Keto Bread Without Eggs / Vegan –
  • 90grams sesame seeds
  • 1tbsp olive oil
  • 150-160grams white chia seeds black will do toolink in recipe notes
  • 1tbsp dry instant yeast powder
  • 150grams Almond flour
  • 150grams coconut flour skip this and add more of 150almond flour if you don’t want coconut flour
  • 10grams xanthum gum
  • 100grams whole psylliumm husk use only whole husk as it is flexible and stretches more
  • 1tsp Salt
  • 1000ml warm water NOT hot water . You should be able to dip a finger with ease.
  1. Sesame paste Roast the sesame seeds until light brown. Let them cool completely. Grind the food processor or a grinder until it forms a smooth paste. Add the olive oil to smoothen it midway of grinding it. Wet Mix Take a bowl and add warm water. Mix the Sesame paste. Add the white chia seeds , yeast and mix well. Set it aside for 25 minutes. Meanwhile, PREHEAT the oven at 165c. The chia seeds swell and the mix turns lumpy. Set it aside. Dry mix Combine almond flour, coconut flour, whole husk psyllium, xanthum gum, salt and set it aside. Making the dough Combine the wet mix with the dry and mix well. The dough is quite sticky and needs force to mix it well. If at any point, the dough is very hard to mix, add some water. Place the dough in the bread tins lined with parchment. I used one 25cm * 5.6cm (link below in recipe notes) bread tin and other 20cm in length. The dough is hard to press evenly in the tin. Just take some water in your hand and press with your fingers until even. Warm in the oven for 20-390 minutes and then bake for 60 minutes at 165C
Recipe Notes
Nutrition Facts
Serving Size 1 slice
Servings Per Container 24 servings
Amount Per Serving
Calories 188 Calories from Fat 112.5
% Daily Value*
Total Fat 12.5g 19%
Saturated Fat 2.3g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 118.5mg 5%
Total Carbohydrate 14.2g 5%
Dietary Fiber 10.4g 42%
Sugars 0.7g
Protein 6.1g 12%

Share with:

FacebookGooglePinterestPrint this page