This post may contain affiliate links. Please read my disclosure and privacy policy.

Baked in a muffin tin, this mushroom almond flour bread is 100% scrumptious, as well as vegan, keto, & grain-free. Great for snacks and portable lunches!

Vegan Keto Bread Made with Almond Flour

Creating grain-free bread is challenging.

Creating vegan, grain-free bread ? Without the structure of gluten, grains and the volume and protein structure from eggs, it seems impossible.

Many of my experiments confirmed my initial beliefs: some concoctions looked promising at various stages of mixing or baking, only to eventually deflate, disintegrate or burn. Still others were destined for the garbage bin from the start.

But with a lot of experimenting, I’m finding that it is not only possible, but the results can be remarkably delicious. These green onion and mushroom mini-breads are my very favorite so far.

Make the Bread in a Muffin Tin

Making bread in smaller shapes (hello, muffin tin) is turning out to be one of the keys to success.

Big loaves literally fall flat (especially in the middle). Psyllium husk adds some much needed architecture and essential binding to keep the bread intact.

Mix-ins, such as vegetables, fruit and nuts, obviously add great flavor and variety, but they also add to the structure and volume, keeping those important centers from caving in.

I’ve kept these to a small batch (5 breads), but you can certainly double or triple them. Once you try the first batch, I am fairly certain you will want to up the second batch. They are great as bread, but with the umami richness from the mushrooms and onions, these also make a perfect, portable breakfast or lunch (power bread!) on the run.

Happy baking!

More Vegan Almond Flour Breads to Love:

3-Ingredient Keto Vegan Almond Bread

Keto Almond Flour Bread Rolls {5 ingredients, oil-free}

Coconut Almond Flour Banana Bread {4 ingredients, no added sugar}

Almond Flour Soda Bread (oil-free, 5 ingredients}

Cinnamon Raisin Almond Flour Bread (oil-free)

Mushroom Almond Flour Bread {keto, vegan}

Mushroom Almond Flour Bread {keto, vegan}

Yield: 5 mini-breads/pucks
Prep Time: 10 minutes
Cook Time: 29 minutes
Total Time: 39 minutes

Baked in a muffin tin, this green onion & mushroom almond flour bread is 100% scrumptious, as well as vegan, keto, & grain-free. Great for snacks and portable lunches!


  • 1 teaspoon olive oil (or oil of choice)
  • 1 cup chopped mushrooms
  • 1/3 cup chopped green onions
  • 3/4 cup almond flour or almond meal
  • 1 tablespoon coconut flour
  • 1 teaspoon whole psyllium husk
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup nondairy milk (or water)


  1. Preheat oven to 350F. Grease or spray 5 cups of a standard muffing tin.
  2. In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms and green onions; cook and stir for 3 to 4 minutes until softened. Remove from heat.
  3. In a medium bowl, whisk together the flours, psyllium husk, baking powder and salt. Stir in the milk until blended, and then stir in the mushroom mixture. Let stand for 2 minutes to thicken. Divide evenly between prepared cups.
  4. Bake in preheated oven for 26 to 29 minutes until puffed and just set at center. Let in cool in tin on a cooling rack for 15 minutes. Run a knife around edge of cup and remove breads. Serve warm or cool completely.


Storage: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. These will keep at room temperature (carried around for travel, hikes, etc) for up to 2 days.

Nutrition Information

Amount Per Serving Calories 126Total Fat 9.3gSaturated Fat 0.9gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 99mgCarbohydrates 6.2gFiber 3.1gSugar 1.1gProtein 4.3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla


You Might Also Like

About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Sorry forgot to ask in the previous post, can I substitute almond and/or coconut flour with flaxseed meal? Thank you!

    1. Hi Helen! As a general rule of thumb, no, flaxseed meal will not work as a substitute for almond flour or coconut flour. They all behave very differently;y in baking and cooking.