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.
How to Make It
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.
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