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

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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

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 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 ration of 2/3 cup water to 2 teaspoons psyllium husks:

spoonful of gelled psyllium husk

The Difference between Almond Meal and Almond Flour

Now, the almond meal. This bread works best with almond meal. The reason? The extra fiber from the almond skins provides extra structure to the bread. It will work with blanched almond meal (made from skinless almonds), but the rise will be marginally lower.

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

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 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:

2-Ingredient Lentil-Flax Bread

Chickpea Flour Beer Bread (3 ingredients, oil-free)

Coconut Flour Bread (4 ingredients, oil-free)

Almond Flour Soda Bread (oil-free)

2-Ingredient Flax Sandwich Bread

5-Ingredient Lentil Sandwich Bread

Fluffy Red Lentil Bread 

Chickpea Flour Sandwich Bread

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


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 9 individual breads 1x
  • Diet: Vegan

Description

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.


Ingredients

Scale

Instructions

  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.

Notes

Tip: Be sure to use almond meal, not blanched almond flour, for this recipe. The latter will not work (the breads collapse).

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

  • Category: Bread
  • Method: Baking

Nutrition

  • Serving Size: 1 bread round
  • Calories: 122
  • Sugar: 0.7 g
  • Sodium: 173 mg
  • Fat: 10.4 g
  • Saturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.3 g
  • Fiber: 2.7 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg

Keywords: keto vegan almond flour bread, easy keto bread, keto, vegan, almond flour, 3 ingredients, easy keto bread

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Nancy Antonioli

Friday 26th of February 2021

Thank you so much for sharing this recipe! I made it and it was so good. I want to make it again, but this time, adding something to give it a little more flavor. Maybe a light sweetener, cinnamon, vanilla extract, etc. What would you recommend?

Camilla

Monday 1st of March 2021

Hi Nancy! So happy to hear that this was a sucess! Yes, you can do any and all of the flavors you mention. Another upside of a vegan grain-free bread like this is you can taste it, raw, before baking, so that the flavoring s can be adjust. would start with 1 teaspoon vanilla extract, 1 to 2 teaspoons cinnamon (depending on your preferences) and perhaps 2 to 3 tablespoons sweetener, such as coconut sugar. I think any sweet spice could be added (love cardamom, too), and a little bit of almond extract (about 1/4 teaspoon, up to 1/2 teaspoon) with spices and some sweetness should be heavenly.

Reeza

Sunday 21st of February 2021

Hi I was wondering if I could use a loaf pan instead of muffin thingies... this bread is soooo good

Jana

Friday 12th of February 2021

Delicious! These are a regular in our breakfast rotation. We usually enjoy them topped with a spoonful of preserves. The first time I tried these, I used 2 tablespoons of ground chia because it's what I had on hand. I also had no baking powder so I used 1 scant teaspoon of baking soda, plus 1-1/2 tbsp of vinegar (included in the measure of water so it wasn't too wet). Well they came out so good, I sometimes still use chia if I'm out of psyllium. As an occasional change, I sometimes add a bit of almond extract or 5-6 drops of essential oil (lemon or orange). This is one of my family's favorite recipes ever!

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