#1 Low Carb & Keto Diet App Since 2010
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prep time
22 min
cook time
45 min
ready time
1 h 7 min
Keto Vegan Bread
This vegan Keto bread recipe is a great low carb loaf option for anyone on a vegan diet or avoiding dairy and eggs. This dense bread loaf is prepared without the need for yeast or a bread maker. The dough is simply prepared by hand before being oven baked until golden. This vegan Keto bread loaf is ideal sliced and toasted for breakfast or as a sandwich bread packed with your favorite Keto fillings.
Can You Make Keto Bread Without Eggs?
Typically, Keto bread is prepared with eggs to not only create volume and rise, but to also help bind the mixture. It is easy however to substitute eggs for alternative ingredients that are both vegan and Keto compliant. We have used ground flaxseed, chia and almond butter to help bind our Keto loaf. We have combined baking soda with acidity from apple cider vinegar to help the bread rise a little when baking. Although this will not create a huge rise during baking, the loaf will still provide the texture and flavor of bread entirely guilt-free!
What Can I Use to Top My Vegan Keto Bread?
We love our Keto bread sliced and slathered in nut butter and topped with freshly sliced strawberries or blueberries. Alternatively, this makes a great Keto breakfast bread toasted and topped with a Keto chia jam. This also makes an excellent low carb sandwich bread, perfect filled with creamy guacamole and salad or a Keto hummus. This vegan keto loaf recipe will provide 10 slices of bread.
Net Carbs
3.4 g
Fiber
6.5 g
Total Carbs
10.4 g
Protein
6.6 g
Fats
17.5 g
215 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive Oil
2 tablespoon
Apple Cider Vinegar
2 teaspoon
Almond Flour
2 cup
Chia Seeds
2 tablespoon, whole pieces
Baking Soda
1-½ teaspoon
Almond Butter, Unsalted
1 tablespoon
Xantham Gum Gluten Free by Hodgson Mill
1 tsp
Almond Milk
1 cup
100% Pure Erythritol by Now
1 tsp
Salt, Sea Salt
½ teaspoon
Coconut Flour
½ cup
Organic Ground Flax Seed by Wild Oats
¼ cup
Recipe Steps
steps 4
1 h 7 min
Step 1
Add the almond flour, coconut flour, flaxseed, chia seeds, erythritol, baking soda, xanthan gum and salt to a large mixing bowl. Stir everything together well to combine. We have added a little erythritol to our bread mix for a little sweetness. This may be adjusted or omitted as desired to suit your preference. Be sure to adjust your macros for any changes.Step 2
Add the olive oil, almond butter, and apple cider vinegar. Mix well to combine with the flours. The mixture should start to resemble a thick bread crumb. The almond butter needs to be smooth and runny for ease of mixing. If you have a firm almond butter you will need to melt this before adding to the bowl.Step 3
Add the almond milk a little at a time, beating into the flour mixture as you go. Keep beating until well combined. The mixture should start to come together, forming a pliable dough. If you feel the mixture is too dry you can add a little more milk. Likewise, if the mixture is too wet, you can add a little more almond flour. Adjust your macros to account for any changes. Set the dough aside for 10 minutes to allow the flax and chia to absorb the liquid.Step 4
Preheat the oven to 350 degrees Fahrenheit and line a loaf tin with baking paper. Transfer the prepared dough to the lined loaf tin. Use your hands to gently mold the dough into a loaf shape in the tin. Transfer to the oven and bake for 40-45 minutes or until cooked through and golden brown all over. Set the loaf to one side to cool a little before slicing. You should get 10 slices from the loaf.
