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a loaf of keto vegan bread sliced open
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Vegan Keto Bread without Eggs

Katrin Nürnberger from sugarfreelondoner.com
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. 
Course Bread
Cuisine British
Prep Time 5 minutes
Cook Time 55 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 128kcal

Equipment

  • small loaf tin (21 x 10 x 5 cm)

Ingredients

  • 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 tbsp baking powder
  • tsp salt
  • 1.5 tbsp olive oil
  • 1 tbsp apple cider vinegar or lemon juice
  • 360 ml / 1.5 cups warm water not boiling

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

2.1g 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.
  • 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.
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.
Option to slice and freeze for up to 3 months. Toast straight from frozen.
 
 

Nutrition

Calories: 128kcal | Total Carbohydrates: 5.8g | Protein: 13g | Fat: 5.9g | Saturated Fat: 0.6g | Fiber: 3.7g | Sugar: 1.7g