Vegan Keto bread loaf – a psyllium husk bread
I am so excited to finally share this vegan keto bread loaf recipe with you. Believe me or not, but I am testing and eating ALL the easy low carb recipes on this blog. This bread creation has been the most challenging so far as I really wanted to create a keto vegan bread, meaning with no eggs or dairy. I have been testing at least 10 low carb vegan bread recipe option the past 2 months until I finally came out with the perfect recipe. So here you go, but first let me answer some keto diet facts about psyllium husk, one of the main ingredients of this recipe.
Psyllium husk powder nutrition: do psyllium husk have carbs ?
Psyllium husk powder also known as ground psyllium husk is a dietary fiber, it contains zero carbs as 100 % of the carbs in psyllium husk are fiber, not absorbed by your intestine.
Is psyllium husk good for keto?
Yes, psyllium husk is a very good addition to your keto diet because it is a no carb food that adds fiber to your diet. Fiber are very important part of the low carb keto diet to keep your gut healthy and your stomach full.
Psyllium husk, a Sugar-free fiber supplement
Research on psyllium husk has shown that it lower blood cholesterol and blood glucose levels in people with type 2 diabetes. It makes psyllium husk a great sugar-free fiber supplement for people with diabetes. Therefore, adding psyllium husk into your keto bread will help you stabilize your blood sugar level too.
How to use psyllium husk in keto recipes ?
The best way to add psyllium husk in your keto diet is to use ground or powdered psyllium husk as a flour swap in keto baking recipes. It adds a chewy bread-like texture to baked goods, and therefore, it is an amazing ingredient to create egg less keto recipes like this vegan keto bread.
Psyllium husk nutritional benefits : calories and glycemic index
As psyllium husk is 100% made of non digestible fiber it helps with :
- Constipation – it absorb the excess water to help bowel movement
- Blood sugar level regulation
- Blood cholesterol
Is there any psyllium husk powder substitute in baking ?
You can replace psyllium husk power by flax meal or chia flour with a 1:1 ratio in some recipe if the amount of husk required by the recipe is low, not one of the main ingredients. If you intend to replace a large amount of psyllium husk you recipe will loss all its bread-like texture and may also required adjustment, using more flax meal to compensate the lost of fiber from the husk. This vegan keto bread recipe need psyllium husk, don’t replace by any ingredients or the bread won’t form.
Low carb vegan bread ingredients needed
So this is my secret blend of ingredients to make a delicious eggless paleo bread or vegan keto bread. Please don’t swap or replace any flours, it is a egg-free keto bread and any changes will impact the result of the recipe:
- Almond flour – I used blanched almond flour or blanched almond meal works too. Don’t use unblanched flour or it will make the bread heavier, too dense
- Coconut flour – make sure you are using fresh coconut flour with no lumps
- Psyllium husk – use ground husk it absorb water better than whole husk
- Flax meal – use ground flaxmeal, feel free to use the gold flaxmeal or dark flaxmeal. The gold one create a lighter bread color
- Lukewarm water – make sure the water is around 40C, it will activate the fiber of the flours faster and the texture will come out lighter, softer
- Apple cider vinegar – or any vinegar this is what will activate the baking powder, don’t skip it
- Baking powder – that is the leavening ingredients, don’t replace
The BEST Keto Almond flour bread recipe
Let’s face it we all miss a good bread sandwich on the low carb diet right? I have been fixing my sandwich cravings using my egg free keto bread roll recipe for a while now but I was really missing a sandwich with bread slices. I am French, I have been used to eat ham sandwich bread my entire childhood. This keto almond flour bread recipe has been the BEST so far. It really bring memories back, no guilt – as there is few carbs – and so much flavor !
Idea to eat your low carb vegan bread
- Cinnamon toast – toast the slices in the toaster, spread a tablespoon of butter, sprinkle erythrtiol and cinnamon
- French toast – use this bread as a base in my keto french toast recipe
- Breakfast poached eggs – toast bread, add mashed avocado, grilled bacon and poached eggs
Simple gluten free vegan bread recipe with only 3 g net carb per slice !
This simple gluten free vegan bread has everything you could expect from a bread loaf:
- a relatively dark outside brown color with a perfect crust that glow and shine
- the crumb, or the inside of the loaf is tender, not too tight, not dry at all and it has holes
- it holds really well, the center doesn’t deflate and you can easily slice it in thin slices as regular bread
Low Carb Vegan Bread making tips
Low carb vegan baking is ART! I have been a baking lover since I am a kid. I have always been the one baking cakes for birthday, from my early 6 years old age. Since I am a low carb baker, I can tell, this is art. It is an art to play with low carb flours and no eggs ! It is not hard, it is actually easy, it simply takes time to understand how those flour works. They are loaded with fiber so they absorb tons of liquid but they need time for the magic to happen.
Low carb baking advice for beginners
- be patient – knead the dough for 2 minutes, it might seems long but it is what it takes to make the perfect keto bread loaf. Think at all the calories you are burning kneading that dough ! Then, always set aside the dough for 10 minutes to let the fiber absorb the moisture.
- shape it as playdoh – do you remember playing playdoh as a kid? It is the same for low carb dough. Shape it as you want to see it when baked. Low carb baking recipes doesn’t expand much when baking. It means, if you want your loaf like mine with a lovely top bun, don’t press/flatten the dough! Shape it with that lovely round top “belly”. It will slightly raise while baking but not as much so if you flatten the top or press it firmly your bread will end up dense, dry with no holes in the crumbs
- repeat – it takes time, practice, don’t give up your creation will get more beautiful each time
How to store keto bread loaf ?
I recommend you preslice all your loaf – I usually get 16 slices from this recipe. Store your bread in the fridge in an airtight plastic box or airtight zip bag. You can also freeze you bread up to 3 month. I like to freeze my bread slices into a zip plastic bag and defrost my slice the day before on the bench. I always toast my bread after it has been frozen, I found it better, but up to you ! I hope you enjoy this new low carb baking recipe. If you make it don’t forget to share your creation and picture on instagram by tagging my page @sweetashoney.co. I look at all your message.
Keto bread loaf No Eggs, Low Carb + Vegan
- Preheat oven to 200C (400F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.
- In a large mixing bowl, add all the dry ingredients, whisk to combine.
- Add the liquid ingredients, order doesn't matter. Combine with a spatula or spoon then use your hand to knead the dough for about 1-2 minutes The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the bread will be too moist when baked.
- Set aside 10 minutes to let the fiber fully absorb the liquid.
- Shape the dough as you want your bread to look like when baked. I mean you want a lovely round bun on top of your loaf so shape a cylinder of dough that match the length of the pan, but DO NOT press/ flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.
- Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface.
- Bake for 50-55 minutes in the center of the oven, fan-bake mode is the best.
- After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 180C (375F), and keep baking for 20-30 minutes until cooked in the middle.
- Lift the bread out of the pan using the parchment paper.
- Fully cool down on a rack before slicing - at least 3 hours for best result.
- Slice into 16 slices. Store in the fridge up to 5 days or freeze up to 3 months, in airtight containers.