The Best Keto Bread Without Eggs
By Carine Claudepierre
Published on 01/04/2020 - Last updated on 10/07/2023
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This egg-free keto bread recipe is the answer to the questions I regularly get about how to make a keto bread recipe with no eggs and that tastes like traditional wheat bread!
And it makes, quite frankly, the best recipe for keto bread.
It takes only 20 minutes to make, and it is ideal for your keto sandwiches with only 3.6 grams of net carbs per slice!
Calling all the bread lovers with this new low-carb coconut flour bread recipe! Wondering how to make low-carb bread without eggs? I hear you.
There is nothing worse than an eggy taste in bread.
So this coconut flour bread recipe comes to the rescue! A dense, soft keto and eggless bread recipe, similar to my best keto bread, but with coconut flour!
What Is Keto Bread?
Keto bread is low-carb, diabetes-friendly bread made with low-carb flour and usually requires many eggs.
Therefore, most keto bread recipes have an eggy taste that many don’t appreciate.
The reason why keto bread uses so many eggs is simple. Low-carb flours are high in fibers, wheat-free, and starch-free. Starch and wheat usually bind ingredients in regular bread, forming a bulk.
To hold ingredients together, people often use eggs in keto bread recipes to create a bulky, soft, fluffy bread loaf. However, an egg is not the only way of making good keto bread loaves.
I am so excited to show you how you can actually make keto bread eggless!
Why You’ll Love This Recipe
This recipe for keto bread is amazing because it’s:
- Egg-Free
- Gluten-Free
- Low-Carb
- Keto
- Dairy-Free
- Vegan
- Paleo
- Only 15 Minutes Of Prep
How To Make A Keto Bread Loaf Without Eggs
As mentioned before, eggs are used in keto bread recipes to hold low-carb flour together.
But, I am here going to show you that this is not the only way to make keto bread.
The trick is to use a combo of natural high-fiber ingredients that will act like eggs in your recipe.
This coconut-flour-based recipe uses a combo of whole psyllium husk and chia seed that when in contact with lukewarm water, holds low-carb flour as eggs would do.
It results in the best keto bread recipe, soft and dense with no eggy taste.
Ingredients
There are only 6 ingredients required for this recipe:
- Coconut Flour – Coconut flour is a healthy, tasty keto-flour option that comes loaded with fiber and nutrients. It’s highly water absorbent and is essential for this keto bread’s texture.
- Almond Flour – Almond flour is my favorite low-carb flour because it’s about 7 times lower in carbs than all-purpose flour while behaving very similarly in baking recipes. Pick ultra-fine almond flour for the best results.
- Psyllium Husk – Psyllium husk is as close to pure fiber as it gets. It contains about 70% fiber and is a great way to replace eggs. It is, however, not a straight replacer for eggs, so recipes need to be purpose-made with husk. This recipe requires whole psyllium husk, not ground.
- Chia Seeds – You can use either white chia or black chia seeds.
- Baking Powder – this contributes to rising the bread dough.
- Apple Cider Vinegar
Serving Keto Bread
This keto bread recipe is delicious to make:
- Breakfast toast – add mashed avocado on top or homemade chia seed jam or cream cheese and keto fruits like raspberries if you don’t have time to make jam.
- Sandwiches – use two slices of this keto bread stuffed with butter, cheese, cured meat, or crunchy raw keto vegetables. You can also toast the sandwich in a sandwich press and butter the outside slices for a crispy sandwich.
- French toast – dip the bread slices in beaten eggs and almond milk, then fry in butter. Serve with a pinch of ground cinnamon and sugar-free crystal sweetener.
Frequently Asked Questions
It’s not difficult to make keto bread without eggs. However, if you are new to the keto diet, there are a few things you must keep in mind.
1. Stick to the ingredients list – if the recipe calls for fine almond flour, don’t replace it with a coarser almond meal. Same for the whole psyllium husk, don’t use Metamucil fiber supplements in my recipes. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
2. Weigh ingredients – keto baking uses high-fiber flours. Too much or too little of it, even in tiny amounts, will impact the bread texture a lot. Therefore, cups are not precise enough to achieve the best result every time. In fact, when you measure ingredients in cups, it’s easy to add a little bit too much of one flour (it would dry out your bread) or miss some flour resulting in moist undercooked bread.
3. Practice. Keto baking is different from what you used for baking before. You need practice and time to learn how to bake with these new flours. Repeat the recipe, be precise. You will learn each time.
4. Find your favorite flour brands. Yes, all flour brands are different. For example, some almond flours are finer than others. Experiment with different brands until you find the one that gives the best outcomes for your keto bread. Also, remember that the most expensive brands are not necessarily the best ones. I personally use my supermarket brands to make this recipe at a very low price.
The slices of this keto bread are soft, with a compact, dense crumb.
This is a gluten-free, egg-free keto bread, so it will not rise much, and will not be that fluffy or airy because there are no eggs in the eggless keto bread.
It can be slightly moist if you did not weigh the ingredients properly or if you used coarse flour.
But this can be fixed by toasting your bread slices! The taste is very similar to a whole-wheat artisan bread with no eggy taste.
That is probably the question I get the most about egg-free keto baking. Experience shows me that doughy bread is always due to one of 3 things:
1. You didn’t weigh your ingredients – the wrong flour/water ratio makes the dough too moist. Weigh your ingredients, don’t use cups!
2. Your husk or almond flour is too coarse and doesn’t absorb moisture. Change brand, experiment until you find your favorite one.
3. Your oven temperature is wrong/too cold. Old ovens or conventional modes are less powerful than the fan mode. You can try to increase your oven temperature by 35°F (20°C), so bake this bread at 400°F (200°C) if your oven doesn’t cook well enough.
More Vegan Keto Bread Recipes
There are many ways to make egg-free keto bread, depending on which low-carb flour you want to use.
If you love egg-free keto bread, check my other keto bread recipes:
More Low Carb Bread Recipes
Some of my best keto recipes are bread recipes! Check out the Sweet As Honey Keto Bread below!
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Best Keto Bread Recipe Without Eggs
Ingredients
Dry ingredients
- 4.3 oz Coconut Flour scoop and level method (or 1 cup)
- 2.1 oz Almond Flour (or 1/2 cup)
- 0.95 oz Whole Psyllium Husk (or 1/3 cup)
- 0.91 oz Chia Seeds (or 2 tablespoons)
- 2 teaspoons Baking Powder or 1 teaspoon baking soda
- ½ teaspoon Salt
Liquid ingredients
- 2 ¼ cups Lukewarm Water 18.9 fl.oz
- 2 teaspoons Apple Cider Vinegar
Instructions
- Preheat oven 350°F (180°C), fan mode works the best and faster. Otherwise, use conventional baking mode. Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
- Measure all your ingredients carefully before you start. I highly recommend weighing your ingredients in grams or oz for precision rather than cups. If you use cups, make sure they are packed, leveled up using flour with no lumps.
- In a large mixing bowl, whisk together all the dry ingredients.
- Add apple cider vinegar and lukewarm water (think hot bath temperature, cold water won't activate the fiber in the flour, and the ingredients won't bind)0
- Combine with a spoon at first. It will be very liquid and will dry out as you go. After 30 seconds, the dough is moist, not liquid, and slightly crumbles apart. Knead the dough, press/squeeze with your hands for at least 1 minute, or until you can form a ball.
- Form a dough ball and set it aside on the benchtop for 10 minutes to let the fiber absorb all the water and hold the ingredients together.
- Now the dough should be soft, elastic, and slightly moist but should hold perfectly together. Shape a cylinder, bread loaf shape. Don't press the dough too much. It's a gluten-free loaf, it won't rise, and the shape you give will be the shape you get. If you press too much, it will be very dense, doughy.
- Another option is to shape 14 small buns to make bread rolls. If so, bake on a cookie sheet covered with parchment paper. It will bake faster – only 35 minutes on the bottom rack.
- Place the loaf onto the prepared loaf pan covered with parchment paper.
- If cracks appear on top, wet your fingers with water and massage the top of the bread to fix cracks. Sprinkle 1 tablespoon of sesame seeds or poppy seeds to decorate (optional).
- Bake on the bottom rack of the oven (first rack from the bottom) for 45 minutes then switch to the middle rack for 15 extra minutes. You can add a piece of foil paper on top of the loaf if the color gets too brown.
- Insert a skewer in the middle of the bread to check the texture. It should come out dry with no or very few crumbs on it.
- Remove from the oven and cool on a rack for 4 hours or overnight before slicing.
How to serve
- The texture is dense, soft, and can be slightly packed or moist at the bottom if you press the dough too much or your husk is too thick (change brand next time for a better result!). If so, toast the bread slices to add some crispiness and dry out. Otherwise, serve directly as a sandwich bread with butter, avocado, spinach, lettuce, chicken, or cheese.
Storage
- Store up to 3 days in the pantry or fridge. Slice when needed to keep the bread moist.
- Slice into 14 slices and freeze the slices in a zip lock bag.
- Defrost the day before and toast before using it.
Notes
- Bread is undercooked/too doughy: read the blog post above to see why this happens.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I am French and I love your recipes
This bread is just awesome!!
In France we are behind on everything keto
Fortunately, I read and speak English, it helps me a lot.
Merci beaucoup!
I don’t use psyllium husk, so Cani use fax meal or chia meal
I couldn’t find psyllium just, so I used flax seed meal from Bob’s Red Mill. Worked fine.
No sorry it won’t work
Thank you for this recipe! I’m super excited to try it out. I was wondering however if I can replace the coconut flour with almond flour? Also, can I replace chia seeds with flaxseeds or anything else? How should I proceed? Thank you!
No sorry that won’t work
Can flax seeds be subbed for chia? If the product is ground chia seeds (or ground flax seeds) is this suitable to use if measuring by same weight?
I could work but I didn’t try that the I can affirm how the bread will turn out.
How much should I reduce baking time when using an 8″x 4″ loaf pan? I have reduced the ingredients (proportionally). Many thanks.
I am not too sure, try half baking time if you half the recipe and see how it goes. Keep baking until set in the center
Excellent recipe! Very well explained! Thank you!
Thanks so much
I love your website. It’s so informative. I’m trying to find an eggless, chia seed free, flaxseed free recipe for my young son. Do you have a recommendation for substitutes for chia seeds and flaxseed?
Can i sub tapioca flour/starch for almond flour?
No Sorry, tapioca is pure starch it will make a very hard block, not a soft bread.
it depends what kind of recipe you are after but making egg free keto bread without flax or chia seed is quite impossible for what I tested until now, I am sorry
Easy to make and used up ingredients that were getting old (coconut flour and chia seeds). Bread is still very heavy and filling but it tastes good and works for toast or finger sandwiches.
Hello,
I am planning to try this recipe tonight. Can i use only coconut flour without the almond flour?
No I am sorry, this won’t work at all
Hi, I am allergic to almonds. Would any other flour work for this? Preferably not gluten.
Sunflower seed flour, pumpkin seed flour and sesame flour can be used as a 1:! replacement to almond flour in keto gluten-free recipes. Enjoy!
My family is allergic to almonds also so thank you so much for the substitution info!
My question is do I use 0.7 oz sunflower seed flour, 0.7 oz pumpkin seed flour and 0.7 oz sesame flour to replace the 2.1 oz almond flour?
Thank you!!
You don’t have to use the three flour, you can use 2.1 oz of any of the one listed.
My loaf was tall and gorgeous but fell as soon as I took it from the pan onto rack.
Was I supposed to leave it in the Pan to cool? Recipe does not specify.
Thanks
This often happens when a big temperature difference occurs. If your room is pretty cool, then wait few minutes before releasing bread from the pan
Do you think cassava or tigernut flour would work instead of almond for a nut free option? Looks delicious!
I never used these flours before so I can’t recommend I am sorry. But both are high carb flours, not keto approved
There is a difference of ingredients btw your writting recipeand your video.
Your video is adding Olive Oil
What is the quantity of Olive Oil do we need to add?
Or, do we need to skip olive oil?
Please adivse
Thanks
There’s no oil added in the recipe as mentioned in the recipe card
This may be a silly question but have you tried using baking soda instead of powder to help with rising? I made them into buns but they are quite dense. Wondering if it would help? Thank you!
These is a dense bread, it won’t raise since there’s no gluten. I don’t think baking soda will change much and it can add a bitter aftertaste too
Thankyou for the recipe! Can you give a substitute for coconut flour? I’m refused coconut flour in my Leto diet and would like to try this recipe if there’s a sub for the coconut flour.
You can’t make this bread without coconut flour unfortunately
OH MY WORD!!! This is the BEST bread ever! I have tried keto bread recipes in the past, and they were okay. I decided to give this one a whirl with very low expectations. This recipe blew my mind! It tastes like the most heavenly moist and delicious bread ever! I highly recommend this recipe. I weighed my ingredients as recommended.
My BF and I made this today. It was moist in the middle. Reread the blog. Need to replace my almond flour and psyllium husk. But I toasted it and it was fine. I also cooked in my air fryer, so may not have cooked it long enough. But toasting was a plus. I wanted to make bread for my BF and be able to enjoy it also. Thank you.
Hi I am a vegan gluten free and diabetic, I would like to know if there are other recipes that I could use, I am very impressed with the egg free bread and will be making it this week and looking forward to trying other recipes,
Kind Regards
Patricia
Search in the menu of the blog under vegan recipes, all my recipes are sugar free and diabetic friendly so if you filter under vegan it will match your three criteria
I like your recipe
In like the idea of coconut. In the video you shape, pan and let the dough sit. In the recipe, you let the dough sit then shape and pan it. Which is best practice?
Hi can l use psyllium husk powder instead whole l like to give it a try l can’t eat anything made from wheat .
Thank you for your recipe
Mary
Yes, but as I often say, the color and texture of the bread won’t be the same
The order doesn’t impact the result much I would say, I did both and bread come out the same. Enjoy!
Thank you for the lovely recipe Carine! 🙂 I had no almond flour so I used buckwheat. I made 14 rolls and I just took them out of the oven. I broke one in half to test if it was done, so I took a bite and it was like a pillowy dinner roll, just not as fluffy. I’m excited to try them tomorrow after they cool!