The Best Keto Bread Without Eggs
By Carine Claudepierre
Published on 01/04/2020 - Last updated on 10/07/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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Hi, this recipe looks great.
Can I use peanut flour instead of almond flour?
Getting almond flour shipped will take weeks and I would really like to try this now.
Also, can I substitute peanut flour for almond flour for your other keto recipes?
Hi, can I use peanut flour as a substitute for the almond flour? Iwanna make this but getting almond flour right now for me is hard. It will take weeks to ship it to me.
Can I also substitute almond flour with peanut flour for your other recipes.
Great instructions!! Thank you for posting 🙂
I didn’t try that but peanut flour contains much more fiber and it’s usually not suitable as a 1:! replacement to almond flour or it dry out recipes. Enjoy! XOXO Carine
Hi,
I tried it once it was success. I made buns then, but now i want to make loaf. Do you think i can store my doughin fridge over night before baking? Or it will be ruined
Thanks
I never tried this option but wouldn’t recommend that simply because the flours are highly sensitve to moisture. In the fridge they may absorb more moisture and the bread can be very moist. Hope it helps. Carine
Hi, Carine, thanks for the answer.
I’ll try to figure out if I can modify this recipe , or look for another one on your blog… My gut won’t tolerate coconut. I looked at sunflower seed flour bread , but there is coconut, too 🙁 … If you have any suggestions (recipe I can do with (no coconut, no eggs, and low carb), I would be sooooo happy to try it ..
Thanks a lot ! Mirjana
Can I use psyllium powder instead of whole?
Feel free to experiment, but some people report a blue color in their bread using powder
Hi Mirjana, you may try flaxseed flour (ground flaxseed) to replace coconut flour), but I am not sure the ratio though. Happy trying!
This is not a substitute that I recommend with my egg free keto bread recipe. The flaxmeal will make the bread extremely gummy it can’t replace any flour here.
Unfortunately, no eggs and no coconut is not something possible to my knowledge, to make keto bread. I am sorry for that.
Hi,
can the almond flour and the coconut flour be substituted with some other low carb options ? Like chickpea flour, flax seed flour, …? I’m allergic to coconut. Thanks.
Hello, chickpea flour is not low carb and keto approved. You can sub almond flour by sesame flour, ultra thin. That’s the only option here I am sorry, you need coconut flour. XOXO Carine
Nice looking bread, What you say if I substitute the Psyllium Husk with cornstarch !! would that work ?
Cornstarch is not keto/low-carb approved so I don’t bake with this ingredients. I am sorry I can’t recommend more on this option. Enjoy the bread, XOXO Carine
Thank you so much for this recipe! I’m on a low glycemic diet, vegan, yeast free and was dying for bread. I made the bread and dipped it in salt, pepper and olive oil as well as almond based cream cheese and it was heaven. I was so happy! Thank you!
Thank you for this recipe! I have done it onece. I made a few mistakes but it is edible (a few minutes in the toaster oven beofe eting helped). I will try again and for sure it will be even beter!
Hello, thanks for this recipe. I want to know how much will be the quantity of psyllium husk in tablespoon measure? Thank you
I don’t provide the recipe in tablespoons or cups simply because this bread has no eggs and its extremely sensitive to quantities. Tbsp/cups are not precise and often the bread comes out too wet or too dry with this method. Please use a kitchen scale for this particular recipe. Enjoy, XOXO Carine
Hi!! I tried this two days ago. My first attempt at baking bread so I was pretty nervous but it turned out great!! Only thing it was perfect when it came out of the oven but deflated a bit while cooling. Taste was fab though. Trying it a second time today so fingers crossed! Thank you so so much for this recipe, really well explained especially for a baking novice like me!
Is the temp and cook time for fan mode/convection oven or a regular oven? I’m of the understanding that a regular oven takes longer and/or the temp needs to be higher. I have a regular oven and want to make sure I get the temp and time correct.
Thank you
All my recipes are shared for regular oven. Enjoy, XOXO Carine
Tried this recipe twice now, weighed everything and wet both times. Using whole husk psyllium. Wondering if I should cut the water? I like the taste but not interested in eating a wet lump.
If your bread is wet it means that you are missing fibers or it didn’t bake long enough. Try a different brand of coconut flour or husk. I like Now foods, works perfectly every time. Also, you can slice the bread and bring it to the toaster to save your loaf if too wet for now. Finally, if you don’t mind eggs in your bread you may have better result with my almond flour bread loaf recipe. Enjoy, Carine
Hi, I tried out this recipe but my bread formed an outer crust on top which rose like a balloon and hence the middle remained uncooked and doughy even though I pricked holes using a skewer and put it back in the oven for 15 more minutes. What did I do wrong? Did I get the ratios of psyllium husk and chia seeds wrong?
You may have used the wrong husk, husk powder is not recommended here.
Hi Carrine, I used whole husk and not the powder since you have called it out specifically in the notes section. I also measured the ingredients by weight and not by cups. As you have mentioned in a reply to another’s comment, I will try to reduce the amount of baking powder and see how the bread turns out. Also, can I reduce the amount of chia seeds since I didn’t like the texture of them in the bread?
You can reduce baking powder but none of the other ingredients. Chia seeds have a role in this recipe, it absorb moisture and give texture, if you decrease the amount the crumb while stay wet and gummy. Enjoy, XOXO Carine
Sadly I had an epic fail. The loaf more than doubled in size while baking, rising to touch the rack two positions above, hung over the sides and then sank horribly when removed from the oven. I was soooo disappointed. Do you have any suggestions please? I weighed my ingredients and checked the oven temp. We will eat it with soup so won’t go to waste and the flavour/texture is great just wan’t a lovely looking loaf.
That’s weird, I would reduce the baking powder by half, the only reason it could over raise is coming from the raising agent as none of the other ingredients have gluten and can impact raise. I hope it helps, Enjoy, XOXO Carine
Hi! I made this today. It was fine until I took it out after 1 hour and it totally collapsed. It was still very very wet. I put it back in for 1 1/2 hour and it was still wet. I turned the loaf upside down and baked for another 30 minutes. Still too wet. I then cut it in half and spread it on a baking sheet and baked it numerous times, cutting it in half and baking again until cracker like. Still too wet. But the taste is great!! I wished it turned it out for me. I immediately tried your other recipe and reduced the water by 1/2. It’s baking now. I ‘m not giving up yet.
It looks like you are having an issue with your husk. If too wet it means you miss fiber to absorb the liquid. I recommend whole husk from Now foods for best result. Hope it helps, XOXO CaRINE
First go. Worked perfectly. They almost doubled in size in the oven, which was unexpected. Made 12 little rolls in silicone muffin trays. Used psyllium husk powder, which worked fine (contrary to other comments here). This is the first gluten-free recipe of any kind that I would call a perfect substitute for normal bread (which I’ve been passionately baking for 40 years). Only drawback is that the 12 rolls disappeared off the table in 20 minutes (family of three). Also, was ready to eat after 15 mins on wire rack. No need to wait 4 hours.
I love to read that kind of feedback! Thank you for trying my recipes , XOXO Carine
This bread is so good! I added 2T brown swerve and 1 tsp molasses it tastes so much like the brown bread I used to eat as a youth! Thank you so much for making my df, gf, ef life easier
Left note earlier about bread regarding salt. Maybe I forgot to add the salt. I don’t think so but maybe.
I made the bread without eggs; it was great but a few people mentioned it could use salt. Have you added salt in the past and if so how much? Thank you
You can add 1/2 teaspoon salt into the dough. Enjoy, XOXO Carine
Hi Carine, I am following your emails for. A couple of weeks now always looking forward to your recipes. Yesterday I made your eggless keto rolls. They turnd out well. However, there is a slight smell and taste of mushrooms! Can you explain this? Perhaps I did something wrong? Did you hear about this before? Looking forward to hearing from you. Kind regards, Désirée van Doorn
I am glad you are here with me Desiree and follow all my emails! My bread recipes often use psyllium husk or flaxseed meal, both can have a mushroom/fishy smell depending on the brand you use. I always use Now food for my husk, bland in flavor and golden flaxseed meal way less flavorsome than brown variety. I hope it helps, Enjoy, XOXO Carine