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I’m not exaggerating when I say this Vegan Low-Carb Bread is the bread of breads. If you’re cutting carbs and missing real bread, this one truly delivers. It’s gluten-free, grain-free, and packed with plant-based protein and fiber, yet still soft in the middle with a lightly crispy crust—exactly what you want for sandwiches or toast.
Why I love this plant-based grain-free and low-carb sandwich bread.
What I love most is how easy it is to slice and how moist it stays, with just a hint of sesame flavor that makes every bite so good. This is the kind of low-carb bread I keep going back to… and honestly, it’s a little addictive.
And if you’re watching carbs, you’ll appreciate this: each slice has about 4 grams of net carbs, so it fits beautifully into a keto or low-carb lifestyle without feeling like a compromise.
Why These Low-Carb Ingredients Work So Well
The magic of this grain-free, low-carb bread really comes down to the ingredients. Almond flour forms the base, keeping the bread naturally low in carbs while adding healthy fats and protein. Cassava flour is used sparingly to improve texture, while flaxseed and psyllium husk boost fiber and help create that sturdy, bread-like crumb without spiking the carbs. Sesame seeds add a gentle nutty flavor and extra nutrients that make each slice satisfying and filling.
For moisture, I add a splash of extra virgin olive oil and a bit of apple cider vinegar, which helps balance the flavors and improves the structure of this yeast-free, low-carb bread. To keep it light and airy without yeast, baking powder and baking soda do the job—making this gluten-free bread easy, quick, and perfect for anyone following a low-carb or keto-friendly lifestyle.
The Easiest Low-Carb Gluten-Free Bread You’ll Ever Make
I’ve always wanted a bread recipe that takes almost no effort but still turns out perfectly—and this Vegan Low-Carb Bread truly checks every box. It’s simple, reliable, and exactly the kind of gluten-free bread you’ll want to make again and again.
The dough comes together in about five minutes, which honestly doesn’t get better than that. Just mix the dry ingredients, add the liquids, and give it a quick stir to combine. Transfer the dough to a loaf pan, shape it into a loaf, and you’re done—no kneading, no yeast, no stress.
The only thing this low-carb bread asks of you is a little patience. Because it’s dense, fiber-rich, and grain-free, it needs time in the oven to bake through properly. Let it do its thing, don’t rush it, and you’ll be rewarded with a perfectly baked, sliceable loaf every time.
Why Psyllium Husk Is Key in Vegan Bread
Egg replacement: Psyllium husk forms a gel when mixed with liquids, acting like eggs in low-carb, grain-free bread recipes—perfect for this vegan loaf.
No xanthan gum needed: Provides structure and elasticity naturally.
High in fiber: Psyllium is a water-soluble plant fiber from the seeds of Plantago ovata, helping support digestion.
Digestive benefits: Can relieve constipation, ease diarrhea, and may help with IBS.
Blood sugar support: Studies suggest psyllium can help regulate blood sugar levels in people with diabetes.
Heart health: May help lower blood pressure, improve cholesterol, and support overall cardiovascular health.
ARE SESAME SEEDS HEALTHY?
I added sesame seeds to this Vegan Low Carb Bread recipe because these tiny seeds are flavourful, adding a slightly nutty flavour to this healthy bread, but more importantly, they have many health benefits.
The oil in sesame seeds helps to remove dental plaque. The seeds are rich in anti-inflammatory properties helping our skin stay soft and supple.
They are rich in polyunsaturated fats, and sesamin is known to keep blood pressure level in check.
The sesame seeds contain Omega-6, fiber, iron, calcium and magnesium, and because of their high healthy fat content, these tiny seeds help boost our energy.
If you are looking for a healthy plant-based low carb sandwich bread recipe that takes minutes to whip up, you found it. The best part, this low carb bread is naturally gluten-free, plant-based, and is allergy-friendly.
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Many thanks!
Kristina x
Low-Carb Grain-Free Vegan Bread You’ll Actually Love
Preheat oven to 400 F and line a 9 by 5-inch loaf pan with parchment paper
2.
Using a large bowl, whisk together dry ingredients
3.
In a small bowl, whisk together water, olive oil and apple cider vinegar and pour into dry ingredients
4.
Using a spatula, mix to combine until you form a ball of dough. Do not over mix
5.
Transfer batter into the prepared loaf pan shaping the dough into a bread loaf with a round top. Do not flatten the top of the loaf, or it will become dense. Sprinkle with remaining 1 tablespoon of sesame seeds over the top
6.
Set the loaf aside for 10 minutes to let the fiber fully absorb the liquids
7.
Bake for 55 minutes, then loosely cover with foil reduce oven temperature to 375 F and bake for additional 35 minutes
8.
Lift the loaf from the pan by using the parchment paper and place on a cooling rack to cool fully before slicing. This takes 2 - 3 hours. Enjoy
Nutrition Info
Summary Per Slice 1/16 | Calories: 149 | Protein: 4.6 g | Fat: 10.6 g | Total Carbohydrates: 10.8 g | Fiber: 6.3 g | Net Carbs: 4.5 g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
Leave a Comment
Kristina
Rory, it is best to use whole psyllium husk in this bread recipe. If you were to substitute the whole for powder, the measurements must change. I have not tried to make it with powder, so I can’t tell you how much to use, but a lot less.
Rory
Wow amazing !! I don't have psyllium husk may I use psyllium powder?
Kristina
Debbie, I am sorry not in this recipe. However, we have many tasty gluten free bread recipes for you to explore.
Debbie Pickering
This sounds so good and I plan to make it for myself but I am trying to help my granddaughter who is 20 and lives with me and just diagnosed with celiac BUT she also has a severe allergy to almonds. Is there any substitute for the almond flour or combination of things?
Thank you, Debbie
Kristina
Cathie, tapioca flour is a starch, so it would not work in this recipe. Sorghum flour (yes it is a grain) is the only one you can use to replace cassava flour in this recipe. When I say do not over mix, it means mix just long enough to combine the ingredients. I love this bread and make it often, but cassava flour is the best ingredient for excellent results.
Cathie Simmons
Love the taste but epic fail on the rise. Top rose, looked fabulous but bottom never moved so was a gummy mess. My fault probably as I used tapioca flour in place of cassava, Directions said dont over mix but didn't give more definitive time frame as some recipes do.
I'd like to try again. Other than using cassava, any suggestions?
Kristina
Stacy I don’t know because I have not used a bread machine for this recipe. Sorry
Stacy Rose
Can this bread be made in a bread machine, on the gluten-free setting?
Kristina
Valerie, using a narrower loaf pan will give you a better rise. As far as smooth on top, I have no issue, but it can be imperfect. The dough ball is exactly as pic # 2. I hope you used psyllium husk and not powder. The other thing I can think of is not to overmix the dough. This is a good pan to use
Valerie
I tried this, and it's good, but it did not have the rise I was expecting. How do you get it smooth on top without patting it down? Also, how big is the dough ball when it's done mixing? Same as picture #2 or smaller? Thank you!
Kristina
Dominika, coconut flour will not work. This recipe’s primary ingredient is almond flour and can’t be replaced by just one flour. I suggest checking out another one of our bread recipes without almond flour. Sorry
Dominika
Hello!
I'm just starting an AIP diet which tells me to avoid a lot of things, but among them is almond flour. Could this be replaced by coconut flour and would it be 1:1? Thanks in advance!
Kristina
Lydia, I am sorry I don’t know since I have not made it in a bread machine. If you do make it in a bread machine, please let us know how the bread turned out. Thank you.
Lydia
Hi, do you thinking this recipe would this bread recipe work in a bread machine? Thanks!
Kristina
Alysha, I am so happy to hear that. The bread should keep up to 4 days when refrigerated. Enjoy!
Alysha
Hello :)! My mom and I lovvveeee this bread. Thank you so much.
I am wondering how long this bread will last in the fridge? Thank you!
Kristina
yes you can replace sorghum flour for cassava Danielle.
Danielle
Hi i would live to try this recipe although how can i replace the cassava flour by something else ? Could i use sourghum flour instead ?? Thank you
Kristina
Hi Lynn, here is a link to detailed information for high altitude baking. Hope this helps https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains
Lynn
Yes, Kristina. Thanks for your response. I'm at just under 6,000 feet. That is why I was asking whether you could give me some idea of how to adjust the recipe for altitude?
Kristina
High altitude (over 3,000 feet) affects bread baking because the lower air pressure allows the yeast to rise 25 to 50 percent faster, and the drier air makes the flour drier. If the dough over-rises, the results might be a heavy, dry loaf or misshapen or collapsed loaf
Lynn
This bread is great! It was a bit dense in the center, and I'm wondering whether some adjustment for altitude is called for. Do you have any ideas about whether this is necessary and, if so, how to do this?
Kristina
Thank you so much for letting me know. I am so happy you enjoyed it!
Kelsey
I never write reviews, but oh my god this bread is soooo great! I'll admit I was skeptical when I mixed the dough together and it was a congealed lump (and in the spirit of honesty I did pat down the top a little). But wow it baked up beautifully and has a really neat flavor profile. I subbed coconut flour for cassava because it's cheaper. Sweet recipe!
Kristina
thank you!
Leslie
Best bread ever!!! Thank you so much I love your recipes
Kristina
I am so happy you enjoyed it :-)
Suzzie.R
thank you for this incredible bread recipe, finally a bread that is not only healthy but super easy to make and more importantly so delicious!!!! I will be making this bread recipe again
Kristina
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