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3-Ingredient Keto Vegan Almond Bread {grain-free, oil-free}

Individual 3-ingredient keto vegan almond bread ! Made in a muffin tin, it is grain-free, gluten-free and oil-free. Ready in under 30 minutes, start to finish.

Sliced vegan almond bread

Hi all! I have been working on a simple, versatile bread that I hope you will enjoy. I know that I am loving it. It is a breeze to prepare and has a soft tender texture, perfect for toasting and making mini sandwiches.

Also, it has merely 3 ingredients.

It’s my 3-ingredient Keto Vegan Almond Bread.
Stack of three vegan almond breads

Recipe Benefits

Traditional bread recipes have a minimal number of ingredients. Very often it is little more than flour, yeast and water. Shouldn’t grain-free breads be just as simple? That was my inspiration for this recipe. The bread is:

  • Keto
  • Grain-free
  • Vegan
  • Oil-free
  • Sugar-free
  • Gluten-free


The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The ingredients? Almond meal (or almond flour), baking powder and psyllium husk (plus water and optional salt). I’ll get to the almond meal in a moment. First, the psyllium husk.

What is Psyllium Husk?

Psyllium husk  is made from the seeds of the plantago plant.

The seeds of the plantago plant are covered with an outer layer, or “husk,” that is high in both soluble and insoluble fiber. The husk is called mucilage, and, when mixed with liquid, forms a gel that can be used as an egg replacement in some baking recipes! Pretty nifty!

I have used psyllium husk in quite a few recipes here on powerhungry (use the search bar, type in “psyllium”). It turned out to be exactly what this bread needs to work. If you are new to using psyllium husk, it looks like this:

dish of whole psyllium husks

Can I use Psyllium Powder instead of Psyllium Husk?

Yes, you can! You will use the same weight, but the measurement (teaspoons) is different.  

The measurements are slightly different by brand, but in general 1 tablespoon of whole psyllium husks is 5 grams and 1 tablespoon of psyllium husk powder is 9 grams. This recipe calls for 2 teaspoons psyllium husk; you can use 1 and 1/4 teaspoons psyllium powder instead.

Psyllium as an Egg Replacement

Psyllium lends essential structure that the protein in gluten or eggs provides in traditional bread recipes. It is quite different from any other egg replacement, so I cannot recommend any subs for it in this recipe.

Mix the psyllium husk with cold water to accelerate the gelling. Here’s what it looks like when gelled with a ratio of 2/3 cup water to 2 teaspoons whole psyllium husks:

spoonful of gelled psyllium husk

The Difference between Almond Meal and Almond Flour

This bread works with either almond meal or almond flour. I used almond meal in the breads photographed here (hence the flecks of brown in the bread).

Determining the difference between almond meal and almond flour can be confusing, as sometimes almond meal is labeled as almond flour, or (even more confusing) “almond flour/meal.”

But there is no need to fret, as your eyes will tell you everything you need to know: almond meal is made with almonds that still have their skins, resulting in a brown-flecked, slightly coarser product than finely ground almond flour (which is made from blanched almonds; i.e., no skins).

If what you have is pale and uniform in color, it is made from blanched almonds and is almond flour.

dish comparing almond meal and almond flour

How to Make Keto Vegan Almond Bread with 3 Ingredients

Note that the complete directions are also in the recipe card below.

To ensure that this bread is 100% grain-free, use a baking powder that uses tapioca starch or arrowroot instead of cornstarch. Other than that, baking powder needs no further explanation. So let’s get baking!

First up, make the aforementioned psyllium gel by mixing the psyllium husks with cold water. Give it the full amount of time to thicken.

Next, combine the psyllium mixture with the almond meal / almond flour and baking powder. 10 seconds later, you have dough. Specifically, a dough that is light and springy in texture and easy to handle.

Dough for vegan almond flour bread
Divide the dough into nine even portions, shaping each portion into a patty. Place each patty in the greased/sprayed well of a standard-size muffin tin.

individual shaped dough for vegan almond bread

Time to bake! It will take about 30 minutes, at 350F, for the breads to bake.

Once fully baked, the bread centers should have no more than the slightest indentation, if any, and should be firm to the touch.

Hello, delicious bread.

Cooling rack with vegan almond breads

Cool the breads completely on a wire rack, then enjoy! The breads slice beautifully, and the texture is incredibly light.

These breads will only work when made in a muffin tin, but rest assured, I am working on larger loaf options! I just ordered umpteen more bags of almond meal for testing. Until then, enjoy the minis, and happy baking!

stack of sliced vegan almond bread

More Easy, Grain-Free & Vegan Breads to Love:

3-Ingredient Vegan Almond Bread {gluten-free, grain-free, easy}

3-Ingredient Vegan Almond Bread {gluten-free, grain-free, easy}

Yield: 9 individual breads
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Individual grain-free, vegan and oil-free bread made with almond meal--no other flours, starches or flax! 3 ingredients and about half an hour are all you need to make this versatile, delicious bread.


  • 2/3 cup water
  • 2 teaspoons whole psyllium husks (or 1 and 1/4 teaspoons ground psyllium husk powder)
  • 1 and 2/3 cups almond meal or almond flour
  • 2 teaspoons baking powder
  • Optional: 1/4 teaspoon fine sea salt


  1. Preheat oven to 350F. Greasy or spray 9 cups in a standard muffin tin.
  2. In a small bowl or cup, combine the water and psyllium; let stand 10 minutes to thicken.
  3. In a medium bowl, whisk together the almond flour/meal, baking powder and salt; stir in the water-psyllium mixture until blended into a dough.
  4. Divide mixture into 9 portions (about 3 tablespoons each) and shape into a patty about the size of the muffin cup. Place patties in prepared muffin cups.
  5. Bake in preheated oven for 27 to 30 minutes until just set at center. Transfer to rack and let cool in tin 10 minutes. Remove breads from cups. Serve warm, room temp, or chilled.


Storage: Store in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.

Nutrition Information
Yield 9 Serving Size 1 bread round
Amount Per Serving Calories 122Total Fat 10.4gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 173mgCarbohydrates 5.3gFiber 2.7gSugar 0.7gProtein 4.5g

Did you make this recipe?

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Thursday 22nd of June 2023

I found that this did not yield 9 portions using 3 tablespoons. Followed everything to a T and it barely cracked 6. As mentioned in other comments, it used to say 6 and 9. This recipe is all over the place


Thursday 22nd of June 2023

Hi Crochet Mami,

Im sorry you got so few portions of dough and only 6. The bread has always made 9 breads, not 6. I made one typo in the written blog post for 6 (the recipe itself was always for 9). I changed the 6 when a reader pointed it out to me quite a while back. I am sorry that you feel that one typo, which has long since been corrected , renders the recipe "all over the place."

The recipe has 1.67 cups (1 and 2/3 cups almond flour--that's just shy of 27 tablespoons of almond flour), plus 2/3 cups of gelled water (from the psyllium, which adds additional volume to the almond flour). I am not sure how you barely got 18 tablespoons (6 x 3 tablespoons ) of dough.

In both the post and the directions, I specify to divide the dough into 9 even portions. The emphasis is on the division into 9 portions. In the recipe card directions I give the added guideline of about 3 tablespoons in parentheses).I was being literal regarding the tablespoons (3 measured, leveled tablespoons). I can imagine a lot more could be added if using a more general/generous 3 spoonfuls of dough.


Thursday 22nd of June 2023

Hi Camilla,

Can this be baked like a regular loaf bread instead of muffin bread?

thank you!


Thursday 22nd of June 2023

Hi Florian,

No, this particular recipe will only work when made small. It will not hold its shape or cook through if made into a large loaf.


Friday 12th of May 2023

The recipe states that you can use either almond flour or almond meal and yet in the notes it states as a tip that almond flour will not work. Please clarify. Thanks


Friday 12th of May 2023

Corrected, apologies AJ. I have retested in the years since the original recipe. It works with either. I forgot to eliminate that note. Thank you for catching it.


Tuesday 18th of April 2023

Hi, I make baking powder using baking soda and cream of tarter, will that work in this recipe? Should i adjust the amount of powder?



Thursday 20th of April 2023

Hi Clara, Your homemade baking powder (baking soda and cream of tartar) should work fine in this recipe. Use the same amount as indicated in the recipe :)


Monday 5th of December 2022

You have inconsistent information in this recipe. The article says the recipe amount for psyllium husk translates to 1 1/4 tsp yet the ingredient list says 1 1/2 tsp of psyllium husk powder While you explain the difference between almond meal and almond flour the recipe ingredient list includes both as if you can use either or. In the notes it stresses not to use almond flour yet the ingredients list includes it I just wanted you to know since it really seems you worked very hard to write about all of this and share what seems like a very nice roll.


Thursday 8th of December 2022

Thanks SO much, Jo--I have made the changes. Much appreciated :)

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