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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Thanks Carine for this delicious eggless bread recipe. The shape didn’t turn out perfect but I love the taste of it????????
Awesome !I am sure the shape will get better with practice. Enjoy the bog recipes, XOXO Carine
Any advice on using psyllium husk powder instead of whole husks in this recipe?
Psyllium husk powder often turns bread chewy, too moist and even blue/purple in color. That is the reason why I don’t recommend to use it. You can try, but the result will come different. Enjoy the keto recipes on the blog, XOXO Carine
Thanks for that answer, I was having the same problem, my bread was coming out moist and purple. So I need whole psyllium husk, which is what I thought I had.
Hi Carine
I am vegetarian so when I saw your recipe without eggs I was really very happy and I made my bread with the exact measurement you gave in your recipe. The only change is my oven because I have small oven toaster and I don’t have fan mode. My bread turns out ugly as it’s burn from the top and when I took it out it comes down from the center. I am really very upset. Can you please tell me what I did wrong
Unfortunately you can’t bake this bread in a toaster oven at all. That is the reason why your bread burnt on top, toaster doesn’t circulate heat all around the oven baking thick bread in the middle as regular fan-forced oven do. You can try to bake the recipe in small buns instead that will probably bake in your oven or try my keto bread roll recipe, it may be suitable for toaster oven more. Enjoy, XOXO Carine
I have made dozens of grain-free bread recipes and this one is our favorite…no eggs and a very sandwich-able bread with low carbs to boot. Thanks so much for sharing this recipe! One other thing…I add cinnamon, stevia and raisins and it is now raisin bread or toast which is awesome too.
Regarding the extra virgin olive oil, would it be ok to use just regular olive oil? Also flax meal, I have flax seed would I be able to crush them or would it be advisable to buy actual meal. Thanks!
Sure any oil! But you need flaxseed meal don’t crush by yourself it will be coarse and it won’t absorb moisture properly resulting in a wet bread. Enjoy, XOXO Carine
Thank you, at last, a Keto bread recipe that does not taste and smell if eggs! Your egg free Keto rolls are great too. Unfortunately I did not like your ‘best’ Keto egg free bread that contains chia seeds, the flavour was good but I did not like the texture. I will be using this recipe a lot though.
I am glad you find one of my egg free bread recipe that match your taste! The other one use more coconut flour it might be the reason you didn’t enjoy it as much. I also have a lovely keto bread roll recipe for you to try next next. Enjoy the recipes on the bog, XOXO Carine
I made this bread yesterday forthe first time and it came out perfect. Thanks so much for an egg free recipe!!!
Thanks ! I am so glad you love it, Enjoy the blog recipes, XOXO Carine
Hi I just came across your recipe and it looks fantastic. Do you happen to know the saturated fat content per serving?
Thank you!
I updated the recipe card for you, Enjoy the recipes on the bog, XOXO Carine
Thank you for your bread recipe! I’ve made this several times now. My first loaf was an odd shade of blue/purple/gray but have changed by brand of psyllium fibre to the Now brand and my subsequent loafs are nicely brown. I have also reduced the amount of flax to 2 tablespoons and I find the texture better for my taste. With the reduced flax, I’ve also reduced the water. The loaf still holds together beautifully and slices perfectly but I find it less ‘gummy’ with the reduced flax. Thanks again!
I love Now food brand too, it make the bread just perfect in taste and no weird color! Thanks for sharing your tip too I am sure many people will give it a go, Take care, Enjoy the recipes on the blog, XOXO Carine
Came out so good! I am blown away! Made my bf on an elimination diet for months so happy! Thank you!!!! Great directions.
Thank you ! glad you love this bread recipe, XOXO Carine
Hi! This is a great recipe. I have a question, is it possible to remove coconut flour from the recipe and just increase the ammounts of other flours in it? I tried couple different coconut flours, all taste way too sweet for me, and everything i make with it tastes sweet also.
Coconut flour absorb 4 times more than other flours so if you want to remove it you will have to add way more of almond flour. The result can be a heavy, dense and wet bread too. Enjoy the recipe, XOXO Carine
Hi Carine,
I tried to bake this bread and followed the measurements but after baking for 55 minutes it still wasn’t cooked so I baked it again for 20 minutes twice and still it is not fully cooked and the dough it still bit wet on the inside.
Any idea what went wrong? I used fan oven at 200celcius
Did you use whole husk? Did you weight ingredients or measure in cup ? If it is wet it means you are missing fiber so it is either because you miss coconut flour or your husk is in powder form, not whole and can’t absorb as well the moisture or a last option is that you used almond meal instead of almond flour. Let me know, Happy to help, XOXO Carine
Hi! I would love to try this recipe. 1) is there any alternative to the Vinegar as I am intolerant to them?
2) I have never used the husks before how would.i tell the different between whole husks and the powder?
Thanks
You can replace vinegar by lemon juice. Whole husk is coarse, powder is fine. It is always written on the packaging if what yu are buying is whole or powder. Enjoy the bread recipe, XOXO Carine
Does the recipe for no egg keto bread read one cup +2tablespoons and a third of psyllium husks? I’m trying it now and hope I got it right .
Thanks
Yes the recipe calls for 1/3 cup + 2 tablespoons of whole psyllium husk. Enjoy the bread, XOXO Carine
I’m allergic to flaxseed. What could I use as a substitute?
Ground chia seed will work well here, same amount. Enjoy the bread recipe, XOXO Carine
I supporting my sister on her new vegan journey, while trying to maintain my keto journey. Your bread seems like a perfect union of our worlds. I want to make the bread into a sweet one. I was thinking of using zucchini and chocolate chips for a loaf, making a pumpkin spice one, a cinnamon one and a blueberry lemon one. My goal is to make a new loaf each week. Any suggestions on how to tweak them? Zucchini is very moist and a few comments were that their bread did not cook in the middle. Think the zucchini would be a bad idea? Maybe a zucchini puree? Same thing with the lemon and blueberry (I pick the individual pieces out of the skin to stir in the mix so I can REALLY taste the lemon and cut the blueberries in quarter. Maybe too moist if I do that?)
Hi!
I made two batches: blueberry/lemon and zucchini/chocolate/chocolate chips batch. The bread was divine! It sank, but it was soooo good. I used Jordan’s Skinny Girl syrups to enhance the flavors. When I make it again, I’ll let you know the modifications, if you like. I don’t mean to compromise the deliciousness of the bread, I just crave sweets and thought this would be a good base. Thank you so much for this! I am officially eliminating the other breads and using this. Oh, I put the flax meal in my coffee grinder and the texture was amazing.
I can’t wait to read how you adapted the recipe ! Thanks so much for making the recipes from my blog, Take care, XOXO Carine
I am happy you find my blog, welcome here! This bread is not a dessert bread recipe it intedn to be a sandwich bread recipe. I don’t think it will taste great or work with any fruits or zucchini because it will add moisture in this and it won’t cook. What you can do is simply add spices and nuts like cinnamon, ginger, grated lemon or finely chopped walnuts or almonds and some erythritol to sweeten around 1/3-1/2 cup. I hope it helps, Enjoy the recipe, XOXO Carine
Might be being a little too hopeful, but I was wondering how the bread toasts?
It toast absolutely well! You can also use this bread n sandwich press for a grilled cheese sandwich. Enjoy, XOXO Carine
This bread is delicious and easy to make. The recipe was perfect. The hardest part was waiting 3hours to cool. I confess I couldn’t wait that long!
Thanks for the lovely feedback! I agree, it is har to wait when bread smell so goo:) I think it is good before too but the texture is simply the best after 3 hours. Enjoy the recipe on the blog, XOXO Carine
Hi Carine,
Thanks a lot for all these cool recipes you share on your blog!
I tried this one, but since I made it just for myelf, I used the half of the ingridients.
When I mixed the dry and the wet ingridients together, I couldn’t mix them well and I had to add to add some more water (300 ml instead of 250 ml). Is this normal? I wasn’t sure about the quantity, since too much water could have altered the end result.
Thanks a lot in advanced for your feedback!
Best,
Gisselle
Hi Gisselle, I never half this recipe and I don’t recommend it. This recipe is high in fiber and therefore it is very sensitive to the ratio of liquid/solid. You must stick to the recipe (and if the bread is too large, slice and freeze!). Also, I recommend you weight ingredients for precision and make sure you are using whole husk not powder supplement for success. I hope it comes great. Enjoy, XOXO Carine.
Can I add yeast to make it rise a little higher?
It won’t rise the bread because it is a gluten free bread but it will had a delicious bread flavor. Enjoy, XOXO Carine