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Eggless Vegan Keto bread loaf with almond flour

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Carine Claudepierre -
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This vegan keto bread loaf is an almond flour bread without eggs. It tastes like real artisan bread, soft, chewy with a crunchy crust. Plus, this keto vegan bread recipe has no eggs and contains only 3 grams of net carbs per slice, perfect to make delicious vegan paleo sandwiches!

keto vegan bread loaf

Vegan Eggless Keto bread Loaf – a psyllium husk bread

I am so excited to share this vegan keto bread loaf recipe with you. Believe me or not, but I am testing and eating ALL the easy keto recipes on this blog.

This bread creation has been the most challenging so far as I really wanted to create a keto vegan bread, meaning with no eggs or dairy.

I tested at least 10 low carb vegan bread recipe options over the past 2 months until I finally came out with the perfect recipe.

So here you go, but first, let me answer some keto diet facts about psyllium husk, one of the main ingredients of this recipe.

Keto bread loaf

Is Psyllium Husk Keto-friendly?

Psyllium husk, also known as whole psyllium husk is a dietary fiber, contains very few carbs since over 80% of the carbs in psyllium husk are fiber, not absorbed by your intestine.

Because of this, psyllium husk is an excellent addition to your keto diet because it’s a no-carb food that adds fiber to your diet.

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Fibers are an essential part of the low carb keto diet to keep your gut healthy and your stomach full.

Read my Keto Flour Guide to learn how to choose the best flour on your keto diet!

Psyllium husk, a sugar-free fiber supplement

Research on psyllium husk has shown that it lowers blood cholesterol and blood glucose levels in people with type 2 diabetes. It makes psyllium husk a great sugar-free fiber supplement for people with diabetes. Therefore, adding psyllium husk into your keto bread will help you stabilize your blood sugar level too.

How to use psyllium husk in keto recipes?

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

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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.

Ingredients for a Vegan Keto Bread Loaf

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 flour, it’s an egg-free keto bread, and any change will impact the result of the recipe:

  • Almond flour – I used blanched almond flour. Don’t use unblanched flour. It would make the bread heavier, too dense.
  • Coconut flour – make sure you are using fresh coconut flour with no lumps.
  • Psyllium husk – use whole husk, not husk powder supplement.
  • Flax meal – use ground flaxseed meal. Feel free to use the gold flaxseed meal or dark flaxseed meal. The gold one creates a lighter bread color.
  • Lukewarm water – make sure the water is at around 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 will activate the baking powder, don’t skip it.
  • Baking powder – that is the leavening ingredient. Don’t replace it.

THE BEST KETO BREAD LOAF

Is Almond Flour Keto?

Yes, 10 times, yes! Almond Flour is probably the best keto-friendly flour!  It has only 10.6 grams of net carbs per 100g with 14.2 grams of fat and 6 grams of protein. Compared with all-purpose flour with 90g of carbs and only 1.2 grams of fat, you realize that Almond Flour is the absolute ideal flour on a low-carb diet!

The BEST Almond flour keto bread without egg

Let’s face it. We all miss a good bread sandwich on the low-carb diet. I have been fixing my sandwich cravings using my egg-free keto bread roll recipe for a while now, but I was really missing a sandwich with bread slices.

I am French, so I was used to eating ham sandwich bread my entire childhood. This keto almond flour bread recipe has been the BEST so far. It really brings memories back, no guilt – as there are very few carbs – and so much flavor!

Keto bread loaf

How to eat your eggless keto bread?

  • Cinnamon toast – toast the slices in the toaster, spread a tablespoon of butter, sprinkle erythritol, cinnamon, and fresh keto fruits like raspberries.
  • Jam toast – spread some homemade chia seed jam on top.
  • French toast – use this bread as a base in my keto french toast recipe.
  • Breakfast poached eggs – toast bread, add mashed avocado, grilled bacon, and poached eggs.
  • Sandwich – add any cheese, keto vegetables, and cured meat for a delicious keto sandwich.

THE BEST KETO BREAD LOAF

Simple vegan keto bread recipe with only 3 grams of net carbs per slice!

This simple eggless keto bread has everything you could expect from a bread loaf:

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

KETO BREAD LOAF NO EGGS #ketobread #ketovegan #keto #ketorecies #lowcarbbread #glutenfree #bread #loaf #no eggs #eggfree" width="682" height="1524" data-pin-description="KETO BREAD LOAF NO EGGS #ketobread #ketovegan #keto #ketorecies #lowcarbbread #glutenfree #bread #loaf #no eggs #eggfree

Tips for making the perfect vegan keto bread

Low carb vegan baking is a form of art! I have been a baking lover since I am a kid. I have always been the one baking cakes for birthday parties, from an early age. Since I am a low-carb baker, I can tell this is art.

It’s an art to play with low carb flours and no eggs!

It’s not hard, though. Once you have the hang of it, it’s actually quite easy. It simply takes time to understand how these flours work. They are loaded with fiber, so they absorb tons of liquid, but they need time for the magic to happen.

Keto bread loaf

Low-carb baking advice for beginners

  • Be patientknead the dough for 2 minutes. It might seem long, but it’s what it takes to make the perfect keto bread loaf. Think of all the calories you are burning kneading that dough! Then, always set aside the dough for 10 minutes to let the fiber absorb the moisture.
  • Shape it as playdoh – do you remember playing playdoh as a kid? It’s the same for low carb dough. Shape it as you want to see it when baked. Low-carb baking loaves don’t expand much when baking. 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 creations will get more beautiful each time.

Keto bread loaf

How to store your vegan keto bread loaf?

I recommend you pre-slice 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 your bread for up to 3 months. 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. It is up to you! I hope you enjoy this new low carb bread recipe.

Other great Keto Bread recipes

If you enjoy low-carb bread, check out these other popular recipes:

THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan
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If you have made it, don’t forget to share your creation and pictures on Instagram by tagging my page @sweetashoney.co. I look at all your messages!

xoxo Carine

Recipe Card

keto vegan bread

Vegan Keto bread loaf with no Eggs

3gNet Carbs
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!
Prep Time: 15 mins
Cook Time: 55 mins
cool down 1 hr
Total Time: 2 hrs 10 mins

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Author: Carine Claudepierre
16 slices
4.82 from 662 votes
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Ingredients

Dry Ingredients

Wet Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Apple cider vinegar
  • 2 cups Lukewarm water - think bath temperature, 40°C/100°F
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Instructions

  • Preheat oven to 200°C (400°F), preferably on convection mode. Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
  • In a large mixing bowl, add all the dry ingredients, whisk to combine. 
  • Add the liquid ingredients. The order doesn't matter. Combine with a spatula or a spoon, then use your hands to knead the dough for about 1-2 minutes. The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If it is still sticky, add more husk, 1/2 teaspoon at a time, knead for 30 seconds and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the egg-free keto bread will be too moist when baked. 
  • Set aside 10 minutes to let the fiber fully absorb the liquid. 
  • Shape the dough as you want your bread to look when baked. You surely want a lovely round bun on top of your loaf. So shape a cylinder of dough that matches the pan's length, but DO NOT press or flatten the top of your loaf, or you will end up with a denser/tight crumb. Keep the top's shape round. It's what will create a light and soft bread loaf with holes in the crumb.
  • Slightly rub your hand with water and massage the bread's surface to remove holes and create a smooth surface. 
  • Bake for 50-55 minutes in the oven's center. The fan-bake mode is the best. 
  • After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 180°C (375°F), and keep baking for 20-30 minutes until cooked in the middle. 
  • Lift the bread out of the pan using the parchment paper.
  • Fully cool down on a rack before slicing - at least 3 hours for best results.
  • Slice into 16 slices. Store in the fridge for up to 5 days or freeze up to 3 months in airtight containers.
16 slices
Freeze: slice the bread into 16 slices and freeze into a zip plastic bag or airtight container. It is better to defrost on the bench-top 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. I recommend you toast the bread slice for a 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, a few husk brands turn blue/purple when baked. It doesn't impact the flavor or quality of your bread. Use a different brand to avoid this next time. Make sure you are using a blanched almond meal and gold flax meal for a lighter bread color.
Net carbs per slice: 3.3 grams of net carbs.
Psyllium husk: don't use Metamucil fiber supplement 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 the bread dry, purple, or blue.
Tried this recipe?Mention @Sweetashoney.co
Nutrition Facts
Vegan Keto bread loaf with no Eggs
Amount Per Serving (1 slice)
Calories 174.2 Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Saturated Fat 1.5g9%
Sodium 306.5mg13%
Potassium 27.1mg1%
Carbohydrates 13.1g4%
Fiber 10.1g42%
Sugar 0.9g1%
Protein 4.8g10%
Calcium 109.7mg11%
Iron 1.2mg7%
Net Carbs 3g
* Percent Daily Values are based on a 2000 calorie diet.

Keto bread no eggs

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    626 thoughts on Eggless Vegan Keto bread loaf with almond flour
  1. 5 stars
    Great keto bread recipe, having been making it for nearly a year, but I add other things like sliced olives and sun dried tomatoes or different seeds. Now I will be trying your keto pizza recipe next. Thanks for sharing your great recipes

  2. 5 stars
    I was quite impressed with this bread. I wanted it known though I used psyllium husk powder vs whole husk. I just cut the quantity by a third of what was required with whole husk. No blue color or other problems.

  3. I don’t have “convection mode“ on my very old oven. Will that still work? Just using a regular oven? Also, can I kneed the dough in my KitchenAid with a dough hook? I have carpal tunnel and kneeding with my hands I don’t think I could do for three minutes. Thank you, excited to try this.

  4. My bread didn’t rise so is it okay to add more baking powder or can I use both baking powder and baking soda

    • This bread doesn’t raise, it’s a gluten-free egg-free keto bread so even if you add more baking powder it won’t raise much. The recommendation is to not press or flattent the bread loaf in the pan, but shape a nice tall round shape on top to give the bread some volume. It will have the same shape when out of the oven

  5. 5 stars
    Finally! A decent, soft, easy and delicious Vegan Almond Bread! The search is finally over.. Thank you very much for sharing your recipe.. Really the Best 👍🏻

  6. I know that Cassava Flour isn’t Keto, but I can’t have Almonds because they are high oxalates. Would replacing the Almond Flour for Cassava Flour work in this recipe?

  7. 3 stars
    I’ve made this twice now and both times it’s just like a flat brick and is still wet on the inside, even after baking extra. The first time I didn’t have whole psyllium husk, so I bought some to use this time, but same result. The bread is great and I love the flavor, but I want to get the texture right…and would like it a little less flat! Any suggestions on what I’m doing wrong? The dough doesn’t stick to my hands, but I guess it couldn’t hurt to add more husk and hope for the best just in case?

    • This bread doesn’t raise, the shape at the end is the shape you give at the beginning that’s why on my video I shape a high round loaf. If you press it flat in a rectangular pan it will come out as a brick shape and too moist as you press it done.

  8. I cannot have the corn starch in baking powder…is there anything I can use to replace it so the bread turns out?!

    • I make my own baking powder using 2 parts cream of tartar to 1 part bi- carbonate (baking) soda. Keep it in an air tight jar and give it a stir before using as without the corn starch it will clump together. I usually make a small batch of 4 flat tablespoons of cream of tartar and 2 flat tablespoons of bi-carb (baking) soda. Hope that helps.

  9. 5 stars
    An EXCELLENT BREAD!!!

    I didn’t have enough dough to make the high riser I desired in my loaf pan. And I didn’t want to squ ash it down. So I shaped it as a rustic loaf in my loaf9″X5″loaf pan. I put everything but thebagel seasoningo n top.

    I’m an experienced crusty bread baker, so I baked it till it was 200 degrees internally. I had to bake it longer to get that. Not mushy.

    MUCH better than breads that are mostly psyllium husk.

    I must check out your other recipes! I saw some in Carb Manager.

  10. I was wondering if I could make this in my cuisinart bread maker on the gluten free setting? It typically will knead/rest for 1/2 hour and then bake for 2 hours. I have been using a GF recipe that uses yeast and six flours (no egg) when I make it and it always comes out great.

  11. 5 stars
    I made this bread recipe as written. Easy, turned out wonderfully! I will use this recipe always. Thank you for sharing your research with us! Thank you, Adele ps: now how does one post a picture?

  12. 5 stars
    This is really yummy! I had it toasted with butter and it was delicious! I also used it to make my ham sandwich and it was excellent.

    • 5 stars
      This came out great! It was a ‘ran out of everything and pay day is tomorrow’ situation.. but I had most ingredients on hand and it was such a success that I’ll definitely make this more often!
      I only had 2 cups of almond flour so I put an extra tablespoon or 2 of coconut flour instead. Also I had just used up the last of my apple cider vinegar so I used pickle juice, which did the job.
      It was also very fun to knead bread dough! I haven’t done that in years since going gluten free : )
      Thanks for this wonderful recipe xx

  13. 5 stars
    This bread is amazing! I love thst there are no eggs, every bread I’ve tried with eggs wasn’t good. This one is so wonderful, it came out beautifully and tastes great . I didn’t have psyllium husk but did have psyllium husk powder and used that, the bread rose beautifully and the is perfect color. I may try adding olives or some herbs next time. I’ll always use this recipe, thank you!!!

  14. 5 stars
    OMG, made this recipe last night and I let it cool overnight and had a piece this morning, and I have to tell you this is the best and I mean BEST keto bread I have ever made…..no eggy taste thank you so much for sharing

  15. I understand you say in the recipe not to substitute flours but I am intolerant to almonds. Can you suggest a substitute for this please? Thanks!

  16. 5 stars
    Great recipe, thanks. I baked additional 20 mins. but forgot to place foil over bread so still a bit wet inside after cooling. However bread tasty and I know what I need to do next time. I added italian seasoning, some fresh rosemary, thyme, a minced clove of garlic and nutritional yeast. Very good my mum loved it!

  17. 5 stars
    Fabulous recipe! I’ve tried others with similar ingredients but this delivered the best flavor and texture, and it’s so easy too. Slathered slices with ghee, toasted in a cast iron skillet, and topped with vegan cream cheese, lox, dill, sprouts, and avo. The instructions were super clear and easy to follow. Looking forward to trying more of your recipes!

  18. 5 stars
    First off, thank you 3000. My son is allergic to eggs and my other son to gluten. I e been searching and was so happy to find this recipe. So many others just FAIL. I made this tonight and it flopped (still delicious!) I think I shaped mine too tall. You said to shape it near the final shape we want and not to flatten so mine ended up a much smaller taller loaf. About 2/3 the length of my 9*5. I cooked it for longer but it flopped. How tall is your final loaf for reference? That way I can work on the right shape next time 🙂

    • Yes, same height as yours, if it flopped it’s because you had a big gap of temperature between the oven and room. Simply stop the oven, open door halfway and cool 30 minutes inside the oven before removing the bread loaf

  19. After so many glowing reviews I’m excited to try this bread recipe. However, I have a question about your reference to using “fan-bake”. Do you mean a convection oven? The instructions that came with mine say the convection cycle raises the oven temperature by 25°F. I’m wondering if you used your “fan-bake” setting to test this recipe? I live at high altitude and need to calculate the correct oven temperature.
    Thank you!

  20. 5 stars
    I’ve made this bread three times following the recipe and instructions. It’s so easy to make. It took a few times to get it the shape I wanted with the big top and spread out to fit the baking dish you recommend. We love this bread. It’s great toasted too. So happy to find something with low sugar and carbs to help with my husband’s type 2 restrictions. Looking forward to trying other similar recipes

  21. 5 stars
    Wow this came out amazing!!! The first time I made it, it deflated completely. But I still loved the taste and wanted to try it again. The second time I used a different baking powder and it came out perfectly. Yay!

  22. 5 stars
    The recipe sounds really good. How would it turn out without the flax. I am allergic to flax. Is there another substitute for the flax. I really would like to try this recipe.

  23. I tried to use Inulin instead of psyllium husk since it’s what I have on hand, but that did not come out great… WAY too moist and even with a 2nd attempt and less water I can’t get it to bake through properly. Is there a way to use the Inulin or do I just need to go get psyllium husk?

    • I wouldn’t double up this recipe or the bread will never bake through. If your pan is bigger, it will simply cook a bit faster and the bread will be flatter but still delicious. Enjoy! XOXO Carine

  24. 5 stars
    I made this yesterday and it was very delicious! Yes it was a little dense but I expected it to be so. I had a couple slices with butter with my keto salad. Can’t wait to toast with avocado or in a sandwich. Thanks for the recipe!

  25. 4 stars
    I made this today. Thank you. Was the best keto bread.it was a little heavy but taste good. Is any way to make it lighter,fluffier?

  26. 4 stars
    I love this recipe & have made it several times. I was wondering if you knew why the top sinks in a bit? The first time I made it , it came out perfect. Not sure what I’m doing wrong.

  27. 5 stars
    WOW!! This is amazing. I made the recipe into rolls using an ice cream scoop. This bread/rolls has an awesome chew to it. Kudos to you for creating and sharing this recipe.

    • I am also interested in how long and at what temp you made the rolls. Did you try her roll recipe as well? If so – how are they different?

  28. 5 stars
    Loved this bread recipe. Easy to make, and the taste is fab. I didn’t have enough baking powder so made up the difference with cream of tartar and it worked fine. Will definitely be making again. Going to try the pizza base next!

  29. 5 stars
    Thank you SO much for taking the time to figure out a good Keto bread for us that is also Vegan. I have searched and searched for Keto/Vegan recipes for more bready things and good ones are so hard to come by!
    This is so good! Thank you. 🙂

  30. I have a bread pan looks like a cube with a lid. Can I use that pan with the lid on to make cube-shaped bread or will it effect the result?

  31. 5 stars
    Wow! Thank you for posting this recipe – it’s great! I always mess things up so just halved the quantities to try it out and so made little rolls and they were SO cute and delicious!!! I also didn’t have any flaxseed meal so I just put in the same quantity of whole seeds (flaxseeds, pumpkin and sunflower) and they turned out great! I’ll be making them again…!!

  32. I am in the process of making the Keto Egg Free Loaf. I just tasted the dough…so good! I need to make this for my daughter but she cannot have coconut. What flour can I substitute for the coconut flour?

    Thank you.

  33. 4 stars
    I accidentally grabbed my xanthamum gum instead of psyllium husk… well, it made things interesting. It reminds me of Banana bread but gummy. Lol so don’t do that. The taste was ok. I have to go to the store to try the recipe correctly, but it fluffed up more than I thought the wrong way so the right way has got to be better!

    • Ouch, that will be a huge difference especially if you used as much xanthan gum as the recipe called for husk. This can work when psyllium husk is use in tiny amount, less than 1 tbsp but otherwise you can swap one by the other or the texture of my breads will be off, very gummy and probably tough on your digestive system too as xanthan gum can be difficult to digest in high amount. XOXO Carine

      • I know I am not an expert but I have used chia seeds in replacement of flax in the past, which has worked. They both have similar properties.

  34. Hiya 😉
    Your recipe looks great 😉
    However my loaf came out completely flat 😒
    For the baking powder – is it heaped or flat table spoon?
    Maybe it was not enough for my bread, I added a completely flat spoon.

    It was cooked through, so I ate it anyway 😁 because I hate waste 😁

  35. 5 stars
    Made this for Thanksgiving for my keto in-law. The taste and texture was just like bread – kind of had a sourdough type taste. But it turned purple 🙁 I bought the “It’s Just” whole psyllium husk on Amazon and it still turned out purple. What brand do you use?

    • Thanks for bringing my recipe to your Thanksgiving table, it makes me so happy! Some psyllium husk brands turns food purple, mainly powder. I am using whole husk from Now foods, it keep food white every time and flavor is good too ! Enjoy, XOXO Carine

  36. 5 stars
    Thank you so much for this recipe. I made it for the first time yesterday, as soon as my psyllium husks arrived, and it worked perfectly. I have been waiting to find a nutrient-dense bread to help me over my gluten-free bagel addiction, and I finally found it. Plus, I feel so much better! It goes so well with Kite Hill vegan cream cheese and sliced fresh fruit. Thank you so much!

  37. 5 stars
    Hi Carrine
    This bread is amazing and I have been making it regularly. Thank you so much for this egg free option for people like me with an egg allergy.

  38. Hi Carine,
    Can I replace flaxseed meal with ground chia seed? If yes, kindly suggest the amount as well. Thank you.

  39. We have a coconut allergy. Is there a replacement? Also Another family members has almond allergy—any suggestions for bread? He is really struggling not having bread—has allergies to wheat, bakers yeast, chia, almond, and peanut (more but just listing ones that may be in bread). Hubby has flax allergy, so that’s another issue. 😜

    • Unfortunately you need the coconut flour in this recipe by in all my recipe almond flour can be replaced by same amount of sesame flour or sunflower seed flour, both keto approved. What you can do if you eat eggs, is try my almond flour bread recipe and use the previous nut free flour suggested before as a replacement to almond. This one should fit all your family allergy! Enjoy, XOXO Carine

    • It had a a bit of a fluffy texture to the bread, you can use lemon juice too. It will work without it but the bread will be more dense. Enjoy, XOXO Carine

  40. Wheredo you get your pysillium husks and flax seed for this bread recipe? My small town grocery doesn’t have them. Thank you!

    • I live in New Zealand so I am not sure it will help you much but otherwise you can order the brands I am using on Amazon. I love Now food for my whole husk. Enjoy, XOXO Carine

    • Probably yes, but I didn’t try this option and I don’t have a breadmaker so I am unsure how it will turn out. Enjoy, XOXO Carine

  41. I want to add yeast for additional flavor. How much should I add? And should I reduce anything to accommodate the yeast? Thank you Pam

    • You can add 1 or 2 teaspoon of yeast for flavor, since it is a gluten free bread it won’t impact the recipe at all, just add flavor. Enjoy, XOXO Carine

  42. 5 stars
    This is my favorite bread recipe😋😋😋I bake it every week, it keeps well in the fridge and warms up or toasts to perfection. A simple, no fail recipe that should be in every keto recipe collection🤗🤗🤗

  43. just tried this recipe for the first time and was very excited but right out of the oven the loaf sank in on itself 🙁

    • A bread that sank is either because it has a high choke of temperature between oven and room temperature, or too much moisture in the bread. I recommend to make the bread using grams/oz to avoid missing important ingredients that absorb the moisture. Also, use whole husk, not the powder and when you take the bread out of the oven, cool in the pan 10 minutes before transferring on a cooling rack. I hope it taste great. XOXO Carine

  44. 5 stars
    Best low carb bread around. I changed the flax seed ingredient to ground chia seed and backed in a Dutch oven on my traeger barbecue. Comes out perfect everytime. Reason for the traeger method and chi seed is to not heat my house up and to not get the plant estrogen from the flax seed. Thanks for the recipe.

  45. 5 stars
    Loved this bread recipe. The loaf has a great crust and it is delicious as sliced toast too. I think i will make some ciabatta rolls next time…thanks for sharing.

  46. Can this recipe be made in a cast iron bread pan? I love that this is egg free and I can’t wait to try it!

  47. 5 stars
    Hi Carine,
    I was wondering if i could substitute psyllium powder with psyllium husk? If so, what would be the proper measurements for the powder?

    • You can but the texture might be drier and some powder turns bread blue in color. Also, make sure you don’t buy psyllium husk supplement like metamucil, this is not working in keto baking. Enjoy the recipe, XOXO Carine

      • hi Carine. if i use the powdered h
        psyllium husk (not the supplement), should i just use half of the 1/3c+2 tbsp if it were whole?

        • You can use the same amount, it will be fine but sometimes the color is blueish with the powder. Enjoy, XOXO Carine

          • 5 stars
            The first time I made this, I used Now Psyllium Husk “Powder” and it came out extremely gooey inside even though my tester came out clean. The second time, I used whole psyllium husks and the recipe turned out great. I don’t think they’re interchangeable, but I can’t find anything definitive on Google. Your thoughts?

          • Well, it depends of brands some powder refer to food supplement and they are not made for baking. I made the recipe with both, powder and whole psyllium husk from Now Foods and this brand works very well with same ratio of one of the other

  48. hi carine,

    i just made this bread today and everything turned out well except that it’s a little moist in the middle. I didn’t substitute anything, followed every single ingredient and step accurately.

    i baked for 50 min at first, poked with a stick and continue for another 20 min without covering with a foil at first still at 200dec celcius. after that as it was still wet in the middle, i baked for another 10-15 min covering with a foil reducing to 180 deg celcius for another 10 min.

    the only step i didn’t really follow was i didn’t wait for 3 hours before slicing but i cut it into half after cooling for about 10-15min. that’s when i saw it’s still a little moist.

    any idea what could i have done wrongly that affected greatly?

    thanks for the recipe!

    • Hi, did you use whole husk or husk powder? Did you made the recipe in cups or grams? It seems that you are missing a bit of fiber to absorb the moisture it can be because you used husk power , miss some , or add tiny too much water – can happens if your cups are not US cups. I hope it helps, XOXO Carine