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Easy Dairy-Free Keto Bread

August 18, 2018 By elviira 32 Comments

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Easy Dairy-Free Keto Bread | Low-Carb, So Simple

There just aren’t enough easy keto bread recipes out there, don’t you think? Well, I’m about to help solve that problem! This dairy-free bread recipe is going to be one of the easiest bread recipes you’ll ever try. I promise. Just stir all the ingredients together, shape into a loaf, and bake. That’s it! It literally cannot get any easier.

But this bread doesn’t sacrifice taste for simplicity. It’s delicious, and the texture is just what it should be: a crispy crust surrounding a soft interior. And it’s versatile and easy to vary. The basic version is superb for sweet and savory toppings alike, but by adding salt, stevia, herbs, or other seasonings you can easily tune the recipe to your taste. As always, you’ll find more tips for variations at the end of the post.




 

Tips for making the Easy Dairy-Free Keto Bread

You can shape the dough into a loaf — like I’ve done here in the progress photos below — or bake the bread in a silicone loaf pan. Whatever method you use, just remember to level and smooth the surface with wet hands. That guarantees a beautiful presentation and a crispy crust.

Another great thing about this recipe is that you don’t need any machinery — just a spoon. Yes, a spoon is enough to stir the dough, no electric mixers or other machines necessary. Just stir vigorously, and you’ll get a smooth dough in less than a minute! (Plus, a spoon is also so much easier to clean than, say, the beaters of an electric mixer. All those nooks and crannies!)

So, let’s take a look at how to make this super-easy keto bread:

Add the almond flour to a medium or large bowl.

Adding Almond Flour | Low-Carb, So Simple
 
Add the rice protein…

Adding Rice Protein | Low-Carb, So Simple
 
…psyllium husk powder (be sure to use the powdered form of psyllium: coarser psyllium doesn’t yield a nice result)…

Adding Psyllium | Low-Carb, So Simple
 
…baking powder (why do I always write that as “baking power” first?!)…

Adding Baking Powder | Low-Carb, So Simple
 
If you want to add a pinch of salt or other seasonings, now is the time to do so. Otherwise, just add the eggs…

Adding Eggs | Low-Carb, So Simple
 
Then, take your spoon and stir…

Stirring | Low-Carb, So Simple
 
…vigorously…

Stirring vigorously | Low-Carb, So Simple
 
…until a smooth dough forms.

Smooth Dough | Low-Carb, So Simple
 
Let the dough rest for 10 minutes. It will become thicker and easier to handle.

Letting Rest | Low-Carb, So Simple
 
Then, take a baking sheet lined with parchment paper and spoon the dough onto it.

Spooning the Dough | Low-Carb, So Simple
 
Moisten your hands and shape the dough…

Shaping the Dough | Low-Carb, So Simple
 
…into a nice loaf.

Loaf | Low-Carb, So Simple
 
Then bake the loaf for 1 hour in the preheated oven.

Baking | Low-Carb, So Simple
 
Here we go…

In the Oven | Low-Carb, So Simple
 
In the Oven 2 | Low-Carb, So Simple
 
…ready!

In the Oven 3 | Low-Carb, So Simple
 
Remove from the oven.

Removing from the Oven | Low-Carb, So Simple
 
Let cool slightly…

Letting Cool | Low-Carb, So Simple
 
…cut into slices.

&nsbp;
Cutting into Slices | Low-Carb, So Simple
Enjoy with your favorite toppings!

Easy Dairy-Free Keto Bread | Low-Carb, So Simple
 

My Easy Dairy-Free Keto Bread experiments

I’ve done numerous gluten-free, low-carb bread experiments over the course of my life. Hundreds, or maybe even thousands, I expect. Getting a perfect result is worth all the effort, though. When you don’t have the gluten to bind the bread you have to invent other ways to supply that elastic texture. And when you don’t want to use starches, as is often done in commercial gluten-free baking, you don’t have too many ingredients to choose from.

Luckily, there are some tried and trusted low-carb flours that beat all the gluten-filled flours and starches with flying colors. Almond flour is very nutritious, as is coconut flour. Coconut flour also provides an ample amount of fiber. However, psyllium is the king of fiber — 85 % of it is pure fiber! Out of that, a whopping 70 % is soluble fiber, which pampers your tummy and improves your cholesterol levels.

Protein powders are also great in low-carb and keto baking. Whey protein is my absolute favorite because it adds a great texture to all kinds of baked goods. But if you avoid dairy, it’s out of the question. That’s okay: rice protein makes a great replacement for it. It’s a perfect plant-based protein. Not only is it a complete protein (meaning it contains an adequate proportion of each of the nine essential amino acids), it’s also very gentle on the stomach.

Some people complain that rice protein feels “gritty” or like eating sand. You don’t have to worry about that here, though; you won’t even notice the rice protein in this recipe. It blends into the dough so well, creating a very smooth texture in the finished product.

Actually, I made the first versions of this bread four years ago. Instead of rice protein, I used hemp protein. I also used sunflower seeds in the dough. One of my first experiments included 2 cups (480 ml) almond flour, 1/3 cup (80 ml) hemp protein, 1/2 cup (120 ml) sunflower seeds), 2 teaspoons baking powder, and 5 eggs. I also seasoned the bread with 1 teaspoon unrefined sea salt and 6 drops liquid stevia.

I wasn’t very happy with the hemp protein. It made the bread taste weird as it has a pretty strong flavor. It also made the color of the bread greenish. Moreover, there was something wrong with the almond flour — some bitter almonds had probably lurked into the batch — because the bread tasted like marzipan (which reminds me: if you ever need a perfect recipe for sugar-free marzipan, here is one for you).
 
Easy Dairy-Free Keto Bread | Low-Carb, So Simple
 
Then I forgot about the recipe for a couple of years. I tried different low-carb and keto breads—made, for example, with coconut flour and rice protein—and got satisfying results. But this spring I took out my notes and decided to try this bread again, but this time with rice protein instead of hemp protein. And it was unlikely that my current batch of almond flour would have any bitter almonds in it.

I took a good long look at the recipe. I wanted to omit the sunflower seeds and use just almond flour and rice protein. I also decided to try psyllium. It usually improves the texture of a gluten-free keto bread remarkably.

So, after some thought, I took 2 cups (480 ml) almond flour, 1/3 cup (80 ml) unflavored rice protein, 2 tablespoons psyllium husk powder, 2 teaspoons aluminum-free baking powder, a pinch of salt, and 6 eggs.

As I wanted to keep the method simple, I just stirred all the ingredients together and was planning to pour the batter into a silicone loaf pan.

However, I had to leave for some 10 minutes to do some other errands (can’t remember what…) so I had to leave the batter to stand on the table for a while.

When I returned, the batter had turned into a really thick dough. I didn’t despair: I spooned the dough onto a baking sheet lined with parchment paper and shaped it into a loaf using wet fingers. And what a beautiful loaf it made!

Excitedly, I put the loaf into the preheated oven and baked it at 350 °F (175 °C) for 1 hour. I didn’t actually plan a baking time in advance; I just ended up with 1 hour because the loaf was rather large. In my experience (especially when I created the “Rockin’ Rolls” recipe in my Easy Everyday Recipes book some years ago), baked goods made with psyllium need a relatively long baking time.

The loaf rose nicely in the oven and the surface got really smooth and crispy. I was very surprised at how well the bread held together and how easy it was to slice, even into thin slices! And even more importantly, it tasted great.

The only thing that bothered me a little was the slight taste of rice protein. Maybe reducing the amount of rice protein would help? I decided to make another experiment.
 
Easy Dairy-Free Keto Bread | Low-Carb, So Simple
 
For my next experiment, I used the same amount of almond flour, but 1/4 cup (60 ml) rice protein instead of 1/3 cup (80 ml). (I made these experiments in our summer cottage where the oven isn’t very powerful — it’s a cheap one and obviously not capable of producing enough heat.)

Again, the bread rose nicely, but the surface cracked a bit. Well, no big deal: actually, the loaf looked quite authentic with those cracks in it. However, somehow the previous version was nicer. This bread was somewhat dense — which I really wondered at, since I had used less rice protein. Not that the bread was a disaster: just the opposite. We all liked it, but I thought there was still some room for improvement.

So, I wanted to make yet another experiment with less rice protein. This time I also reduced the amount of psyllium to 1 tablespoon. The dough was relatively runny but I still could form a loaf from it with wet hands.

Again, I baked the loaf for 1 hour. It spread slightly in the oven but still came out as a nice, round loaf. I tasted the fresh bread. Wow, how delicious! I was especially delighted with the crispy crust! Yes, the bread was crispy outside but soft inside — just like perfect bread should be. There was no hint of rice protein in the taste. Oh yes, I wanted to season the bread with salt, but simply forgot to add it with the other ingredients. It didn’t matter, the bread still tasted great.

I also made a loaf in a silicone loaf pan, but I forgot to smooth the surface so the bread looked quite ugly and crumbly (even though it wasn’t crumbly at all). Lesson learned: if you want to make the bread in a silicone loaf pan, remember to pat and smooth the surface with wet hands!

Reducing the amount of psyllium really paid off. Everybody in our little family (and my parents, too) enjoyed the bread down to the last crumb. Later, I made the same experiment at home, and with a proper oven I got an even better result.

So, in conclusion, this bread is shamelessly easy to make and tastes delicious (plus you can slice it as thin or thick as you want!). So why bother with more complicated recipes?


 
And here is the recipe:

Easy Dairy-Free Keto Bread

Print this recipe
elviira
August 18, 2018
by elviira

Ingredients

  • 2 cups = 480 ml almond flour
  • 1/4 cup = 60 ml unflavored rice protein
  • 1 tablespoon psyllium husk powder
  • 2 teaspoons aluminum-free baking powder
  • 6 organic free-range eggs
  • (Optional: 1/2 teaspoon unrefined sea salt OR Himalayan salt, or other favorite seasonings)

Instructions

  1. Preheat the oven to 350 °F (175 °C).
  2. Line a baking sheet with parchment paper.
  3. Add all the ingredients to a medium bowl.
  4. Stir vigorously with a spoon until a smooth dough forms.
  5. Let the dough rest in the bowl for 10 minutes.
  6. Spoon the dough onto the parchment-lined baking sheet.
  7. With wet hands, form the dough into a loaf.
  8. Bake the loaf in the preheated oven for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
  9. Remove from the oven, let cool slightly, and slice.
  10. Serve with your favorite toppings.

Tags

almond flour,
bread,
breakfast,
carbs under 5,
dairy-free
© 2025 Images, text and recipe fully copyrighted by Low-Carb, So Simple
https://www.lowcarbsosimple.com/easy-dairy-free-keto-bread/



 

Nutrition information: Protein Fat Net carbs kcal
The entire loaf: 111.2 g 147.4 g 28.2 g 1884 kcal
Per slice if 24 slices in total: 4.6 g 6.1 g 1.2 g 79 kcal

 
Easy Dairy-Free Keto Bread | Low-Carb, So Simple
 

Tips for variation

This bread is also very easy to vary: just add your favorite seasonings, sweet or savory. 1/2 teaspoon unrefined sea salt or Himalayan salt and a few drops of liquid stevia make a tasty combo, for instance.

You can also add herbs. How about 1 tablespoon dried rosemary and 1 teaspoon dried oregano? Add salt flakes to the top, before baking for an extraordinarily fragrant, savory loaf!

Want to make a sweet bread instead? Add 1/4 cup (60 ml) powdered erythritol and a few drops liquid stevia to the wet ingredients. A splash of vanilla extract gives an elegant final touch.

Garlic lovers will get their fix when you add a couple of cloves of crushed garlic and 1 tablespoon garlic bread seasoning to the dough — what a heavenly smell and taste!

You can also create a focaccia-style bread: make a flat loaf, and press lightly some sliced olives, sun-dried tomatoes, herbs (like fresh rosemary) and salt flakes to the surface of the loaf. Bake as directed (the baking time might be shorter, though, so keep your eye on the bread and remove it from the oven when it’s ready – that is, when the toothpick inserted in the center of the bread comes out clean).

Which version are you going to make?
Easy Dairy-Free Keto Bread | Low-Carb, So Simple
 

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Filed Under: Breads Tagged With: almond flour, bread, breakfast, carbs under 5, dairy-free

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Reader Interactions

Comments

  1. Victoria

    February 2, 2025 at 00:16

    Hello! The picture looks lovely. I am not eating grains, including rice. Would substituting the rice protein for golden flax seed meal work?

    Reply
    • elviira

      February 2, 2025 at 10:50

      Hi Victoria, I think flax is pretty bad stuff as it’s full of antinutrients and heavy metals like cadmium. It’s terrible for your thyroid and hormones. Do you tolerate dairy? You can replace the rice protein with whey protein. I think egg white protein should work, too.

      Reply
  2. Fran Turney

    August 26, 2019 at 05:25

    i made this bread this evening. It looked as good as yours, but it seemed a little dry. I baked it for 40 min because it looked done and toothpick came out clean. Why does it seem dry. Flavor is good, tho. Thank you

    Reply
    • elviira

      August 26, 2019 at 06:14

      Sounds like too much rice protein. Which brand did you use?

      Reply
  3. KELLY

    January 14, 2019 at 06:46

    would i use a whey protein or a other vegan protein instead of the rice protein?.

    Reply
    • elviira

      January 14, 2019 at 11:05

      Whey protein would be the best option.

      Reply
  4. Wenchypoo

    November 21, 2018 at 15:57

    How about substituting collagen powder for the rice powder, keeping the carbs really low?

    Reply
    • elviira

      November 21, 2018 at 19:04

      I doubt it works but if you try, please let me know how it turned out!

      Reply
  5. Laura

    September 16, 2018 at 06:02

    Greetings Elvira
    I use the following as “structure ingreds” for GF breads, loaves, muffins:
    1 Tbsp Baking pwdr for every 2 cups GF flour of choice. Also 1 pkg plain gelatin, 1 tsp cream of tartar, 4 Tbsp flaxseed meal, 1/8 tsp dry ginger power (helps with rising), 1 tsp baking soda, 1 Tbap hot water + 1 tsp flaxseed meal/mix/let sit T mins.
    Try it and see what you think.

    Reply
    • elviira

      September 16, 2018 at 06:55

      Hi Laura, thank you! I’ll certainly try that out 🙂

      Reply
  6. Iz

    September 6, 2018 at 15:17

    Thank you for the recipe! Do you think it would be possible to substitute the psyllium husk powder? Maybe for xantham gum? Thank you!

    Reply
    • elviira

      September 6, 2018 at 15:41

      Hi, I doubt substituting the psyllium works since it adds to the texture… however, I have to think if there is something that works.

      Reply
    • Linda S Schmidt

      February 19, 2019 at 04:53

      We just made the bread for the first time this morning. I could not find my psyllium powder so we had to substitute. I started the recipe with two cups of Red Mill almond flour, 1/4 cup of brown rice flour, 6 eggs, 2 teaspoons of baking powder, and to replace the psyllium, we used I teaspoon of flaxseed, 1 teaspoon of chia seeds, and 1 teaspoon of xanthan gum. Our oven was a little warmer so it only took 55 minutes. The bread is absolutely delicious. I loved the crunchiness of the seeds and the crust. The outstanding taste was the almond flour. The texture was perfect. We have all kinds of ideas to make with this recipe as a base. Thank you for sharing your recipe. Jerry and Linda

      Reply
      • elviira

        February 19, 2019 at 06:54

        Thank you for sharing your variation! So glad to hear you liked it!

        Reply
        • Linda S Schmidt

          February 20, 2019 at 19:02

          I really have to apologize to you and everyone on here reading my post. I thought I could substitute brown rice flour for the brown rice protein. I have to say even though the bread was delicious, it certainly is not Keto. The brown rice flour has a lot of carbs. I just figured all the macros this morning. here are the totals.
          We sliced the bread in 12 slices. Each slice has 163 calories, 9.52 grams of fat, 9.56 grams of carbs, and 5.83 grams of protein. In Keto I try and keep my grams of carbs under 10 to 15. This totally threw me off and I apologize to anybody that’s tried it and I hope it doesn’t throw you off as well. It was delicious! Brown rice flour is very high in calories and carbs and very different.☹

          Reply
          • elviira

            February 20, 2019 at 19:23

            Hi Linda, thanks for your correction! Yes, rice flour is really carby and definitely not keto 🙂 Rice protein is much lower in carbs.

  7. Sherry C.

    August 19, 2018 at 01:03

    What would the 480 ml be in grams? Same question for the 60 ml of protein powder. My scale only does grams.

    Reply
    • elviira

      August 19, 2018 at 06:24

      480 ml almond flour is approximately 220 grams (depending on the batch, they tend to vary slightly). 60 ml protein powder weighs 26 grams.

      Reply
  8. Patricia Adams

    August 18, 2018 at 18:53

    Howdy can I substitute whey for the rice protein!thanks!

    Reply
    • elviira

      August 18, 2018 at 19:22

      Yep!

      Reply
  9. Ginny B.

    August 18, 2018 at 18:47

    Can you sub unflavored whey protein powder for the rice powder?
    Thanks! This bread looks fabulous. I’m impressed with the view in the oven that shows a real bread “stretch” mark.

    Reply
    • elviira

      August 18, 2018 at 18:49

      Yes, you can use whey protein instead. I expect it will make even better texture 🙂

      Reply
      • Ginny B

        August 18, 2018 at 19:19

        Thanks!

        Reply
      • Sandi

        August 18, 2018 at 21:50

        If you substituted whey protein, would it be in the same amount as the rice protein?

        I can’t wait to try this recipe! I went low carb June 11 and I miss bread. 🙂

        Reply
        • elviira

          August 18, 2018 at 22:09

          Yes, I would use the same amount whey protein. Hope you like the recipe! 🙂

          Reply
          • Anonymous

            August 18, 2018 at 23:58

            Thank you!

          • Sandi

            March 10, 2019 at 02:44

            How long would you estimate you stirred the ingredients with a spoon to make the dough? I thought I stirred long enough but I couldn’t get a loaf to form and my bread turned out more like a pancake. 🙂

          • elviira

            March 10, 2019 at 07:28

            Sorry to hear! Sounds like there was too much fluid or too little dry ingredients. Are you sure you measured the ingredients correctly? The dough should be stiff immediately after stirring and it should get even stiffer when letting it rest for a while so you should be able to shape it into a loaf.

          • Sandi

            March 10, 2019 at 16:12

            Thanks so much for getting back to me so quickly! The only liquid is the eggs, and I just realized I used extra large eggs…that’s usually what I buy…would you recommend I decrease that by 1 or 2 eggs next time? Oddly enough, though, I thought the bread was a little dry, although being flat would lend itself to that. 🙂 I read somewhere that when using whey protein it’s best to not bake over 325 so the whey doesn’t toughen up too much. Have you ever heard that?

          • elviira

            March 10, 2019 at 16:41

            Sounds like reducing eggs by 1 might help. Btw, did you use whey protein instead of rice protein? This recipe is made for rice protein. I have this recipe: https://www.lowcarbsosimple.com/gluten-free-low-carb-flat-bread-focaccia-pizza-crust/ and this recipe: https://www.lowcarbsosimple.com/simple-and-fluffy-glutenfree-lowcarb-bread/ using whey protein but this Easy Dairy-Free Keto Bread is designed for rice protein as it’s dairy-free. Btw, I haven’t noticed any difference if I bake with whey protein at 300 or 350. For example, I sometimes bake these cookies https://www.lowcarbsosimple.com/vanilla-toffee-butter-cookies/ at 300 and sometimes at 350 and both temperatures work fine.

          • Sandi

            March 12, 2019 at 03:10

            Thanks so much for the other bread recipes! I’ll try them next. And then I’ll try the cookies. 🙂 Thanks so much for all the hard work you do to help us stick with a low carb life!

          • elviira

            March 12, 2019 at 06:44

            Hi Sandi, thank you for your kind words <3 They made my day!

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Elli_henkilökuva_kaulin_neliö

Hi! I’m Elviira, Certified Keto Coach, Certified Nutritional Adviser, and Finland-based blogger. My passion is to help you with innovative gluten-free, sugar-free low-carb and keto recipes that are of high quality, simple, and super-easy to make. Forget the complex recipes with dozens of ingredients; meet the true art of easiness and simplicity!

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