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The Best Keto Bread Without Eggs

4.88 from 1003 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

This egg-free keto bread recipe is the answer to the questions I regularly get about how to make a keto bread recipe with no eggs and that tastes like traditional wheat bread! 

And it makes, quite frankly, the best recipe for 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!

Loaf of eggless keto bread on a kitchen towel next to a small bread knife.
Table of contents

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, similar to my best keto bread, but with coconut flour!

What Is Keto Bread?

Keto bread is low-carb, diabetes-friendly bread made with low-carb flour and usually requires many eggs.

Therefore, most keto bread recipes have an eggy taste that many 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 way of making good keto bread loaves.

I am so excited to show you how you can actually make keto bread eggless!

Why You’ll Love This Recipe

This recipe for keto bread is amazing because it’s:

  • Egg-Free
  • Gluten-Free
  • Low-Carb
  • Keto
  • Dairy-Free
  • Vegan
  • Paleo
  • Only 15 Minutes Of Prep
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 and dense with no eggy taste.


There are only 6 ingredients required for this recipe:

  • Coconut FlourCoconut flour is a healthy, tasty keto-flour option that comes loaded with fiber and nutrients. It’s highly water absorbent and is essential for this keto bread’s texture.
  • Almond FlourAlmond flour is my favorite low-carb flour because it’s about 7 times lower in carbs than all-purpose flour while behaving very similarly in baking recipes. Pick ultra-fine almond flour for the best results.
  • Psyllium Husk – Psyllium husk is as close to pure fiber as it gets. It contains about 70% fiber and is a great way to replace eggs. It is, however, not a straight replacer for eggs, so recipes need to be purpose-made with husk. This recipe requires whole psyllium husk, not ground.
  • Chia Seeds – You can use either white chia or black chia seeds.
  • Baking Powder – this contributes to rising the bread dough.
  • Apple Cider Vinegar

Serving 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 and 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.
Eggfree keto bread slices turned into a sandwich with lettuce, mayo, and ham.

Frequently Asked Questions

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.

What Bread Texture Should I Expect?

The slices of this keto bread are soft, with a compact, dense crumb.
This is a gluten-free, egg-free keto bread, so it will not rise much, and will not be that 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.

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 the fan mode. You can try to increase your oven temperature by 35°F (20°C), so bake this bread at 400°F (200°C) if your oven doesn’t cook well enough.

A single slice of keto bread held above the loaf.

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:

More Low Carb Bread Recipes

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

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

Best Keto Bread Recipe Without Eggs

3.6gNet Carbs
The best keto bread recipe with coconut flour but without eggs!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield: 14 slices
Serving Size: 1 slice
4.88 from 1003 votes


Dry ingredients

Liquid ingredients

  • 2 ¼ cups Lukewarm Water 18.9 fl.oz
  • 2 teaspoons Apple Cider Vinegar
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat oven 350°F (180°C), fan mode works the best and faster. Otherwise, use conventional baking mode. Line a 9-inch x 5-inch loaf pan 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.


  • 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 zip lock 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.
  • Bread is undercooked/too doughy: read the blog post above to see why this happens.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 slice
Yield: 14 slices
Serving: 1sliceCalories: 68kcal (3%)Carbohydrates: 7.2g (2%)Fiber: 3.6g (15%)Net Carbs: 3.6gProtein: 2.6g (5%)Fat: 2.1g (3%)Sugar: 1.9g (2%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, 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!

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    294 Thoughts On The Best Keto Bread Without Eggs
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  1. 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

  2. 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 a supplement 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 . Enjoy the recipe, XOXO Carine.

  3. 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…

  4. 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.

  5. 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

  6. 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.

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

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