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!
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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 have a bread pan looks like a cube with a lid. Can I use that pan with the lid on to make cube-shaped bread or will it effect the result?
I wouldn’t bake this bread with a lid it will capture the moisture in the pan resulting in a very moist unbaked bread
Wow! Thank you for posting this recipe – it’s great! I always mess things up so just halved the quantities to try it out and so made little rolls and they were SO cute and delicious!!! I also didn’t have any flaxseed meal so I just put in the same quantity of whole seeds (flaxseeds, pumpkin and sunflower) and they turned out great! I’ll be making them again…!!
I am in the process of making the Keto Egg Free Loaf. I just tasted the dough…so good! I need to make this for my daughter but she cannot have coconut. What flour can I substitute for the coconut flour?
Thank you.
I am glad you love it! Unfortunately since the recipe has no eggs, the balance of others flours are very important. I didn’t try replacing coconut flour which is difficult because it contains 4 times more fiber than other flours and it so absorbent. Sorry I can’t help more. XOXO Carine
Try using cassava flour.
You can use cassava but its not keto approved, extremely high in carbs as much as regular wheat flour
I accidentally grabbed my xanthamum gum instead of psyllium husk… well, it made things interesting. It reminds me of Banana bread but gummy. Lol so don’t do that. The taste was ok. I have to go to the store to try the recipe correctly, but it fluffed up more than I thought the wrong way so the right way has got to be better!
Ouch, that will be a huge difference especially if you used as much xanthan gum as the recipe called for husk. This can work when psyllium husk is use in tiny amount, less than 1 tbsp but otherwise you can swap one by the other or the texture of my breads will be off, very gummy and probably tough on your digestive system too as xanthan gum can be difficult to digest in high amount. XOXO Carine
I know I am not an expert but I have used chia seeds in replacement of flax in the past, which has worked. They both have similar properties.
Hiya 😉
Your recipe looks great 😉
However my loaf came out completely flat 😒
For the baking powder – is it heaped or flat table spoon?
Maybe it was not enough for my bread, I added a completely flat spoon.
It was cooked through, so I ate it anyway 😁 because I hate waste 😁
I always measure my ingredients packed and sweep for precision. It shouldn’t raise much since it’s gluten free but still slightly. I am not sure what happened. May you used a wider pan?
Made this for Thanksgiving for my keto in-law. The taste and texture was just like bread – kind of had a sourdough type taste. But it turned purple 🙁 I bought the “It’s Just” whole psyllium husk on Amazon and it still turned out purple. What brand do you use?
Thanks for bringing my recipe to your Thanksgiving table, it makes me so happy! Some psyllium husk brands turns food purple, mainly powder. I am using whole husk from Now foods, it keep food white every time and flavor is good too ! Enjoy, XOXO Carine
Thank you so much for this recipe. I made it for the first time yesterday, as soon as my psyllium husks arrived, and it worked perfectly. I have been waiting to find a nutrient-dense bread to help me over my gluten-free bagel addiction, and I finally found it. Plus, I feel so much better! It goes so well with Kite Hill vegan cream cheese and sliced fresh fruit. Thank you so much!
Hi Carrine
This bread is amazing and I have been making it regularly. Thank you so much for this egg free option for people like me with an egg allergy.
Hi , can I substitute psyllium husk with more flaxseed?
No I am sorry it won’t work. Enjoy, XOXO Carine
Just wondering if you’ve made buns with this same recipe?
No but I am sure it will work well. Enjoy, XOXO Carine
Hi Carine,
Can I replace flaxseed meal with ground chia seed? If yes, kindly suggest the amount as well. Thank you.
It should work with same amount, yes, Enjoy, XOXO Carine
We have a coconut allergy. Is there a replacement? Also Another family members has almond allergy—any suggestions for bread? He is really struggling not having bread—has allergies to wheat, bakers yeast, chia, almond, and peanut (more but just listing ones that may be in bread). Hubby has flax allergy, so that’s another issue. 😜
Unfortunately, you need the coconut flour in this recipe in all my recipes, almond flour can be replaced by the same amount of sesame flour or sunflower seed flour, both keto-approved. What you can do if you eat eggs is try my almond flour bread recipe and use the previous nut-free flour suggested before as a replacement to almond. This one should fit all your family allergies! Enjoy, XOXO Carine
Hi.. is the vinegar necessary? What will happen if I omit vinegar. TIA
It had a a bit of a fluffy texture to the bread, you can use lemon juice too. It will work without it but the bread will be more dense. Enjoy, XOXO Carine
Wheredo you get your pysillium husks and flax seed for this bread recipe? My small town grocery doesn’t have them. Thank you!
I live in New Zealand so I am not sure it will help you much but otherwise you can order the brands I am using on Amazon. I love Now food for my whole husk. Enjoy, XOXO Carine
How many slice’s would the recipe make ?
The serving size is 16, its written on top of the recipe card. Enjoy the bread! XOXO Carine
Hii. Can i put some seeds on the top of the bread before baking? Like pumpkin seeds, flax seeds?? Thank you
Sure! No problem, Enjoy, XOXO Carine
Can I make this in a breadmaker?
Probably yes, but I didn’t try this option and I don’t have a breadmaker so I am unsure how it will turn out. Enjoy, XOXO Carine
I want to add yeast for additional flavor. How much should I add? And should I reduce anything to accommodate the yeast? Thank you Pam
You can add 1 or 2 teaspoon of yeast for flavor, since it is a gluten free bread it won’t impact the recipe at all, just add flavor. Enjoy, XOXO Carine
This is my favorite bread recipe😋😋😋I bake it every week, it keeps well in the fridge and warms up or toasts to perfection. A simple, no fail recipe that should be in every keto recipe collection🤗🤗🤗
I’ll buy my ingredients and make this. Thanks