Eggless Vegan Keto Bread Loaf with Almond Flour
By Carine Claudepierre
Published on 03/07/2019 - Last updated on 05/31/2023
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This vegan keto bread loaf is an almond flour bread without eggs. It tastes like real artisan bread, soft, chewy with a crunchy crust.
Plus, this keto vegan bread recipe has no eggs and contains only 3 grams of net carbs per slice, perfect for making delicious vegan paleo sandwiches!
What’s A Vegan Eggless Keto Bread?
I am so excited to share this vegan keto bread loaf recipe with you. Believe me or not, I am testing and eating all the easy keto recipes on this blog.
This bread creation has been the most challenging so far as I really wanted to create a keto vegan bread, meaning with no eggs or dairy.
I tested at least 10 low-carb vegan bread recipe options over the past 2 months until I finally came out with the perfect recipe.
So here you go, but first, let me answer some keto diet facts about psyllium husk, one of the main ingredients of this recipe.
Is Psyllium Husk Keto-friendly?
Psyllium husk, also known as whole psyllium husk is a dietary fiber that contains very few carbs since over 80% of the carbs in psyllium husk are fiber not absorbed by your intestine.
Because of this, psyllium husk is an excellent addition to your keto diet because it’s a no-carb food that adds fiber to your diet.
Fibers are an essential part of the low-carb keto diet to keep your gut healthy and your stomach full.
Read my Keto Flour Guide to learn how to choose the best flour for your keto diet!
Psyllium Husk, a Sugar-Free Fiber Supplement
Research on psyllium husk has shown that it lowers blood cholesterol and blood glucose levels in people with type 2 diabetes.
It makes psyllium husk a great sugar-free fiber supplement for people with diabetes.
Therefore, adding psyllium husk into your keto bread will help you stabilize your blood sugar level too.
Why You’ll Love This Recipe
This recipe is perfect for making a delicious keto bread loaf, and it’s also:
- Egg-Free
- Dairy-Free
- Vegan
- Low-Carb
- Keto
- Gluten-Free
- Only 15 Minutes of Prep
How To Make Vegan Keto Bread Loaf
So this is my secret blend of ingredients to make a delicious eggless paleo bread or vegan keto bread.
Ingredients
Please don’t swap or replace any flour, it’s an egg-free keto bread, and any change will impact the result of the recipe:
- Almond Flour – I used ultra-fine blanched almond flour. Don’t use unblanched flour. It would make the bread heavier, too dense. Almond flour is a great keto-friendly flour.
- Coconut Flour – make sure you are using fresh coconut flour with no lumps.
- Psyllium husk – use whole psyllium husk, not husk powder supplements that are loaded with artificial ingredients and generally contain less than 50% husk.
- Flaxseed Meal – use ground flaxseed meal. Feel free to use the gold flaxseed meal or dark flaxseed meal. The gold one creates a lighter bread color.
- Lukewarm Water – make sure the water is at around 100°F (40°C), it will activate the fiber of the flour faster, and the texture will come out lighter and softer.
- Salt
- Apple Cider Vinegar – or any vinegar. This will activate the baking powder, don’t skip it.
- Baking Powder – that is the leavening ingredient. Don’t replace it.
Is Almond Flour Keto?
Yes, 10 times, yes! Almond Flour is probably the best keto-friendly flour!
It has only 10.6 grams of net carbs per 100g with 14.2 grams of fat and 6 grams of protein.
Compared with all-purpose flour with 90 grams of carbs and only 1.2 grams of fat, you realize that Almond Flour is the absolute ideal flour for a low-carb diet!
Making The Best Vegan Almond Flour Bread
Let’s face it. We all miss a good bread sandwich on the low-carb diet.
I have been fixing my sandwich cravings using my egg-free keto bread roll recipe for a while now, but I was really missing a sandwich with bread slices.
I am French, so I was used to eating ham sandwich bread my entire childhood.
This keto almond flour bread recipe has been the best so far. It really brings memories back, no guilt – as there are very few carbs – and so much flavor!
Serving Keto Vegan Bread
There are many ways to serve your vegan keto bread. Here are a few of my favorite ways to use these delicious slices.
- Cinnamon toast – toast the slices in the toaster, spread a tablespoon of butter, and sprinkle erythritol, cinnamon, and fresh keto fruits like raspberries.
- Jam toast – spread some homemade chia seed jam on top.
- French toast – use this bread as a base in my keto french toast recipe.
- Breakfast poached eggs – toast bread, add mashed avocado, grilled bacon, and poached eggs.
- Sandwich – add any cheese, keto vegetables, and cured meat for a delicious keto sandwich.
Texture And Taste
This simple eggless keto bread has everything you could expect from a bread loaf:
- A relatively dark outside brown color with a perfect crust that glows and shines.
- The crumb or the inside of the loaf is tender, not too tight, not dry at all, and has holes.
- It holds really well, the center doesn’t deflate, and you can easily slice it in thin slices like regular bread.
Tips For Making The Perfect Vegan Keto Bread
Low-carb vegan baking is a form of art! I have been a baking lover since I am a kid.
I have always been the one baking cakes for birthday parties from an early age. Since I am a low-carb baker, I can tell this is art.
It’s an art to play with low-carb flours and no eggs!
It’s not hard, though. Once you have the hang of it, it’s actually quite easy. It simply takes time to understand how these flours work.
They are loaded with fiber, so they absorb tons of liquid, but they need time for the magic to happen.
Low-Carb Baking Advice For Beginners
- Be patient – knead the dough for 2 minutes. It might seem long, but it’s what it takes to make the perfect keto bread loaf. Think of all the calories you are burning kneading that dough! Then, always set aside the dough for 10 minutes to let the fiber absorb the moisture.
- Shape it as playdoh – do you remember playing playdoh as a kid? It’s the same for low-carb dough. Shape it as you want to see it when baked. Low-carb baking loaves don’t expand much when baking. If you want your loaf like mine with a lovely top bun, don’t press/flatten the dough! Shape it with that lovely round top “belly”. It will slightly raise while baking but not as much, so if you flatten the top or press it firmly, your bread will end up dense and dry with no holes in the crumbs.
- Repeat – it takes time and practice. So don’t give up your creations will get more beautiful each time.
Storing Vegan Keto Bread Loaf
I recommend slicing the loaf before freezing them.
I usually get 16 slices from this recipe. Store your bread in the fridge in an airtight plastic box or airtight zip-lock bag.
You can also freeze your bread for up to 3 months. I like to freeze my bread slices in a zip-lock plastic bag and defrost my slice the day before on the bench.
I always toast my bread after it has been frozen. It is up to you! I hope you enjoy this new low-carb bread recipe.
Frequently Asked Questions
How Can I Use Psyllium Husk In Keto Recipes?
The best way to add psyllium husk to your keto diet is to use whole psyllium husk as a flour swap in keto baking recipes.
It adds a chewy bread-like texture to baked goods, and therefore, it’s an amazing ingredient in creating egg-less keto recipes like this vegan keto bread.
Don’t use Metamucil fiber supplements in keto recipes. It’s 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.
More Keto Bread Recipes
If you enjoy low-carb bread, check out these other popular recipes, including the best keto bread:
If you have made it, don’t forget to share your creation and pictures on Instagram by tagging my page @sweetashoneyrecipes. I look at all your messages!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Vegan Keto Bread Loaf with No Eggs
Ingredients
Dry Ingredients
- 2 ½ cups Almond Flour not almond meal!
- ½ cup Coconut Flour
- ⅓ cup Flaxseed Meal
- ⅓ cup + 2 tbsp Whole Psyllium Husk
- 1 tablespoon Baking Powder
- ½ – 3 teaspoons Salt depending on how salty you like your bread
Wet Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Apple Cider Vinegar
- 2 cups Lukewarm Water think bath temperature, 40°C/100°F
Instructions
- Preheat oven to 400°F (200°C), preferably using the convection mode. Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
- In a large mixing bowl, add all the dry ingredients, whisk to combine.
- Add the liquid ingredients. The order doesn't matter. Combine with a spatula or a spoon, then use your hands to knead the dough for about 1-2 minutes. The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If it is still sticky, add more husk, 1/2 teaspoon at a time, knead for 30 seconds and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the egg-free keto bread will be too moist when baked.
- Set aside 10 minutes to let the fiber fully absorb the liquid.
- Shape the dough as you want your bread to look when baked. You surely want a lovely round bun on top of your loaf. So shape a cylinder of dough that matches the pan's length, but DO NOT press or flatten the top of your loaf, or you will end up with a denser/tight crumb. Keep the top's shape round. It's what will create a light and soft bread loaf with holes in the crumb.
- Slightly rub your hand with water and massage the bread's surface to remove holes and create a smooth surface.
- Bake for 50-55 minutes in the oven's center. The fan-bake mode is the best.
- After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 350°F (180°C), and keep baking for 20-30 minutes until cooked in the middle.
- Lift the bread out of the pan using the parchment paper.
- Fully cool down on a rack before slicing – at least 3 hours for best results.
- Slice into 16 slices. Store in the fridge for up to 5 days or freeze up to 3 months in airtight containers.
Notes
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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Thank you I will be making this in the future. If you ad more fiber wouldn’t that cancel out the rest of the carbs?
Adding more fiber can’t offset the carbs already in a recipe because even an ingredient that will have 100% fiber has therefore 100% carbs (fiber are non digestible carbs but still count as carbs). So consequently the addition of a 100% fiber ingredients will add 0 net carbs but can’t decrease existing carbs in the recipe. The only way to decrease the total net carb in any recipe is to swap an ingredient with one that has less net carbs but then you are not sure of the success of the recipe. Hope it make sense. Enjoy. XOXO Carine.
Hi Carine, I’m trying to make this but I’m having problems with the measurements, are the oz US measurements? I’m in the US and I’m aware of the differences when it comes to measurements. Please help.????????????
YES, I am not living in US but I always convert recipe to be US friendly. You are safe here. Enjoy the bread. XOXO Carine.
Hiya! Thanks so much for this recipe! My bread was soggy in the center and I did the extra baking. I can tell it tastes delicious, still. Any ideas on how to fix this? Thanks!!!
It can be because your husk is too thick and doesn’t abosrb water properly. I will try a different husk brand or bake the loaf in 2 smaller loaf if you want to keep the ingredients you have at home. Enjoy the keto recipes around here. XOXO Carine.
Hello Carine, looking forward to try this recipe. What size pan do you use ? By looking at the size of the loaf, I have a feeling that the 16 slices would be very thin compare to what we see on the video. Thank you in advance !
I am using a 9 inches X 5 inches loaf pan as mentionned in the recipe instructions. But yes, you are right, the slices are thin and that is what you want to keep the net carbs on track plus the bread is so fulfilling that you won’t need thicker slices. I honnestly can’t eat more than 2 for my sandwich at lunch, it keep me full for hours! On the video I cut the bread a bit thicker simply because it was the best way to reflect the texture. Enjoy the recipe, XOXO Carine.
Can I reduce the psyllium and add extra flax seed meal to make the bread? Any advice would be great! Thank you!
No I am sorry if you do so the bread will be very moist and soggy. Husk have way more fiber than flaxmeal and absorb the moisture in the bread while keeping it soft. Enjoy! XOXO Carine.
Chere/ Dear Carine, I have tried your recipe and love it. I would like to point out a slight error in the wet ingredients section: 10ml of apple cider vinegar is actually 2 tsp (not 1 )…Otherwise,the bread taste so good … love it as a toast with butter or rasberry chia jam ! You are an inspiration… merci 1 Catherine xx
Sorry for that ! Thnaks for pointing out Catherine. A bientot, Carine.
This is without doubt the best keto bread recipe. Thank you yum yum!!!
Thank YOU! enjoy the keto recipes on the blog, XOXO Carine
Love, Love, Love this bread. Especially happy it has no egg taste. It’s work making. My one question is how do you store it? Do I put in the fridge or do I put in a bag and leave out?
Thank you! I like to wrap my bread in a towel and store it in the pantry for 3 days or for longer in the fridge in an airtight container. Otherwise, freeze sliced in bag. Enjoy! XOXO Carine.
THE BEST RECIPE EVER !!!Only one bad think about this bread it’s so delicious I can’t stop to eat. I will use this recipe forever.
Thanks SO much ! Best comment of the day for sure 🙂 XOXO Carine.
Hi,
Just got a chance to go through your recipe for keto almond bread. Me too was on the Outlook for a recipe without eggs. I have a doubt. Is it possible to do the same by steaming rather baking as i don’t have an oven? Any change in the quantity? Pls do guide me.
Regards,
Teny Mathew.
I never steam bread in my whole life so I can’t recommend sorry. But the bread will be very soft and doughy I guess. ENjoy the blog recipe, XOXO Carine.
I like this bread very much!
When you say to bake at 400 do you mean oven with fan (convection) or not?
I hope you keep creating recipes for your website.
Both work well at same temperature. I prefer fan bake because the bread bake faster, the center is never moist and it avoid the top to burn too ! However both mode are fine. ON non convection mode I recommend to place the bread lower in the oven, rack 2 from the bottom (rack just under center rack). I will keep creating more recipe for you every week, stay here with me 🙂 XOXO Carine.
Hi Carine,
This recipe I will try tomorrow. I do bake keto bread with eggs but donot like the eggy smell. Will the bread still be fine without the flaxmeal? Its the only ingredient I don’t have right now. Thanks for this recipe.
Hello! Unfortunately you can’t skip the flaxmeal you can replace by chia meal if you have some? You need this ingredients to bind everything together or your bread will end up very wet. Enjoy the recipe, XOXO Carine.
Best Keto bread recipe ever. I had made some Keto breads in the past but one of the major ingredients was vital gluten which totally upsets my stomach. This one is by far the best flavor and texture and super easy to make. Two thumbs up!!
Carine,
I am certainly most use to measuring with measuring cups and spoons; however, I have had enough experience and “fails” with gluten free, egg free breads that I would really like the measurements for use with a scale. Do you have those? My scale does grams, ml, oz. I think grams would be most accurate, but I am not a measuring expert??!
Thank you so much! I anticipate great results:)
Gratefully,
Beth
Hi Beth, to convert my recipes in grams, click on “Metric” in the link “US Customary – Metric” above the recipe ingredients. It will conver the whole recipe in grams. Enjoy the bread. XOXO Carine
Thank YOU! I never use gluten in my recipe so you should be fine with any of my bread recipes. Enjoy ! XOXO Carine.
wet wet wet! Undercooked. Added axtra psyllium husk, and more and more and more, took loads more to not be gooey. Gave it enough resting time beforehand to thicken up. Cooked as said, wet! Left extra half an hour covered as stated but still gooey and totally inedible. I’ve no idea how anyone can cook this and make bread, I’ve followed instructions to a tee! Waste of time and ingredients.
Agreed! I followed this recipe to a T and the middle fell, dense and soggy. Outside was fine, have sliced and re toasted in the oven, but what a VERY expensive waste of resources!
I am sorry it didn’t work for you either but as I said, if it comes out soggy it means you are having issues with the brand of husk you used. Make sure you are using whole psyllium husk, not the powder supplement that is not made for baking. Also, weight ingredients for precision as low carb flours are high in fiber and if you miss a tiny amount of it, the bread will stay wet. We are plenty having success with this recipe, you will get there. Keto baking takes time and practice, especially more for egg-free keto bread. Take care, XOXO Carine.
I am sorry you had issue with the recipe. It seems that you have some issue with your ingredients expecially your husk brand because it is 100 % fiber so if as you said you added lots more and it still wet it means your husk doesn’t absorb moisture. This can happen if your husk is too thick, ground and powder are the best, or used a pharmaceutical product called Mutacil, which is not suitable for baking. Otherwise, making the recipe in grams is also the key of success to make sure you dont miss those magic fiber that absorb the liquid. I hope it gets better next time, XOXO Carine.
hola, es posible que no usara harina de coco por eso le quedó con mucha humedad. La gente confunde la harina de coco con coco rallado que no es lo mismo. Un saludo
I can’t read spanish sorry !!!
I followed the recipe and the bread came out was wonderful!!! No egg taste, texture is lovely and enjoyable to eat!
Thank you ! I am so happy to read your feedback. Enjoy the recipes around here, XOXO Carine.
Too much chia seeds and i baked mine for about an hour extra and it still came out so undercooked! So disappointed, i dont know where i went wrong. Also, i can still taste the egg.
This recipe has no chia seeds or eggs so I don’t see how it could have too much chia seed or taste egg. You may have try a different recipe and comment on the wrong one. Also, I don’t have bread recipe that use chia seed so you may have made a different blog recipe. Finally note that undercooked bread don’t come from too much chia, on the opposite chia abosrb lots of moisture and tend to dry out baked good. Enjoy the blog recipes, XOXO Carine.
This delicious bread is now a staple at breakfast for my family and I not only is it delicious it is super healthy delight.
Thanks SO much for your lovely message ! I am so happy to have here wekely to make my bread recipe, XOXO Carine.
Hi, I am trying to make a coconut flour bread (egg free) since last couple of days using ingredients like coconut flour, psyllium husk, xanthan gum, baking powder…etc. Failed drastically..
I can try your recipe as a last shot.. but the only problem is I don’t have Almond flour..
I can manage all other ingredients except almond flour as it is too costly at my place. What would be your suggestion to make a bread without almond flour? Or any other replacement for almond flour??
Hoping for a positive response..
Thanks..
If you are on low carb keto diet the only flour that can replace almond flour is sunflower seed flour, usually much cheaper and even easy to make at home. Bring sunflower seeds into a powerful blender, blend until a powder form and use in the recipe. Otherwise oat flour will work, very cheap too but not keto low carb at all ! XOXO Carine.
Thanks for a great advice. It worked like a charm.
Now I can make some experiments with this bread too.
Thank you again.
Amazing ! So glad it does. Talk to you soon. XOXO Carine
Great recipe, thank you! I’ve tried some other recipes but they’re always too eggy or the wrong flavor. This one is just right in terms of flavor and texture and has the right balance of almond, flax, and psyllium husk (reminds me of a pale, whole grain bread). It’s nice to enjoy a sandwich again.
Thank you! I am so glad you love it. XOXO Carine
what can I substitute flaxseed meal with?
Chia seed meal work well too! Enjoy the bread, XOXO Carine.