Vegan Keto Bread without Eggs
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.
Servings: 12
Calories: 128kcal
Equipment
- small loaf tin (21 x 10 x 5 cm)
Ingredients
- 300 g Super fine natural almond flour not ground almonds, 10.6oz
- 30 g ground flaxseed ¼ cup / 1 oz
- 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 warm water not boiling, 1.5 cups
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 or 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.
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
