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Learn how to make the best keto bread recipe without eggs!  This egg free keto bread recipe takes only 20 minutes to make and create the best keto sandwich with only 3.6 g net carbs per slice.

THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan

Calling all the bread lovers with this new low carb coconut flour bread recipe ! Wondering how to make low carb bread without eggs ? I hear you, there is nothing worst than eggy taste in bread. So this coconut flour bread recipe to the rescue! A dense, soft keto bread recipe eggless!

What are keto bread?

Keto bread are low carb diabetes-friendly bread made of low carb flours, and usually required a large amount of eggs. Consequently, keto bread often have an eggy taste that most of us don’t appreciate. The reason why keto bread use so much eggs is simple. Low carb flours are high in fibers, wheat free and starch free. Starch and wheat usually bind ingredients in regular bread, forming a bulk. In order to hold ingredients, people often use eggs in keto bread recipe to great a bulky, soft fluffy bread loaf. However, egg is not the only solution to make keto bread loaf. I’m excited to show you how you can actually make keto bread eggless …

THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan

How to make keto bread without eggs?

As mentionned before, eggs are used in keto bread recipe to hold low carb flour together. But, I am here to show you that this is not the only way to make low carb bread. The trick to make eggless keto bread recipe is to use a combo of high natural fiber ingredients that will act like eggs in your recipe. This coconut flour bread recipe use a combo of psyllium husk and chia seed, that when in contact with lukewarm water hold low carb flour as egg does. It result in the best keto bread recipe, soft, dense with no eggy taste.

THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan

Is egg free keto baking easy?

It is not difficult to make keto bread without eggs. However, if you are new to keto diet, there is few things you must keep in mind.

  1. Stick to the ingredients list – if the recipe calls for thin almond flour don’t replace for almond meal. Same for the psyllium. Husk powder is not the same as whole husk or husk flakes. If you swap ingredients or use ingredients with a different texture the bread will come out doughy or too moist. In fact, too thick flours or husk won’t be able to absorb the water in your bread!
  2. Weight ingredients – keto baking use high fiber flours. It means that too much or too less of it, even in tiny amount will impact the bread texture a lot.  Consequently, cups are not precise enough to achieve the best result everytime. In fact, when you measure ingredients in cups it is easy to add a little bit too much of one flour ( it will dry out your bread) or miss some flour resulting in a moist undercook bread.
  3. Practice. Keto baking is different to what you used to bake before, you need practice and time to learn how to bake with those new flours. Repeat the recipe, be precise, you will learn each time
  4. Find your favorite flours brand. Yes, all flour brands are different. For example, some psyllium husk brands turns your baked good purple/blue or some almond flour are thinner than others. Experiment with different brands until you find the one that gives the best outcome to your keto bread. Also, remember that the most expensive brands or not obsviously the best ones. I personnaly use my supermarket brand to make this recipe at a very low price.

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Why my bread is doughy or don’t cook?

That is probably the question I get the most about egg free keto baking. The experience show me that doughy bread is always due to 3 things:

  1. You didn’t weight you ingredients – wrong flour/water ratio get the dough too moist. Weight ingredients, don’t use cups!
  2. Your husk or almond flour are too thick and don’t absorb moisture. Change brand, experiment until you find your favorite one
  3. Your oven temperature is wrong/too cold. Old oven or conventional mode are less powerful than fan mode. You can try to increase your oven by 20 C (meaning bake at 200C/400F) if your brand don’t cook well.

KETO COCONUT FLOUR BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan #coconutflour

Which bread texture should I expect?

The slices are soft, with a compact, dense crumb. This is a gluten free egg free keto bread so it won’t raise, won’t be fluffy or airy because there is no eggs in the recipe. It can be slighlty moist if you didn’t wieght the ingredients or used a too thick husk powder. But this can be fixed by toasting your bread slices ! The taste is very similar to a wholewheat artisan bread with no eggy taste.

KETO COCONUT FLOUR BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan #coconutflour

More keto vegan bread recipe

There is many way to make egg free keto bread recipe depending on which low carb flour you want to use the most. If you love egg free keto bread check my other keto bread recipe :

Made this keto bread recipe ? Share a picture with me on instagram.

XOXO Carine
THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan

best keto bread recipe without eggs

The best keto bread recipe without eggs, with coconut flour
Prep Time: 15 mins
Cook Time: 1 hr
14 slices
Leave A Review Print The Recipe

Ingredients

Dry ingredients

Liquid ingredients

Instructions

  • Preheat oven 180C (350F), fan mode works the best and faster otherwise use conventianal baking mode. Line a loaf pan 9 inches x 5 inches with parchment paper. Set aside.
  • Measure all your ingredients carefully before you start. I highly recommend weighting your ingredients in grams or oz for precision rather than cups. If you use cups make sure they are packed, leveled up using flour with no lumps.
  • In a large mixing bowl, whisk together all the dry ingredients.
  • Add apple cider vinegar and lukewarm water ( think hot bath temperature, cold water won't activate the fibers in the flour an the ingredients won't bind)
  • Combine with a spoon at first, it will be very liquid and dry out as you go. After 30 seconds, the dough is moist, not liquid and slightly crumble appart. Knead the dough, press/squeeze with your hands for at least 1 minutes or until you are able to form a ball.
  • Form a dough ball and set aside on the benchtop for 10 minutes to let the fiber absorb all the water and hold the ingredients together.
  • Now the dough should be soft, elastic an slightly moist but hold perfectly together.
  • Shape a cylinder, bread loaf shape. Don't press too much the dough, it is a gluten free bread, it won't raise and the shape you give will be the shape you get. If you press too much, it will be very dense, doughty and it is not what you want.
  • Another option is to shape 14 small buns to make bread rolls. If so bake on a cookie sheet covered with parchment paper. It will bake faster only 35 minutes on the bottom rack
  • Place the loaf onto the prepared loaf pancovered with parchment paper.
  • If cracks appears on top, wet your fingers with water and massage top of bread to fix cracks. Sprinkle 1 tablespoons of sesame seeds or poppy seeds to decorate (optional)
  • Bake on the bottom rack of the oven (first rack from the bottom) for 45 minutes then switch to middle rack for 15 extra minutes. You can add a piece of foil paper on top of the loaf if the color get too brown.
  • Insert a skewer in the middle of the bread to check texture. It should come out dry with no or few crumb on it.
  • Remove from the oven and cool on a rack for 4 hours or overnight before slicing.

How to serve?

  • The texture is dense, soft and can be slightly packed or moist at the bottom if you press the dough too much or your husk is too thick (change brand next time for better result!). If so, toast the bread slices to add some crisp and dry out otherwise serve directly as a sandwich bread with butter, avocado, spinach, lettuce, chicken or cheese.

Storage

  • Store up to 3 days in the pantry or fridge. Slice when needed to keep the bread moist.
  • Slice into 14 slices and freeze the slices in a zipbag.
  • Defrost the ay before and toast before using.
Net carbs per slice: 3.6 g for 14 slices in the loaf (9 inches x 5 inches) 
Troubleshooting ?
  • Bread is undercook/too doughty : read the blog post above to see why this happens
  • Bread is darker/blue : use a different husk brand, some brand turns blue/purple when baked. The taste will be the same but changing brand will improve color.
Nutrition Facts
best keto bread recipe without eggs
Amount Per Serving (1 slice)
Calories 68 Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Carbohydrates 7.2g2%
Fiber 3.6g15%
Sugar 1.9g2%
Protein 2.6g5%
Net Carbs 3.6g
* Percent Daily Values are based on a 2000 calorie diet.

KETO COCONUT FLOUR BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan #coconutflour

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    54 comments
    • I don’t have a bread machine so I didn’t try this option. I am unsure how it will come out I am sorry. XOXO Carine.

  1. Question I cannot eat chia seeds, could I replace it with ground flax seed (aka meal), one-to-one? Thanks.

  2. Hi,
    Which type of baking powder do you use for this recipe, the one special for breads? how long do you have to leave the dough before baking?

    • I am using regular baking powder not instant bread yeast and it is a keto bread, so yu don’t need to let the dough raise, it won’t as there is no gluten. Enjoy the recipe and take care, XOXO Carine.

      • 5 stars
        Hey,
        I made it and I love the flavor and it fills up a lot. However it didn’t raise like the one you made it, I don’t what I did wrong, I measured everything and the dough was exactly as you described. Thank you so much ❤️

        • I am very happy to read your comment! This bread doesn’t raise has it contains no gluten. My bread is round and high because I shaped the dough this way before baking. You must gently knead the dough to kee some air and shae a thick high cylinder. The bread will have the same shape after baking. Enjoy XOOX Carine

  3. Hi I was excited about making the bread; however, for some reason it did not rise. We created and used a DIY grain free baking powder. Not sure if this was the issue? The result was completely raw in the inside and flattened as it cooled. Any idea what could have gone wrong? I really want to try it again but I’ll wait for our feedback. Thank you very much.

    • This bread doesn’t raise much as it is a gluten free bread recipe and gluten is what makes bread raise. That is why I recommend to shape the dough in a round cylinder, don’t overknead or press the dough or you will remove any possibility of air staying in. If the bread was too moist, it is not because of the baking powder but it could be because the dough miss fiber, maybe you didn’t measure precisely coconut flour or husk, few grams makes a big diffence in keto baking. You can also increase baking time. I hope it gets better next time, XOXO Carine

  4. 5 stars
    Thank you for the recipe! It came out very good. Next time though I will double it as my loaf pan is bigger in size. 😊 Do you know how much longer I will have to bake it?

    • I am so happy you enjoyed the recipe! I have never doubled up this bread recipe but by experience, I know that those high fiber flour can make the bread very moist if the bread batter is too thick – even if you bake it for longer. But if your pan is bigger, the thickness of your bread should be very similar to mine so it may come out the same 🙂 I recommend you check the baking time anyway, inserting a skewer in the center of the bread after 50 minutes and if it is too moist keep baking, add a piece of foil on top of the pan if needed to make sure the bread doesn’t burn on top. I hope it come out great, Let me know! XOXO Carine.

  5. Recipe looks great, but can you clarify whether it calls for whole psyllium husk or psyllium husk powder? It just says ‘psyllium husk’ but the link takes me to a powder. Thank you!

      • The color comes form your husk brand, use a different brand next time. For some reason, some psyllium husk brands turns purple when cooked. It doesn’t change the flavor or quality of the food only the colo. Enjoy, Take care, XOXO Carine

  6. Can anyone tell me dose this taste of the coconut flour? I have held back from using recipes
    using coconut flour as I dislike the taste very much.

    • Konsyl won’t work in this recipe, it is supplment to soften stools but it is not made for keto baking. You need pure psyllium husk, it is 100% fiber, no sugar and made for baking. This what you should use see my affiliate amazon link here. Enjoy the recipe, XOXO Carine.

  7. 5 stars
    I just made the keto bread from your recipe, and is just FANTASTIC, DELICIOUS, JUST PERFECT BREAD…… I want to say to you THANK YOU SO MUCH TO SHARE YOURS RECIPIES…. big hug from Montreal…

  8. 5 stars
    Thank you so very much! Simply the best sandwich ‘bread’ recipe I’ve found over the last ten years – I would venture to say even better than bread as we know it – the subtle sweetness is equally palatable with sweet and savoury toppings, in fact it enhances the savoury. The texture and ‘crust’ is incredibly satisfying, and so kind on the digestive tract!

    • Thank you! that is the most beuatiful comment I have read today! I hope you will try more recipes on the blog then. I have plenty of egg free keto bread recipes to try for you. XOXO Carine.

  9. Help:(
    Tried 2x and both times end up with dense bread that didn’t rise and looked and felt like didn’t bake.
    Baked over an hour and still the same

    • It seems you are having some issue with the ingredients you are using. Try different brand of low carb flour and husk. Some are coarse, don’t absorb water and the bread looks uncooked. However note that this bread won’t rise much and stay very dense as it is a gluten free bread. Enjoy! XOXO Carine

  10. Hi, I noticed the description states 3.6 carbs per slice but the nutrition label states 7.2 carbs per serving (1 slice). Should the label be a 2 slice serving? Is the nutrition label reliable? I would like to make this for my father who is a very brittle diabetic. I am excited to have found your recipe & offer this option to him! How do you obtain the nutrition info?

    • Yes all our nutrition label are reliable using nutrifox as a calculator. The nutrition label shows TOTAL carbs which comes to 7.2 g per slices. However on keto diet or for diabtic you don’t count fiber as those are non digestible carbs meaning they won’t raise blood sugar level. So what you count are net carbs. Net carbs are total carbs per serve takeaway fibers per serve. That is why oOne slice of this bread contains only 3.6 g net carbs as it contains 3.6 g of fiber. Hope it makes sense, Enjoy the recipe. XOXO Carine.

    • Hi Martin, I don’t recommend that option simpl because keto egg free bread are very dense and longer to bake so if you double the size of the recipe it will be very difficult to bake. It may stay highly moist in the center. Enjoy the recipe! XOXO Carine.

    • Thank you! It won’t work with xantham gum or guar gum. The recipe calls for a large amount of psyllium husk and you absolutely need it to hold the flou together as there is no eggs to act as a binder. Enjoy the bread recipe ! XOXO Carine

    • It may happen if it cool down too fast but the taste will still be very good. You can keep the bread in the pan for 15 minutes after taking it out of the oven. Then, transfer on a rack. That will make the temperature variation lower and it shouldn’t deflate as much. Enjoy the bread ! XOXO Carine.

  11. Wow! Looking forward to try it out!!! Glad there are some eggless keto recipes. Wanted to ask if i can eliminate the chia seeds and maybe add some more psyllium husk pls

    • It may work but as I alreay reply to someone before I only try chia seed and they act very differently to husk. They absorb the moisture but don’t had as much elasticity to the dough as husk does. So I am unsure how it will come out if you swap this. Let me know if you try it ! I am happy to hear your experience. Enoy the blog, XOXO Carine

    • Unfortunately you need the chia seed or the bread will too moist. I didnt try something else, maybe flaxmeal can replace it … Sorry for no being more helpful on that one, XOXO Carine

  12. Could I use tigernut flour or hemp flour in place of the almond flour? I’m allergic to all nuts and also sunflower seeds :(.

    • I never try any of both flour. I know that you can swap almond flour by sunflower seed flour with great success. Enjoy ! XOXO Carine

  13. We love the almond flour keto bread loaf that also doesn’t call for eggs. I usually make 2 loaves at a time of that one. How does this recipe compare to that one? Thank you so much for your website!

    • WOW, you are an amazing baker ! Honnestly, I love both recipes, this one is bit ‘fluffier’ lighter in texture as the main flour is coconut flour. It also has a sweeter flavor again because of the coconut flour an makes delicious breakfast toast with chia see jam. Enjoy, XOXO Carine

  14. Hi,
    Can you replace the almond flour with something else? Unfortunately, I have an almond allergy. Maybe with ground hazelnuts? I would love to test the bread because I am looking for alternatives to Diabetes 2

    • 5 stars
      I too have an almond allergy so after experimenting a bit I found that replacing the amount of almond flour with half cashew flour and half quinoa flour gives the best results. The recipes here are the best I have found anywhere. Thank you!

    • Sure, sunflower seed flour or ground hazelnuts (very thin not coarse!) will be ok in same amount. Enjoy! XOXO Carine

  15. I live at high altitude in Denver, CO (5,280 feet). How do we make corrections for altitude with low carb breads such as this? Normally, we would increase the oven temperature by 15-25 degrees, decrease the baking time by 20-30%, increase flour by 1 tbsp per 1,500 ft, decrease sugar by 1 tbsp per cup, increase liquids by 6-8 tbsp, decrease baking powder by 50%, and/or decrease yeast by 25%. Since this particular recipe is so different, I’m not sure what adjustments to make for my altitude issues.

    • I am very sorry but I have no idea! I wouldn’t change anything in the ingredients, simply bake until set. Hope it goes well, XOXO Carine