Maria .Recipes Keto Enthusiast, Indian Food Lover

Vegan Almond Bread

Most low-carb breads use eggs, and the only vegan ones I have come across all contain vital wheat gluten. I don’t mind consuming gluten every now and then, but I like having some paleo vegan options available as well.

This recipe is a godsend. The texture of these breadbuns are amazing! The only issue with these in my opinion is that the agar gives a bit of an aftertaste, but you can substitute the agar eggs for flax eggs instead, which would also decrease the carbcount significantly.

Little tip: if the bread seem to be puffing up a lot in the oven, but they deflate and end up being empty inside when they cool down, try reducing the baking powder a little bit.

  • 1 cup of almond flour (110 g)
  • 4 tbsp psyllium husk powder (30 g)
  • 2 tbsp agar flakes OR flax seeds ground + 6 tbsp boiling water (can be substituted for 3 egg whites if not vegan)
  • 1 tsp salt
  • 1 and 1/4 tsp baking powder
  • 1,5 tbsp apple cider vinegar
  • 2 cups of boiling water
  • Process
    1. Preheat the oven to 200C.
    2. Mix the agar with the 6 tbsp water. If it doesn’t dissolve, put in the microwave for a minute until it is well dissolved and very thick.
    3. Mix all the dry ingredients. Put them in a food processor and add the agar. Mix until you have a crumbly dough.
    4. Add 1,5 cups of water and mix. Add the rest of the water as needed to get a sticky and firm dough.
    5. Divide the dough into 8 equal pieces and form little balls with them.
    6. Put in a baking tray and bake for 40 minutes or until when you tap the bottom, they sound hollow.
  • Nutritional information, per bun
    • 66 kCal
    • 2.5 g net carbs, 4 g fiber, 6.5 g total carbs
    • 1.9 g fat
    • 7.7 g protein
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.