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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Hey, We can’t find whole psilliyum husk nor powdered in my country easily. Powdereds are all flavoured tho. I bought psilliyum itself and removed the husk by grinding it. But it turns powdered finally. The bread rise but it’s full of air inside (60 – 70 percent) and other 30 percent remains a bit moist. What do you suggest? Should i increase amount of flour or powder because i don’t have whole psilliyum husk? (did it with 40 gram powdered, same reason :()
I am sorry but wihout whole husk the recipe won’t work ! If you add more powder it will become gummy. Enjoy the recipe on the blog, XOXO Carine
can I make this bread with just almond flour. I don’t want to use your almond flour bread because it has eggs in it.
This recipe won’t work with almond flour only, its an egg free bread recipe and the combo of flour is what brings the best result and consistency. Enjoy, XOXO Carine
Hiii!I tried the recipe and loved it! Do you have smaller measurements? I want to bake again using a smaller loaf pan.
I didn’t try the recipe in smaller size unfortunately so I am not sure how it will come out. But, I have a keto bread rolls recipe that make small bread buns/rolls, probably more convenient for you, taste is similar to this bread loaf recipe. I hope you like it too, XOXO Carine
Hi I often do a veg fast 2-3 times a year so this egg free recipe is perfect. I was wondering if I could bake it in an air fryer. What are ur thoughts and suggestions.
Thank u
Teiggy
That is great! I don’t have an air fryer but I am sure about the temperature but it should work, I read that usually you should decrease baking temperature by 20C. Enjoy, XOXO Carine
I’ve just made your bread and it’s looking very good. I’m feeling quite excited and can hardly wait! I had to stop eating eggs and flaxseed, and I’ve struggled to find a keto bread that fits my needs, so thank you! What is the reason for waiting 4 hours? Is it for the texture of the bread? Or is it to make it more digestible? I’m also noticing a lot of comments regarding too much moisture in the bread – maybe this is because some readers are using the 250ml metric cup? Thank you so much Carine!
Yes, waiting make the texture perfect not soggy or moist. And yes you are right I am using US cups they are a bit smaller 236 ml and cup of 250ml will had too much liquid into the recipe. But most of the time people are using husk powder which also cause the same issue, whole husk is the key to avoid a wet soggy bread crumb. Enjoy the recipes on the blog, XOXO Carine
Normally we ground Chia seed Before eat, in this recipe if i ground Chia Seed before mix,there is any mistake for the outcome?
Yes you can ground the chia seeds first and use the same amount, it will come out great too. Enjoy the recipe, XOXO Carine
Can you give recipe with grams of ingredients instead of cups?
imply click on ‘Metric’ above the ingredient list, it will convert the whole recipe in grams.Enjoy the recipe, XOXO Carine
I made this bread and it has quite the coconut flavour to it, is this supposed to be like this?
Since 80% of the bread is made of coconut flour it has a coconut flavor. Try my almond flour bread recipe instead it has few coconut flour, you won’t feel it. Enjoy, XOXO Carine
I am not a big fan of coconut nor the flour. I have found that it always overpower the taste of the other ingredients. I want to try this recipe but I see are using more coconut flour than almond flour. Do you have a recipe with almond flour or is there a way to increase the almond flour and reduce the coconut and get good results.
If you don’t appreciate coconut flour flavor don’t try this recipe but instead make my keto almond flour bread recipe ! It has no coconut flavor. Enjoy, XOXO Carine
Can I substitute the psyllium with flaxseed?
No, sorry that won’t work since the bread is egg free husk hold the flours together. Enjoy the recipes on the blog, XOXO Carine
Hi there,
Do you know if I can easily substitute Egg Beaters for a whole egg in low carb baking?
If the egg beater refer the size of one egg then yes, it is basically the same to add one whole egg the egg already beaten in a bowl if its your question. Enjoy the recipe on the blog, XOXO Carine
Do I need to use chia seeds?
Yes you need them or the bread won’t hold its shape Enjoy, XOXO Carine
Help! I bought all the exact ingredients from your links including whole husks from Now and weighed the ingredients and used US liquid measurements in a calibrated oven at 350 and it was raw inside both times even with 30 minutes extra cooking time and 25 degrees higher. I can see it works for some but I’ve got a nice crust and a chewy, doughy mess inside. Hardly kneeded it the second time after timing my mixing and kneading the first time. I’m lost 🙁
If it’s raw inside it means you miss moisture or you over knead the bread and the fiber couldn’t soak up the liquid to expand.
Loved the taste of this bread. A mild sweet coconut flavour that paired very well with a vegetable curry I cooked. Did make a couple of changes as I didn’t have chia seeds, so added a heaped tablespoon extra of psyllium husk. Also cooked for 1 hour and 10 minutes before removing baking paper then turned the bread over onto an oven rack and cooked for a further 15 minutes. So far since becoming keto, this is the best bread I’ve tasted. Well done on a great recipe.
Quick question on your bread… do you use whole chia seeds or ground?
I always recommend whole husk from Now Foods, it is the best. Powder often provide a chewy, wet texture to bread and can sometimes turns bread blue/purple. Enjoy, XOXO Carine
Hey, I only have psyllium husk powder. What’s the measurement?
I never recommend psyllium husk powder in my recipe. While the same amount work the result will be chewier, wet and sometimes turned purple or blue. Enjoy the recipe around here, XOXO Carine
I want to try this recipe but I’m not sure, I have found psyllium husk is gritty when you chew the bread and I can’t tolerate that. Does that happen with this recipe?
It depends of the psyllium husk you are using, make sure you choose whole husk, Now Food is the best brand for keto baking, Enjoy, XOXO Carine
Question. If there is a nut allergy, what is a good replacement for almond flour? She also can’t have quinoa or legumes. Thanks.
You might have good result with pumpkin seed flour instead of almond, same amount. Enjoy, XOXO Carine
I didn’t do an important step which was to let the dough ball sit 10 minutes. Maybe it was that. But the bread was moist inside. I sliced it and put in oven and it cooked. Another thing was that it deflated while cooling the first time so I guess it was because it was raw inside.
I only have this type of psyllum powder not the husks.
Bread loaf that collapse during baking, are link to an oven temperature that is too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set. Test your oven temperature accuracy with a oven thermometer or increase temp by 10-20F. This also expain why your bread is raw inside, plus you must use whole husk too! As mentioned in the recipe the powder won’t asorb moisture enough to create a good texture of bread. XOXO Carine
Hiya I am just doing this recipe now, but I was wondering do you have many other recipes but without eggs? Hopefully my rolls turn out great, they look yummy.
Yes I do have plenty of egg free keto recipes Enjoy! XOXO Carine
I followed exact measurements but why it turns out hollow
I am sorry to here that, it never happened to me. It might be an ingredients that didn’t workout well, or too much baking powder, you can half baing powder next time and see how it goes Enjoy, XOXO Carine