Vegan Keto Bread without Eggs

Name: Vegan Keto Bread without Eggs
Prep time: 5 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 serving
Ingredients: 300 g / 10.6oz Super fine natural almond flour; 30 g / 1 oz ground flaxseed; 25 g Psyllium Husk Powder; 1 tablespoon baking powder; ⅓ teaspoon salt; 1.5 tablespoon olive oil; 1 tablespoon apple cider vinegar or lemon juice; 360 ml / 1.5 cups warm water

User Reviews

5.0

69 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Resting time
10 mins
Total Time
1 hr 10 mins
Servings
12
Calories
128 kcal
Course
Bread
Cuisine
British

Vegan Keto Bread without Eggs

Raiden Walker

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If you can’t have eggs or dairy, this super simple vegan keto bread is going to change your life. Fluffy, tasty and perfect as a sandwich bread or toasted.

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Ingredients

Servings

300 g / 10.6oz Super fine natural almond flour not ground almonds
30 g / 1 oz ground flaxseed ¼ cup
25 g Psyllium Husk Powder 25g / 0.88 oz 3 tbsp
1 tablespoon baking powder
⅓ teaspoon salt
1.5 tablespoon olive oil
1 tablespoon apple cider vinegar or lemon juice
360 ml / 1.5 cups warm water not boiling

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Instructions

Preheat the oven to 190C / 170C fan / 375 F.
Oil a non stick loaf tin well with olive oil or line it with parchment paper.
Add the dry ingredients to a mixing bowl and use your hands to evenly disperse the baking powder through the mix.
Add the wet ingredients slowly while you blend using hand mixer with dough hooks. Leave to stand for 10 - 15 minutes to let the psyllium husk powder absorb all the water. The dough will still be a little sticky.
Oil your hands and shape the dough into ball. Press it into your loaf tin. Bake for about 55 minutes until you can insert and remove a skewer without crumbs sticking.
Let the bread cool for 10 minutes in the tin, then transfer it onto a wire rack to fully cool before slicing. It’s best sliced after a few hours of cooling as it becomes firmer.

Notes

1g net carbs per slice. Makes 12 slices. Delicious toasted!
Top tips:
The water should be warm. Not boiling and not cold.
Use super fine almond flour, not ground almonds. It makes for a lighter loaf. I used Bobs Red Mill natural almond flour, which includes the skins and has a more rustic taste than the blanched almond flour.
Some psyllium husk brands turn purple when baked. I have used BonPom, Green Origins and Just Naturals without issues. The NOW brand in the US is also supposed to be fine.
Store wrapped in parchment paper and aluminium foil for up to 4 days at room temperature or in the fridge.
Store wrapped in parchment paper and aluminium foil for up to 4 days at room temperature or in the fridge.
Option to slice and freeze for up to 3 months. Toast straight from frozen.
Option to slice and freeze for up to 3 months. Toast straight from frozen.
The water should be warm. Not boiling and not cold.
Use super fine almond flour, not ground almonds. It makes for a lighter loaf. I used Bobs Red Mill natural almond flour, which includes the skins and has a more rustic taste than the blanched almond flour.
You must use psyllium husk powder, not whole psyllium. I like to make my own. Simply place whole psyllium in a blender and blitz till powdered.
Oil your hands to prevent the dough sticking when shaping.
Wait until fully cooled to slice to allow the bread to firm up.