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
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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 tried the recipe and followed the exact ingredients, however, the bread came out cracked and a little dense/moist in the middle, it also didn’t brown the way it looks in the photo, any ideas on possible causes? I like the taste though. Thank you:)
Moist means many thinks, under cooked or not enough fiber to absorb the moisture. The flours in this recipe are high in fiber and if you miss a little amount of it, the texture can be very wet. Did you weight the ingredients? It is a great way to ave precision and achieve the best texture. I am glad you love the taste. XOXO Carine.
Sorry for the typo,1/3 cup not 1/4 cup,
Can i replace 1/3c psyllium husk to xanthan gum 1/3c also or less? I dont have psyllium husk right now, i want to bake today, thank u
You absolutely need psyllium husk in this recipe or the dough won’t form. It is an egg free keto bread recipe and psyllium husk create the link between ingredients while adding the bread-like texture. I doubt Xantham gum would work, I did not try tho so I can’t say no but I would not recommend it. Enjoy the keto recipes on the blog. XOXO Carine.
I had just discovered and tried this recipe today! I forgot to add the ground psyllium husk, so it was stodgy and fell apart. But, with some extra baking and cooling time, it tastes like a delicious sweet scone. Chunks of that with keto freezer jam and a healthy slob of butter (and a cup of tea, of course) is divine! I might try baking without the psyllium as scones. Have you tried that? Either way, I will definitely be perfecting this recipe with the psylluim as I live in a high altitude city, and I’m Australian, so I NEED something to spread my Vegemite on! Thanks for this recipe!
Hello ! I am surprised it gets into a scone without the husk this is such an important ingredient to hold the other flours together! I am so happy to read your comment and see that even differently you enjoyed the recipe. Nothing can beat scone and vegemite! Love from New Zealand, XOXO Carine.
Hi Carine. I just made the recipe and it turned out amazing! I just had to comment because it was so easy and delicious. A little saltier than our usual bread, but it blends really well with the coconut flavor and serves even better with some maple syrup. I followed the ingredients as is, BUT forgot to leave the dough for 10 mins, however magically the bread still rises so well! my heart exploded haha. I was hesitant about kneading the dough too much because I was afraid it would sink. So I did knead minimally for two minutes. The bread is moist but crusty on the outside. I also used gold flaxmeal so the color of the bread was lighter. The coconut flour makes a coconut-y flavour and adds texture to the bread, so I guess if you don’t like the taste of coconut this might not be the right recipe for you? Or you can just make sure that the coconut flour is really fine. Other than that this recipe is so so easy to make and impossible to fail. Thanks a lot Carine!
Thanks for the beautiful comment! I am so glad you enjoy the bread and I love how your describe this recipe as a NO FAIL! I do my best to create easy tasty low carb recipes so it makes me very happy when you feel that way in your kitchen. Enjoy the recipes on the blog. You may also like the keto bread rolls that has a very similar taste! XOXO Carine.
This recipe is awesome, simple, and can even be made with yeast i stead of baking powder. I was going to try this with your bread rolls recipe when I noticed this bread recipe at the bottom of the post.
This was the best bread that I have ever baked, and I will definitely be making it again. It’s also good to not have that slightly bloated feelinga s when I eat fresh common flour breads. My daughter loved it. It’s for her that I take the time to bake, as she is intolerant to wheat (non celiac). And it has to be egg free because I’m allergic.
I did use yeast, though, as I have had good experiences with yeast and Carlshead pizza. Used some malt syrup as food for the yeast, just to be sure. The bread just the perfect amount (which isn’t all that much with a keto dough).
Your comment intrigued me. Did you substitute the same amount of yeast for the baking soda? Or did you adjust the amount? Just curious. I used to make my own yeast bread, and bake in a cast iron covered pan, and get the best crusty bread. I miss it, and thought I might try this.
I would recommend keeping the baking soda in the recipe or the bread won’t raise with the yeast! There is no gluten in this bread recipe so yeast won’t raise the flours. However adding some is a plus to add a bread flavor. Enjoy the recipe! XOXO Carine.
Your comment made my day amazing! I am so glad that wheat free and egg free bread recipe made you and you girls so happy! I am sure the yeast add delicious bread flavor too ! I would definitely recommend you try the keto bread rolls too, your girl will love it ! Enjoy the blog recipes. Talk to you soon XOXO Carine.
Where do you buy ground psyllium husks and what brand?
Hello, in New Zealand I buy husk next to flour in the baking aisle of my supermarket. Sometimes it is sold in the organic aisle, health food store or simply get it on Amazon, that is a good one on Amazon. Enjoy the bread, XOXO Carine.
Just curious…do you have to use the psyllium? If you were leaving it out, could you put something else in its place?
Absolutely note it is the magic ingredient that hold the bread dough together as there is no eggs in this keto bread. Plus husk add lots of fiber which is very healthy ! Enjoy the low carb recipes on the blog. XOXO Carine
Hi Carine
I am making your delicious bread. Have made it before and put in almond meal. Couldn’t find almond flour. Do you make the flour yourself? Thought I could grind up roasted almonds finely.
What do you do?
Love your site working my way through your delist recipes
Cheers
JP
Hi JP, I am so glad you read my blog and try my recipes! I can find almond flour from Amazon or in the baking aisle of my supermarket (sometime it is called ground almond!). I never make my own I always buy it from the store. Almond meal is a great alternative too, usually it is slightly thicker (as it keep the almond skin, more fiber, more nutrient) but it also get the bread less soft. Enjoy my blog and the recipes around here! XOXO Carine.
im on the keto diet missing bread so much made this it lovely all i need now is to make some keto jam thank you
Oh I am so glad this fix your bread cravings! Sugar-free chia seed jam would pair really well with this bread and some butter too of course! Enjoy the low carb recipes on the blog, XOXO Carine.
Thanks for this amazing recipe! This is my “go to” bread now – I am vegan and gluten free, not always easy. I have adapted the recipe by subbing 100g of almond for 100g of buckwheat, and it works well. Also switch off my oven after 50 minutes and leave the bread in for another while to dry out well, saves on electricity. 🙂
Thanks !!! Love how you tweak the recipe ! Thanks for sharing with us. XOXO Carine.
This is such a good recipe! I shared it with my daughter who went out to buy the ingredients she needed to make this. I use a scale to make ‘regular’ bread and sweet rolls so I understand the importance of weighing flour. Just such a tasty, nice bread, I really enjoyed it and will be making this one again!
Thank you so much for the lovely comment. I am so glad you enjoy the bread. Enjoy the low carb recipes on the blog. XOXO Carine.
I just made this. I followed the recipe precisely and it turned out excellent and it tastes really good. I added 1 Tb of chia seeds in case it would help bind. The bread holds together really well and almost seems like it has gluten elasticity. I highly recommend you invest in an electronic scale that also has grams. Also, make sure to use EXTRA FINE ground ingredients. I ordered the almond flour and psyllium off amazon.ca (Canada) as I could not find them. After kneading 2 full minutes and when forming the loaf, make sure to keep pressing any air out. I had no air pockets. I baked it at 395 F for 55 mins, 350 for 10 mins, turned the oven off and let it sit in there another 10 mins. Mine looks just like Sweetashoney’s. Thanks so much for uploading this superb recipe!!!!! xo
Thanks for this amazing detailed feedback! I am so happy you enjoy this recipe. XOXO Carine.
I’ve made this recipe twice so far by weighing the ingredients. It’s turned out great both times! Mine seems to turn out moister than what the video shows, which I assume I could fix by asking some more psyllium husk. But I haven’t bothered to try yet since I’m enjoying it as is!
I agree with weighting the ingredients, this is so important for success in low carb baking. But yes, more husk is the key if it is too moist, from brand to brand husk can be thicker and won’t absorb the moisture as well. Thanks for trying so many of my recipes and adding such amazing feedback/input to my easy low carb recipes. XOXO Carine.
I made this today. It turned out really well… was delicious!
YEAH! I am so glad you enjoyed my vegan keto bread loaf recipe ! Enjoy the blog recipes, XOXO Carine.
This Is the best no egg bread recipe by far ! I have been making this every week ! Thank you !
Yeah! Thank you for such a beautiful message. Enjoy the low carb recipes on the blog. XOXO Carine.
Hey, Carine!
I just made this bread, followed the recipe as well as I could… The bread is dense and a bit doughy, yet eatable.Maybe needed more kneading. I should remind myself to read the comments. There is always create information to help correct the recipe for next time.
Thanks again.
Jeff
PS. I’ll post photos and link on my Instagram pages!
Hey eff, Thanks for trying this recipe too ! I think kneading the dough and measuring ingredient careful is the key to the best texture. Too much water or too less fibre makes the dough as you describe, time and practice makes this bread better everytime. I can’t wait to see your picture on Insta, going there now to have a look. XOXO Carine.
I just made your bread weighing everything and it looks great (it’s cooling). I entered the ingredients into Carb Manager (16 slices) and the stats were double what yours were.
Hello! I don’t really see how it could be the double in carb manager as flours doesn’t differ much from brand to brand. It is great that you track any recipe with your own tracker anyway as you are able to enter the exact brand you are using in the recipe which makes your data way more accurate.I am always providing my panel based on the NZ brand I am using in my recipes. I hope you enjoy the bread and the low carb recipes on the blog, XOXO Carine.
Is psyllium fiber powder the same as psyllium husk powder?
Yes it is ! Enjoy the bread recipe. XOXO Carine.
Carine, I tried your roll recipe recently and loved it so much I could not wait to try this bread and it did not disappoint! The taste and texture are perfect! Low carb, high fiber, no egg bread is so tricky, but you nailed it..this bread is do delicious and easy! I love kneading it…something I enjoy about bread baking. :0)
Thank you for sharing another great recipe!
June
What a beautiful feedback June ! Thanks so much for sharing your love for this simple bread recipe. I also found it relaxing to knead dough and make bread 🙂 Enjoy the low carb recipes on the blog, XOXO Carine.
I weighed everything exactly and baked it for 55 min. When i cut into it i was so sad to see it so doughy inside. And to answer the comment above, Yes my loaf weighed ten pounds. 🙂 I really want this recipe to work. I’m thinking of using a little less water next go. It was in the smallest tiniest bit sticky when i put it in the pan.. I will try again and report back. This bread seems to be so good and i want some!
If your bread is too heavy or doesn’t bake properly in the middle, simply divide the batter in two bread and bake in separate loaf pan! It will cook faster and makes lighter bread. Enjoy the recipe as soon as you get there you will LOVE this bread. So good ! Enjoy the recipes on the blog, XOXO Carine.