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.
Optional sesame seeds or sunflower seeds to garnish
Preheat oven to 200°C/400°F. Line a 9x5-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.