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The one thing I tend to miss most on a low carb vegan diet is bread. Really, I think all of us on some form of keto, low carb or gluten free diet can agree on this. Bread is one of those things that’s pretty hard to approximate without carbs. Things get even more challenging when eggs are removed from the equation, since so many low-carb breads are basicallt egg patties with some leavener and mix-ins. So, I was really happy when I finally came up with a vegan keto roll recipe that actually tasted bread-like. In addition to being gluten free and grain free, they also contained no nuts, which was pretty cool because every low carb recipe ever seems to contain almond flour or butter. The only downside, was that this recipe used tofu.
Now, I’ll have soy on occasion, but I really try to avoid it because it upsets my digestive system, and it looks like I’m not alone. I received quite a few blog comments and messages on instagram, asking if there was a way to sub out the soy. I had a hunch that peanut butter (or nut butter of choice) might work really well for this, and so I ran with it. As luck would have it, peanut butter did the trick, and so now I’m happily sitting at my desk, enjoying a sandwich with some soy free, gluten free rolls that could actually be paleo too, if you used almond butter.
I’d love to know if you make this, so be sure to comment or tag me on instagram if you do!
Notes on Making Low Carb Vegan Rolls (soy free!)
- You can use pretty much whatever nut butter you want for this. I happen to be allergic to almonds, so I use peanut butter, but almond butter does have less carbs (generally).
- If you want to make this nut free as well, sunflower seed butter will totally work.
- The psyllium is pretty integral to the structure of these, so I do not currently have a substitute!
- These really do need a full hour in the oven. Sorry. 🙁
- Flattening these out is really important, otherwise they won’t bake evenly, and will be gooey in the middle. I try to shape the dough into hambuger patty-sized discs about 1/4″ thick and then put them on the tray, and that size seems to work out well.
Low Carb Vegan Sandwich Bread (soy free, grain free, gluten free)
- 3 tbsp ground flax seed
- 1/2 cup peanut butter
- 1/2 cup psyllium husks
- 1 cup water
- 1 tsp baking powder
- pinch of salt add up to 1 tsp if using unsalted peanut butter
- Preheat oven to 350F.
- To a mixing bowl, add psyllium husk, ground flax seeds, baking powder, and salt, and whisk until thoroughly combined.
- Add water to the dry mixture, and mix until all the water has been absorbed. Mix in peanut butter, so that the entire dough is completely uniform.
- Scoop into mounds on a baking sheet lined with a silicone baking mat, or parchment paper, flatten into discs and bake for 60 minutes, until just brown on the outside, and cooked all the way through.
41 thoughts on “Low Carb Vegan Sandwich Bread (soy free, grain free, gluten free)”
These look awesome!!
Thanks Maria! They’re so good – I hope you try them!
Excelent!!! Thank you very much, Liz. Your site is absolutely helpful for me and others.
Thank you, Raquel! That makes me so happy 🙂
Can these be frozen and reheated? Although I have been vegan for 17 years, I am preparing to start ketogenic eating for weight loss. I want to make sure I have some staples like this recipe on hand so that I will be more successful. Going from my unhealthy high carb lifestyle to a low carb will be a big transition. My sister recommended the keto lifestyle, but she eats meat, if it wasn’t for this website I wouldn’t have thought vegan keto was possible, Thanks!
Hi Kristina, this is a good question! They definitely can be frozen and reheated. I’ll be honest – I’m not sure exactly how long to reheat them for because I tend to just throw things in the oven and not pay too much attention if I’m just reheating them.
It’s awesome that you’re setting yourself up for success with frozen options! I’m also really glad you’re finding my site helpful. It can be daunting starting a vegan keto diet, but it gets easier in time for sure!
You said you could use banana instead of the nut butter correct?
Hi Sophia! Another blog reader substituted banana for tofu in this recipe (https://meatfreeketo.com/vegan-keto-rolls-gluten-free-nut-free/) and said it worked really well and didn’t taste too much like banana! That recipe was the basis for this one.
I haven’t personally tried the banana substitution, but it seems like it should definitely be workable!
Is it possible to use chia seeds instead of the psyllium husk powder?
Hi, Rita! I’ve never tried it, but have actually been thinking about doing this lately. It seems like it should work. My only concern would be that sometimes chia can make things gummy, so they might not have the same exact texture. I think I may actually try that today, though!
Thanks for your response Liz.
Did you try it? Did it work out? I hope so – I have this massive jar of chia seeds and there is only so much chia seed pudding a girl can eat in a day 🙂 Thanks!
Oh – and did you use them whole or grind them up? I find sometimes grinding the chia seeds stops things from going gummy…
I’m thinking this may work by putting them in a dehydrator, rather than keeping the oven on for an hour. Anyone tried something like this? It may end up just making crackers!
I think it might end up making them crackers! The baking powder typically requires heat to make things rise, so I don’t know if dehydrating would provide enough heat needed for that to occur!
It would definitely be an interesting experiment!
I made these today…haven’t tasted them yet, but it was necessary to knead the drough to incorporate the peanut butter since it was cold from the fridge. Turned out a lot darker in color when I took them out of the oven after the hour. Hope they taste OK… not sure if I did something wrong. :-/
Well, they didn’t work for me, so I guess I messed up. They were heavy, hard, and dark…like chocolate muffin color. Not sue if altitude played a role.
Oh no, Alex! I’m sorry these didn’t turn out well for you! Hm, I didn’t even consider altitude – I basically live at sea level.
In the past, I’ve had trouble with baking powder expiring, and that prevented rolls and breads from rising. But that’s all I can think of. :/
No matter, I tried the tofu version (with same baking powder) and that’s a keeper! It may have been the peanut butter…it’s natural and need to be stirred relentlessly to mix the oil in. Maybe I didn’t do enough stirring since it was hard to out of the fridge, and so the density was off.
I made these with almond butter and they are really great!! So filling between all the fat and fibre I think they will be a new breakfast staple for me 🙂
Thanks a bunch!!!
Awesome! I’m so glad you like them, Magdalen! 🙂
These are so delicious, very glad a made them!
Thank you, Rachel!! I’m glad you like them!!
Could you replace the flax with ground chia seeds for this recipe? Thanks!
Hi Helen, this is a great question! You absolutely can 🙂
I’ve never cooked or baked with psyllium before. I got some and it has a warning about consuming it if you have trouble swallowing, and further googling brought up concern about its effects on the digestive tract (its use as a laxative with enough water but that it can cause constipation without it). Does incorporating in food and baking mitigate these effects? Has anyone had any problem consuming these? I have them in the oven now but am concerned.
Hi there! I totally understand your concern. In the notes I mention that you should try to avoid eating more than 2 of these at a time to avoid gas or other stomach discomfort. I can attest that I’ve never had a problem with this though! 🙂
Incorporating the psyllium into a recipe seems to keep things from binding, as it would be if you just consumed it by itself with minimal liquid. Similarly, when you’re chewing and swallowing food, and consuming other things, this will also help to break things up and make sure there is no binding. So basically, just eat them one at a time and be sure to chew reasonably well and everything will be totally fine. 🙂
Brand new to this WOE. Nut allergy, but plan to make with sunflower seed butter today!
Welcome!! I hope you enjoy this recipe! I have an almond allergy, so there are a bunch of but free recipes here to explore!
I’m anxious to try this recipe. Do you think tahini would work?
Hi Eva, I absolutely think tahini would work! In fact, tahini is what I use in a very similar recipe to this for making bagels. 🙂
Can ground chia seeds substitute for flax seeds in this and other recipes on this site, as flax is very high in plant estrogen?
I made these only once so far, and they turned out great!! I didn’t have psyllium “husks” (now I do, though); all I had was whole psyllium seed. I tried grinding them up, not into powder but just enough to break up the seeds. And I used 1/2 peanut, 1/2 almond butter. They were delicious!! I didn’t eat them fast enough, though, and one got moldy. How do you store them? I left them out on the shelf. Probably should have frozen them?
I’m so glad they turned out!! I usually keep them in the refrigerator if I know they’re not going to be eaten within 2-3 days. 2 days in warmer months and then 3 in the winter (my kitchen is quite cold in the winter!).
I’d like to make these as bread for my veggie burgers, but feel the pb taste may throw it off. Can something else with a more neutral taste be used?
Hi Brea! The almond butter the recipe calls for is more neutral than peanut butter. I’ve also tried this with Tahini, but if you’re going to do that, I recommend using the baking soda substitution instead of yeast, as the tahini and yeast together have kind of a strong taste. Sunflower seed butter is another option, but does have a somewhat distinct flavor (much less than peanut butter, though). I hope this helps!
These are great! Excellent texture and surprisingly easy to slice!
Thank you for commenting, Margaret! I’m so happy you enjoyed the bread 😀
My parents and I are on the optavia diet…we have been looking for a good bread recipe to.make sandwiches….can you substitute the peanut butter for soy flower and then use xanthan gum to help it rise?
Hi Bethany, good question! You cannot substitute soy flour for a nut butter, as they function in two different capacities in this recipe. If you can’t use peanut butter or almond butter, tahini would also work. 🙂
Do you think I could substitute almond butter instead of peanut butter?