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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.
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.
Table of Contents
- Recipe Benefits
- Ingredients
- What is Psyllium Husk?
- Can I use Psyllium Powder instead of Psyllium Husk?
- Psyllium as an Egg Replacement
- The Difference between Almond Meal and Almond Flour
- Step by Step Instructions
- More Easy, Grain-Free & Vegan Breads to Love:
- 3-Ingredient Vegan Almond Bread {gluten-free, grain-free, easy} Recipe
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
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
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:
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, which is equal to 1 teaspoon of psyllium hisk powder (5 grams). . This recipe calls for 2 teaspoons psyllium husks so you can use just under 3/4 teaspoon 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:
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), but I make it with almond flour, too.
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.
Step by Step Instructions
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.
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.
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.
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!
More Easy, Grain-Free & Vegan Breads to Love:
- 2-Ingredient Lentil-Flax BreadChickpea 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
3-Ingredient Vegan Almond Bread {gluten-free, grain-free, easy}
Ingredients
- 2/3 cup water
- 2 teaspoons whole psyllium husks
- 1 2/3 cups almond flour, (or almond meal)
- 2 teaspoons baking powder, (certified GF, as needed)
- Optional: 1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 350F (180C). Line 9 cups of a standard size muffin tin with silicone liners ((or foil liners or paper liners). If you are ok eating oil, you can, alternatively grease or spray (with nonstick cooking spray) the cups.
- In a small bowl or cup, combine the water and psyllium husks; let stand 10 minutes to thicken.
- In a medium bowl, whisk together the almond flour, baking powder and salt. Stir in the water-psyllium mixture until blended into a dough.
- 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.
- 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 temperature, or chilled.
These are incredible! Mine didn’t seem to rise as much as the ones in the pictures sadly, however they’re SO GREAT. Thank you Camilla!! ps any suggestions on the rising? help*
Hi April! So glad you like the almond breads. Possible reasons for the breads not rising as much: the simplest reason is that your baking powder may have lost some its power. If you have had an open container for some time, it may ned to be replaced (even if the expiration date is a ways off— the longer it is open, the faster it will lose strength). I also want to double check that you are getting the breads in the oven right after filling the muffin cups with the dough. Double acting baking powder begins its first action when the dough is wet, but needs to get in the oven quickly to get the full power of the second action (heat). So if, for example, the oven was not fully preheated and the dough is left to wait awhile, you could lose some of the rising power. Cheers.
I had a similar experience. My buns were hollow and sunk in the middle. Then I couldn’t get them out of the muffin tray, even though I had oiled it.
The pieces I’ve saved, taste great.
Hi Pauline,
I’m sorry you had issue with the recipe. Regarding sinking: did you divide the recipe into all 9 portions? The sinking will happen if you try to make these into bigger portions. They shold only have a slight dip, if any, when they are made into the 3 tablespoons size patties. If they are made bigger, they will definitely sink.
Regarding the sticking: this can vary a lot depending on the muffin tin. Lining with silicone liners is always the best option (no sticking, ever, regardless of pan type or pan age). Cheers.
Hiiii
How much grams is almond meal in the recipe?
Hi Albina!
In the recipe card at the end of the post, look for the ingredients. At the bottom of the ingredients you caoggle between US Customary (volume) and Metric (weights) for preferred measurement option. Cheers.
Just made this! I can’t believe how WELL it worked!!! It holds together!! Added a bit of ground flax and lemon zest for fun. SUPER versatile and tasty recipe. Thank you SO much for posting this.
Fantastic, Alexandra! I’m delighted you are loving it! ☺️
This almond bread is delicious! I just made my second batch, doubling the recipe this time. I’ve been looking for a low carb vegan bread, and this recipe is so simple and easy to make. Thank you for sharing it!
Fantastic, Becky! I’m so glad you like the recipe and that it suits your dietary needs 🙂
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
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.
Hi Camilla,
Can this be baked like a regular loaf bread instead of muffin bread?
thank you!
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.
I made a loaf and it was perfect! But I dont know the exact grams of almond meal.
Apologies, Albina, I have added the grams for the almond flour. Glad to know the bread was a suceess!
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
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.
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?
Thanks!
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 🙂
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.
Thanks SO much, Jo–I have made the changes. Much appreciated 🙂
OH MY GOD.
I am beyond thrilled to have found this recipe. I had almost given up on baking all together—many almond flour recipes I’ve tried call for eggs and end often end up too dense, caloric or ‘fake’ tasting.
I used 1 C almond flour, the directed amount of psyllium husk powder, salt and baking soda, and I added maybe 1/8 C splenda, and some lemon zest and dried lavender I had on hand. I lightly sprayed the muffin tin with olive oil and baked at 400-degrees for 35 minutes. Topped with 1TB or so with raspberry-rhubarb jam and enjoyed 3 without feeling completely weighed down.
They really are beautifully light and deliciously simple. A fine example of less is more. Thank you!
Alison!!!! Your additions sound incredibly delicious!!! YUM! Thrilled that you love the recipe, and I love that you made it your own right from the start.
I made this in a 7inch square pan because I wanted slices for toast . It turned out great (about 5-6 minutes extra baking time). I cooled the whole “loaf” and the split it horizontally for larger slices. Thank you for the great, easy recipe!
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?
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.
This bread is soooo good!!!
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!
Very simple but really impressed!! I substituted chia for the psyllium and turned out great!
@Erica,
Thanks so much for sharing! That’s the exact substitute I was wondering would work.
Camilla, I want to give this recipe a try but you state in the dialogue to form 6 mini breads ” Divide the dough into six even portions, shaping each portion into a patty. Place each patty in the greased/sprayed well of a standard-size muffin tin.” but in the directions you say 9. Which is correct? I’d like to make these into 6so they’d be larger and use ramekins instead of muffin cups. Do you think that would work?
Sorry about the confusion, Ro! The recipe is correct, it makes 9 breads. I corrected my error in the post.
I think the ramekin should work so long as you keep the height relatively the same as the size for the muffin tins (about 3/4 inch )
do you have a recipe like this that uses yeast-would it give more riise? thanks
Hi Kathy,
I have not experimented with yeasted grain-free breads , but I will give it a try and post the results!
Made these the other day. We loved them and they’re all gone. 🙂 What a delicious recipe. Would love to hear about making it in the microwave in a mug. Thanks..
How about a recipe for a one cup muffin?
Hi Roseanne,
Do you mean a microwave -mug muffin? Let me know, I can accommodate!
@Camilla, would love to know the recipe, especially the quantity of ingredients for a microwave mug muffin or and also if one wants to bake in a bread tin instead of muffins. As i am going to try it for the first time, I just want to experiment with a small quantity. Finding it difficult to reduce the ingredient measures appropriately.
Thanks.
Ooh, that’s a great idea, Sapna. Let me try it out and I’ll share the results, ok?
So soft and delicious and easy to make!!
Wonderful, thanks for letting me know you like it, Gillian!
My husband and I eat a plant based diet and have had a hard time finding a good low carb recipe or low carb bread to buy that isn’t crazy expensive. I just made this and it turned out sooooo good! And so easy to make! I only had blanched almond flour. So I tried just one cup of flour and the 2/3 part I substituted for ground flax seeds. I figured they might help it rise. And they did! Love it!!! I am making another batch now! I use coconut oil like butter smeared on it and a little salt and this is to Live For! Thank you!
Oh Megan, that is great news! I am so glad that this recipe came to the rescue for you both. Your flaxmeal adaptation sounds great–thank you so much for sharing it (I am going to try it myself–a good way to stretch the almond flour, too, and make the bread even more frugal :)) Cheers!
I did the same thing yesterday and they were wonderful. Looking to make a little bigger for a sandwich bread.
Wonderful, Louise!
Hi, Camilla–I am wondering if these mini loaves would make a good base for a dessert, say some sort of compote and creme fraiche on top? Or should I add a little sweetener to make it more “dessert-y”? TY for any suggestions you might have.
Terri
I think adding some sweetness would make these perfect for a dessert. you probably won’t need much, plus you can taste the uncooked batter without any harm 🙂 A touch of vanilla might be a good way to go, too!
@Camilla, HELLO. LOVE YOUR RECIPES. FOR THIS RECIPE, DO YOU THINK I CAN SUB IN PECAN FLOUR FOR THE ALMOND FLOUR. THANKS.
Hi Susan,
I have not worked with pecan flour before (I am asking myself, WHY? I love pecans! :). But I imagine it should work very well as a sub for the almond flour.