The Ultimate Vegan Keto Bread Recipe: Guilt-Free and Delicious

For individuals adhering to specific dietary guidelines, bread, a staple in many homes, is frequently off-limits. This vegan keto bread recipe addresses numerous dietary limitations, allowing you to enjoy a slice of bread whenever you desire. This 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!

Why Vegan Keto Bread?

Many commercially available low-carb and keto-friendly breads contain eggs, almonds, or gluten. Some gluten-free and nut-free options are available, but they often rely on starches and fibers that can cause digestive discomfort. This recipe offers a solution for those seeking a truly allergen-free and gut-friendly bread.

Key Ingredients and Their Roles

This keto bread is made using plant-based ingredients that are low in carbohydrates, packed with fibers, loaded with nutrients, and naturally gluten-free! The recipe swaps out dairy milk, wheat/grain flour, and eggs for healthy alternatives.

• Almond Flour: Blanched almond flour is recommended for a lighter and fluffier bread.
• Almond Meal: Made from whole, raw, unpeeled almonds, almond meal has a coarser texture compared to almond flour. It can be easily made at home using a food processor or blender.
• Psyllium Husk: This ingredient is crucial for retaining moisture and preventing the bread from being too crumbly, giving it a chewy, bread-like texture. It is a soluble prebiotic fiber sourced from the husks of the psyllium plant. It is very low in carbs, because our bodies cannot break it down. When mixed with water, psyllium forms a gel and increases in volume by up to twenty times.
• Apple Cider Vinegar: Aids in activating the baking agents.
• Sunflower Seeds: Optional, but adds texture to the bread.
• Flaxseed meal: Flax is another brilliant source of fiber. If you buy milled or ground flaxseed meal, store it in the freezer after opening. Both golden and brown flaxseed meal work.

Recipe 1: Vegan Keto Bread Loaf

Ingredients:

• Almond flour
• Coconut flour
• Ground flaxseeds
• Psyllium husk
• Baking powder
• Salt
• Canola oil
• Water
• Apple cider vinegar
• Sunflower seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and prepare an 8-inch loaf pan (or another baking pan) by greasing it and lining it with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, ground flaxseeds, psyllium husk, baking powder, and salt.
3. Add the canola oil, water, and apple cider vinegar to the dry ingredients. Mix with a spatula or wooden spoon until the mixture comes together.
4. Knead briefly with your hands until a dough forms. Let it rest for 1-2 minutes to allow the fiber to absorb the liquid and make the dough shapeable.
5. Gently shape the dough into a loaf that is slightly smaller than your pan. Be careful not to press the dough too much, or the loaf will be dense. Smooth out the surface with damp hands.
6. Place the loaf on a piece of parchment paper and lift it into the pan.
7. Sprinkle with sunflower seeds, if desired.
8. Bake for 60-70 minutes, or until a skewer inserted into the center of the loaf comes out clean. If the top gets too dark during baking, cover loosely with parchment paper.
9. Once done baking, lift the loaf out of the pan using the overhanging parchment paper.

Baking Tips:

• Ensure the baking pan is well-greased and lined with parchment paper to prevent sticking.
• The dough will be sticky and watery after mixing.
• Shape the dough gently after kneading.
• Baking time depends on the size of the pan, oven, and temperature. Check for doneness by inserting a skewer in the center of the loaf.

Storage Instructions:

• Store leftover bread in the refrigerator for up to 5 days.
• For longer storage, bake multiple loaves and keep them in the freezer for months. Separate individual slices with parchment paper and place them in freezer bags or airtight containers.

Serving Suggestions:

• Spread with vegan cheese, vegan cashew ricotta, or vegan Nutella for a quick snack.
• Create avocado toast with garlic mushrooms or a grilled cheese sandwich for a more elaborate treat.

Recipe 2: Vegan Keto Rolls (Gluten-Free & Nut-Free)

Ingredients:

• 8 oz silken tofu (225g)
• 1/2 cup water (120ml)
• 1/2 cup whole psyllium husks (40g)
• 3 tbsp ground flax seed
• 1 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a food processor, blend all ingredients together until smooth and totally free of lumps.
3. Scoop the mixture into mounds on a baking sheet lined with a silicone baking mat or parchment paper.
4. Bake for 60 minutes, until just brown on the outside and cooked all the way through.
5. Let cool before slicing.

Notes:

• The 3 tbsp of ground flax seeds can be subbed for 3 tbsp of chia seeds.
• If you don’t have silken tofu, 4oz (112g) of extra firm/firm tofu can be used, and you can increase the water from 1/2 cup (120ml) to 3/4 cup (180ml).
• When scooping these onto the baking tray, try to make them about 1/2″ thick to ensure they cook through.
• Score the top of the rolls for a nicer appearance.
• These rolls need a full hour in the oven to keep from being too soggy or gummy in the middle. If they're not cooked enough, toast them.
• Be careful about eating more than one of these in a day due to the high fiber content.
• Since these are made with psyllium, stay properly hydrated.

Net Carbs Calculation:

• 10. 1g total carbs - 8.1g fiber = 2g net carbs per serving

Recipe 3: Simple Vegan Keto Bread (3 Ingredients)

This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches.

Ingredients:

• Flax seeds
• Psyllium husk powder
• Baking powder

Instructions:

1. Preheat the oven (either use a convection oven or a gas oven with a fan) to 356 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.
2. Blend the whole flax seeds in an electric spice/coffee grinder (or small blender) until floury.
3. Transfer the flaxseed meal to a medium-large bowl. If using ground flaxseed, make sure to use 240 grams (don't measure 1 1/2 cups of ground flax seeds).
4. Add the psyllium husk powder and baking powder to the bowl with the flaxseed meal.
5. Mix all the ingredients.
6. Lightly wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the gluten-free bread for 45-50 minutes, until it doubles (or even triples) in size and has a golden brown crust.

Tips:

• Use whole golden flaxseeds (also called linseeds) for this gluten-free bread that you grind into a fine flour.
• Psyllium husk powder is essential for helping this gluten-free and wheat-free bread mimic gluten dough, making it easier to work with.
• If you don’t grind the golden flax meal fine enough, it can cause issues with the structural integrity of this yeast-free bread.
• Flaxseeds become rancid quickly and become bitter. Before making the low-carb bread, smell and taste the seeds.
• Add your favorite fresh or dried herbs (thyme, rosemary, sage, Italian seasoning, etc.), spices (onion/garlic powder, etc.), sun-dried tomatoes, minced jalapeños, or some olives.
• Use home-ground flax seeds: They’ll taste much better and fresher than pre-ground seeds (which often won’t work if you use a brand of flaxseed that has been defatted). Note that the finer the meal, the better the bread will hold together.

Why This Bread Works

Most keto bead recipes contain eggs, because low carb flours such as almond flour or coconut flour are grain free and therefore do not contain gluten. It is the gluten that makes regular dough elastic. Using egg in low carb bread is an easy way to add lightness and stability in the absence of gluten. If you want to make a fluffy no egg keto bread, use psyllium husk.

Read also: Vegan Diet for Diabetes Management

Troubleshooting

• Bread Turned Out Dense or Didn’t Rise: Make sure you are using psyllium husk powder and not whole psyllium husk.
• Flavor: Good quality extra virgin olive oil and flaky sea salt is the key to adding a nice flavour without extras. In spite of its earthy, wholesome flavour that is so central to this bread recipe, flax meal can also come with a slight bitterness. Additionally, for a keto loaf so tasty you can’t keep your hands off it; make sure don’t skip out on the toasted sesame seed oil. This simple ingredient adds a delicious, umami nuttiness to the bread that I just adore!

Serving Suggestions

This vegan keto bread is incredibly versatile.

• Toast it: Toasting this bread really brings out the nutty flavour, and it crisps up brilliantly.
• Load it with toppings: Munch away on avo-toast until your heart’s content, or even try out the new custard and ricotta-toast trends.
• Dip it in soup:
• French Toast: Soak a few slices of my Vegan Keto Bread in a mixture of eggs, milk and cinnamon, and fry off in some butter until golden and toasty. For a plant-based alternative, swap out the dairy milk and eggs for almond milk and whipped coconut cream. Serve with a good helping of blueberries, banana and strawberries. For vegan, you could try subbing egg with a flax egg.

Read also: Vegan Diet for Bodybuilding

Read also: Lose Weight with Veganism

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