little confused ?
    Thanks! ☺️

    • Reply
      Angela Coleby
      May 7, 2016 at 1:37 pm

      I just used an online converter for the flax seed as I use cups. Wonder if there is a density difference to the information that I found online? The nutritional information comes from and might vary due to brands of ingredients used perhaps?

    • Reply
      James Honse
      July 8, 2018 at 8:13 pm

      Right on the package of Bob’s Red Mill Golden Flaxseed: 3 tbsp = 31 g (and 2 net carbs). There are 16 tbsp in one cup, so one cup would have 165 g. 2 cups = 330 grams. Don’t know what you bought, but the math is the math.

  • Reply
    Elaine @ foodbod
    May 6, 2016 at 3:22 pm

    They look really good!

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