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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I made this bread last night and I love it. It’s moist, very filling, and much better than any keto bread with eggs. I didn’t use parchment paper, but non-stick foil and I baked it at 380 F convection. Convection is typically 25 F higher temp than the regular bake option.
I loooove this bread! It’s moist, has a good taste. It’s perfect! But lately I’ve discovered that I’m coconut intolerent so I can’t have this bread anymore. Carina, can I replace the coconut flour with something else? I’m not a fan of eggy breads so I was hoping to just change it for something else.
I didn’t try this option so I can’t really suggest something.
Loved it. I hate eggy breads and wasn’t sure if this would turn out okay as no eggs or yeast. It was fantastic. I couldn’t wait 3 hours to let it cool. I figured it’s cool weather so sliced it after 2 hours . So good ♥️. Thank you for an amazing recipe. I added chia seeds, hemp seeds , some dried basil and seasoning mix on top. Texture was great.
Thanks for the lovely feedback !
Can this be made using bread machine
I was just wondering the same just found the recipe have you managed to make it.
Probably, feel free to experiment! I don’t have a bread machine so I have no ideas
FYI. I made it using a food processor. I thought that could eliminate the kneading process. It was a failure. Way to dense. The ingredients are expensive since I use only organic, so i ate it anyway. Will try it again. Thanks debra
This recipe won’t work in a food processor, it must be made as stated, by hand!
I was going to try this recipe in my Thermomix as it has a kneading part on it, and then cook it in a conventional oven. I could do all of it in the Thermomix up to the cooking part. Will let you know how I go…
This recipe is great, and so simple. I actually made almond milk and was looking for a way to use the remaining almond meal/pulp. So I use them in your recipe, even though it says “not almond meal!” Still it turned out good. It’s just subtly salty, goes well with vegan butter, jam, or olive oil & balsamic vinegar. Thanks!
I was looking for eggless keto bread and found this, egg is okay with me but too much egg in other recipes is just a lot for me. So I tried this and it was awesome. I love bread a lot and not having a regular bread while on keto is difficult. I will bake this a lot for sure. The only thing that happened is my bread turned purple. But I will try again with the psyllium husk brand you used and see the difference. Thank you!
I am glad you love it ! thanks for the lovely comment
This is just a wonderful recipe! The taste and texture of this bread is great. I have made it a few time and every time I just like it more. Thanks for a wonderful recipe and especially one without eggs!!!
Hi Claudine, thank you for this recipe, I am happy to have found it and am just about to try making it.Would you clarify the measures you use please? At the beginning it says ‘US customary metric’ I don’t know what this means as US measures are usually in fluid ounces. I’m not in the US and always have to convert to mls.Thank you, Jay
The recipe card shows US Customary by default. But if you click on Metric, it shows grams and ml.
This is the best Keto bread I have tasted. Plus, it is so easy to make. It is now a favorite in our home.
Hola, una consulta, como ves reemplazar el Psyllium por Xantham gum? Que cantidad llevaría? Gracias!
No you can’t replace psyllium husk by xanthan gum in this recipe
Oh my God, this bread is awesome!!! It tastes almost like regular wheat bread, but it doesn’t give me any health problems! And it’s super easy to make. I’m so happy to have found this recipe! Thank you so much :)))
I whole psyllium powder flakes ok? Or do I need to adjust measurement. I used powder and it was too dry.
Both works, sometimes the flakes turns the bread too moist or purple in color
Hi there, do you think this will work in a breakmaker?Thank you
Probably, feel free to experiment and try!
The problem for some of us with just trying it is the waste in ingredients, money and time if it doesn’t work out. I guess we always hope the recipe creator will have some insights to save many peoples losses. Even if we try and have success or not, most of us have no major page to pass the information on.
You have all these information in the recipe post, above the recipe card where I am sharing all the most common troubleshooting tips plus you can read all the comments of others people in this comment section with my answers under each, Enjoy
Making this now. The dough was so nice I decided to shape it into 8 buns instead if a loaf. Hope it turns out. I’ll let you know
I’ve been making this for a few weeks and decided to switch things up today. I rolled the dough out onto a large parchment lined cookie sheet and made flatbread. It turned out fantastic! I think that’s how I might make it from now on. I did rub water all over the top, and I think that was a good idea. It gets nice and crispy on the edges, and is lighter overall because of how thin it is. I think I cooked it for about 40 minutes total, but checked it every 10 to make sure it didn’t burn.
I was a bit skeptics this would even work but I tried.I couldn’t get the physilium husk so doubled up on the Flax.I had to give it an extra 20 mins in the oven and when it came out I was hugely disappointed as it looked nothing like your photograph. However…I cut a piece and spread vegan butter in it and it was HEAVEN! I’d also sprinkled some seeds on the top and it tasted divine. LOL I’m going to see if I can track the husk from somewhere but to be honest it wouldn’t matter. The slices break easily so I could make a sandwich but the taste is wonderful. I’ll continue to experiment but if the “bad”end result tastes this good who cares! LOL Thanks for the recipe💗
I am glad it taste good, but replacing husk by flaxmeal obviously impact texture and look of the bread. Husk has way more fiber and no fat compared to flaxmeal
I love this recipe. Thank you! I’ve been making it every week for a few months. I use a french bread pan (lined with parchment). Roll two logs and bake away. Perfect every time.
This looks like a great recipe. Can I replace the coconut flour with something else?
No sorry you can’t, the bread won’t come together
Hands down the best Keto bread recipeO have tried! 💕🤩
Thank you!
Great keto bread recipe, having been making it for nearly a year, but I add other things like sliced olives and sun dried tomatoes or different seeds. Now I will be trying your keto pizza recipe next. Thanks for sharing your great recipes