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Best Keto Bread Recipe Without Eggs

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4.79 from 491 votes
Carine Claudepierre -
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Many people ask me every day how to make a keto bread recipe with no eggs and that tastes like traditional wheat bread!  This egg-free keto bread recipe is the answer, and it makes quite frankly the best keto bread.

It takes only 20 minutes to make, and it is ideal for your keto sandwiches with only 3.6 grams of net carbs per slice! As usual, the recipe is at the bottom of the post, but you’ll find before it several useful tips to help you make this recipe!

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 worse than an eggy taste in bread.

So this coconut flour bread recipe comes to the rescue! A dense, soft keto and eggless bread recipe!

What is keto bread?

Keto bread is a low-carb diabetes-friendly bread made of low-carb flours and usually requires many eggs. Therefore, keto bread often has an eggy taste that most of us don’t appreciate.

The reason why keto bread uses so many 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.

To hold ingredients together, people often use eggs in keto bread recipes to create a bulky, soft, fluffy bread loaf. However, an egg is not the only solution to make keto bread loaves.

I am so 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 a keto bread loaf without eggs?

As mentioned before, eggs are used in keto bread recipes to hold low-carb flour together. But, I am here going to show you that this is not the only way to make keto bread.

The trick is to use a combo of natural high-fiber ingredients that will act like eggs in your recipe. This coconut-flour-based recipe uses a combo of whole psyllium husk and chia seed, that when in contact with lukewarm water, holds low-carb flour as eggs would do.

It results in the best keto bread recipe, soft, dense with no eggy taste.

If you want to see this recipe differently, watch my web story: making the best keto bread.

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

Is egg-free keto baking easy?

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

  1. Stick to the ingredients list – if the recipe calls for fine almond flour, don’t replace it with a coarser almond meal. Same for the whole psyllium husk, don’t use Metamucil fiber supplements in my recipes. This is 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.
  2. Weigh ingredients – keto baking uses high-fiber flours. Too much or too little of it, even in tiny amounts, will impact the bread texture a lot. Therefore, cups are not precise enough to achieve the best result every time. In fact, when you measure ingredients in cups, it’s easy to add a little bit too much of one flour (it would dry out your bread) or miss some flour resulting in moist undercooked bread.
  3. Practice. Keto baking is different from what you used for baking before. You need practice and time to learn how to bake with these new flours. Repeat the recipe, be precise. You will learn each time.
  4. Find your favorite flour brands. Yes, all flour brands are different. For example, some almond flours are finer than others. Experiment with different brands until you find the one that gives the best outcomes for your keto bread. Also, remember that the most expensive brands are not necessarily the best ones. I personally use my supermarket brands to make this recipe at a very low price.

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

Why is my keto bread doughy or not cooking?

That is probably the question I get the most about egg-free keto baking. Experience shows me that doughy bread is always due to one  of 3 things:

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

For more tips and tricks on making Keto Bread, check out my Keto Baking Guide ebook as well as my Best Ever Keto Bread Recipes ebook! In them, I reveal to you all my keto baking secrets, including how to bake perfect almond flour bread without eggs!

How to eat keto bread?

This keto bread recipe is delicious to make:

  • Breakfast toast – add mashed avocado on top or homemade chia seed jam or cream cheese and keto fruits like raspberries if you don’t have time to make jam.
  • Sandwiches – use two slices of this keto bread stuffed with butter, cheese, cured meat, or crunchy raw keto vegetables. You can also toast the sandwich in a sandwich press, butter the outside slices for a crispy sandwich.
  • French toast – dip the bread slices in beaten eggs and almond milk, then fry in butter. Serve with a pinch of ground cinnamon and sugar-free crystal sweetener.

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 will not rise, will not be fluffy or airy because there are no eggs in the eggless keto bread.

It can be slightly moist if you did not weigh the ingredients properly or if you used coarse flour. But this can be fixed by toasting your bread slices! The taste is very similar to a whole-wheat artisan bread with no eggy taste.

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

More vegan keto bread recipes

There are many ways to make egg-free keto bread depending on which low-carb flour you want to use. If you love egg-free keto bread, check my other keto bread recipes:

KETO ALMOND FLOUR BREAD LOAF easy NO eggs flavor #keto #ketobread #easy #lowcarb #nodairy #paleo #healthy #glutenfree
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Vegan Keto bread loaf with No Eggs. A low-carb loaf with coconut flour, almond flour, psyllium husk, and flaxseed meal. A delicious easy low-carb baking recipe with only 3 grams of net carbs per slice!
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More low carb bread recipes

Some of my best keto recipes are bread recipes! Check out the Sweet As Honey Keto Bread below!

KETO ZUCCHINI BREAD with almond flour, gluten free #almondflour #zucchinibread #ketozuccinibread #easy #glutenfree #withswerve #videos #withwalnuts #paleo #healthy #zucchini #fallrecipes #fallspices
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Have you made this keto bread recipe yet? Share a picture with me on Instagram!

XOXO Carine

Recipe Card

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 with coconut flour but without eggs!
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

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Net Carbs
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Fat
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Protein
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Author: Carine Claudepierre
14 slices
4.79 from 491 votes
Leave A Review Print The Recipe

Ingredients

Dry ingredients

Liquid ingredients

  • 2 1/4 cups Lukewarm water (18 fl.oz or 530ml)
  • 2 teaspoons Apple cider vinegar
Keto quick start guide
New to Keto? Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!

Instructions

  • Preheat oven 180°C (350°F), fan mode works the best and faster. Otherwise, use conventional 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 weighing 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 fiber in the flour, and the ingredients won't bind)0
  • Combine with a spoon at first. It will be very liquid and will dry out as you go. After 30 seconds, the dough is moist, not liquid, and slightly crumbles apart. Knead the dough, press/squeeze with your hands for at least 1 minute, or until you can form a ball.
  • Form a dough ball and set it 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, and slightly moist but should hold perfectly together.
    Shape a cylinder, bread loaf shape. Don't press the dough too much. It's a gluten-free loaf, it won't rise, and the shape you give will be the shape you get. If you press too much, it will be very dense, doughy.
  • 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 pan covered with parchment paper.
  • If cracks appear on top, wet your fingers with water and massage the top of the bread to fix cracks. Sprinkle 1 tablespoon 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 the middle rack for 15 extra minutes. You can add a piece of foil paper on top of the loaf if the color gets too brown.
  • Insert a skewer in the middle of the bread to check the texture. It should come out dry with no or very few crumbs 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 a better result!). If so, toast the bread slices to add some crispiness 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 ziplock bag.
  • Defrost the day before and toast before using it.
Net carbs per slice: 3.6g for 14 slices in the loaf (9 inches x 5 inches).
Psyllium husk: don't use Metamucil fiber supplements in this recipe. 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.
Troubleshooting?
  • Bread is undercooked/too doughy: read the blog post above to see why this happens.
Tried this recipe?Mention @Sweetashoney.co
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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    216 comments
  1. I wanted to try this recipe but I only have ground psyllium husk. Would I be able to use that instead of the whole? Thanks.

  2. 5 stars
    I made this recipe for the 1st time tonight I did not have coconut flour so I used rice flour instead it came up beautifully I didn’t notice until after I re read everything that it would have been OK to add sesame seeds on top I look forward to do in that the next time thank you for this recipe I can’t believe How is it waz to make also

  3. What I miss the most about bread is moms fresh home made yeast loaves. Can I add a couple of beads of dry active yeast to give the artisan bread a hint of yesterday? sigh

  4. 5 stars
    I really love how it turned out. I swaped chia seeds with flax seeds meal (same amount) because i was out if chia seeds and follow the rest. Bake using convection mode as you suggested. Took about 1 hour 15 minutes for my oven.
    It’s moist, not dense as i expected its light and airy. Definitely don’t press the dough too much is one of the key to avoid dense bread as you suggested. I used 1 tsp baking soda. So delish. Doesnt taste like coconut at all, thoufh i wont mind that too because i love coconut. Fonally a keto bread that doesn’t require tons of eggs. It’s a keeper for me. Thank you! I’m excited 🙂

  5. Hi, can i replace chia seeds with flax seeds? I have all the other ingredients except for chia seeds.

  6. If I would like to increase the slices to, for example 20 slices, how do I know how long do I need to bake the bread for?Will it still be 1 hour or do I need to increase the baking time?

    • I am not sure what you mean, if you are going to slice the same recipe into 20 slices, rather than 16, it doesn’t change the quantity of ingredients. Theerefore it won’t impact baking time. Anyway, I don’t recommend doubling up this recipe, it will never bake

  7. 5 stars
    It just came out of the oven. It deflated a lot. Am I supposed to let in cool while I’m the pan or take it out and let it cool on the cooling rack?

  8. 5 stars
    I made this recipe using a a thermomix, and made 12 rolls. It rose and was crispy on top and moist on the inside! It was PERFECT!!! Now I am making the loaf second time around. Will let you know how it turns out!

    • 5 stars
      Thank you, Carine! This bread is amazing. I found your recipe very easy to follow and the result is amazing. I have to wait the 3 hours for it to cool but took a small corner off to taste and I am so excited that I can eat bread on vegan keto. I am really looking forward to trying more of your recipes.

  9. 5 stars
    Hi, this recipe looks great.
    Can I use peanut flour instead of almond flour?
    Getting almond flour shipped will take weeks and I would really like to try this now.
    Also, can I substitute peanut flour for almond flour for your other keto recipes?

  10. Hi, can I use peanut flour as a substitute for the almond flour? Iwanna make this but getting almond flour right now for me is hard. It will take weeks to ship it to me.

    Can I also substitute almond flour with peanut flour for your other recipes.

  11. Hi,
    I tried it once it was success. I made buns then, but now i want to make loaf. Do you think i can store my doughin fridge over night before baking? Or it will be ruined
    Thanks

    • I never tried this option but wouldn’t recommend that simply because the flours are highly sensitve to moisture. In the fridge they may absorb more moisture and the bread can be very moist. Hope it helps. Carine

  12. 5 stars
    Hi, Carine, thanks for the answer.
    I’ll try to figure out if I can modify this recipe , or look for another one on your blog… My gut won’t tolerate coconut. I looked at sunflower seed flour bread , but there is coconut, too 🙁 … If you have any suggestions (recipe I can do with (no coconut, no eggs, and low carb), I would be sooooo happy to try it ..

    Thanks a lot ! Mirjana

  13. 5 stars
    Hi,
    can the almond flour and the coconut flour be substituted with some other low carb options ? Like chickpea flour, flax seed flour, …? I’m allergic to coconut. Thanks.

  14. 5 stars
    Thank you so much for this recipe! I’m on a low glycemic diet, vegan, yeast free and was dying for bread. I made the bread and dipped it in salt, pepper and olive oil as well as almond based cream cheese and it was heaven. I was so happy! Thank you!

  15. 5 stars
    Thank you for this recipe! I have done it onece. I made a few mistakes but it is edible (a few minutes in the toaster oven beofe eting helped). I will try again and for sure it will be even beter!

  16. Hello, thanks for this recipe. I want to know how much will be the quantity of psyllium husk in tablespoon measure? Thank you

    • I don’t provide the recipe in tablespoons or cups simply because this bread has no eggs and its extremely sensitive to quantities. Tbsp/cups are not precise and often the bread comes out too wet or too dry with this method. Please use a kitchen scale for this particular recipe. Enjoy, XOXO Carine

  17. 5 stars
    Hi!! I tried this two days ago. My first attempt at baking bread so I was pretty nervous but it turned out great!! Only thing it was perfect when it came out of the oven but deflated a bit while cooling. Taste was fab though. Trying it a second time today so fingers crossed! Thank you so so much for this recipe, really well explained especially for a baking novice like me!

  18. Is the temp and cook time for fan mode/convection oven or a regular oven? I’m of the understanding that a regular oven takes longer and/or the temp needs to be higher. I have a regular oven and want to make sure I get the temp and time correct.
    Thank you

  19. Tried this recipe twice now, weighed everything and wet both times. Using whole husk psyllium. Wondering if I should cut the water? I like the taste but not interested in eating a wet lump.

    • If your bread is wet it means that you are missing fibers or it didn’t bake long enough. Try a different brand of coconut flour or husk. I like Now foods, works perfectly every time. Also, you can slice the bread and bring it to the toaster to save your loaf if too wet for now. Finally, if you don’t mind eggs in your bread you may have better result with my almond flour bread loaf recipe. Enjoy, Carine

  20. Hi, I tried out this recipe but my bread formed an outer crust on top which rose like a balloon and hence the middle remained uncooked and doughy even though I pricked holes using a skewer and put it back in the oven for 15 more minutes. What did I do wrong? Did I get the ratios of psyllium husk and chia seeds wrong?

      • Hi Carrine, I used whole husk and not the powder since you have called it out specifically in the notes section. I also measured the ingredients by weight and not by cups. As you have mentioned in a reply to another’s comment, I will try to reduce the amount of baking powder and see how the bread turns out. Also, can I reduce the amount of chia seeds since I didn’t like the texture of them in the bread?

        • You can reduce baking powder but none of the other ingredients. Chia seeds have a role in this recipe, it absorb moisture and give texture, if you decrease the amount the crumb while stay wet and gummy. Enjoy, XOXO Carine

  21. Sadly I had an epic fail. The loaf more than doubled in size while baking, rising to touch the rack two positions above, hung over the sides and then sank horribly when removed from the oven. I was soooo disappointed. Do you have any suggestions please? I weighed my ingredients and checked the oven temp. We will eat it with soup so won’t go to waste and the flavour/texture is great just wan’t a lovely looking loaf.

    • That’s weird, I would reduce the baking powder by half, the only reason it could over raise is coming from the raising agent as none of the other ingredients have gluten and can impact raise. I hope it helps, Enjoy, XOXO Carine

  22. Hi! I made this today. It was fine until I took it out after 1 hour and it totally collapsed. It was still very very wet. I put it back in for 1 1/2 hour and it was still wet. I turned the loaf upside down and baked for another 30 minutes. Still too wet. I then cut it in half and spread it on a baking sheet and baked it numerous times, cutting it in half and baking again until cracker like. Still too wet. But the taste is great!! I wished it turned it out for me. I immediately tried your other recipe and reduced the water by 1/2. It’s baking now. I ‘m not giving up yet.

    • It looks like you are having an issue with your husk. If too wet it means you miss fiber to absorb the liquid. I recommend whole husk from Now foods for best result. Hope it helps, XOXO CaRINE

  23. 5 stars
    First go. Worked perfectly. They almost doubled in size in the oven, which was unexpected. Made 12 little rolls in silicone muffin trays. Used psyllium husk powder, which worked fine (contrary to other comments here). This is the first gluten-free recipe of any kind that I would call a perfect substitute for normal bread (which I’ve been passionately baking for 40 years). Only drawback is that the 12 rolls disappeared off the table in 20 minutes (family of three). Also, was ready to eat after 15 mins on wire rack. No need to wait 4 hours.

  24. 5 stars
    This bread is so good! I added 2T brown swerve and 1 tsp molasses it tastes so much like the brown bread I used to eat as a youth! Thank you so much for making my df, gf, ef life easier

  25. 5 stars
    I made the bread without eggs; it was great but a few people mentioned it could use salt. Have you added salt in the past and if so how much? Thank you

  26. Hi Carine, I am following your emails for. A couple of weeks now always looking forward to your recipes. Yesterday I made your eggless keto rolls. They turnd out well. However, there is a slight smell and taste of mushrooms! Can you explain this? Perhaps I did something wrong? Did you hear about this before? Looking forward to hearing from you. Kind regards, Désirée van Doorn

    • I am glad you are here with me Desiree and follow all my emails! My bread recipes often use psyllium husk or flaxseed meal, both can have a mushroom/fishy smell depending on the brand you use. I always use Now food for my husk, bland in flavor and golden flaxseed meal way less flavorsome than brown variety. I hope it helps, Enjoy, XOXO Carine

  27. Hey, We can’t find whole psilliyum husk nor powdered in my country easily. Powdereds are all flavoured tho. I bought psilliyum itself and removed the husk by grinding it. But it turns powdered finally. The bread rise but it’s full of air inside (60 – 70 percent) and other 30 percent remains a bit moist. What do you suggest? Should i increase amount of flour or powder because i don’t have whole psilliyum husk? (did it with 40 gram powdered, same reason :()

    • I am sorry but wihout whole husk the recipe won’t work ! If you add more powder it will become gummy. Enjoy the recipe on the blog, XOXO Carine

  28. can I make this bread with just almond flour. I don’t want to use your almond flour bread because it has eggs in it.

    • This recipe won’t work with almond flour only, its an egg free bread recipe and the combo of flour is what brings the best result and consistency. Enjoy, XOXO Carine

  29. Hiii!I tried the recipe and loved it! Do you have smaller measurements? I want to bake again using a smaller loaf pan.

    • I didn’t try the recipe in smaller size unfortunately so I am not sure how it will come out. But, I have a keto bread rolls recipe that make small bread buns/rolls, probably more convenient for you, taste is similar to this bread loaf recipe. I hope you like it too, XOXO Carine

  30. Hi I often do a veg fast 2-3 times a year so this egg free recipe is perfect. I was wondering if I could bake it in an air fryer. What are ur thoughts and suggestions.
    Thank u
    Teiggy

    • That is great! I don’t have an air fryer but I am sure about the temperature but it should work, I read that usually you should decrease baking temperature by 20C. Enjoy, XOXO Carine

  31. 5 stars
    I’ve just made your bread and it’s looking very good. I’m feeling quite excited and can hardly wait! I had to stop eating eggs and flaxseed, and I’ve struggled to find a keto bread that fits my needs, so thank you! What is the reason for waiting 4 hours? Is it for the texture of the bread? Or is it to make it more digestible? I’m also noticing a lot of comments regarding too much moisture in the bread – maybe this is because some readers are using the 250ml metric cup? Thank you so much Carine!

    • Yes, waiting make the texture perfect not soggy or moist. And yes you are right I am using US cups they are a bit smaller 236 ml and cup of 250ml will had too much liquid into the recipe. But most of the time people are using husk powder which also cause the same issue, whole husk is the key to avoid a wet soggy bread crumb. Enjoy the recipes on the blog, XOXO Carine

  32. 5 stars
    Normally we ground Chia seed Before eat, in this recipe if i ground Chia Seed before mix,there is any mistake for the outcome?

    • Yes you can ground the chia seeds first and use the same amount, it will come out great too. Enjoy the recipe, XOXO Carine

    • imply click on ‘Metric’ above the ingredient list, it will convert the whole recipe in grams.Enjoy the recipe, XOXO Carine

  33. I am not a big fan of coconut nor the flour. I have found that it always overpower the taste of the other ingredients. I want to try this recipe but I see are using more coconut flour than almond flour. Do you have a recipe with almond flour or is there a way to increase the almond flour and reduce the coconut and get good results.

    • No, sorry that won’t work since the bread is egg free husk hold the flours together. Enjoy the recipes on the blog, XOXO Carine

    • If the egg beater refer the size of one egg then yes, it is basically the same to add one whole egg the egg already beaten in a bowl if its your question. Enjoy the recipe on the blog, XOXO Carine

      • Help! I bought all the exact ingredients from your links including whole husks from Now and weighed the ingredients and used US liquid measurements in a calibrated oven at 350 and it was raw inside both times even with 30 minutes extra cooking time and 25 degrees higher. I can see it works for some but I’ve got a nice crust and a chewy, doughy mess inside. Hardly kneeded it the second time after timing my mixing and kneading the first time. I’m lost 🙁

  34. 5 stars
    Loved the taste of this bread. A mild sweet coconut flavour that paired very well with a vegetable curry I cooked. Did make a couple of changes as I didn’t have chia seeds, so added a heaped tablespoon extra of psyllium husk. Also cooked for 1 hour and 10 minutes before removing baking paper then turned the bread over onto an oven rack and cooked for a further 15 minutes. So far since becoming keto, this is the best bread I’ve tasted. Well done on a great recipe.

    • I always recommend whole husk from Now Foods, it is the best. Powder often provide a chewy, wet texture to bread and can sometimes turns bread blue/purple. Enjoy, XOXO Carine

    • I never recommend psyllium husk powder in my recipe. While the same amount work the result will be chewier, wet and sometimes turned purple or blue. Enjoy the recipe around here, XOXO Carine

  35. I want to try this recipe but I’m not sure, I have found psyllium husk is gritty when you chew the bread and I can’t tolerate that. Does that happen with this recipe?

    • It depends of the psyllium husk you are using, make sure you choose whole husk, Now Food is the best brand for keto baking, Enjoy, XOXO Carine

  36. Question. If there is a nut allergy, what is a good replacement for almond flour? She also can’t have quinoa or legumes. Thanks.

    • You might have good result with pumpkin seed flour instead of almond, same amount. Enjoy, XOXO Carine

  37. I didn’t do an important step which was to let the dough ball sit 10 minutes. Maybe it was that. But the bread was moist inside. I sliced it and put in oven and it cooked. Another thing was that it deflated while cooling the first time so I guess it was because it was raw inside.

    I only have this type of psyllum powder not the husks.

    • Bread loaf that collapse during baking, are link to an oven temperature that is too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set. Test your oven temperature accuracy with a oven thermometer or increase temp by 10-20F. This also expain why your bread is raw inside, plus you must use whole husk too! As mentioned in the recipe the powder won’t asorb moisture enough to create a good texture of bread. XOXO Carine

  38. Hiya I am just doing this recipe now, but I was wondering do you have many other recipes but without eggs? Hopefully my rolls turn out great, they look yummy.

    • I am sorry to here that, it never happened to me. It might be an ingredients that didn’t workout well, or too much baking powder, you can half baing powder next time and see how it goes Enjoy, XOXO Carine

  39. Hello . I really like the flavour of this keto , I’ve cooked it multiple times now. However I cannot get it to cook right through. The first batch I cooked for 3 hours and it was still too wet inside. I have to resort to slicing it and then putting it back in the oven for an extra half an hour and only then it comes out perfect. I’m using the exact same ingredients and I weigh everything. Do you have any ideas that could help. Thankyou

    • You can try to bake the recipe in two smaller loaf. Which brand of husk are you using ? Happy to help, XOXO Carine

  40. Hi, I love your recipes when I can get them to work. I find, though, that the baking time you recommend is SIGNIFICANTLY less than anything needs. I just made this recipe to the letter, baked it for 20 minutes longer than the recipe calls for, and after 4 hours of cooling, it’s still virtually raw inside. Is there something I’m doing wrong?

    • bake all my recipes on fan-bake mode which means they bake way faster and it also avoid bread to stay overly moist in the center. Which psyllium husk brand are you using? It can alo be the reason why he bread is so wet. You need whole psyllium husk, Now Food is the best. Finally also make sure you weight ingredients for precision. Enjoy, XOXO Carine

  41. Hello! In your wet ingredients it says baking soda. Am I to add the baking soda to the water and ACV?

  42. Hi Carine,
    I follow your recipe of the eggless Keto bread, I bake up and bottom for 40 mins each with 170 temperature, but it still didn’t fully cook, why?

    • I am sorry to hear that. The baking temperature for my keto bread is slightly higher 180C (350F). It can be because your bread miss some husk, it is what absorb liquid in the recipe and give the bread the perfect texture. Make sure you weight ingredients for precision and use whole husk for baking not husk powder supplement. Also, you cn cover the loaf with a piece of foil and bake longer if needed. You can also toast the bread in slices to enjoy the one you made, even if not cooked to perfection. Enjoy the recipes, XOXO Carine

    • No, problem I added you to our free newsletter. You will get all our recipe update in your mailbox from now on. Enjoy the recipes, XOXO Carine

  43. Can you use ground chia seeds or regular (unground) chia?
    Is there one that would work better?
    Thanks.

    • I tried this recipe twice and both times I baked for 3 hours and it never got done. It will be burnt on the outside and completely raw on the inside. I’m totally unimpressed at this recipe as a whole and I’ve wasted all my ingredients. I followed the instructions to the letter and my ingredients are premium.

      • It looks like you are having trouble with one of your ingredients. You never have to bake the bread more than 1h30. Which brand of husk are you using? Is it whole husk as recommended ? Let me know, I am happy to help, Carine

    • I am using regular chia in the recipe, this is what gives the best result. Enjoy the bread, XOXO Carine

  44. 5 stars
    I just tried this recipe and have to say it went fairly well…It tastes amazing and it held up its shape but a bit moist in the center. Other than that thank you for the awesome and simple recipe!!!

  45. I wanted to make this no-egg keto bread but see that in the liquid ingredients you have written 2 tsps of baking powder. Is this a typo? Should there be any oil in this recipe? Thank you in advance for your reply.

    • I can’t see the ‘2 tps’ you mentioned. The recipe says 2 teaspoon of baking powder and no oil. Enjoy the recipe, XOXO Carine

  46. If I wanted to use almond flour instead of coconut flour how much more almond flour would I have to use and is that doable with this recipe?

    Thanks

    • I recommend you follow my almond four recipe instead or this one if you don’t want to use eggs. Both flours have different properties and you can swap them by a 1:1 ratio. Enjoy the recipe on the blog, XOXO Carine

  47. I just got my husk in the mail and am so excited to make this. 2 questions:
    1) If I want to make buns, how many times should I divide it to make decent sized buns or would you not recommend?
    2) Could I add egg? Just curious.
    Thank you!

    • You can’t add an egg or the batter will be very runny but you can bake the batter into 8 buns. They will bake faster because of their small size probably in 40 minutes. Otherwise I recommend you try my keto bread roll recipe. Enjoy the recipe on the blog, XOXO Carine

  48. So weird question. My bread looks grey not brown. It doesn’t taste bad. But just not sure of why it looks grey.

    • It looks like your psyllium husk brand change the color of you bread. Some brands turns from grey to blue-purple when baked. Simply try a different brand next time. It won’t change the flavor, simpLy the color, Enjoy the recipes on the blog, XOXO Carine

  49. Hi Carine,
    I just discovered your site and fabulous recipes and have only made the buns so far but they turned out perfect and I really enjoyed them.
    I was next going to try making the bread but inadvertently added 2 different quantities from 2 different recipes. So my question is this: What can I do with a bowl of 130g of coconut flour and 40g of Pysllium Husk? Can I double a recipe for the bread and make some buns and a loaf? Or make 2 loaves? Any suggestions you have will be greatly appreciated. Thanks in advance.

    • You have the right amount of coconut flour for this recipe but 2 times more husk. So I will double up all the rest of the ingredients in the recipe (except the husk as you already double up). Then, I will split the batter in two loaf of same size and bake them separately or bake them into buns. You can imply freeze any leftover of bread. I recommend freezing slices or whole buns bu not a whole bread. I hope this is helpful. XOXO Carine

  50. I’m making this right now but I’m confused about the amount of lukewarm water. The amount in ml. Is not the same one in fl oz. or cup. Am I doing something wrong? Thanks

    • All the value are correct The recipe calls for 2 1/4 cup which is 2 cups + 1/4 cup which comes to 530 ml (1cup is 236ml, 1/4cup is 59ml so 236×2 + 59 makes 530ml). Or 530 ml is 18 fl.oz. So the conversion are fine. Enjoy the bread. Carine

  51. I made this bread this morning but unfortunately it did not turn out. I followed the directions exactly and both measured and weighed the ingredients to ensure the proper quantities. I used fresh almond and coconut flour and used the Now brand psyllium, warm filtered water, and good quality ingredients overall. I kneaded and rested the dough for 10 minutes and baked as per instructions and time. When it first came out of the oven, the bread looked beautiful, but soon after, it collapsed. Later when I cut into it, it was super gummy and not cooked. Even after thinly slicing and toasting it, I honestly could not eat it and sadly ended up throwing it out. I have had better success with your other almond bread recipe (although that too is a bit gummy). I just wanted to share my experience and glad others have had success this loaf.

    • I have the same situation with the bread. It collapsed when I remove from the oven. I leave the bread in the oven 45 minutes in the bottom and then 15 minutes in the middle. I used 18 ounces of water and the psyllium was not ground. I don’t know what happen.

    • I am sorry to here that. If it is gummy in the middle and collapse when out of the oven it means hat your bread has too much liquid. This happens if you don’t bake the bread long enough or you didn’t add enough whole husk (make sure you don’t use ground husk!). I hope you will enjoy other recipes on the blog, XOXO Carine

  52. 5 stars
    Made this today as soon as I saw the recipe. I liked that it was egg-free. I loved how easy it was. I didn’t have almond flour. So I used ground almond and it didn’t turn out quite like the picture you posted but really delicious still! It’s a great recipe because it is so simple. I’ll be making it again, next time hopefully with almond flour.

    • I am glad you love the bread! Ground almonds are slightly thicker and won’t absorb moisture as well that may explain why it came out with a different color or texture. I hope you will try thi again with almond flour. Take care, XOXO Carine

  53. My bread was a disaster! I followed all the instructions throughout. While on the baking process my bread was all fluffy and I double checked if it is cooked inside . Now while in the cooling process it became all dense and obviously undercook when I cut it. 🙁

    • I am confused, you said you checked if it was cooked during the baking process but it was undercooked after. If it pass the cooking test while baking the texture won’t change while cooling down. May I ask how long you bake the bread and the brand of whole husk you used? I hope I can help you, XOXO Carine

  54. I’ve tried this twice. The first time I did exactly what the recipe said and it caved in and was doughy. The second time I did 3/4 cup almond and 3/4 coconut flours and increased the baking powder by 1/4 tsp. I upped the oven to 360 with the fan on but baked as instructed.

    The loaf looked perfect from the outside (brown and firm crust)and cooled great! But when I cut it open 4 hours later, there was a hollow air pocket 2 inches big all along the top of the loaf and the bottom is doughy. What I doing wrong?

    • It looks like you are having issue with your husk, which brand are you using ? don’t use metamucil fiber supplement in my recipes, this is 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.

        • Many people report a purple blue bread with the ground version I recommend whole husk in my recipe. It absorbs water better too and the bread won’t be moist in the center Enjoy, XOXO Carine

  55. Hi! We’re struggling a lot to get baking powder supplies here in the UK. Could I substitute this with yeast or bicarbonate of soda? Or is it easier just not to add any?
    Thanks so much!

    • Yes, use half baking soda. 1 teaspoon baking powder can always be replaced by 1/2 teaspoon baking soda. Enjoy, XOXO Carine

    • 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.

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

  57. 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

  58. 5 stars
    Best keto bread recipe I’ve come across. I feel like I can actually have sandwiches on keto with this recipe!

  59. 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

  60. 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.

  61. 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

  62. 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.

  63. 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…

  64. 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.

  65. 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

  66. 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.

  67. 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

  68. 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

  69. 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

  70. 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

  71. 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

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 sugar alcohols 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 sugar alcohols 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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