Gluten free vegan bread recipe Keto

An easy gluten-free vegan bread recipe with no yeast or machine needed! Plus, this is a low carb keto bread recipe with only 2.2 g net carb per slice!

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Are all gluten-free bread vegan?

You will surprise to see that most gluten-free bread recipe use eggs or milk. Also, while some brand does gluten-free vegan bread recipe they tend to use high starchy flour that makes the bread hard to digest and trigger carb cravings.

KETO BREAD LOAF VEGAN, GLUTEN FREE 2.2 g net carb per slice #ketovegan #veganketo #ketobread #veganglutenfreebread #veganbread #veganpaleo #vegan #lowcarbbread #eggfree #noeggs #lowcarb #easy #healthy

Gluten-free vegan bread recipe – keto approved!

This gluten-free vegan bread recipe is a delicious fulfilling low carb bread recipe using only nourishing low carb flours.  It is a delicious dense bread similar to German whole grain bread. So keep reading to check the ingredients you need to make this easy yeast-free gluten-free keto bread recipe.

  • Almond flour – use fine blanched almond flour for best result
  • Pumpkin flour -also known as pumpkin seed meal. If you can’t find this in your local supermarket you can order it online or simply make yours at home. Add 3 cup of pumpkin seeds into a blender and blend until a powder form, don’t over blend or it will turn into pumpkin butter.
  • Coconut flour 
  • Ground psyllium husk – this is basically 100 % natural fiber. It is a crucial ingredient in this recipe to hold the low carb gluten-free flour together. Don’t skip or replace
  • Chia seeds – black or white whole chia seeds
  • Apple cider vinegar – you can use any acid like lemon juice or vinegar of your choice. This helps activate the baking powder as the recipe doesn’t contain gluten
  • Baking powder
  • Salt 

KETO BREAD LOAF VEGAN, GLUTEN FREE 2.2 g net carb per slice #ketovegan #veganketo #ketobread #veganglutenfreebread #veganbread #veganpaleo #vegan #lowcarbbread #eggfree #noeggs #lowcarb #easy #healthy

Why is this vegan bread recipe good for you?

Many people who start the vegan diet overeat carbs to feel full. Consequently, they miss important nutrients from nuts and seeds. That is with this in mind that I created this bread. A delicious dense bread containing enough fiber and protein to feel full. Indeed, after only 2 slices you will feel satisfied and loads your body with important nutrients. In fact, did you know that one serve of pumpkin flour (30 grams) covers 23% of your iron RDI? It also contains 7 g protein and only 3 g net carbs.  This said, you now understand why this keto vegan bread is good for you


Calories and fat

You probably wonder if this vegan gluten-free bread recipe is high in fat or calories. Of course, as it is a keto vegan bread it can be seen as high fat. Surprisingly, it contains only 117 kcal per slice and 7.8 g of fat. This is close to any regular wheat bread from the store! Also, keep in mind that the fat in this keto bread recipe is the ‘good’ one.  All the fat in this bread comes from nuts, seeds, and olive oil.  It means it brings all the powerful omega 3 and 6 you need.


How to eat your keto gluten-free bread

This is a very dense bread, better toasted. I recommend slicing thinly, toast with minutes, and spread peanut butter and raspberry chia seed jam on top. Otherwise, use as a sandwich bread with mashed avocado and raw vegetables of your choice.

KETO BREAD LOAF VEGAN, GLUTEN FREE 2.2 g net carb per slice #ketovegan #veganketo #ketobread #veganglutenfreebread #veganbread #veganpaleo #vegan #lowcarbbread #eggfree #noeggs #lowcarb #easy #healthy

More vegan keto recipes

This blog is not only about vegan keto recipes but I like to share a few of them as we are all keen to eat fewer carbs and the good ones. If you enjoy eating some vegan keto recipes from times to times this what I suggest you try too.

If you try this bread recipe don’t forget to share a picture with me on Instagram ! 


Watch the vegan gluten-free bread recipe and make it now!

Your friend, Carine

Vegan Gluten-Free Keto bread

Vegan Gluten free bread recipe with nourishing seeds and nuts, 100% keto approved only 2.2 grams net carbs per slice
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Gluten free vegan bread recipe, Vegan breakfast
Servings: 16 slices
Calories: 117kcal
Author: Carine
4.74 from 41 votes


Liquid ingredients

  • 2 tablespoon Grape seed oil, - or olive oil, almond oil
  • 1 teaspoon Apple cider vinegar - or lemon juice
  • 2 cups Water - lukewarm 40°C (105°F) , think hot bath temperature


  • Preheat oven to 200°C (400°F) preferably on fan-bake mode.
  • 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.
  • Measure carefully all the dry ingredients, weight them for precision as the flours are high in fiber and missing some result in wet bread.
  • In a large mixing bowl, whisk all the dry ingredients together, it shouldn't take more than 30 seconds.
  • Stir in the liquid ingredients, make sure the water is lukewarm if too cold the flours won't activate as well and as fast. Think hot bath temperature, around 40°C/105°F.
  • Stir with a spatula at first, then knead the dough with yours hands for about 1-2 minutes until it comes together as a ball. The dough is slightly sticky, that normal but you should be able to form easily a ball of dough. If the dough stick a lot to your hands after 2 minutes kneading the dough, it means you miss some husk. Adjust by sprinkling more husk, 1 teaspoon at a time, knead again 1 minute. You can also oil (or wet) your hands slightly to avoid the dough to stick to your fingers.
  • Form a lovely round cylinder shape, don't flatten the top or the bread will be very dense. The bread won't raise or expand so shape the bread as you expect it to look when out of the oven.
  • Wet your hands with water and massage the top of the bread to smoothed any cracks.
  • Sprinkle some pumpkin seeds on top of the bread and slightly press to stick to the top of the bread.
  • Bake for 50 minutes, adding a piece of foil on top of the loaf pan after 30 minutes to ensure that the bread cook perfectly inside and the top don't burn.
  • After 50 minutes, insert a skewer in the middle of the bread, if it comes out clean or with few crumbs it is ready otherwise keep baking for 10 more minutes up to 70 minutes max. Check the baking every 10 minutes after 50 minutes.
  • Cool on rack for 3 hours before slicing.

How to eat?

  • This is a dense bread like German wholegrain bread, it can be a bit moist in the center and some people may prefer to toast each slices before eating.
  • Use as a sandwich bread or toast for breakfast with your favorite spread like peanut butter and chia seed raspberry jam.


  • Store up to 1 week in the pantry, wrap the bread in a clean kitchen towel and slice when needed to keep the loaf fresh.
  • Freeze sliced in a airtight box or zip bags. Defrost in a toaster or at room temperature for 2 hours, then toast.


Net carb per slice : 2.2 g
How to make pumpkin flour ?
Add 3 cups pumpkin seeds into a blender and blend on high speed for 1 minute, stop before it turns into a butter. You should have a fine pumpkin flour, not coarse. Store leftover flour in a glass mason jar for 2 months. 
Nut free option
Replace almond flour by gluten-free oat flour, same amount, note that the bread won't be keto friendly anymore.


Serving: 1slice | Calories: 117kcal | Carbohydrates: 4.3g | Protein: 3.9g | Fat: 7.8g | Fiber: 2.1g | Sugar: 0.4g | Iron: 6mg

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KETO BREAD LOAF VEGAN, GLUTEN FREE 2.2 g net carb per slice #ketovegan #veganketo #ketobread #veganglutenfreebread #veganbread #veganpaleo #vegan #lowcarbbread #eggfree #noeggs #lowcarb #easy #healthy

Reader Interactions


  1. June

    5 stars
    Carine, I love the wholesome ingredients in this vegan bread! I have tried several of your bread recipes and they are delicious…what you create without yeast or eggs is amazing! Can’t wait to try this recipe.

    Thank you for sharing!


    • Karen

      5 stars
      I used roasted pumpkin seeds and it was so difficult to make a flour. The oils from the roasting made it wet! My flour mixture was lumpy and I took the time to break it up so it was smooth. In the end, I was able to make an amazing bread!!!!!! I flippin love this recipe.

  2. Kay

    4 stars
    I have made this bread today but it collapsed after I got it out of the oven. Any idea why that happened ? I do really like the taste of it anyway, just wished it looked prettier lol. Also the middle was kind of moist but I don’t mind that. I baked for 30 min, then covered it with foil then baked for 20 more minutes. After that the bread collapsed. I would appreciate any suggestions because I would love to make it again.

    • Carine

      That looks like your psyllium husk is too thick and doesn’t absorb the moisture properly that is why it stay moist inside. If the dough is not moist, heavy before baking there is no reason it should deflate. Also, it can take up to 70 minutes to cook. I hope it gets cuter next time 🙂 XOXO Carine.

  3. Deb Mac

    5 stars
    I have not eaten bread for almost two years now because I am on an anti-inflammatory food plan. It has been a long and very bumpy ride to find a decent grain free, vegan bread that I rate so I was very interested to find this recipe without flaxseeds. I gave it a try and it is probably one of the easiest breads to make and also very tasty. I highly recommend you give it a try. It is so delicious as are the coconut pizza bases and her naan bread. Brilliant and yummy! What more could you ask for?! .

  4. Fife Massey

    5 stars
    OMG Thank you
    I’ve been gluten free for 4 years and dairy free for about 2. Not a choice but a health necessity. I’ve tried so many recipes to make bread – I live in a country where gluten free and dairy free is not an understood concept. So everything I eat has to be made fro scratch day after day.

    I stumbled across your recipe, and half heartedly gave it a go – knowing how disappointing most of my attempts are. But OMG OMG! This actually tastes like bread!!!! I mean, bread is fairly tasteless, as I remember, and this is bland – but I mean that in the most positive way ever!!! Most of the recipes I try have an overwhelming nut, or chickpea or eggy taste. But your bread is just perfect.. Yes, It’s dense and fairly wet, but compared to others, sooooooooooo much better. I’m actually looking to forward to my next meal when I can eat it!!!

    • Carine

      Hello! Welcome on my blog !I am so happy you enjoyed this gluten free vegan bread recipe. You may also like my gluten free dairy free wraps recipe here. I can’t wait to read your next comment on the blog, XOXO Carine.

  5. Jessica

    5 stars
    I made this bread and it was delicious, 2 slices filled me up. The oil I had was vegetable oil but everything else I had. It did not rise and it came out with a dark color not like yours, I wonder what I did wrong?

    • Carine

      Thanks so much for the lovely feedback! The darker color may come from a darker pumpkin seed flour or some psyllium husk brand turns slightly blue/purple when baked. You can try a different brand of husk next time. Also not that this bread has no gluten and therefore it doesn’t raise much. I recommend you knead the dough gently. don’t press your loaf into the pan and shape it round and bumpy to keep as much air as possible inside. It will get the bread much lighter. Enjoy ! XOXO Carine.

  6. Lynea

    I have this in the oven now! I was quite surprised by the inconsistency if your cup measurements vs the weight… the right weight of pumpkin flour was closer to 1 1/2 cups, and for that weight of psyllium husk would have been about three times the cup amount! So, I did a little from column A and a little from column B and crossed my fingers! So, we’ll see what happens. Also, I had to change the almond flour (dietary issues) for other flour (I went with a combo of buckwheat and white rice flours)

    • Carine

      Hi, The weight is correct for all flours. If you have some big difference it means that your flours are way thinner/less coarse than mine. That is why I always recommend to make the recipe in weight for precision and not in cups! Cups are volume and therefore they are precise for liquid but not for flours, especially low carb flours that are grounded in very different level regarding country compred to wheat flour that has a similar granulomatery everywehre. Note that buckwheat flour and rice flour are heavy flour and replacing almond flour by this combo will create a very dense bread. I hope the bread turn out well, XOXO Carine.

  7. Ashley

    5 stars
    I loved this recipe! I added my own little twist that I think a lot of people would enjoy:
    I added home made vegan “parmesan”, which is just ground hemp seeds, nutritional yeast, and sea salt. I also added a little thyme, sage, Italian seasoning, and dried shallot/chive mix into the dough and I sprinkled some trader joes “everything but the bagel” seasoning on top!
    Also, instead of 2 cups of water, i did 1.75 cups of water and .25 cups of unsweet coconut yogurt to make it taste a little more sour! It is amazing! Thank you for this recipe!!!

    • Carine

      Thanks so much for sharing this ! It sounds delicious and I am sure many of us will give it a go. Enjoy the recipes on the blog, XOXO Carine

  8. Conny

    5 stars
    OMG! This bread is so delicious. I used cup measurement and was freaking out a bit when I read the comments after, but it turned out perfect.
    The dough was moist and I formed the bread very quick and tried not to press it. I ate it with curried tofu tonight. Can’t wait to try your other recipes.

    • Shannon

      I am making this bread right now. I only see cup measurements. Where are the weight measurements? I really hope it turns out. This is perfect for a vegan diabetic.

      • Carine

        Click on the metric button before the ingredients list to convert all the recipe card automatically into grams/oz. Enjoy the bread recipe, XOXO Carine

    • Carine

      Sure ! Freeze in the bread slice, in an airtight container and make sure the slices don’t overlap or place a little piece of parchment paper between each to make sure they are easy to defrost one by one. efrost at room temperature for at least 3 hours then bring to the toaster! I hope it helps. Enjoy, XOXO Carine.


    5 stars
    Just had my first slice and absolutely loved it!!
    I have been doing keto (vegan) for 2 months and haven’t had any bread in a while…
    Thank you!

  10. Gabrielle

    5 stars
    Hi, I followed the recipe strictly and measured by weight not by a cup and it turned out fantastic, thank you. The loaf makes 16 slices. I entered this recipe into My Fitness Pal with the products I used (as I’m tracking my food for training purposes) and the nutritional information reads differently to this recipe. 1 slice equals 155 calories, 2.3g carbs, 12g fat and 6.6g protein. I realise that this has to do (to some degree) with the product brand, but what this means is for x 2 slices of toast I’m eating over 300 calories and over 20 grams of fat. That seems a bit excessive. What do you suggest I do to the recipe to get it closer to your nutritional measurements?

    • Carine

      I am not sure why your fat are so high compared to mine. All I can recommend is find brands that are close to what you expect in term of macro. It is a keto bread so the fat will always be higher than regular bread for sure. Enjoy the bread! Carine

  11. Sylvia

    5 stars
    I made this recipe and it turned out looking and texture wise good, really good! However, the link you have in the recipe is for pumpkin flour and not for pumpkin seed meal. Unfortunately I made it with pumpkin flour. Does not make for a low-carb option. I should’ve just made your do it yourself pumpkin seed meal. : (

  12. Afua

    5 stars
    Oh my goodness! This bread is so good and I really appreciate that it has such healthy ingredients!!!! I had such fun making it. It smelled great as it was baking and it looked so pretty once done. I made it too late last night to eat so I had to wait until this afternoon to savor it. I just had a small piece dunked in olive oil and chopped fresh garlic. It made my mouth and my tummy happy. Just the right amount of density inside and crunch in the crust. You rocked this recipe!!! I can hardly wait to try some more. Thank you so much for your culinary creativity and prowess. You get the highest rating from me!

  13. Alejandra

    5 stars
    Easy , super yummy and healthy bread. I love this website, thanks so much for the health, cheap and easy recipes. Totally recommended.

    • Carine

      I am sorry this won’t work a pumpkin seeds and flax seed have different properties. Flax seed are way higher in fiber and they will make the dough very chewy. However, you can ue sunflower seeds instead of pumpkin seeds, same amount. Enjoy the recipe, XOXO Carine

  14. Afua

    I made this bread again (it is so good) and have shared it with others who are also loving it. The second time I made it, it rose fairly high but then sank in the middle. What would you suggest I do to keep if from falling. That did not affect the taste negatively, I am just wondering how I can get it to look round like your loaf.
    Thank you for the great recipe.

  15. Chyrisse

    Hi what can i substitute for the pumpkin flour? I can’t have pumpkin unfortunately but really want to make this.

      • Lorena

        Hi Carine.
        I absolutely love the bread. Mine has collapsed a little bit, but each time I make it collapses a little less.
        I would like to ask you if you know how many grams is one slice, since my slices are little (because of the collapse) and I don’t know if I am cutting them too thin or too thick.
        I am now on a low carb diet and I don’t wanna eat too much of this, because I love it so much that I could eat a lot! Hahaha
        Thank you!

        • Carine

          Hello! I don’t know how much weight one slice but the recipe should make 16 slices and one slice will therefore match the nutrition panel shown in the recipe card. I hope it helps. Enjoy the recipe, xoxo Carine

          • Carine

            Oh no I am sorry it won’t work very well here the bread will be too moist and won’t hold together. XOXO Carine

  16. Lani Muelrath


    I tried this today with high hopes as I placed. It in the pan. I baked for 30 minutes, then covered as suggested for another 20. At that point it did not feel done so I baked it 20 more minutes.

    It looked fine when I took it out of the oven. But within a fee minutes it had completely collapsed. 3 hours later I sliced it anyway, and it is just a dense, gummy purple mass. I am hoping to get this recipe to work! Tips? Weigh instead of measure?

    Thank you.

    • Carine

      You mentioned the bread is purple this is coming from the brand of psyllium husk you are using and any user having this color issue are also having unbaked bread, moist, gooey. Yo must use whole husk, not husk powder supplement in this recipe. The best is Now Food Whole Husk. I am sure it will get better next time if you change brand. Enjoy, Carine

  17. Mike

    I made this today. Some months ago I adapted a traditional Irish sodabread recipe for my vegan wife. Subsequently, she’s adopted keto alongside it – this recipe was my latest attempt to find a bread she can enjoy. For us, the gluten-free aspect is a bonus. My loaf is considerably darker than the picture above – and how you manage to get green pumpkin seeds after 50 minutes in the oven I don’t know. Because the top was already so much darker, I didn’t go beyond the 50 minutes, and although my skewer came out clean, the middle of my loaf is doughy rather than dense. Next time I’ll give it an extra 10 minutes to hopefully eliminate the doughy texture; but I’m concerned about the top crust after that additional time.

    • Carine

      What about you try baking them into smaller buns, on a baking tray covered with parchment paper? They will bake way faster. You mentioned your bread is wet in the middle it often comes from the brand of psyllium husk used, some are not made for baking. I am using Now Food Whole psyllium husk, all brands like Metamucil are diet supplement not made for baking. These husk brands turns food blue purple too which explain why your brands has such a dark color. I hope it helps ! Enjoy the recipe, XOXO Carine

  18. Viki

    5 stars
    I did my own pumpkinseed four and substituted chea seeds(1/4cup) for flexseed meal and sesami seeds half/half. It came out delicious and my 8 yo daughter gave it a thumbs up. Thank you so much this is going to be my staple bread from now on!!!

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