Bianca Zapatka

Vegan Keto Bread Recipe | Low-Carb Loaf

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This Vegan Keto Bread recipe ticks all the right boxes when it comes to healthy and guilt-free eating – It is low-carb, fiber-rich, gluten-free, egg-free, dairy-free, and sugar-free! These soft and chewy bread loaf slices will bring back the joy of eating your favorite sandwiches without having to wait for the next cheat day.

Vegan Keto Bread Loaf

The best homemade Low-carb Vegan Bread you can ever make!

Bread is a staple in a lot of households, except for those who have specific dietary needs that make it a pantry no-no. This recipe crosses out a lot of those dietary restrictions that hinder you from simply enjoying a slice of heavenly bread anytime you want it! Plus, it’s super quick and easy to make because all you need is one bowl, no yeast, and a maximum of 5 minutes of work time!

This keto bread is made using 8 ingredients that swap out the dairy milk, wheat/grain flour, and eggs to healthy plant-based ingredients that are low in carbohydrates, packed with fibers, loaded with nutrients, and naturally gluten-free! You will be pleasantly surprised and sufficiently impressed with the outcome – a golden crunchy crust topped with sunflower seeds to add more texture and flavor, while the inside remains tender, moist, and chewy for days!

Keto Bread Loaf Low Carb Keto Bread with peanut butter and blueberries

Vegan Keto Bread Loaf Recipe

Before I transitioned into a plant-based diet, I have tried a lot of gluten-free low-carb bread recipes that I really like. I tried to veganize them so I can still munch on bread to my heart’s content. However, the vegan version of my old recipes was not up to standard. So I looked around and tried other recipes and came across Sweet as Honey’s Eggless Vegan Keto Bread Loaf and I like it the best! Since a lot of you have been asking me to share one, I used it as my inspiration to create my very own guiltless vegan bread! So let’s get started! 🙂

Low Carb Bread (Vegan Gluten-free Keto Loaf)

Ingredient notes and possible alternatives

  • Almond flour: as stated in my inspiration recipe, it’s best to use blanched almond flour for a lighter and fluffier bread. However, I have tweaked this a bit and used a mixture of almond flour and almond meal for a little more texture.
  • Almond meal: this is made from whole raw unpeeled almonds and is coarser in texture compared to almond flour. You can easily make it at home by adding almonds into your food processor or blender. Then blend them into flour.
  • Coconut flour: unlike wheat or grain flour, this is very low in carbs and high in fiber.
  • Ground flaxseeds: help in binding the ingredients together.
  • Psyllium husk: this is an important ingredient to retain moisture and prevents the bread from being too crumbly, giving it that chewy bread-like texture. It’s a great keto-approved and vegan substitute for eggs.
  • Baking Powder: as the main leavening agent.
  • Apple cider vinegar: will aid in activating the baking agents. You can use other types of vinegar.
  • Sunflower seeds: this is optional but will add more texture to your bread! You can also use sesame seeds.
  • Warm water
  • Canola oil
  • Salt
Keto Bread with almond flour (Ingredients)

How to make Vegan Low Carb Bread

As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: making the bread dough

Start by adding the almond flour, coconut flour, ground flaxseeds, psyllium husk, baking powder, and salt to a large bowl and whisk together. Next, add the canola oil, water, and apple cider vinegar and mix with a spatula or wooden spoon until it comes together. Continue kneading with your hands briefly until it forms a dough.

Note: The dough will be wet and sticky first, but after a few minutes as the fiber absorbs the liquid, it will become firmer.

Step 2: Shape into a loaf

Now shape the dough into a loaf so that’s a little smaller than your pan (see photo below). Then smooth out the surface with damp hands gently.

Tip: Please be careful while shaping and try to not press the dough too much, or the loaf will be dense.

How to make Keto Bread (step by step recipe)

Step 3: Top with seeds or kernels and bake!

Now place the loaf on a piece of parchment paper and lift it into the pan. Sprinkle with sunflower seeds as desired and bake for 60-70 minutes in a preheated oven at 400°F (200°C), or until a skewer inserted into the center of your loaf comes out clean. Once done baking, lift the loaf out of the pan using the overhanging parchment paper. Place onto a wire rack and allow it to cool completely before slicing.

Tip: If the top gets too dark during baking, cover loosely with parchment paper.

Keto Bread with almond flour and sunflower seeds

Tips when making Vegan Keto Bread

  • You can use other types of baking pans for this recipe. It is important to grease your pan and line it with parchment paper to ensure the bread does not stick. To make it easier for you to pull out the bread after baking, leave some parchment paper hanging on the sides of the pan.
  • The dough will be very sticky and watery once the ingredients are mixed. You have to be patient until the fiber absorbs the liquid and it firms up.
  • After kneading, shape and place the dough in your baking pan, but do it gently. Do not press or flatten the dough too much or you will end up with dense and dry bread.
  • The baking time depends on the size of the pan, the oven, and the temperature used. It’s always best to check for doneness by inserting a skewer in the center of the loaf. If it comes out clean, then you can pull it out from the oven.
  • If it’s not yet done but you see the top part browning too much, you can loosely place parchment paper on top to prevent it from further darkening.
  • Let the vegan gluten-free bread cool completely on a rack after baking before slicing so it does not lose its shape.
Best Keto BreadGluten-free Bread (Low-Carb Keto Loaf)

Storing your Vegan Keto Bread

If you have any leftovers, store them in the fridge minimum of 5 days. You can also bake more loaves of bread and keep them in the freezer to last for months. Simply separate individual slices with parchment paper, then place them in freezer bags or airtight containers. This way you can remove and thaw them easily at any time!

What to serve it with best?

Spread some Vegan Cheese, Vegan Cashew Ricotta, or Vegan Nutella for a quick and light snack. Or create a more elaborate treat by making some Avocado Toast with Garlic Mushrooms or a Grilled Cheese Sandwich! This bread toasts well, so pair it up with some delicious and savory Vegan Soups or Vegan Pasta!

Vegan Keto Bread (Gluten-free Low-Carb Loaf)

This Vegan Keto Bread Recipe is:

  • Low carb and fiber-rich
  • Eggless
  • Dairy-free
  • Gluten-free
  • Guilty-free
  • Sugar-free
  • Soft and chewy
  • Easy to make
  • Pairs well to make the best sandwiches
  • Absolutely delightful!
Low Carb Bread

Here are some of my favorite vegan and low carb recipes to try:

If you try this Vegan Gluten-free Low Carb Bread recipe, feel free to leave a comment and a rating if you liked it! And if you take a picture of your homemade Vegan Low Carb Bread and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your pictures! Enjoy!

Vegan Keto Bread Loaf

Vegan Keto Bread

Author: Bianca Zapatka
This Vegan Keto Bread recipe ticks all the right boxes when it comes to healthy and guilt-free eating. It is low-carb, fiber-rich, gluten-free, egg-free, dairy-free, and sugar-free! These soft and chewy bread loaf slices will bring back the joy of eating your favorite sandwiches without having to wait for the next cheat day.
4.84 von 18 Bewertungen
Print Pin Review
Prep Time 10 mins
Cook Time 1 hr
Course Basics, Breakfast, Loaf, Side Dish, Snack
Cuisine American
Servings 12 Servings
Calories 128.6 kcal

Ingredients

  • 2 cups (200 g) + 1 tbsp almond flour or almond meal, *see notes
  • ⅓ cup (40 g) coconut flour
  • 3 tbsp (21 g) ground flaxseeds
  • 6 tbsp (30 g) psyllium husk
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tbsp canola oil or sunflower oil
  • 1 ⅓ cup (300 ml) warm water
  • 1 tbsp apple cider vinegar
  • sunflower seeds optional to garnish

Instructions 

*Note: Be sure to watch the recipe video + step-by-step photos in the blog post above. Also, I recommend using metric measurements.

  • Preheat the oven to 400°F (200°C) and grab an 8-inch loaf pan (or another baking pan). Set aside.
  • To a large bowl, add the almond flour, coconut flour, ground flaxseeds, psyllium husk, baking powder, and salt and whisk together.
  • Then add the canola oil, water, and apple cider vinegar and mix with a spatula or wooden spoon until it comes together. Continue kneading with your hands briefly until it forms a dough. Then aside for 1-2 minutes to allow the fiber to absorb the liquid and the dough is shapeable.
  • Gently, shape the dough into a loaf or whatever shape you desire so that's a little smaller than your pan as pictured in the photo above. (Please be careful while shaping and try to not press the dough too much, or the loaf will be dense.) Gently, smooth out the surface with damp hands. Then place the loaf on a piece of parchment paper and lift it into the pan.
  • Sprinkle with sunflower seeds as desired and bake for 60-70 minutes, or until a skewer inserted into the center of your loaf comes out clean. (If the top gets too dark during baking, cover loosely with parchment paper).
  • Once done baking, lift the loaf out of the pan using the overhanging parchment paper. Place onto a wire rack and allow it to cool completely before slicing.
  • Enjoy!

Notes

  • Almonds: I like to use a mixture of blanched and whole almonds (including skin). I simply put these in a blender and grind them into flour. But you can also use almond flour or almond meal from the supermarket. Find more suggestions regarding ingredient notes and possible alternatives in the blog post above.
  • Storage: Store leftover bread in the fridge for up to 5 days or freeze up to 3 months in freezer bags or airtight containers. Separate individual slices with parchment paper so you can remove and thaw them easily.
  • Find helpful tips, serving suggestions, and low-carb recipes in the blog post above!
  • Recipe inspired by sweetashoney.
Nutritions
Serving: 1Serving | Calories: 128.6kcal | Carbohydrates: 7.4g | Protein: 6.6g | Fat: 8.2g | Saturated Fat: 1.1g | Sodium: 272.1mg | Potassium: 14.6mg | Fiber: 5.6g | Sugar: 0.8g | Vitamin C: 0.1mg | Calcium: 86.1mg | Iron: 0.9mg
Nutrition is calculated automatically and should be used as estimate.
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Keto Bread Loaf
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Comments

  1. Stephan

    5 stars
    Thank you so much for this amazing recipe ❤️ I love this bread. As a German in New Zealand it’s hard to find good bread that comes anywhere close to what I was used to. But this is a game changer. I like that it doesn’t need hundreds of egg whites like all other keto bread recipes. 😅 It’s just perfect. Again, thank you!!

    Reply

  3. Roz Chan

    4 stars
    I’ve just made this but didn’t have enough almond meal so threw in some soy flour that I dried out after I made soy milk.
    I added 1/3 ts Xanthum and a teaspoon of quick yeast…only because, why not??

    I’ve cut the bread warm and just had a piece with butter, not bad, quite dense though and pretty filling.

    Thanks for the recipe, I hate all the eggy keto things.

    Reply

  4. Anna

    Hi Bianca,
    I will try this recipe for sure and I’ll let you know how it goes.
    I am wondering if this bread can be made using gluten flour instead of psyllium. I don’t need the bread to be gluten free, I just need to avoid the carbs/starch contained in grains.
    Thank you
    Have a nice day

    Reply

      • Anna

        5 stars
        Hi Bianca,
        I made 6 small rolls and they turned out amazing, your recipe is perfect.
        I made vegan hamburgers and vegan appetizers (with creamy cheese and freshly chopped spring onion).
        If I ever feel confident enough to substitute the psyllium powder with gluten flour I’ll let you know.
        Many thank for this lovely recipe. Vegans and non vegans loved it!

        Reply

  5. Dee

    Bianca,

    So I cut into the bread and it looked great. Texture was good, taste was great, the only thing I’d change is less salt. Wish I had an avocado because it would make divine avocado toast. I’ll definitely be making it again. I’m a diabetic and gluten free so this bread fits both needs. Thanks for the recipe.

    Reply

  6. Dee

    I made this bread, waiting for it to cool but it did not brown. Can you tell me why? Did slightly on the bottom but that is all and it really didn’t rise much. I used a glass bread pan.

    Reply

  7. Nadja

    5 stars
    Hi Bianca,
    I started a keto diet 3 days ago and to my delight found this great recipe. Simple, well explained and delicious. My husband sliced the bread as you recommended. Thank you so much. And you can cut it into very thinly slices. I had mine with a bit of vegan mayo, avocado and a few green olives. 🎶

    Reply

  8. Vai

    5 stars
    WOW WOW WOW Just made this and it’s the best keto bread I’ve ever had! Thank you! I’ll be making this again and again.

    Reply

  9. Em

    This is an excellent base recipe to play with! I’m not great with directions (essentially kneeded it before I saw that was a no-no) but I got the measurements right. It’s still turned out like actual flippin bread!??

    It’s a bit dense and moist inside but honestly I really like it. It’s got a nice, thick crust like you’d see in a bakery. Mine is darker too because my almond flour of choice is made with skin-on almonds. Wish I could post a picture. <3 Beautiful oh! I also added onion, garlic, and paprika to mine. Best Leto bread I've ever tried, much less made.

    Reply

  10. Yioula

    Hi, I have made the bread as per your recipe.Unfortunately the bread did rise but the top part of the bread was empty and the dough remained soggy. My brother also baked it today and the result was the same.I do not know if I am doing something wrong,because as I said earlier I followed precisely the instructions. I am looking forward to hearing from you,on what I might have done wrong.Thank you

    Reply

    • Bianca Zapatka

      Hello Yioula!
      All I could think of is that you might have mixed the batter for too long. I’m sorry this didnt work out for you. 🙁

      Reply

  11. Maeve

    Hi
    I made ur bread today I need to practice on shaping it but my question is your bread looks white in the picture but when I made mine it looked tan overall light brown inside is there a reason. Have I done something wrong and how can I change it.

    Reply

    • Bianca Zapatka

      Hello Maeve,
      did you maybe use any different ingredient? Maybe your almond meal was darker than mine.

      Reply

  13. Rosina

    Hey there can I add some Greek yogurt in your keto paleo bread, I like the taste and yeasty flavour of yogurt

    Reply

  14. Kat

    5 stars
    I am so glad that I found this recipe. It has the same texture as the one I used to make with egg whites. It wasn’t dense. Thank you so much for sharing this.
    I have also observed that if you divide the dough to make buns instead of bread then the gummy inside problem is solved so perhaps people with this issue could try it if nothing is working. you can get 8 to 10 buns easily.

    Reply

    • Bianca Zapatka

      Thank you so much for your feedback. I really appreciate that and I’m glad this bread turned out nice. 🙂

      Reply

  15. Gina

    5 stars
    Hi Bianca,
    This is by far the best keto bread I have made!! Thank you!! And its a big bonus that it is vegan! I substituted the sunflower oil for coconut oil and it tasted amazing. I recommend following metric measurements. The texture was like bread, lovely and fluffy. Amazing!

    Reply

    • Bianca Zapatka

      That’s awesome, Gina. Thank you so much for your feedback. I’n happy that this bread turned out so nice for you. <3

      Reply

      • Joy

        I used fine almond flour. I tried it again today using metric measurement. The water component was not enough as the dough could not come together ie still powdery. So I added a bity more water. After baking the bas was wet but the top half was fluffy.

        Reply

        • Bianca Zapatka

          Hm, I really don’t understand why that happens. I never experienced that so something has to be different in your preparations.

          Reply

  17. Nikita

    Hi Bianca,

    I’m so glad to come across almond bread recipe that doesn’t require eggs! I’m not a big fan of coconut. Can I add more almond flour in place of the coconut flour? Also can I use melted butter in place of the canola oil?

    Thank you, I’m excited to try this.

    Reply

    • Bianca Zapatka

      In that case I would use more almond flour, yes. If you want to use butter, you’ll need a little more. I would recommend to use 3 1/2 tbsp of butter instead of canola oil.

      Reply

  18. C

    It looks yummy so that I’d like to try to your recipe. For the nutrition facts, I guess they do not include sunflower seeds (optional to garnish), right?

    Reply

  19. Richa

    Hi Bianca!
    Thanks for the recipe. I am afraid it did not work out for me the way I wanted. My bread remained gummy from the centre and it sank after rising. What did I do wrong as I followed the exact recipe. Please help me fix it. Thanks

    Reply

    • Bianca Zapatka

      Hey Richa. 🙂
      When your bread was gummy there is a good chance that you mixed the batter too much. This leads to a bread that won’t rise and is therefore more compact.

      Reply

    • Bianca Zapatka

      Hi Millie!
      Yes, you can use almond flour. Since almond flour has less fat then almond meal, I would recommend to add some oil. I described this in my blogpost as well. 🙂

      Reply

      • Millie

        Thank you for your reply. I made it as you recommended. It was a bit dense at the base and it has slight sandy mouthfeel. What possibly contribute to this texture? Other than that it was quite flavorful.

        Reply

  21. lisa

    5 stars
    Hi Bianca,
    I am DEEPLY relieved and very grateful for this recipe. I don’t enjoy coconut-tasting or eggy bread and have been diagnosed with Candida. This bread has just saved me. THANK YOU!!!
    In peace and gratitude,
    Lisa

    Reply

    • Bianca Zapatka

      Awesome, I love to hear that this recipe really helps you! Thank you so much for this feedback. I wish you all the best. <3

      Reply

  23. Heather

    I see you have psyllium husk can you please clarify if that is whole or powder? Looking forward to trying this.

    Reply

  25. Shivani Vyas

    5 stars
    Thank you Bianca for this amazing recipe! This, along with your other recipes, was an instant hit! Much love

    Reply

  27. Sharon

    5 stars
    I absolutely LOVE this recipe! I added onion & garlic powder & sunflower seeds the second time I made it. My problem is that is does not look anything like your loaf, Mine was very dense & flat (& took forever to cook through). I’m not entirely sure what I’m doing wrong. I have made it 3 times so far..I used avacado oil in place of canola, which should be fine.

    Reply

    • Bianca Zapatka

      So glad you love this recipe! 🙂 Many thanks!
      Did you shape the loaf as shown in the recipe video and did you follow the tips I’ve mentioned in the blog post?
      It is important to not press the dough. Just shape it gently, or it won’t rise well.
      Greetings,
      Bianca

      Reply

    • Bianca Zapatka

      Hello Siya!
      The Psyllium Husk is very important for low carb breads, as it binds and moisturizes the bread. So, unfortunately, I can’t give you an alternative. If you do not want to use it, you will sadly need another recipe. I’m sorry 🙁

      Reply

      • Renee Jarvis

        I haven’t made it yet, but some sites suggest xanthan gum, half the amount for the recipe. I am ordering the husk, but ir will take a long time to get to me.

        Reply

        • Bianca Zapatka

          There are many ways to make keto breads and using xanthan gum is one for sure. Since it is hard to find the right amount of xanthan to create a bread with a good texture , I can’t give you any advice for that. I hope you won’t wait too long for the husk and bake a great bread that was worth waiting. 🙂

          Reply

  31. Darpana

    5 stars
    A simple easy to make, delicious bread . Made it twice already.. Love the texture and flavour of this vegan loaf .

    Reply

  33. Jess

    5 stars
    This is the best low carb vegan bread recipe I’ve found. It stays together, doesn’t crumble and tastes really good! Lifesaving for a vegan told to reduce her carb intake!!

    Reply

  34. Fm

    Hi, sorry I need some clarity, the metric amounts dont seem to correspond, is it for instance 1 cup of almond flour or 100g, as 1 cup equates to closer to 200g
    Thanks

    Reply
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