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keto vegan bread loaf This vegan keto bread loaf  is an almond flour bread recipe without eggs. It taste like real artisan bread, soft, chewy with crunchy crust. Plus, this vegan almond flour bread recipe has no eggs and contains only 3 g net carbs per slice, perfect to makes delicious vegan paleo sandwich !

Vegan Keto bread loaf – a psyllium husk bread

I am so excited to finally share this vegan keto bread loaf recipe with you. Believe me or not, but I am testing and eating ALL the easy low carb 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 have been testing at least 10 low carb vegan bread recipe option 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.

Keto bread loaf

Psyllium husk powder nutrition: do psyllium husk have carbs ?

Psyllium husk powder also known as ground psyllium husk is a dietary fiber, it contains zero carbs as 100 % of the carbs in psyllium husk are fiber, not absorbed by your intestine.

Is psyllium husk good for keto?

Yes, psyllium husk is a very good addition to your keto diet because it is a no carb food that adds fiber to your diet. Fiber are very important part of the low carb keto diet to keep your gut healthy and your stomach full.

Psyllium husk, a Sugar-free fiber supplement

Research on psyllium husk has shown that it lower 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.

How to use psyllium husk in keto recipes ?

The best way to add psyllium husk in your keto diet is to use ground or powdered psyllium husk as a flour swap in keto baking recipes. It adds a chewy bread-like texture to baked goods, and therefore, it is an amazing ingredient to create egg less keto recipes like this vegan keto bread.

Psyllium husk nutritional benefits : calories and glycemic index

As psyllium husk is 100% made of non digestible fiber it helps with :

  • Constipation – it absorb the excess water to help bowel movement
  • Blood sugar level regulation
  • Blood cholesterol

Is there any psyllium husk powder substitute in baking ?

You can replace psyllium husk power by flax meal or chia flour with a 1:1 ratio  in some recipe if the amount of husk required by the recipe is low, not one of the main ingredients. If you intend to replace a large amount of psyllium husk you recipe will loss all its bread-like texture and may also required adjustment, using more flax meal to compensate the lost of fiber from the husk. This vegan keto bread recipe need psyllium husk, don’t replace by any ingredients or the bread won’t form.

Low carb vegan bread ingredients needed

So this is my secret blend of ingredients to make a delicious eggless paleo bread or vegan keto bread. Please don’t swap or replace any flours, it is a egg-free keto bread and any changes will impact the result of the recipe:

  • Almond flour – I used blanched almond flour or blanched almond meal works too. Don’t use unblanched flour or it will make the bread heavier, too dense
  • Coconut flour – make sure you are using fresh coconut flour with no lumps
  • Psyllium husk – use ground husk it absorb water better than whole husk
  • Flax meal – use ground flaxmeal, feel free to use the gold flaxmeal or dark flaxmeal. The gold one create a lighter bread color
  • Lukewarm water – make sure the water is around 40C, it will activate the fiber of the flours faster and the texture will come out lighter, softer
  • Salt
  • Apple cider vinegar – or any vinegar this is what will activate the baking powder, don’t skip it
  • Baking powder – that is the leavening ingredients, don’t replace

THE BEST KETO BREAD LOAF

The BEST Keto Almond flour bread recipe

Let’s face it we all miss a good bread sandwich on the low carb diet right? 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, I have been used to eat ham sandwich bread my entire childhood. This keto almond flour bread recipe has been the BEST so far. It really bring memories back, no guilt – as there is few carbs – and so much flavor !

Keto bread loaf

Idea to eat your low carb vegan bread

  • Cinnamon toast – toast the slices in the toaster, spread a tablespoon of butter, sprinkle erythrtiol and cinnamon
  • 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

THE BEST KETO BREAD LOAF

Simple gluten free vegan bread recipe with only 3 g net carb per slice !

This simple gluten free vegan bread has everything you could expect from a bread loaf:

  • a relatively dark outside brown color with a perfect crust that glow and shine
  • the crumb, or the inside of the loaf is tender, not too tight, not dry at all and it has holes
  • it holds really well, the center doesn’t deflate and you can easily slice it in thin slices as regular bread

Keto bread loaf

Low Carb Vegan Bread making tips

Low carb vegan baking is ART!  I have been a baking lover since I am a kid. I have always been the one baking cakes for birthday, from my early 6 years old age. Since I am a low carb baker, I can tell, this is art. It is an art to play with low carb flours and no eggs !  It is not hard, it is actually easy, it simply takes time to understand how those flour works. They are loaded with fiber so they absorb tons of liquid but they need time for the magic to happen.

Keto bread loaf

Low carb baking advice for beginners

  • be patientknead the dough for 2 minutes, it might seems long but it is what it takes to make the perfect keto bread loaf. Think at 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 is the same for low carb dough. Shape it as you want to see it when baked. Low carb baking recipes doesn’t expand much when baking. It means, 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, dry with no holes in the crumbs
  • repeat – it takes time, practice, don’t give up your creation will get more beautiful each time

Keto bread loaf

How to store keto bread loaf ?

I recommend you preslice all your loaf – I usually get 16 slices from this recipe. Store your bread in the fridge in an airtight plastic box or airtight zip bag. You can also freeze you bread up to 3 month. I like to freeze my bread slices into a zip plastic bag and defrost my slice the day before on the bench. I always toast my bread after it has been frozen, I found it better, but up to you  ! I hope you enjoy this new low carb baking recipe. If you make it don’t forget to share your creation and picture on instagram by tagging my page @sweetashoney.co. I look at all your message.

xoxo Carine
keto vegan bread

Keto bread loaf No Eggs, Low Carb + Vegan

Keto bread loaf No Eggs, Low Carb with coconut flour, almond meal, psyllium husk and flaxmeal. A delicious easy low carb baking recipe with only 3 g net carb per slice!
Prep Time: 15 mins
Cook Time: 55 mins
cool down 1 hr
Total Time: 1 hr 10 mins
Author: Carine
16 slices
Leave A Review Print The Recipe

Ingredients

Dry Ingredients

Wet Ingredients

Instructions

  • Preheat oven to 200C (400F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the bread don't stick to the pan. Set aside.
  • In a large mixing bowl, add all the dry ingredients, whisk to combine. 
  • Add the liquid ingredients, order doesn't matter. Combine with a spatula or spoon then use your hand 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 not, too sticky, add more husk, 1/2 teaspoon at a time, knead for 30 sec 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 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 like when baked. I mean you want a lovely round bun on top of your loaf so shape a cylinder of dough that match the length of the pan,  but DO NOT press/ flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it is what will create a bread loaf that is soft and light with holes in the crumb.
  • Slightly rub your hand with water and massage the surface of the bread to remove any holes and create a smooth surface. 
  • Bake for 50-55 minutes in the center of the oven, 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 180C (375F), 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 result.
  • Slice into 16 slices. Store in the fridge up to 5 days or freeze up to 3 months, in airtight containers.
Freeze: slice the bread into 16 slices and freeze into a zip plastic bag or airtight container. It is better to defrost on the benchtop the day before, then toast until hot and crispy. 
Fridge: store well up to 5 days in the fridge in an airtight container or zip bag. We recommend you toast the bread slice for few minutes in the toaster before serving.
Flours swap: don't replace any flour in this recipe for perfect results
Bread color: if your bread turns purple, it will be because of the psyllium husk brand you choose. For some reason, few husk brands turns blue/purple when baked, it doesn't impact the flavor or quality of your bread. Use a different brand to avoid this next time. Also make sure you are using blanched almond meal and gold flax meal for a lighter bread color.
Net carbs per slices, carb takeway fiber, 3 g net carbs.
Nutrition Facts
Keto bread loaf No Eggs, Low Carb + Vegan
Amount Per Serving (1 slice)
Calories 138 Calories from Fat 91
% Daily Value*
Fat 10.1g16%
Carbohydrates 6.9g2%
Fiber 3.9g16%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
THE BEST KETO BREAD LOAF NO EGGS
KETO BREAD LOAF NO EGGS
Keto Bread Loaf no eggs
KETO BREAD LOAF NO EGGS

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    197 comments
  1. Hi Carine I wanna try this receipt. But I don’t have flax meal, may I skip this material? Or anything to replace? Thanks as always❤️

    • Hello, unfortunately you can’t skip or the bread won’t hold at all. However you can swap flaxmeal by the same amount of ground chia seed, it is more expensive that is why I love flaxmeal. Enjoy the recipe! XOXO Carine.


      • I made this recipe today. Couldn’t believe it’s so much alike the normal bread I used to. As your suggestion, i used the ground chia seed. It does taste so goooood! I’m so happy and enjoy your blog recipe every single day! Next challenge is cinnamon cake or muffin. Have a nice day, Carine! 😀

        • Thank you SO much! You are the best follower EVER. Talk to you soon on the muffin post them ! Can’t wait to hear your feedback on those, Have a lovely day too, Carine.


  2. My bread was bit moist. I think it was the almond meal I used. It was delicious and not a huge issue cos I usually toast it. If I grind the almond meal and let it air a bit, am thinking it might make it flourlike. Can’t bring myself to buy almond flour. 😂 what do you think? Love your recipes.

    • Yes almond flour absorb liquid better and won’t let the bread moist as you mentioned. I recommend you buy some for next time, you will love it ! Enjoy the blog recipes and thanks for being here with me ! XOXO Carine.


  3. This recipe turned out wonderful! It’s the first Low Carb Egg-Free bread recipe I’ve tried that was delicious! I mixed it in the food processor as another commenter suggested. Super easy. Will definitely make again.

  4. I tried this recipe and the 400 degree temperature was too high. The bread came out dark and hard. Also, 2 cups of water was not enough, I had to add more water. What did I do wrong?

    • It seems that you added too much flours which explain why you need to add more water and the dry bread. The temperature is correct and if your bread come out dry it is for the same reason I mention before, you may add too much flours. I recommend following the recipe in gram for precision. Those flours are highly water absorbent as they contains 10 to 40 times more fiber than regular wheat flour. You must be precise to avoid a dry dough. Also, you may bake at 375F if you believe that your oven overheat the bread and add a piece of foil on top of the bread after 15 minutes baking to avoid the top to burn. The color can change based on the flaxmeal and husk you use. ome husk even turn blue-purple when baked but it won’t impact the flavor. I hope all those tips help you achieve a delicious bread next time. Thanks again for trying my recipes! I look forward for your next feedback! Carine.

  5. This looks like a very easy/simple recipe. I have read all of the comments, and while I see questions about substituting the flours, I didn’t see anything about subbing anything for the flaxseed. I prefer to not use flax and was wondering if there is another ingredient which could be used or should I simply use more psyllium powder? (Or perhaps use psyllium HUSK for the flaxseed?


  6. Just made this simple Keto bread. I needed to cook for a little longer but the crust is fab & texture the best & closest to wheat bread thst I’ve tried. Love it. Thsnk you.

  7. HelloCarine
    Myself Neha. I tried making this bread. It is very tasty. I have one query. I normally bake in Microwave. So temperature setting there is 160/320/640/800. So to get perfectly baked loaf how much time do i have to keep in microwave and at what temperature.


  8. Hey,
    I have to tell you that this bread turned out to be amazing. I am always scared of baking bread. It has never turned out well. But this one was perfect. It tastes so amazing and I can’t thank you enough. Thank you so much.

    • Thank YOU for the lovely message and for trying my bread recipe. You may lo like my keto bread rolls, very easy and tasty egg free bread too. Enjoy the recipes around here, Talk to you soon, XOXO Carine.


  9. Hi Carine
    I have been looking at your eggless keto bread recipe and finally made I think today and it turned out perfect!!! I absolutely love it…so Thankyou…I only had 1 table spoon olive oil so I used a tablespoon of coconut oil as well:)… I wish I could upload a photo xxx

    • Thank you so much for trying my recipes ! You can share a picture of your recipe with me on Instagram. I look at all of them and reshare some in my story to show all my followers what you made. Come follow me on Instagram HERE to share your lovely bread photo with me! XOXO Carine.


  10. Love, love, love this bread!
    Thank you soooo much!
    Thank you to the person that suggested using the food processor to mix dry, then blend wet ingredients. It worked great (only kneeded for 30 sec)! Nice fluffy bread. I used baking soda by mistake and it still tasted great.

  11. Hello! I just made this bread for the first time and it came out looking great! It had a nice rounded top. But as it sat and cooled, it began to deflate! Help! Did I do something wrong? Is there a way I can try to prevent that next time? Thanks for any tips!

    • I am not sure why it deflated maybe you didn’t cook for long enough or there was too much air in your dough. Try knead more and bake in the same loaf pan size. Enjoy the recipe. XOXO Carine.

      • Okay, thanks! I will try that. I’ve made it twice now and that happened, so hopefully the extra kneading will help! It also has been moist the whole time and a bit dense. It doesn’t look light and airy like yours. The first time I used whole husks and the second time I used the husk powder, but the both turned out the same….

    • I did not try another flour in this recipe so I am unsure. Usually oat flour or sunflower seed flour works well as a 1:1 replacement in recipe calling for almond flour. But don’t replace almond by coconut flour. Coconut flour contains 4 times more fiber and it will dry out the bread if used in same quantity. XOXO Carine.

  12. I did the keto bread yesterday but it turn out so dense. Followed exactly per yr recipe. What cld be the problem?


    • Dear Carine,
      I made this bread today. It tastes good. It’s a little dense but I’m thinking I was to rough on it when I was kneading it. I also added a pkg of yeast. The house smells awesome. Thanks for the recipe will make this again.

      • Thanks for the beautiful message! You are right, the recipe has no gluten so if you over knead or press the dough too firmly on the loaf pan it get dense. The more you make this bread the better it get anytime! You may also want to try my keto bread rolls recipe, very similar and it will make your house smell like a French bakery too ! Enjoy the recipe. XOXO Carine.

    • This bread recipe has no gluten so it won’t raise very well especially if you over knead the dough it will end up dense. Did you change any ingredients? To start baking low carb bread it might be easier for you to give a try at my keto bread rolls recipe first. Let me know, XOXO Carine.


  13. Thank you so much Carine! I love your recipes and this is no different. Its so difficult to find egg free AND dairy free recipes for these types of eating plans. THANK YOU!

    • I am so happy that you enjoy my recipes and this simple bread loaf! I will keep making dairy free and egg free baking as much as I can! Talk to you soon. XOXO Carine.


  14. Thanks so much for this recipe. I have two loaves baking in the oven as we speak. I have added some nutmeg and the house smells divine.
    Do you happen to have any scone recipe by any chance… I have been craving scones for a while now.


  15. Thank you very much for this recipe. Almost all the recipes I found for low carb bread used eggs. And If it was a vegan recipe, it would call for flax egg as a direct substitute and the texture would be off or it would crumble. This bread has great texture and hold, is spongy and airy, tastes delicious and is very easy to make.


  16. Hello Carina. I just made my first loaf of this bread. So easy, and the flavor AND texture is wonderful! My question is what would cause the top of the loaf to fall after I took it out of the oven to cool? It was fully cooked; tested clean after baking for 50 minutes. Thank you!


  17. I love your keto egg-free bread! Easy to make and the best texture! Having tried many a recipe for my son, who was egg-free for a while, this was by far the best. Rather than mixing the dough in a bowl and then kneading it, I simply dumped all the ingredients in my food processor, pulsed until the ingredients were partly mixed, used a rubber spatula to push the unmixed ingredients down to the bottom of the bowl, then turned the food processor back on until a big dough ball was formed. I shaped the dough ball into a loaf and baked it in a smaller pan (an 8 x 4) because my loaf was too wide and flat when I made it in a 9×5 pan. One tip for determining if the bread is done (so far this works for any bread I have made): use a thermometer to check the internal temperature of the bread. When the thermometer reaches 200°F, the bread is done. I mention this because I took my bread out too early the first time I made the recipe, sliced the bread, and discovered it was somewhat moist and gummy on the inside. Put the loaf back together and put it back in the oven. After 20 more minutes of cooking, the bread reached 200° and the interior of the bread was perfect. I have made the bread a number of times since then and it has come out perfectly every time. Thank you for such a wonderful recipe.

    • This is the most beautiful and useful comment I read this morning. Thank YOU for being here with me and your son. XOXO Carine.


  18. Hi. I’m in Toronto Canada. I made your bread . Followed the recipe to the T. Bread was too dense and moist. Back in the oven as suggested. However,was quite tasty. We did eat all. What could I done wrong?😀

    • Hello! You may have knead th dough too much. This is a gluten free bread so it does not raise as gluten based recipe. I always recommend to gently knead the dough don’t press your dough in the pan to leave some air in the bread. Otherwise, shape 2 smaller bread it will be lighter and raise better too ! I hope it gets better next time. I am very happy that you enjoyed the texture and flavor! Talk to you soon, XOXO Carine.

  19. I tried the recipe and followed the exact ingredients, however, the bread came out cracked and a little dense/moist in the middle, it also didn’t brown the way it looks in the photo, any ideas on possible causes? I like the taste though. Thank you:)

    • Moist means many thinks, under cooked or not enough fiber to absorb the moisture. The flours in this recipe are high in fiber and if you miss a little amount of it, the texture can be very wet. Did you weight the ingredients? It is a great way to ave precision and achieve the best texture. I am glad you love the taste. XOXO Carine.

  20. Sorry for the typo,1/3 cup not 1/4 cup,

    Can i replace 1/3c psyllium husk to xanthan gum 1/3c also or less? I dont have psyllium husk right now, i want to bake today, thank u

    • You absolutely need psyllium husk in this recipe or the dough won’t form. It is an egg free keto bread recipe and psyllium husk create the link between ingredients while adding the bread-like texture. I doubt Xantham gum would work, I did not try tho so I can’t say no but I would not recommend it. Enjoy the keto recipes on the blog. XOXO Carine.


  21. I had just discovered and tried this recipe today! I forgot to add the ground psyllium husk, so it was stodgy and fell apart. But, with some extra baking and cooling time, it tastes like a delicious sweet scone. Chunks of that with keto freezer jam and a healthy slob of butter (and a cup of tea, of course) is divine! I might try baking without the psyllium as scones. Have you tried that? Either way, I will definitely be perfecting this recipe with the psylluim as I live in a high altitude city, and I’m Australian, so I NEED something to spread my Vegemite on! Thanks for this recipe!

    • Hello ! I am surprised it gets into a scone without the husk this is such an important ingredient to hold the other flours together! I am so happy to read your comment and see that even differently you enjoyed the recipe. Nothing can beat scone and vegemite! Love from New Zealand, XOXO Carine.


  22. Hi Carine. I just made the recipe and it turned out amazing! I just had to comment because it was so easy and delicious. A little saltier than our usual bread, but it blends really well with the coconut flavor and serves even better with some maple syrup. I followed the ingredients as is, BUT forgot to leave the dough for 10 mins, however magically the bread still rises so well! my heart exploded haha. I was hesitant about kneading the dough too much because I was afraid it would sink. So I did knead minimally for two minutes. The bread is moist but crusty on the outside. I also used gold flaxmeal so the color of the bread was lighter. The coconut flour makes a coconut-y flavour and adds texture to the bread, so I guess if you don’t like the taste of coconut this might not be the right recipe for you? Or you can just make sure that the coconut flour is really fine. Other than that this recipe is so so easy to make and impossible to fail. Thanks a lot Carine!

    • Thanks for the beautiful comment! I am so glad you enjoy the bread and I love how your describe this recipe as a NO FAIL! I do my best to create easy tasty low carb recipes so it makes me very happy when you feel that way in your kitchen. Enjoy the recipes on the blog. You may also like the keto bread rolls that has a very similar taste! XOXO Carine.


  23. This recipe is awesome, simple, and can even be made with yeast i stead of baking powder. I was going to try this with your bread rolls recipe when I noticed this bread recipe at the bottom of the post.

    This was the best bread that I have ever baked, and I will definitely be making it again. It’s also good to not have that slightly bloated feelinga s when I eat fresh common flour breads. My daughter loved it. It’s for her that I take the time to bake, as she is intolerant to wheat (non celiac). And it has to be egg free because I’m allergic.

    I did use yeast, though, as I have had good experiences with yeast and Carlshead pizza. Used some malt syrup as food for the yeast, just to be sure. The bread just the perfect amount (which isn’t all that much with a keto dough).

    • Your comment intrigued me. Did you substitute the same amount of yeast for the baking soda? Or did you adjust the amount? Just curious. I used to make my own yeast bread, and bake in a cast iron covered pan, and get the best crusty bread. I miss it, and thought I might try this.

      • I would recommend keeping the baking soda in the recipe or the bread won’t raise with the yeast! There is no gluten in this bread recipe so yeast won’t raise the flours. However adding some is a plus to add a bread flavor. Enjoy the recipe! XOXO Carine.

    • Your comment made my day amazing! I am so glad that wheat free and egg free bread recipe made you and you girls so happy! I am sure the yeast add delicious bread flavor too ! I would definitely recommend you try the keto bread rolls too, your girl will love it ! Enjoy the blog recipes. Talk to you soon XOXO Carine.

    • Hello, in New Zealand I buy husk next to flour in the baking aisle of my supermarket. Sometimes it is sold in the organic aisle, health food store or simply get it on Amazon, that is a good one here. Enjoy the bread, XOXO Carine.

  24. Just curious…do you have to use the psyllium? If you were leaving it out, could you put something else in its place?

    • Absolutely note it is the magic ingredient that hold the bread dough together as there is no eggs in this keto bread. Plus husk add lots of fiber which is very healthy ! Enjoy the low carb recipes on the blog. XOXO Carine

  25. Hi Carine
    I am making your delicious bread. Have made it before and put in almond meal. Couldn’t find almond flour. Do you make the flour yourself? Thought I could grind up roasted almonds finely.
    What do you do?

    Love your site working my way through your delist recipes

    Cheers

    JP

    • Hi JP, I am so glad you read my blog and try my recipes! I can find almond flour from here or in the baking aisle of my supermarket (sometime it is called ground almond!). I never make my own I always buy it from the store. Almond meal is a great alternative too, usually it is slightly thicker (as it keep the almond skin, more fiber, more nutrient) but it also get the bread less soft. Enjoy my blog and the recipes around here! XOXO Carine.


  26. im on the keto diet missing bread so much made this it lovely all i need now is to make some keto jam thank you

    • Oh I am so glad this fix your bread cravings! Sugar-free chia seed jam would pair really well with this bread and some butter too of course! Enjoy the low carb recipes on the blog, XOXO Carine.


  27. Thanks for this amazing recipe! This is my “go to” bread now – I am vegan and gluten free, not always easy. I have adapted the recipe by subbing 100g of almond for 100g of buckwheat, and it works well. Also switch off my oven after 50 minutes and leave the bread in for another while to dry out well, saves on electricity. 🙂


  28. This is such a good recipe! I shared it with my daughter who went out to buy the ingredients she needed to make this. I use a scale to make ‘regular’ bread and sweet rolls so I understand the importance of weighing flour. Just such a tasty, nice bread, I really enjoyed it and will be making this one again!

    • Thank you so much for the lovely comment. I am so glad you enjoy the bread. Enjoy the low carb recipes on the blog. XOXO Carine.


  29. I just made this. I followed the recipe precisely and it turned out excellent and it tastes really good. I added 1 Tb of chia seeds in case it would help bind. The bread holds together really well and almost seems like it has gluten elasticity. I highly recommend you invest in an electronic scale that also has grams. Also, make sure to use EXTRA FINE ground ingredients. I ordered the almond flour and psyllium off amazon.ca (Canada) as I could not find them. After kneading 2 full minutes and when forming the loaf, make sure to keep pressing any air out. I had no air pockets. I baked it at 395 F for 55 mins, 350 for 10 mins, turned the oven off and let it sit in there another 10 mins. Mine looks just like Sweetashoney’s. Thanks so much for uploading this superb recipe!!!!! xo


  30. I’ve made this recipe twice so far by weighing the ingredients. It’s turned out great both times! Mine seems to turn out moister than what the video shows, which I assume I could fix by asking some more psyllium husk. But I haven’t bothered to try yet since I’m enjoying it as is!

    • I agree with weighting the ingredients, this is so important for success in low carb baking. But yes, more husk is the key if it is too moist, from brand to brand husk can be thicker and won’t absorb the moisture as well. Thanks for trying so many of my recipes and adding such amazing feedback/input to my easy low carb recipes. XOXO Carine.

  31. Hey, Carine!
    I just made this bread, followed the recipe as well as I could… The bread is dense and a bit doughy, yet eatable.Maybe needed more kneading. I should remind myself to read the comments. There is always create information to help correct the recipe for next time.
    Thanks again.
    Jeff
    PS. I’ll post photos and link on my Instagram pages!

    • Hey eff, Thanks for trying this recipe too ! I think kneading the dough and measuring ingredient careful is the key to the best texture. Too much water or too less fibre makes the dough as you describe, time and practice makes this bread better everytime. I can’t wait to see your picture on Insta, going there now to have a look. XOXO Carine.

    • Hello! I don’t really see how it could be the double in carb manager as flours doesn’t differ much from brand to brand. It is great that you track any recipe with your own tracker anyway as you are able to enter the exact brand you are using in the recipe which makes your data way more accurate.I am always providing my panel based on the NZ brand I am using in my recipes. I hope you enjoy the bread and the low carb recipes on the blog, XOXO Carine.


  32. Carine, I tried your roll recipe recently and loved it so much I could not wait to try this bread and it did not disappoint! The taste and texture are perfect! Low carb, high fiber, no egg bread is so tricky, but you nailed it..this bread is do delicious and easy! I love kneading it…something I enjoy about bread baking. :0)

    Thank you for sharing another great recipe!

    June

    • What a beautiful feedback June ! Thanks so much for sharing your love for this simple bread recipe. I also found it relaxing to knead dough and make bread 🙂 Enjoy the low carb recipes on the blog, XOXO Carine.

  33. I weighed everything exactly and baked it for 55 min. When i cut into it i was so sad to see it so doughy inside. And to answer the comment above, Yes my loaf weighed ten pounds. 🙂 I really want this recipe to work. I’m thinking of using a little less water next go. It was in the smallest tiniest bit sticky when i put it in the pan.. I will try again and report back. This bread seems to be so good and i want some!

    • If your bread is too heavy or doesn’t bake properly in the middle, simply divide the batter in two bread and bake in separate loaf pan! It will cook faster and makes lighter bread. Enjoy the recipe as soon as you get there you will LOVE this bread. So good ! Enjoy the recipes on the blog, XOXO Carine.

  34. Hi I love your recipes. There is one thing that I would like to ask though. Is there any replacement for baking soda as it just stings in the mouth leaving a bitter rash in my mouth.

  35. I am looking forward to the coconut free allergy bread. I have made the original version and it’s excellent (you MUST weigh the flours) but have now developed a coconut allergy 🙁

    • I didn’t try replacing psyllium husk by flaxseed and I wouldn’t recommend this for this particular recipe. This bread has no eggs and husk had the bread texture and bind ingredients together. It won’t be the same with flaxmeal or you may need more of it and the result won’t be as soft and bread-like texture. Enjoy the recipes on the blog. XOXO Carine.

  36. Bonjour Carine,

    After making your flatbread, i’m so excited to try this loaf bread. However, I am allergic to almonds. Is there a substitute? I have Teff flour and Chickpea flour. Or maybe grind chia flour?

    Thank you for sharing your knowledge with us!
    Be Well

    RV

    • Bonjour RV, I am so happy that you love the flatbread too! Unfortunately you need the almond flour in this recipe if you want to keep things low carb. I am sure Teff or chickpea flour could work but it will a very different ratio and I am not sure how much. Enjoy the blog, XOXO Carine.

  37. Hi there,
    I am looking forward to baking this bread this afternoon. Could you clarify the slices you cut out of it for me please? You said that you cut it into 16 slices but somewhere after the recipe it mentions to cut it into 18 before freezing. I only want it clarified for the sake of my carb counts I put into my tracker. Sorry if I’m being a pain.


  38. I can’t wait to try this, but I’ve only got psyllium husk powder and 40g seems a lot. Would it be the same measurements for powdered psyllium? Thank you, Sue xx

    • Yes, same amount will be fine, it looks like a lot but it is what needed as the bread has no eggs! Enjoy the recipe. XOXO Carine.


  39. This is a nice recipe, thank you. I added about a cup of finely chopped pumpkin and sunflowers seeds and 2 tablespoons each of Unbleached sesame seeds and Black sesame seeds. I baked it an extra 10 minutes or so, after reading comments here about their loaves coming out still doughy. Mine came out perfectly delicious with a wonderful texture. Thank you so much!♥

    • Sorry for the grammatical error, I am a French mum blogging in English is kind of a challenge. Thanks for correcting me, Enjoy the easy low carb recipes on the blog, XOXO Carine.

  40. Hi Carine,
    Thank you so much for charing this bread recipe.
    Do you think I can use a bread machine to
    Make this bread?

    Thank you so much
    Silvia

    • Hi Silvia, I don’t have a bread machine at home and never used one so I am not sure how it will come out with this keto bread recipe. I am happy to hear back from you if you try, I am sure it will help others readers. Thanks for trying my recipes, XOXO Carine.


  41. Thank you so much for this beautiful recipe! I have autoimmune disorders and there are so many things I cannot eat. I have never found a grain free bread recipe that truly tastes like the real thing! This is absolutely delicious! You are greatly improving the morale of people like me who feel that we are left with so few options!! Thank you again! Keep up the good work!


  42. This is THE BEST Keto bread I have made! I have tried so many and they’re usually flat, dense, hard and not tasty at all!!! Thank you so very much! I actually forgot the oil and it still turned out perfect! So I am sure next time it will be EVEN BETTER!!! I also loved how easy it was to make!!!

    • Oh thank you ! I am so happy to read your beautiful comment. Enjoy the low carb recipes on the blog. XOXO Carine.

    • It is blanched (not bleached!), it means the almond skin has been removed before grinding the almond into a flour. The result is a flour lighter in color, yellowish that absorb moisture better than unblanched almond flour also called almond meal. I hope it make sense. Enjoy the low carb recipes on the blog, XOXO Carine.

  43. I’m using Bobs Red Hill baking powder (no added aluminum). A Tbs seems like a lot But, I am following the recipe exactly.

    • It will come out great, it is the amount needed as this bread has no gluten. Let me know how it turns out. XOXO Carine.

      • I’m the one who has the huge air bubble problem, twice. So, I’m beginning to suspect my oven. It is not convection. I would love to solve this issue because I really like this recipe. The taste is just what I’m after. Maybe I need to increase the temp to 425? It’s just funny that the sliced bread does puff up in the toaster oven after not raising at all in the baking process.

        • I am glad you enoy the flavor and I am not sure what is going on with your bread, I am so sorry !!! Maybe try to decrease the baking powder by half and change the brands of ingredients you are using. One must have some kind of issue. Hope you get there ! XOXO Carine.

  44. Thank you so much for this recipe!!!! I have made at least 10 different descent keto bread recipes. This one is outstanding! It tastes like homemade whole wheat bread. It’s hearty and I love that I don’t need eggs. I couldn’t wait for the full 3 hours only waited 2 hours to cool it. I will be trying more of your recipes!!!

    • Oh thank you so much for this comment. I am so glad you find my blog, I love keto baking so you must find even more delicious recipe around here. Enjoy the recipes. XOXO Carine.

  45. Do you think yeast could be added to this? And if so, could you recommend a quantity? I’m interested in making dinner rolls for reaheating and I’d love a real bread yeast flavor. I’m intrigued


  46. I made this bread 2nd time today! Came out better than the first time. The first time i smooshed the dough down the loaf pan 😅 but this time i tried it like how you described it and shaped it “rounder”, it came out really great! I cooked it a bit more after baking it at 400degF for 55mins (20mins at 350deg F) when i noticed that some of the dough was stock on my bbq stick.. Left it to cool longer (3hrs at least) bec i cut it and the texture is spongier! The first time my bread was kinda mushy at the bottom and really tasted like psyllium husk. I also measured in grams this 2nd time vs cups during the first time i made it. Thank you for sharing this recipe! I’m from the Philippines and it’s really humid here, i dont know if that helps with baking this type of bread.

    • Thanks for sharing ! It is so important to follow the recipe to the letter for this bread. Not a hard recipe but true, it has to be precise and testing the cooking is such an important step to bake it perfectly. Enjoy the blog recipes, XOXO Carine.

  47. How do you measure dry ingredients in ounces ….. is there a way to convert to cups and teaspoons etc ….thanks

    • with a scale ! You can’t make this recipe in cups, as I replied to many readers, this recipe use high fibre flours and if you miss some grams it won’t come out with the same texture. Enoy the low carb recipe on the blog, all the others recipes are in cups ! XOXO Carine.

    • I don’t for this recipe as it is an heavy loaf and it needs precision, measure in grams or ounces or it will come out too moist/dry. Enjoy the recipe. XOXO Carine.

      • I don’t have a flour scale but I understand why I need to measure in grams or oz. Can I use the measuring cup “only” to see the ounces side ? Would that work ? I’m on a limited income and I can’t afford a scale now or ordering from Amazon for ground husks …guess I will check out your other recipes . 😊 Thanks

        • You can make the recipe in cups, it is less precise but if you don’t have a scale it is the best option to save some $$ and enjoy this healthy recipe! Enjoy, XOXO Carine.

    • You need to weight the ingredient in this particular loaf or it won’t come out with the great texture. Cups are not precise enough when you use such high fibre flours. Hope you enjoy some lo carb recipes on the blog, all others are in cups ! XOXO Carine.

    • Yeast is used to raise regular bread but yeast works only if there is gluten involved. All keto bread are gluten free so the yeast has no purpose – well it can add a yeast flavor that remind bread, but it won’t raise the dough. Hope you try the keto recipes on the blog. XOXO Carine.

    • My pleasure! So glad you try those 🙂 If you love low carb egg free bread you may like my keto bread loaf too. Very similar, slightly more dense but good for your morning toast. Enjoy the easy low carb recipes around here. XOXO Carine


  48. Hi Carine, many thanks for the amazing recipe. We made it and toasted these with our avocado slice, coconut butter and greens plus some sesame seeds. Yummy!
    Will try out the keto buns soon 🙂
    Cheers!

    • The recipe won’t be precise enough in cups that is why I prefer to share this one in weight. Hope you give it a go! Enjoy, XOXO Carine.

  49. Could you do a tutorial on your page of how you baked this? Including the brands of the ingredients you used and allowing us to see how exactly you do it? My attempt #1 was very dense (short) and moist after baking 🙁

    • Sue, there is a recipe video in this post to show you how to make this bread. I also attached all the ingredients links in the recipe cards (the one underlined in the card, if you click on it you will see what I am using on amazon). If your bread is slightly moist, make sure you toast it in the toaster, it will come out delicious. Enjoy the recipe on the blog. XOXO Carine.

  50. Hi there, I just made this and same with the others it was quite wet after coming out of the oven and letting it sit overnight. I used whole psyllium husk powder. Where can I find ground psyllium husk powder? Thank you!!

    • As I said in the recipe you must you the same ingredients. Ground husk also known as husk powder is 2 times more absorbent than whole husk. You can find it here. It is one of reason why you bread came out moist. Other reason can be, time of baking, I always suggest testing the baking by pricking the bread with a skewers. If it comes out sticky, reduce heat to 180C, cover the pan with piece of foil and keep baking up to 30 minutes until the center is cooked through. If your first attempt is too wet, it will still be delicious toasted. Enjoy the recipes and thanks so much for trying them! XOXO Carine

    • No problem, there is the oz conversion in bracket after the ingredient name if you prefer! Let me know how it goes. XOXO Carine.

      • I was going to try to make this; however, as stated above I don’t cook in grams either. The oz conversion doesn’t help much either as I don’t weigh any ingredients. I will try to convert the oz to cups / tsp / Tbsp and see how it goes.

        • This recipe must be made in grams or oz for full success. Cups are not precise enough as this recipe use a large amount of high fibre flour. All other recipes on the blog are in cups. Enjoy the low carb keto recipes on the blog. XOXO Carine.


  51. Thank You Carine. I am new to this Keto diet and truly could not do without my tea and toast in the morning. I made this loaf last week ( after 2 other failed recipes ) and it was perfect. Now I have my tea and toast guilt free. Yah I have just made another loaf and this one looks much better than the first one. It seems taller to me. Just in the oven now. Thanks again.
    Kathy

    • Ha tea and toast is the best combo ever I agree! It takes time and practice to make great low carb baking recipes, not that it is difficult, but the flours are tricky to work with because they have so much fibres. So the more you will make this bread, the better it will come out! I am so glad to have you here on the blog, Enjoy the bread recipes. XOXO Carine.


  52. Many thanks. Great recipe and perfectely explained. My first batch was not well cooked in the inside either buti read all the comments with your answers and absolutely agree that it was due to my dough been a bit too wet . Second try has turn out very good. Fantastic recipes you have here . Love

    • I guess the dough can be a bit wet if your flax meal or husk is not finely grounded or you made the recipe in cups and you are missing a tiny bit of those flour. They are high in fiber so it is not as precise in cup. I now updated the recipe in gram only to make sure your bread doesn’t come out moist next time! Enjoy the blog recipes, XOXO Carine.

  53. I also had a similar experience where I did all the right steps and it came out pretty moist in the middle. I kept baking it for another 30 mins but it’s still pretty soaggy. Love the taste of it and the crust turns out amazing! I didn’t really precisely weight the cups into grams, could that be my only mistake? I used grounded flax meal, which was the only thing available in my supermarket. Love the idea of this super healthy bread. Any ideas what I could do next time?

    • Low carb baking works way better in grams that is why I now updated the recipe in gram only for precision and avoid the moist texture that could happen if you are missing few grams of flour. It is simply because all those flours contains a huge amount of fibre (10 times more than wheat, even more for husk!) so if you miss few grams of them – e.g you did not packed the flour well in the cup, they won’t absorb the liquid as much and the result is a moisture crumb. If you redo the recipe in grams you won’t have this issue I am sure. Make sure you cool down the bread at least 3 hours before slicing it too ! Enjoy the recipes on the blog, XOXO Carine.

  54. I tried your recipe. But after a hour in the oven @ 200 degrees it was still wet in the middle. I left it in for another 35 minutes and still when it came out was damp and very dense. I used all the right ingredients and baked it on the middle rack on convection. I’m up in Canada and was wondering because of altitude or something if that could cause it to be undercooked. Should I try at a higher temperature like 350?
    Thanks

    • How was the dough when you shape it ? It should be soft but not wet, don’t stick to your hands. If it does it means that you are missing fiber to absorb the liquid. This happens if you made the recipe in cups and not in grams. It is less precise and the few grams of flour missing keep the dough too eat. Another reason this can happen, if your flax meal or husk are not grounded finely they won’t absorb the moisture properly. I hope it helps for next time. Thanks so much for trying my recipe. I wouldn’t bake are higher temp or the bread will burn on top but it won’t change the way it cook inside. XOXO Carine

  55. Hi, I have a corn allergy and have not found a grain free baking powder. Have you tried this recipe with baking soda? Thank you 🙂

    • Yes you can, it is a very different recipe from my keto bread roll, this loaf has almond meal as a base and flaxmeal. The rolls are coconut flour based and no flaxmeal. But both can be baked as loaf or rolls. Enjoy, XOXO Carine.


  56. Your recipe is THE BEST ! This is the first time on keto diet that I eat a bread that taste like bread, not like cake or eggy bread. The smell in my kitchen right now is like t the bakery and even the kids loved it ! You are genius. Mariane

    • No I am sorry you need this combo of particular flour to create this bread texture without using eggs! Enjoy, XOXO Carine.

    • I don’t have one yet, I will retry the recipe coconut flour soon and let you know. Enjoy the keto bread recipes on the blog. XOXO Carine.


  57. Amazing recipe thank you so much for sharing! For some reason mine came out under-baked inside and I couldn’t keep it in the oven for longer. Also, I felt that my dough was denser than what appears in your pictures and video. What can I do to fix this? Thanks!

    • Did you use almond meal insead of blanched almond flour? It will explain why it is darker and doesn’ absorb the moisture as well with the same cooking time. Let me know ! Happy to help as always. XOXO Carine.

    • It is listed in the recipe I am not sure why you are not seeing it tho. You need 1 tablespoon. Enjoy the bread loaf. XOXO Carine.

      • I made this a couple of weeks ago and was awesome. When I went to go make again the receipe changed from cups to grams. Can I get it with U.S. measurements.

        • It is in the bracket, after the recipe ingredient name. I switch to gram first as I highly recommend you weight the ingredients for full precision. Cups are not very precise and lots of you encountered issue with cups bit not with gram or oz. Enjoy the bread, XOXO Carine.

      • Hi Carine,
        Do you publish ingredients in US measurements? I tried converting, but it was a fail. I ended up slicing and baking the bread slices to dry them out. I had a huge air bubble in the baked loaf and it was still doughy.
        I loved the flavor though.
        Thanks,
        Jo

        • Hi Jo,
          The recipe is provided in ounces (oz) which is your US measurement in weight. I don’t provide this recipe in cups as it is not precise enough to achieve the perfect texture. Every time I tested the recipe in cups it came out too moist, in grams or oz it comes out perfect ! It is because this recipe blend so many high fiber flours that a tiny amount of flour missing impact the dough texture a lot. All the other recipes on the blog are in US cups ! Enjoy the keto recipes on the blog. XOXO Carine.

          • I have tried the recipe twice. I was super careful with the measurements. I switched from a ceramic to a metal bread pan. But, both times the dough got a huge beautiful shape when baked only because it a had a huge air bubble . The bread itself did not rise. When I toast a slice, it does come out with an ok texture puffing up in the toaster!

          • It looks like you have an issue with the raising agent. What did you use? I never heard of this issue before or didn’t encounter this myself so I am not sure what happens to you. Let me know. XOXO Carine.

        • Not really as it is what make the recipe egg free with the perfect bread texture, sorry! and it is psyllium husk 🙂 not beryllium (not sure what it is lol). XOXO Carine

          • It is a large loaf, it is long to bake and if it is still doughy it means you miss some husk, or your husk is too thick and doesn’t absorb the moisture well. Try a different ground husk brand and bake with a foil on top of the bread loaf if needed to make the bread bake more in the center. Enjoy the recipes around ! XOXO Carine.