Vegan Keto Bread Recipe: Easy, Low-Carb, and Delicious

Bread is the ultimate comfort food, but if you’re following a vegan keto lifestyle, finding a loaf that’s fluffy, flavorful, and fits your macros can feel impossible. Most traditional breads are packed with gluten, refined flour, and sugar, making them off-limits for both vegans and those on a ketogenic diet.

That’s why I’m excited to share my favorite vegan keto bread recipe—a wholesome, satisfying loaf free from eggs, dairy, gluten, and excess carbs. This recipe uses nutrient-dense ingredients like almond flour, flaxseed, and psyllium husk for the perfect texture and taste.

Whether you’re craving avocado toast or a side for soup, this bread is the answer. Let’s dive in and discover how you can enjoy bread again—guilt-free!

Why You’ll Love This Recipe

• Perfect for Special Diets: This bread is 100% vegan, gluten-free, and low in net carbs, making it ideal for those with dietary restrictions or anyone looking for a healthier alternative.
• High in Fiber & Protein: Flaxseed and psyllium husk add a serious fiber boost, keeping you full and supporting digestive health.
• Easy to Make: No kneading or complicated techniques required. Just mix, bake, and enjoy!
• Customizable: You can add seeds, herbs, or spices to make it your own, or keep it simple for a classic sandwich bread.
• Stays Fresh: This loaf keeps beautifully in the fridge or freezer, so you always have keto-friendly bread on hand.

Ingredients

Here’s everything you’ll need to make this delicious vegan keto bread. Each ingredient is carefully chosen to create a loaf that’s both low-carb and full of flavor.

Equipment

• Mixing bowls – At least one large and one small
• Whisk or fork – For mixing dry and wet ingredients
• Measuring cups and spoons – Accuracy matters!
• Loaf pan – 8” x 4” or 9” x 5” works best
• Parchment paper – For easy removal
• Spatula – For smoothing the dough
• Wire rack – For cooling

Instructions

1. Prep your loaf pan.

   Line a loaf pan with parchment paper, letting the sides overhang for easy lifting later. Preheat your oven to 350°F (175°C).

2. Mix the dry ingredients.

   In a large bowl, combine the almond flour, ground flaxseed, psyllium husk powder, baking powder, and sea salt. Whisk thoroughly to break up any clumps.

3. Combine the wet ingredients.

   In a small bowl, whisk together the warm water, apple cider vinegar, and olive oil until well combined.

4. Mix wet into dry.

   Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until a thick, sticky dough forms.

   If you’re adding seeds or herbs, fold them in now.

5. Rest the dough.

   Let the dough sit for 5–7 minutes. The psyllium husk and flaxseed will absorb moisture and help the dough firm up.

   It should be thick but spreadable.

6. Shape and top.

   Transfer the dough into the prepared loaf pan. Use a spatula to smooth the top.

   Sprinkle with your choice of seeds if desired.

7. Bake.

   Place the loaf in the oven and bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

8. Cool completely.

   Remove the bread from the oven and let it cool in the pan for 10 minutes. Then lift it out using the parchment paper and transfer to a wire rack.

   Let it cool completely before slicing for best texture.

9. Store.

   Once fully cooled, store your bread in an airtight container in the fridge for up to 6 days, or freeze for longer storage.

Tips & Variations

• “Always let your bread cool fully before slicing—this ensures a perfect, non-gummy texture!”

• Add-ins: For extra flavor, mix in 1–2 tbsp dried herbs (like rosemary or oregano), garlic powder, or onion powder to the dough.
• Seed topping: Sesame, sunflower, or pumpkin seeds not only add crunch but also a nutritional boost.
• Make it nut-free: Substitute almond flour with ground sunflower seed meal for a similar texture and taste.
• Flavor twists: Stir in nutritional yeast for a cheesy taste, or add a touch of smoked paprika for depth.
• Mini loaves or rolls: Divide the dough into muffin tins or shape into small rolls for single-serve portions. Bake for 25–30 minutes.
• If you love baking vegan bread, you’ll also enjoy my Vegan Bread Machine Recipe for Soft, Delicious Loaves—perfect for everyday sandwiches!

Nutrition Facts

This bread is not only satisfying but also packed with nutrition. Here’s an approximate breakdown per slice (assuming 12 slices per loaf):

Note: Nutrition values are estimates and may vary depending on specific brands and add-ins.

Serving Suggestions

• Avocado Toast: Top a toasted slice with mashed avocado, a squeeze of lemon, and chili flakes.
• Vegan Sandwiches: Use for a hearty sandwich with grilled veggies, vegan cheese, and greens.
• Soup Side: Serve alongside a bowl of Low Calorie Vegetable Soup for a cozy, filling meal.
• Breakfast: Spread with almond or peanut butter for a quick, protein-rich start to your day.
• Open-Faced: Try it with sliced tomatoes, vegan bechamel sauce (see Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes), and fresh basil for a Mediterranean twist.
• Snack: Cut into sticks, toast, and dip into Lipton Vegetable Dip for a crunchy, satisfying snack.

Conclusion

Going vegan and keto doesn’t mean you have to say goodbye to bread forever. With this vegan keto bread recipe, you can enjoy the smell, taste, and satisfaction of a freshly baked loaf—without the carbs, eggs, or dairy.

It’s a game-changer for anyone who misses bread on a plant-based keto diet. Plus, it’s so easy to customize and incorporate into your daily meals, whether you want a quick breakfast, a savory sandwich, or a nourishing side for soup.

If you’re looking for even more inspiration, check out my collection of Soy Free Vegan Recipes for Delicious Plant-Based Meals and explore the world of creative, healthy vegan cooking. Happy baking, and don’t forget to share your loaf and tag me with your creations!

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