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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Hello . I really like the flavour of this keto , I’ve cooked it multiple times now. However I cannot get it to cook right through. The first batch I cooked for 3 hours and it was still too wet inside. I have to resort to slicing it and then putting it back in the oven for an extra half an hour and only then it comes out perfect. I’m using the exact same ingredients and I weigh everything. Do you have any ideas that could help. Thankyou
You can try to bake the recipe in two smaller loaf. Which brand of husk are you using ? Happy to help, XOXO Carine
Hi, I love your recipes when I can get them to work. I find, though, that the baking time you recommend is SIGNIFICANTLY less than anything needs. I just made this recipe to the letter, baked it for 20 minutes longer than the recipe calls for, and after 4 hours of cooling, it’s still virtually raw inside. Is there something I’m doing wrong?
bake all my recipes on fan-bake mode which means they bake way faster and it also avoid bread to stay overly moist in the center. Which psyllium husk brand are you using? It can alo be the reason why he bread is so wet. You need whole psyllium husk, Now Food is the best. Finally also make sure you weight ingredients for precision. Enjoy, XOXO Carine
This is the best low carb bread I have ever Made! Thank you so much for sharing the recipe <3
Thanks for the lovely feedback! Glad you love the bread, XOXO Carine
Hello! In your wet ingredients it says baking soda. Am I to add the baking soda to the water and ACV?
You can add it any time, you will be fine. Enjoy the bread. XOXO Carine
Hi Carine,
I follow your recipe of the eggless Keto bread, I bake up and bottom for 40 mins each with 170 temperature, but it still didn’t fully cook, why?
I am sorry to hear that. The baking temperature for my keto bread is slightly higher 180C (350F). It can be because your bread miss some husk, it is what absorb liquid in the recipe and give the bread the perfect texture. Make sure you weight ingredients for precision and use whole husk for baking not husk powder supplement. Also, you cn cover the loaf with a piece of foil and bake longer if needed. You can also toast the bread in slices to enjoy the one you made, even if not cooked to perfection. Enjoy the recipes, XOXO Carine
I am interested in getting your emails
Thank You
No, problem I added you to our free newsletter. You will get all our recipe update in your mailbox from now on. Enjoy the recipes, XOXO Carine
Can you use ground chia seeds or regular (unground) chia?
Is there one that would work better?
Thanks.
I tried this recipe twice and both times I baked for 3 hours and it never got done. It will be burnt on the outside and completely raw on the inside. I’m totally unimpressed at this recipe as a whole and I’ve wasted all my ingredients. I followed the instructions to the letter and my ingredients are premium.
It looks like you are having trouble with one of your ingredients. You never have to bake the bread more than 1h30. Which brand of husk are you using? Is it whole husk as recommended ? Let me know, I am happy to help, Carine
I am using regular chia in the recipe, this is what gives the best result. Enjoy the bread, XOXO Carine
I just tried this recipe and have to say it went fairly well…It tastes amazing and it held up its shape but a bit moist in the center. Other than that thank you for the awesome and simple recipe!!!
Thanks for the amazing feedback ! So glad you love it, XOXO Carine
I wanted to make this no-egg keto bread but see that in the liquid ingredients you have written 2 tsps of baking powder. Is this a typo? Should there be any oil in this recipe? Thank you in advance for your reply.
I can’t see the ‘2 tps’ you mentioned. The recipe says 2 teaspoon of baking powder and no oil. Enjoy the recipe, XOXO Carine
If I wanted to use almond flour instead of coconut flour how much more almond flour would I have to use and is that doable with this recipe?
Thanks
I recommend you follow my almond four recipe instead or this one if you don’t want to use eggs. Both flours have different properties and you can swap them by a 1:1 ratio. Enjoy the recipe on the blog, XOXO Carine
I just got my husk in the mail and am so excited to make this. 2 questions:
1) If I want to make buns, how many times should I divide it to make decent sized buns or would you not recommend?
2) Could I add egg? Just curious.
Thank you!
You can’t add an egg or the batter will be very runny but you can bake the batter into 8 buns. They will bake faster because of their small size probably in 40 minutes. Otherwise I recommend you try my keto bread roll recipe. Enjoy the recipe on the blog, XOXO Carine
So weird question. My bread looks grey not brown. It doesn’t taste bad. But just not sure of why it looks grey.
It looks like your psyllium husk brand change the color of you bread. Some brands turns from grey to blue-purple when baked. Simply try a different brand next time. It won’t change the flavor, simpLy the color, Enjoy the recipes on the blog, XOXO Carine
Hi Carine,
I just discovered your site and fabulous recipes and have only made the buns so far but they turned out perfect and I really enjoyed them.
I was next going to try making the bread but inadvertently added 2 different quantities from 2 different recipes. So my question is this: What can I do with a bowl of 130g of coconut flour and 40g of Pysllium Husk? Can I double a recipe for the bread and make some buns and a loaf? Or make 2 loaves? Any suggestions you have will be greatly appreciated. Thanks in advance.
You have the right amount of coconut flour for this recipe but 2 times more husk. So I will double up all the rest of the ingredients in the recipe (except the husk as you already double up). Then, I will split the batter in two loaf of same size and bake them separately or bake them into buns. You can imply freeze any leftover of bread. I recommend freezing slices or whole buns bu not a whole bread. I hope this is helpful. XOXO Carine
Trying this today! Thank you so much for your lovely recipes!
Thank you! I hope it goes well, Enjoy the recipes on the blog, XOXO Carine
I’m making this right now but I’m confused about the amount of lukewarm water. The amount in ml. Is not the same one in fl oz. or cup. Am I doing something wrong? Thanks
All the value are correct The recipe calls for 2 1/4 cup which is 2 cups + 1/4 cup which comes to 530 ml (1cup is 236ml, 1/4cup is 59ml so 236×2 + 59 makes 530ml). Or 530 ml is 18 fl.oz. So the conversion are fine. Enjoy the bread. Carine
I made this bread this morning but unfortunately it did not turn out. I followed the directions exactly and both measured and weighed the ingredients to ensure the proper quantities. I used fresh almond and coconut flour and used the Now brand psyllium, warm filtered water, and good quality ingredients overall. I kneaded and rested the dough for 10 minutes and baked as per instructions and time. When it first came out of the oven, the bread looked beautiful, but soon after, it collapsed. Later when I cut into it, it was super gummy and not cooked. Even after thinly slicing and toasting it, I honestly could not eat it and sadly ended up throwing it out. I have had better success with your other almond bread recipe (although that too is a bit gummy). I just wanted to share my experience and glad others have had success this loaf.
I have the same situation with the bread. It collapsed when I remove from the oven. I leave the bread in the oven 45 minutes in the bottom and then 15 minutes in the middle. I used 18 ounces of water and the psyllium was not ground. I don’t know what happen.
I am sorry to here that. If it is gummy in the middle and collapse when out of the oven it means hat your bread has too much liquid. This happens if you don’t bake the bread long enough or you didn’t add enough whole husk (make sure you don’t use ground husk!). I hope you will enjoy other recipes on the blog, XOXO Carine
Made this today as soon as I saw the recipe. I liked that it was egg-free. I loved how easy it was. I didn’t have almond flour. So I used ground almond and it didn’t turn out quite like the picture you posted but really delicious still! It’s a great recipe because it is so simple. I’ll be making it again, next time hopefully with almond flour.
I am glad you love the bread! Ground almonds are slightly thicker and won’t absorb moisture as well that may explain why it came out with a different color or texture. I hope you will try thi again with almond flour. Take care, XOXO Carine
My bread was a disaster! I followed all the instructions throughout. While on the baking process my bread was all fluffy and I double checked if it is cooked inside . Now while in the cooling process it became all dense and obviously undercook when I cut it. 🙁
I am confused, you said you checked if it was cooked during the baking process but it was undercooked after. If it pass the cooking test while baking the texture won’t change while cooling down. May I ask how long you bake the bread and the brand of whole husk you used? I hope I can help you, XOXO Carine
I’ve tried this twice. The first time I did exactly what the recipe said and it caved in and was doughy. The second time I did 3/4 cup almond and 3/4 coconut flours and increased the baking powder by 1/4 tsp. I upped the oven to 360 with the fan on but baked as instructed.
The loaf looked perfect from the outside (brown and firm crust)and cooled great! But when I cut it open 4 hours later, there was a hollow air pocket 2 inches big all along the top of the loaf and the bottom is doughy. What I doing wrong?
It looks like you are having issue with your husk, which brand are you using ? don’t use metamucil fiber supplement 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.
Hey there, I did not use Metamucil. I used NOW ground whole psyllium husks
Many people report a purple blue bread with the ground version I recommend whole husk in my recipe. It absorbs water better too and the bread won’t be moist in the center Enjoy, XOXO Carine
Hi! We’re struggling a lot to get baking powder supplies here in the UK. Could I substitute this with yeast or bicarbonate of soda? Or is it easier just not to add any?
Thanks so much!
Yes, use half baking soda. 1 teaspoon baking powder can always be replaced by 1/2 teaspoon baking soda. Enjoy, XOXO Carine