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Whoo, boy, this one’s been a long time coming. I’ll start off by saying that I love bread. I really, really do. When I was a child, one of my absolute favorite snacks was a slice of Wonder Bread with margarine and cinnamon sugar spread on top. Oh, the 90s. In addition to that gem, I just really like toast and PB&J sandwiches, and lately I’ve been searching out a way too be able to have these things on a vegan keto (and gluten free) diet. This soft vegan keto sandwich bread is the answer!
Instead of a lengthy preamble about why I’m now obsessed with this recipe, I’ll just get right to it!
Note: 4/1/2019 – This is a continued work in progress! I’ll be testing out more variations (and substitutions) and adding the results below in the “what happens if…” section! I just have about 2 loaves to get through before starting another one… I thought about waiting until I’d tested all variations and options, but realized that was insane, so here we go!
What to Expect From This Soft Vegan Keto Sandwich Bread
- Like all things that are vegan, gluten-free and low-carb, this isn’t going to taste exactly like its carb-filled and glutenous counterpart. It is pretty darn close, though!
- The texture is soft and slightly denser than a “wonder bread” type bread, but can be sliced thinly and it toasts up wonderfully!
- While the crust is initially hard upon taking it out of the oven, it does soften up as it cools down.
Notes on Making Soft Vegan Keto Sandwich Bread
- Yes, there is 1 tsp of sugar here to feed the yeast. It will be consumed by the yeast, and any remaining sugar will really be negligible when spread out over the full recipe.
- If you would prefer to make this without yeast, you could use 1/2 tsp of baking powder with 1/4 tsp of baking soda and add 1 tbsp of apple cider vinegar to the liquids. In a pinch, you could just go with the 1/2 tsp of baking powder. It’s not quite as soft as with the baking soda/powder combo, but it still works!
- Substitutions for the almond butter: peanut butter, sunflower seed butter and tahini can all be used here instead! The tahini has the strongest flavor of these three, though. If you don’t like tahini, I recommend one of the other options.
- I used the 2lb loaf pan from Jamie Olliver and really like it. Using this pan, I get 16 slices of bread that are around 1cm thick each. You can obviously use any pan, but for reference, this is what I use. 🙂
- This needs to cool completely before slicing, or else the bread will squish and won’t have those air pockets.
- Store at room temperature, covered, for up to 5 days or for up to 10 days in the fridge.
What Happens if…
- I increase the water to 2 cups? The bread will be a little wetter and will need more time in the oven. A few batches with the increased water had some uneven rising, but the loaf is a little taller. Not a bad change.
- I increase the baking powder? The bread rises too fast, and an air pocket forms at the top, so the bread will have a bubble right beneath the crust, but the bottom will be more dense.
- I decrease the almond butter to 1/2 cup? The bread will be dryer and a little grittier, as the texture will be more coconut floury. This bread dried out quickly, too.
- I increase the almond butter to 1 cup? The bread becomes a bit “wetter” and denser. Honestly, this one was delicious, but wasn’t quite as light. If you want something a little heavier, this is a great option.
- I increase the psyllium? Things get progressively gummier and are just so unpleasant. You can go up to 50g without this happening, but 60g is too much.
- I replace the psyllium with flax or chia? The bread will be somehow both crumbly and wet, and won’t really rise much or hold together to slice.
Specific Brands Used
- Coconut flour: Anthony’s (but Bob’s Red Mill also worked)
- Psyllium: Organic India (again, Bob’s Red Mill also worked)
This soft, gluten-free bread is the ideal way to crush those bread cravings when trying to stay in ketosis. This low-carb and keto-friendly vegan bread is egg-free, dairy-free and soy-free.
- 2 1/4 tsp (1 packet) active dry yeast & 1 tsp sugar (see notes above for substitutions)
- 1 3/4 cup (420ml) warm (not hot) water
- 1 cup (112g) coconut flour
- 40g of psyllium (1/2 cup whole husks OR 2 tbsp plus 2 tsp powder)
- OPTIONAL: pinch of salt, if using unsalted almond butter
- 3/4 (192g) cup almond butter
- Whisk together 1/2 cup of the warm water with the sugar and yeast and let sit for about 10 minutes until it becomes foamy to activate the yeast.
- While the yeast is activating, use a dry fork to whisk together the coconut flour and psyllium in a small mixing bowl.
- In a medium or large mixing bowl, stir together the yeast mixture with the almond butter and 1 cup (240ml) of the water and (reserving the remaining 1/4 cup/60ml).
- Stir the dry ingredients into the wet, making sure there are no clumps or dry bits. The dough should come together and no dry bits should remain (see picture for texture). If there are any dry bits, add in the remaining liquid 1-2 tbsp at a time, until they are gone. It won't be super smooth, but there shouldn't be any crumbles. Depending on the type of coconut flour and how humid your climate is, you may not need the extra water.
- Line a loaf pan with parchment paper, and smush the dough into the pan. It won't be smooth, and this is fine.
- Find a warm, dark place for the dough to rise for 60-90 minutes, until it has increased in size by about 30%. It should puff up and smooth out a bit. While the bread rises, preheat your oven to 350°F (180°C).
- Once the bread has risen, bake for 50-55 minutes, until the crust is hard and hollow sounding. For a thicker crust, continue to bake for another 10 minutes.
- Remove from the oven, carefully remove from the pan and let cool completely before slicing.
While I strive to provide accurate nutritional information, different brands of ingredients have different nutrient values, so your calculations may vary.
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