Vegan Keto Bread without Eggs
User Reviews
5
Vegan Keto Bread without Eggs
Description
Vegan Keto Bread without Eggs relies on a combination of almond flour, ground flaxseed, and psyllium husk powder to replicate the texture and binding properties that eggs would typically provide. The recipe uses warm water to hydrate the psyllium husk thoroughly, which helps create a slightly sticky dough that firms up during baking. Olive oil and apple cider vinegar add moisture and help with the bread's crumb and rise in conjunction with baking powder. After shaping and baking in a well-oiled loaf pan, the bread is cooled first in the pan and then on a wire rack to finish setting.
The resulting bread has a compact but tender crumb that holds together well when sliced, especially after a few hours of cooling. It offers a low-carb alternative suitable for those following a vegan ketogenic diet, with about 1g net carbs per slice across twelve slices. The loaf is ideal for toasting and can be topped with various spreads or used in sandwiches where a sturdy yet soft bread is desired.
For best results, use super fine almond flour (not ground almonds) and psyllium husk powder rather than whole husks, as these affect the loaf's texture. The bread freezes well when sliced and can be toasted directly from frozen. Wrapping in parchment and aluminum foil preserves freshness for up to four days at room temperature or in the refrigerator.
Ingredients
- 300 g / 10.6oz almond flour not ground almonds, super fine, natural
- 30 g / 1 oz Flaxseed ¼ cup, ground
- 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 water not boiling, warm
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
- Use warm water—not boiling or cold—to properly hydrate the psyllium husk powder.
- Choose super fine almond flour to achieve a lighter and less dense loaf compared to coarser ground almonds.
- Only use psyllium husk powder, as whole psyllium husks will not produce the correct texture.
- Oil your hands before shaping the dough to avoid sticking.
- Allow the bread to cool fully before slicing to ensure it firms up adequately.
- Store wrapped in parchment and foil for up to four days at room temperature or in the fridge.
- Slices freeze well for up to three months; toast directly from frozen for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Total Carbohydrates | 5.8g | 2% |
| Protein | 13g | 26% |
| Fat | 5.9g | 9% |
| Saturated Fat | 0.6g | 3% |
| Fiber | 3.7g | 15% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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