This Keto Vegan Bread is made with just a few wholesome ingredients, and it takes less than 10 minutes to whip up. Bake an egg-free keto bread with almond flour that has a crusty crust. Bonus, this keto vegan bread has no eggy taste, and it’s only 3 grams of net carbs per serving, so you can make your favorite low carb sandwiches.
I love to eat bread, and when I started the keto diet, I kept thinking of ways to create something similar. But since everything can be made keto, there are also a lot of keto bread recipes that are extremely delicious that taste similar to real bread.
Most of you don’t enjoy keto bread recipes that have too many eggs or dairy, need a bread machine, or have expensive ingredients that are hard to find. This gluten-free bread recipe has no eggy taste, no dairy, and it’s so easy to make.
Ingredients For Keto Vegan Bread
You will need only a few ingredients to make this delicious keto-approved vegan bread. I tested this recipe using different ratios of ingredients until I came with the perfected recipe to make it and get the best results.
- Almond Flour – You have to use blanched almond flour that’s been finely ground rather than almond meal. Although, almond meal would work just as fine.
- Coconut Flour – Unlike wheat or grain flour, coconut flour is low carb and high fiber. It’s super absorbent and that’s why we’ll need to add so much liquid.
- Flaxseed Meal – adds some extra texture. I used golden flaxseed meal because it’s lighter in color, but brown flaxseed meal it’s just as fine.
- Whole Psyllium Husk – gives keto bread a chewy texture similar to regular bread. Don’t use powdered psyllium husk as the bread may become too dense or turn purple.
- Baking Powder – The baking powder helps the bread to have a fluffy wheat-like texture.
- Salt – an extremely important ingredient that helps balance the taste. Use more or less, depending on your preference.
- Sesame Seeds or Sunflower seeds – I topped my vegan keto bread loaf with seeds for extra healthy fats and taste.
- Olive Oil – you can’t even feel the taste of it. The olive oil gives the bread a great texture and ensures it does not turn out gummy. Coconut oil would be great instead.
- Apple Cider Vinegar – you can replace it with white vinegar or cream of tartar. It’s necessary to use it to activate the baking powder.
- Water – use lukewarm water that’s around 40C. If you use cold or hot water, the dough will be extremely sticky. Warm water helps the fiber activate and yield a lighter, softer bread.
Is Almond Flour Good for Keto?
Yes, Almond Flour is keto and in fact, it’s one of the most used keto flours. It’s made from ground almonds, has less than 2 grams of carbs per tablespoon. Usually, it can be used as a 1-to-1 substitute for regular flour in baking, but I like to use it in combination with coconut flour for a lighter texture. You can make any sort of baked goods using almond flour, including keto desserts such as these delicious keto brownies.
How To Make The Best Keto Vegan Bread
To make the best egg-free keto bread that tastes eggless, just follow the next steps. You can watch the step-by-step video to see exactly how to make it.
- In a large mixing bowl, add all the dry ingredients and mix them well. For the best texture, sift the keto flour to get rid of the bigger chunks.
- Add the wet ingredients in any order you want, then combine them using a spatula.
- When the dough starts getting firm, use your hands to knead the dough for 1-2 minutes.
- You know that the dough is ready when it no longer sticks to your hands.
- Form the dough in whatever shape you prefer, rub the bread with wet hands to smooth it, and sprinkle it with sesame seeds.
- Bake the bread for about 50 minutes, and make sure that you don’t open your oven during the baking time.
Tips For Making The Best Keto Vegan Bread
- In the first twenty minutes of baking, I recommend covering the bread with aluminum foil to avoid burning it.
- All of the liquid components should be added to the dry ingredients simultaneously and mixed right away.
- Knead the dough for a couple of minutes before baking it.
- Because the recipe does not contain gluten, using vinegar helps activate the baking powder.
- Allow the bread to cool completely on a rack before slicing to prevent losing its form.
How To Store This Keto Vegan Bread
- Room temperature: It can be stored in an airtight container for up to seven days.
- Fridge: You can refrigerate for up to 1 week wrapped in plastic foil.
- Freezer: You can easily freeze this eggless keto bread. Actually, this is my favorite way of storing bread because it lasts for a few months. I wrap the leftover slices individually, so whenever I need keto bread, I place it in the toaster, and it’s perfectly warm and delicious.
What To Serve With This Vegan Bread
I love eating this bread while it’s still warm, but there are so many other delicious ideas:
- You can serve it simply as it is with your favorite keto soup.
- Spread some peanut butter and raspberry chia jam – it’s my favorite keto treat during a workday.
- Soak a slice in your delicious Shakshuka.
- Make an avocado toast.
- Make a delicious keto sandwich with it.
Looking for More Keto Bread Recipes? Try these:
- Easy Keto Coconut Flour Bread – Low Carb Bread Recipe
- Keto Banana Bread
- The Best Keto Buns with Almond Flour and Psyllium – 2g net carbs
- Low Carb & Keto Cornbread
Easy Keto Vegan Bread
- Preheat oven to 200°C/400°F. Line a 9×5-inch loaf pan with parchment paper. Set aside.
- Combine the almond flour, coconut flour, ground flaxseeds, psyllium husk, baking powder, and salt in a large bowl.
- Mix in olive oil, warm water, and apple cider vinegar. Use a wooden spoon or spatula to combine until the dough starts to come together. Then, use your hands to knead the dough for 2-3 minutes. Allow to rest for about 5 minutes to allow the flours to hydrate and make the dough shapeable.
- Shape the dough to fit into your prepared pan. Try not to overwork the dough and don’t flatten the top, or the bread will become too dense.
- Brush the tops with warm water and sprinkle with sesame seeds or sunflower seeds.
- Bake for about 60-65 minutes or until the tops look golden and a skewer inserted in the middle comes out clean.
- Remove the bread from the oven, and let cool completely before slicing.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: