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.

Hi all! I have been working on a plain, 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, reliable for toasting and making mini sandwiches.

Also, it has merely 3 ingredients.

It’s my3-ingredient Keto Vegan Almond Bread.

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 plain? 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 betweenUS Customary(volume) andMetric(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 Nbirz (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 withcoldwater 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 instructions 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 straightforward 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, satisfying 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 Straightforward, 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