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.
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!
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! 🙂
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
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.
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.
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.
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!
This Vegan Keto Bread Recipe is:
- Low carb and fiber-rich
- Soft and chewy
- Easy to make
- Pairs well to make the best sandwiches
- Absolutely delightful!
Here are some of my favorite vegan and low carb recipes to try:
- Spinach stuffed spaghetti squash with vegan feta
- Zucchini involtini rolls with cashew ricotta
- Vegan cevapcici (chickpea sausages)
- The best vegan omelet
- Tofu scramble (vegan scrambled eggs)
- Indian Red lentil dahl
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 BreadAuthor:
- 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
*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.
- 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.
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