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

keto vegan bread loaf

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 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

Psyllium husk powder nutrition: do psyllium husk have carbs ?

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

Because of this, psyllium husk is a very good addition to your keto diet because it’s a no carb food that adds fiber to your diet. Fibers 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 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 in 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 eggless keto recipes like this vegan keto bread. Don’t use metamucil fiber supplements in my recipes, it’s not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto breads. It will turn food dry, purple or blue.

Ingredients for a 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 but blanched almond meal works too. 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 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 was used to eat 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

Idea to eat your low carb vegan bread

  • Cinnamon toast – toast the slices in the toaster, spread a tablespoon of butter, sprinkle erythritol 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 3g 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 glows and shines
  • 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 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

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-year-old 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, 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 keto bread loaf?

I recommend you preslice 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 for 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 messages.

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 3g net carb per slice!
Prep Time: 15 mins
Cook Time: 55 mins
cool down 1 hr
Total Time: 2 hrs 10 mins
Author: Carine
16 slices
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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). Line a loaf pan 9 inches x 5 inches 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, 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 or flatten the top of your loaf or you will end up with a more dense/tight crumb. Keep the top round shape, it's 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 results.
  • 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. I 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, 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. Also make sure you are using blanched almond meal and gold flax meal for a lighter bread color.
Net carbs per slices, 3.3 g net carbs.
Psyllium husk: don't use metamucil fiber supplement in my recipes, it's not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto breads. It will turn food dry, purple or blue.
Nutrition Facts
Keto bread loaf No Eggs, Low Carb + Vegan
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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    459 comments
  1. Regarding the extra virgin olive oil, would it be ok to use just regular olive oil? Also flax meal, I have flax seed would I be able to crush them or would it be advisable to buy actual meal. Thanks!

    • Sure any oil! But you need flaxseed meal don’t crush by yourself it will be coarse and it won’t absorb moisture properly resulting in a wet bread. Enjoy, XOXO Carine

  2. 5 stars
    Thank you, at last, a Keto bread recipe that does not taste and smell if eggs! Your egg free Keto rolls are great too. Unfortunately I did not like your ‘best’ Keto egg free bread that contains chia seeds, the flavour was good but I did not like the texture. I will be using this recipe a lot though.

    • I am glad you find one of my egg free bread recipe that match your taste! The other one use more coconut flour it might be the reason you didn’t enjoy it as much. I also have a lovely keto bread roll recipe for you to try next next. Enjoy the recipes on the bog, XOXO Carine

  3. 5 stars
    I made this bread yesterday forthe first time and it came out perfect. Thanks so much for an egg free recipe!!!

  4. Hi I just came across your recipe and it looks fantastic. Do you happen to know the saturated fat content per serving?
    Thank you!

  5. 5 stars
    Thank you for your bread recipe! I’ve made this several times now. My first loaf was an odd shade of blue/purple/gray but have changed by brand of psyllium fibre to the Now brand and my subsequent loafs are nicely brown. I have also reduced the amount of flax to 2 tablespoons and I find the texture better for my taste. With the reduced flax, I’ve also reduced the water. The loaf still holds together beautifully and slices perfectly but I find it less ‘gummy’ with the reduced flax. Thanks again!

    • I love Now food brand too, it make the bread just perfect in taste and no weird color! Thanks for sharing your tip too I am sure many people will give it a go, Take care, Enjoy the recipes on the blog, XOXO Carine

  6. 5 stars
    Came out so good! I am blown away! Made my bf on an elimination diet for months so happy! Thank you!!!! Great directions.

  7. Hi! This is a great recipe. I have a question, is it possible to remove coconut flour from the recipe and just increase the ammounts of other flours in it? I tried couple different coconut flours, all taste way too sweet for me, and everything i make with it tastes sweet also.

    • Coconut flour absorb 4 times more than other flours so if you want to remove it you will have to add way more of almond flour. The result can be a heavy, dense and wet bread too. Enjoy the recipe, XOXO Carine

  8. Hi Carine,

    I tried to bake this bread and followed the measurements but after baking for 55 minutes it still wasn’t cooked so I baked it again for 20 minutes twice and still it is not fully cooked and the dough it still bit wet on the inside.
    Any idea what went wrong? I used fan oven at 200celcius

    • Did you use whole husk? Did you weight ingredients or measure in cup ? If it is wet it means you are missing fiber so it is either because you miss coconut flour or your husk is in powder form, not whole and can’t absorb as well the moisture or a last option is that you used almond meal instead of almond flour. Let me know, Happy to help, XOXO Carine

  9. Hi! I would love to try this recipe. 1) is there any alternative to the Vinegar as I am intolerant to them?
    2) I have never used the husks before how would.i tell the different between whole husks and the powder?
    Thanks

    • You can replace vinegar by lemon juice. Whole husk is coarse, powder is fine. It is always written on the packaging if what yu are buying is whole or powder. Enjoy the bread recipe, XOXO Carine

  10. Does the recipe for no egg keto bread read one cup +2tablespoons and a third of psyllium husks? I’m trying it now and hope I got it right .
    Thanks

  11. I supporting my sister on her new vegan journey, while trying to maintain my keto journey. Your bread seems like a perfect union of our worlds. I want to make the bread into a sweet one. I was thinking of using zucchini and chocolate chips for a loaf, making a pumpkin spice one, a cinnamon one and a blueberry lemon one. My goal is to make a new loaf each week. Any suggestions on how to tweak them? Zucchini is very moist and a few comments were that their bread did not cook in the middle. Think the zucchini would be a bad idea? Maybe a zucchini puree? Same thing with the lemon and blueberry (I pick the individual pieces out of the skin to stir in the mix so I can REALLY taste the lemon and cut the blueberries in quarter. Maybe too moist if I do that?)

    • Hi!
      I made two batches: blueberry/lemon and zucchini/chocolate/chocolate chips batch. The bread was divine! It sank, but it was soooo good. I used Jordan’s Skinny Girl syrups to enhance the flavors. When I make it again, I’ll let you know the modifications, if you like. I don’t mean to compromise the deliciousness of the bread, I just crave sweets and thought this would be a good base. Thank you so much for this! I am officially eliminating the other breads and using this. Oh, I put the flax meal in my coffee grinder and the texture was amazing.

      • I can’t wait to read how you adapted the recipe ! Thanks so much for making the recipes from my blog, Take care, XOXO Carine

    • I am happy you find my blog, welcome here! This bread is not a dessert bread recipe it intedn to be a sandwich bread recipe. I don’t think it will taste great or work with any fruits or zucchini because it will add moisture in this and it won’t cook. What you can do is simply add spices and nuts like cinnamon, ginger, grated lemon or finely chopped walnuts or almonds and some erythritol to sweeten around 1/3-1/2 cup. I hope it helps, Enjoy the recipe, XOXO Carine

    • It toast absolutely well! You can also use this bread n sandwich press for a grilled cheese sandwich. Enjoy, XOXO Carine

  12. 5 stars
    This bread is delicious and easy to make. The recipe was perfect. The hardest part was waiting 3hours to cool. I confess I couldn’t wait that long!

    • Thanks for the lovely feedback! I agree, it is har to wait when bread smell so goo:) I think it is good before too but the texture is simply the best after 3 hours. Enjoy the recipe on the blog, XOXO Carine

  13. Hi Carine,

    Thanks a lot for all these cool recipes you share on your blog!
    I tried this one, but since I made it just for myelf, I used the half of the ingridients.
    When I mixed the dry and the wet ingridients together, I couldn’t mix them well and I had to add to add some more water (300 ml instead of 250 ml). Is this normal? I wasn’t sure about the quantity, since too much water could have altered the end result.

    Thanks a lot in advanced for your feedback!

    Best,

    Gisselle

    • Hi Gisselle, I never half this recipe and I don’t recommend it. This recipe is high in fiber and therefore it is very sensitive to the ratio of liquid/solid. You must stick to the recipe (and if the bread is too large, slice and freeze!). Also, I recommend you weight ingredients for precision and make sure you are using whole husk not powder supplement for success. I hope it comes great. Enjoy, XOXO Carine.

    • It won’t rise the bread because it is a gluten free bread but it will had a delicious bread flavor. Enjoy, XOXO Carine

  14. 5 stars
    Hi Carine. Your blog is awesome. Your recipes are delicious for people with digestive problem. I made most of your recipes and they were very tasty. Thank you for sharing. I made that bread.and is so yummy. I don’t understand why people can complain about this bread recipe. I can’t eat regular bread and I’m so happy I can make my own delicious bread.
    I subscribed. Looking forward to new recipes. You should have a cooking book with your beautiful pictures.
    Thank you again.

    • Thank you for this lovely comment! You made my day beautiful. Enjoy all the recipes around here and take care, XOXO Carine

  15. I tried that bread recipe, I’m sorry but I didn’t like the taste at all, the mix of flex meal, coconut flour and almond flour was awful, beside that it caused me huge fermentation problem and bad digestion, and before you say it, I used everything exactly like the recipe and everything was fresh. good luck.

    • I am sorry you didn’t enjoy the bread flavor, it is keto bread recipe and therefore it use flours that you have to get used to. It takes time to appreciate keto low carb baking, I am not saying it is for everyone, I like it like many other people. I am sorry you didn’t and I hope you find other recipes you like on the blog, Take care, Carine

  16. Hi!
    Is the parchment paper needed or can I do without? I don’t use disposable products in my home.
    Thank you so much! Hoping to try this soon 😁

    • It is only a recommendation to help the bread lift out from the pan easily. It will work without but I will grease the pan very well to avoid the bread to stick to it. Enjoy, XOXO Carine

  17. 5 stars
    Oh my days. I have made this bread 3 times! This is by far the best recipe I’ve ever done and trust me I have done a few. 🤣 I love bread and this is a lifesaver. I added an extra half a tbsp of baking powder and 5ml apple cider vinegar. Thank you so much. Trying your almond flour peanut butter cookies tomorrow. I am so excited!

    • Thanks for the lovely comment! I can’t wait to hear your feedback on the cookie soon! Enjoy the recipes on the blog, XOXO Carine

  18. 5 stars
    LOVE your bread recipe. I have made loafs of bread, hamburger buns and hot dog buns. Soo glad I found this. I was about to give up on bread due to the egg taste. This is excellent as I like wheat bread and that is what it tastes like to me personally. Thanks again!!

    • I am so glad you love this bread recipe and I absolutely love all the different bread you made with this recipe. That is amazing. Enjoy the blog recipes, XOXO Carine

  19. 5 stars
    Read the recipe and realized I had all of the ingredients, so it was easy to pull together. Thank you, thank you, thank you! Been living the gluten free/keto life for 2 years and bread is very high on the list of foods I miss. This recipe is the best I’ve made, the loaf sliced easily and the slices stayed whole. Yummy.

    • Thanks for the lovely feedback! I am so glad you found my blog. I have plenty of gluten free keto bread recipe with no eggs around here. I hope you try them, Enjoy, XOXO Carine

    • Thanks so much for the lovely feedback! I am very happy that you are enjoying the keto recipes on my blog, XOXO Carine.

    • You can replace flaxseed by LSA. Lsa is a combo of linseeds, sunflower seeds and almond flour. It doesn’t have enough fiber to replace flaxmeal. Almond flour or ground almonds will work in the recipe. Enjoy, XOXO Carine

  20. 4 stars
    Hi! The taste and texture of this bread are actually pretty good, BUT mine turned a strange shade of lavender purple! Any idea why?

    • Yes, this is coming form the husk brand you used. Some brands turned pruple when baked, it doesn’t impact your bread quality or flavor, only the color. Buy a new brand of husk next time and it should turned out better. Take care, XOXO Carine

  21. Hi, love the sound of your recipes but havent tried them yet as I haven’t got any almond flour, it’s so expensive in the UK even if you can get it, only ground almonds. Is this the same as almond meal please?

    • Ground almond should work too otherwise a great keto flour replacement, same ratio, is sunflower seed flour. Simply buy sunflower seed and pulse them into a flour in a blender! Much cheaper. Sesame flour will work too, same process to make it. Enjoy the recipe, XOXOC Carine

  22. 5 stars
    This was, I think, the 8th “Keto” bread recipe I have tried. It’s been the vest so far with a nutty, crunchy flavour and real taste without being too moist. I am making a second batch today to experiment making a few hamburger buns using the same recipe. Thank you for sharing.

    • Thank you so much for the lovely feedback! I am sure it will make delicious burger buns too. Enjoy, XOXO Carine

  23. 2 stars
    Hello. I was very excited and hopeful to try this recipe. I made it twice. It looks good. Nice outer crusty shell.The inside was wet and/or gooy. I baked it for 50 minutes, used a tooth pick and it came out clean. Let it sit on a rack for 3 hours. What did I do wrong?

    • It looks like you are having an issue with the moisture absorption which could come from a lack of fiber in the bread. This happens if you didn’t measure the ingredients in weight but in cups or your psyllium husk or flaxmeal are too coarse. You need thin ground to avoid wet bread. I would recommend trying different brands until it comes out to your taste. For now, to enjoy the bread you already made, simply toast each slices to add some crisp. Also, you can definetly up the baking time to 75 minutes and cover teh loaf pan with a piece of foil to avoid the top of the bread to burn and increase the cooking of the inside. I hope it helps, Enjoy, XOXO Carine

  24. 5 stars
    Greetings from a Bulgarian Keto girl, living in Denmark 😀
    I would like to begin by expressing my gratitude for your amazing recipes! I have tried the majority of them and I have never had any trouble nither with the cooking, nor with the taste 🙂 Thay are super super delicious!

    I tried to make the bread following each of the steps and tips, I even used a timer to make sure I’m not rushing with a certain step or overdoing it, but something is not working from me.
    When the bread is in the oven it looks amazing – it has a beautiful golden crust, it looks really fluffy (like a loaf of regular non-keto bread, or as my boyfriend says: looks like it is inflated with air), but once the baking is completed and I take it out of the oven, it falls. There is no trace of that fluffy-ness and even one time when it lost its form, it looked like a pocket-there was some space between the crust and the middle part.
    I have no idea what is causing this unusual effect and I’m really sad because the taste of the bread is beyond amazing for me and really wish to know to find out what am I doing wrong.

    Once again, thank you for everything that you are creating and sharing with the rest of us 🙂

    • Thanks for such a beautiful comment! I am very sorry that the bread oesn’t come out great for you. From what I read, you have some issue with the raising agent – your bread form too much air an the only reason could be the baking power. I live in New Zealand and I noticed that people who report issue like yours live in Europe. There might be something different with the baking powder in Europe so maybe try half the amount next time. I hope it finaly comes great. XOXO Carine.

  25. 5 stars
    Thank you for this amazingly simple and tasty recipe! This is the best keto bread recipe I have made. You saved me from spending $11 for a keto bread from the grocery. And your recipe was even more delicious and filling.

    • Thank YOU! That is the most beautiful comment I read toda, it makes me very happy. I am glad you found my blog. Enjoy all the recipes around here. XOXO Carine.

    • A fast change of temperature can make bread collapsed. That could be a reason. If it is cooked through that is all I can see. I hope it taste good, XOXO Carine.

  26. 5 stars
    I rarely do any baking and normally buy breads from Costco.
    Ever since I started keto from August 2019, I have had no bread to enjoy until I found your blog.
    I just tried your recipe yesterday and it was a success (for someone like me who doesn’t do any baking).
    Thanks for sharing your recipe with us. You made my keto life a lot very easy from now on. So if I can give you 10 stars, I would.
    I will try your other keto recipes on the blog.

    • I baked one more bread today by adding 1/2 cup of lupin flour (this is keto low carb flour) from Australia (purchased at Costco in Issaquah WA) and reducing almond flour by 1/2 cup. And this time, instead of using lukewarm water, I used 2 cups of lukewarm organic whole milk (Last time, I used 2 cups of lukewarm organic coconut milk). I also mixed in a couple of tablespoons of pumpkin seeds and some brown sesame seeds. The bread smelled and tasted so good. I don’t know why anyone would experience collapse in the center. I used cups/tablespoon/teaspoon measurement instead of using a scale. It works great.

      Thanks a lot Carine for sharing your recipes with us. You are awesome!

      Jenny

        • I made the 3rd loaf of the bread today based on the same ingredients I used the 2nd time (i.e. 2 cups of organic whole milk). Additionally, I added lots of chopped leeks. The bread tasted so good. Thanks again, Carine!

          • I love how you are playing with this recipe ! Thanks so much for sharing all your idea! Everyone will learn a lot from this. Take care, XOXO Carine

    • I am SO happy to read your comment ! I love to create super easy and tasty keto recipes, so glad it brings homemade keto bread to your table. I can’t wait to read your next comment and see what you are going to bake next from the blog, XOXO Carine

    • I am not very familiar with low FODMAP lifestyle sorry I can’t recommened on that. But the recipe is keto low carb and gluten free, Enjoy the recipes on the blog, XOXO Carine.

  27. I wanted to try this recipe but do not have coconut flour, is there any substitute or can i just almond flour as well?

    • Unfortunately I ddin’t try the recipe with a different flour so I am unsure how you can adapt. Usually, if you want to swap coconut flour for almond flour, you need to use 4 times more almond flour because coconut flour contains way more fiber and it is highly liquid absorbent. May be it is an option for you ! Let me know how it goes, XOXO Carine.

  28. Dough didn’t all stick together as in a ball of dough? Should I add more water until it forms a single ball instead of separate peices? Don’t want it too wet. Help.

    • If it didn’t stick together and forms small pieces it means the dough is too dry. It is probably because you slightly add too much husk so yes a splash of water, 1 tbsp at a time will help gathering the pieces into a ball. I hope it helps! XOXO Carine.

  29. 5 stars
    You have hit the nail on the head with this recipe! I have been baking with almond flour for about 5 years, and this is by far the best bread! I am so excited to make it again and again. Thank you!

    • Thank you so much! I am happy you found my blog, I love baking with almond flour too. Enjoy the recipes around here, XOXO Carine.

  30. 5 stars
    Thank you for this wonderful bread! I have made a lot of things with almond flour, but this is the best bread I’ve found. The only thing that went wrong was the height in the middle. It sunk down while cooling.Do I need more psyillum husk?

    • Thank you! Most of the time when a bread collapse it is either because you are missing some of the flour, make sure you weight all flours. Also, you can decrease the baking powder by half yours may be stronger than mine. It can also happened because the bread is cooling down too fast. I recommend you leave the bread in the pan for 15 minutes before transfering to a cooling rack. If you unmold the bread too fast it can sunk drasticlly too. Enjoy the recipes on the blog, XOXO Carine

  31. Can you make this in a bread machine? I’m horrible at making loaf bread. Followed recipe all the way and it was still doughy inside, even after cooking it longer. Thanks.

    • didn’t try the recipe in a brea machine I am sorry, I don’t have one so I am unsure how it will bake in this. Enjoy the recipe, XOXO Carine

  32. Hi Carine! This sounds fabulous!! For nut allergy what do you think about sunflour instead of almond flour? I have used it very successfully for replacing almond flour in sweet baking.

  33. Hi Carine

    First time baking the keto no eggs bread, absolutely delicious, thank you for your recipe which I have now shared with many more!

    • Thank you so much for trying my egg free keto bread recipe ! I am so happy you love it. Thanks again for sharing the love with your friends. Enjoy the recipes on the blog, XOXO Carine.

    • I didn’t try a glass pan for my bread recipe and I guess it will keep the bread moist on the sides. I would recommend a loaf pan . Let me know if you try and how it goes! XOXO Carine.

  34. 5 stars
    Hai Carine! I made this keto bread and loved it! I swapped the flax seed for 30 grams of gelatin powder, since I prefer not to bake with flaxseeds. It was a bit of a guess, and I had to add another 2 teaspoons of psyllium husk, but the bread turned out very well! It’s not vegan anymore with the gelatin, but for me, that’s not a problem. Thank you so very much for your great recipes!
    I made your vegan keto bread rolls a couple of weeks ago (not changing a thing in the recipe.. 🙂 and also loved them!
    So: thank you for the inspiration!

    • Thanks so much for trying my breads recipes! I love how you twist your bread, such a great idea to add gelatin! Enjoy the recipes on the blog, I can’t wait to read your next comment. XOXO Carine.

    • Unfortunately you need psyllium husk in this bread recipe simply because it doesn’t use any eggs and husk is what gather the ingredient together. The bread will be moist and never bake without it. You can find psyllium husk online or in health food store. This is an amazon link (affiliate) if you want to orer online HERE. Enjoy the recipe on the blog, XOXO Carine.

  35. Hi Carine,
    as a German I am searching for a low carb bread that does not taste sweet or sweetish.
    My almond flour makes wonderful cakes, a bit dense but with a wonderful taste.
    But I do not like it for bread.
    I would like so much a low carb neutral tasting bread.
    Can you help me?

    GreetingsSigrun

    • Hi Sigrun, I recommend you try a fine almond flour. In Europe, almond flour is often thicker and darker living baked goods a bit dense and gritty. I recommend this one (affiliate link) that you can order on Amazon. Enjoy, XOXO Carine.

    • I am sure it will work in any pan, the size and shape will impact cooking time. If the pan is wider the bread will be flatter and require less baking time. Enjoy, XOXO Carine

  36. 5 stars
    This bread is very tasty and easy! I tried to mix the ingredients in a bread machine but no luck. The dough wouldn’t stick together enough for the machine to mix it. So, I took it out and did it myself. It was easier and took less time to knead than I thought. Merci, Carine!

  37. 5 stars
    This is a five star recipe. This is the best bread that I have made while on Keto. I will continue to make this bread my number one favorite.

  38. 5 stars
    OMG!! I LOVE THIS RECIPE!! THANK YOU SO MUCH CARINE!! I HAVE BEEN ON KETO FOR A FEW MONTHS AND HAVE BEEN CRAVING BREAD!! THIS RECIPE SAVED MY KETO LIFE!! LOL! THANK YOU SO MUCH. SENDING MY YOUTUBE SUBSCRIBERS YOUR WAY!

    • Thank YOU for trying my recipes. This makes me very happy. Enjoy the keto baking recipes on the blog, XOXO Carine.

  39. 5 stars
    Made this for the first time today it came out beautifully I added some chia seeds and pressed some sesame seeds on top but used same recipe its lovely I will definitely recommend making this and I will be making it again

  40. I weighed all ingredients and they were fresh. I was very careful “kneading” so as not to make the dough compacted, but it came out as a brick bat. It was inedible. Not sure what happened, but won’t be wasting the ingredients to try again. If that much attention and care didn’t work, it would not be something I’d want to do regularly. the search continues… Thanks for the recipe for those who can pull it off.

    • I am sorry it did not work for you. It seems that your bread was too heavy and did raise. I hope you will have better experience with egg free keto baking in the future. It take time to find the ingredients brand that work for each other. I suspect your husk is too thin or your almond flour is too heavy. Don’t give up, everything takes time and practice, you will get there. May be next time start with my keto bread using egg, much easier. Have a lovely time on the blog, XOXO Carine

  41. I’m not to sure what I did wrong, but this came out to be a doughy mess. The middle did not cook even after 3 hours. What an expensive waste. I do not recommend this recipe.

    • Hi Ada, this looks like an issue with your ingredients or the way you measure it. Keto baking use high fiber flours, it requires high precision because fiber are highly water absorbent. It means, if you are missing, even a small amount of it, or you are using husk that is too thick, it won’t absorb the moisture resulting in a doughy bread that will never bake. I recommend weighting ingredients for precision, changing your husk brand and flaxmeal to see if you can find some that is thin as recommended in the recipe. We are plenty to have success with this recipe I am sure you will get there. XOXO Carine

  42. 5 stars
    Hi Carine! I have been using your bread recipe for the last two months. I had experimented with a handful of grain-free/keto type recipes a few years ago and I hated all the cheesy or eggy results. I had given up until I saw this recipe on my Pinterest. EGG-FREE??? And your reviewers really vouching for the wheat-like taste and texture encouraged me to try one more time, despite the pricy ingredients. I was so pleased with the first time. It wasn’t perfect (it came out slightly raw and gummy on the bottom portion) but it was so tasty and reminiscent of true bread that I was more than happy to experiment until now. The experimental loaves along the way have been still perfectly delicious. I have finally adjusted it to my preferences and obviously the strength of my oven. Bread is the ultimate convenience food. You have returned convenience to my dietary lifestyle. Thank you so much sharing this recipe!

  43. 5 stars
    Carine I made your keto almond bread recipe yesterday. It worked perfectly, looked exactly like yours and is so good! Thankyou so much for your persistence in experimenting to get it right, and fir sharing. I have Type 2 Diabetes And just want to check this recipe is ok and compatible. Thankyou again, Thankyou

    • Hi ! I am so glad you enjoyed the bread. I am not a health professional so I never recommend on what can be good for you or not. Of course, you should try and see how each recipes impact your blood sugar level and see what your GP tells you too. But usually all my recipes are ok on type 2 diabetes because they are very low in carbs so they won’t impact BSL much. Enjoy the recipes around here. XOXO Carine.

      • Hi,
        I am diabetic too, type 2.
        I was told by a specially trained nutritionist to try food I am not sure about. I should try some and measure the bloodsugar about 30 min later.
        Reaction to food can differ a lot from person to person. It is highly individual.
        Hope that helps.
        Greetings Sigrun

  44. Hello Carine! Thanks for the recipe, can I substitute the baking powder with dry active yeast? I am eager to try this recipe! 🙂

    • Hello! Sure you can use dry yeast, maybe reactivate with 2 tablespoon of lukewarm water before adding into the bread recipe. Enjoy, XOXO Carine.

    • Hi, The color is not an issue with the recipe but with the brand of psyllium husk you used. Some brands, turned blue/blak when cooked. Try a different brand and the olor will be perfect. I hope you enjoyed the flavor and texture anyway! XOXO Carine

  45. 5 stars
    Hi Carine,

    My name is Celina. I wanted to thank you for sharing that fabulous Bread no egg recipe. I love it and is in line with my Keto diet. A dough that works. Can I use this dough for other recipes?

    • Hi Celina! Welcome on my blog, I am so exite dyou find me on your keto journey. I am sure this bread dough can be used for many different bread recipes like bread rolls for example. Enoy the keto recipes on the blog, XOXO Carine.

  46. 5 stars
    Hello! I made the keto vegan almond bread and it turned out perfectly! Do you think I could double the recipe to get larger bread slices? If so, would I need to cook it longer? Thank you for your healthy recipes!

    • It should work but it will be very long to bake, probably double time as it will thick and may stay wet in the middle. Enjoy all the recipes around here, XOXO Carine

  47. Hi!! I have been triying to do this recipe but everytime it comes out of the oven, no matter how much time it was in there, the batter comes out moist on the bottom half. I’m not really sure why this happens, I followed the recipe accordingly, the psyllium is ground finely and I even tried to cover the bread with foil to help the inside cooking but nothing works. Do you have any idea what could be happening?? Would using less water help?

    • I am sorry to hear that. If the bread is too moist it is because your missing fiber to absorb moiture. It an be because you didn’t weight ingredients precisely (better to use weight than cups!), your husk or flaxmeal is not working properly. I always recommend to us a different husk brand too as some may not work as well. Lately, you can simply bake the loaf in two batches, two different pan it will ensure a perfectly baked bred everytime. Enjoy, XOXO Carine.

  48. I tried a keto bread recipe with NOW psyllium husk powder and the bread turned out a purple/bluish color. It didn’t seem to affect the taste but the color was more than I could take. What brand of psyllium do you use?

    • The color comes from the husk brand you used, not from the recipe. Simply try a different brand next time, I am using the store supermarket brand in New Zealnd called Pams. Works like a charm, very white! Enjoy the recipe, XOXO Carine.

  49. I’m wondering if you can give me suggestions of what I can use in place of coconut flour, as I’m unable to tolerate anything coconut.

    • Unfortunately I didn’t try the recipe without coconut flour so I am unsure. Maybe more lmond flour could work but you will need a lot more as coconut flour has 4 times more fiber than lmond and therefore it is highly water absorbent. Enjoy, XOXO Carine.

  50. 5 stars
    I love it!! Made mine with butter, Can’t thank you enough, I’ve been looking for a bread subtitute for so long, you just made my day. <3

    • Thanks for trying this bread recipe ! I am so glad you love it too. Bread and butter is always the best! XOXO Carine

  51. In the recipe, you say 10ml Apple Cider vinegar (1 teaspoon)however I know 1 teaspoon to be 5ml. Can you please clarify

    • Yes, 1 teaspoon is 5 ml, however the recipe won’t be affected if you use 10 ml. I corrected the typo, thans for notifying! XOXO Carine.

  52. Je suis très déçue de ce pain, malgré que j’ai suivi à la lettre vos indications, il a écrasé et il n’est pas assez cuit à l’intérieur.55 minutes à 400 f, plus 25 minutes avec le papier d’aluminium sur le dessus et….c’est un désastre!!!

    • Cela demande beaucoup de pratique et les bons ingredients afin de realiser un pain keto sans oeufs! Si votre pain ne cuit pas au milieu et s’efondre cela signifie que vous avez un probleme de granulomertie avec votre poudre de husk. Vus devez utiliser une poudre de hsuk fine, pas en grain. Pareil pour la poudre de lin. Si vos poudres sont plus epaisses elles n’absorbent pas le liquide et le pain ne cuit pas. Cette recette fonctionne parfaitement pour beaucoup d’entre nous, mais si vous etes en France vos ingredients sont probablement different ce qui explique ce resultat. Je sugere d’essayer une autre marque de husk et poudre de lin. Ma mere vit en France et fais ce pain tout les mois sans probleme, vous devriez y arriver avec de la pratique et les bonnes marques d ingredients. A bientot, Carine.

      • Rebonjour Carine! Primo, je crois ne pas avoir respecté le 10 minutes de repos et également avoir omis de réduire en poudre mon psyllium je vais me réessayer! Merci à vous de m’avoir répondu

        • Pas de soucis ! Bonne chance pour le second essai! Je suis sur qu’avec la pratique ca vas aller de mieux en mieux. Carine.

          • Rebonjour Carine! Est-ce que vous conseillez de mesurer les aliments, ou les peser??? (Farine)

          • Oui comme écrit dans le poste la réussite est dans la peser et le choix des ingredients, une farine ‘amande très fine et blanche et un husk entier pas en poudre!

  53. 5 stars
    Hi! Grateful to came across this recipe!
    I have tried your recipe and I love it!!!
    As a Latina, we grew up eating bread, so I love bread, but I am Vegan and want to diminish my carbs consumption and be gluten free to stay healthy…. Love the bread; mine came out very delicious! My first time making bread!!!
    Even with one tsp of ACV(read the post that it supposed to be 2tsp) and 1-1/2 tsp of salt, since I hesitated with the grams measuring..lol… I made an Avocado Toast for breakfast!!! Yummy!!! Now I will always bake my own bread with confidence!
    Can’t thank you enough!
    Keep the GREAT job!

    • Thanks so much for trying my bread recipe ! I love avocado toast with this bread too, even better if you toast the slice! Enoy the keto vegan recipes around here. XOXO Carine.

  54. 5 stars
    Hi Carine! this bread is delicious and at the same time simple enough to be made almost everyday! Thank you!
    Ana.

  55. 5 stars
    Thank you for this recipe! I know it’s a tall order, but do you have any vegan keto gluten free BREAD MACHINE recipes? Do you think this one would work?
    Thanks again.
    🙂

    • Hello! I don’t have a bread machine so no sorry I didn’t create such a recipe yet 🙂 However, maybe this recipe works in a bread machine too! Let me know if you give it a go. XOXO Carine.

  56. 5 stars
    Thank you so much for coming up with this recipe. I am allergic to gluten and eggs and do well with a keto diet, but I always miss bread. This bread was delicious, and the texture was amazing! You are a genius! Thank you for your egg-free keto recipes.

  57. I just made your eggless bread recipe with psyllium husks. However, I find it quite heavy and dense. Is there a secret to making it turn out light and airy?

    • It is quite a dense bread, not much airy because there is no eggs or gluten. However, the trick to keep it soft and dense as on my picture is to minimally knead the dough, shape a nice cylinder loaf without pressing it into the pan to keep as much air as possible into the dough. Enjoy! XOXO Carine.

  58. Can I ask how you got your nutrition information? Only because I made this recipe and my myfitnesspal is telling me the entire loaf is 14g net carbs, but if your information shows each slice to be 3g net carbs, that would make 16 slices 48g net carbs. I am just bad at math and my brain hurts from trying to understand all of this, as I am new to counting my macros lol.

    • Hello, the whole bread can’t reach 14 g net carbs. Almond flour by itself already brings 43 g net carbs for the wole loaf. One of your ingredients is probably set up wrongly on your fitness pal and that is why you are coming up with such a huge difference. One slice of bread is 3.4 g net carbs so for 16 slice (whole bread) you come to 54.4 net carbs per bread loaf. The nutrition data are provided by nutrifox a trustable online calculation tool using the ingredients brands I am using in my own kitchen. I recommend you check the details of each ingredients in your fitness pal and cross check with nutrition panel on the product you bought. One is probably wrong in the app explaining why you are coming up with such a low net carb count. Enjoy the recipe ! XOXO Carine

  59. 5 stars
    This is the best keto bread recipe I’ve tried so far ~ it’s a keeper! No eggs, crusty, and only 3 carbs per slice. Thanks, carine for sharing this recipe ~ great job!

  60. Here in Oz I can’t find almond flour here just almond meal. I have tried blitzing it in my food processor but it doesn’t seem to make any noticeable difference to it, can I use this as I note you said flour not meal? Thank you. I’m looking forwardto making this recipe if I can.

    • I live in New Zealand and it is the same here, most almond flour are called almond meal and work well so you should be fine. However, I live to say almond flour in my recipes because anywhere else in the world almond meal is way thicker and won’t work as well. Enjoy the bread, XOXO Carine.

  61. Thank you I will be making this in the future. If you ad more fiber wouldn’t that cancel out the rest of the carbs?

    • Adding more fiber can’t offset the carbs already in a recipe because even an ingredient that will have 100% fiber has therefore 100% carbs (fiber are non digestible carbs but still count as carbs). So consequently the addition of a 100% fiber ingredients will add 0 net carbs but can’t decrease existing carbs in the recipe. The only way to decrease the total net carb in any recipe is to swap an ingredient with one that has less net carbs but then you are not sure of the success of the recipe. Hope it make sense. Enjoy. XOXO Carine.

  62. Hi Carine, I’m trying to make this but I’m having problems with the measurements, are the oz US measurements? I’m in the US and I’m aware of the differences when it comes to measurements. Please help.🙏🙏😊

    • YES, I am not living in US but I always convert recipe to be US friendly. You are safe here. Enjoy the bread. XOXO Carine.

  63. 4 stars
    Hiya! Thanks so much for this recipe! My bread was soggy in the center and I did the extra baking. I can tell it tastes delicious, still. Any ideas on how to fix this? Thanks!!!

    • It can be because your husk is too thick and doesn’t abosrb water properly. I will try a different husk brand or bake the loaf in 2 smaller loaf if you want to keep the ingredients you have at home. Enjoy the keto recipes around here. XOXO Carine.

  64. Hello Carine, looking forward to try this recipe. What size pan do you use ? By looking at the size of the loaf, I have a feeling that the 16 slices would be very thin compare to what we see on the video. Thank you in advance !

    • I am using a 9 inches X 5 inches loaf pan as mentionned in the recipe instructions. But yes, you are right, the slices are thin and that is what you want to keep the net carbs on track plus the bread is so fulfilling that you won’t need thicker slices. I honnestly can’t eat more than 2 for my sandwich at lunch, it keep me full for hours! On the video I cut the bread a bit thicker simply because it was the best way to reflect the texture. Enjoy the recipe, XOXO Carine.

    • No I am sorry if you do so the bread will be very moist and soggy. Husk have way more fiber than flaxmeal and absorb the moisture in the bread while keeping it soft. Enjoy! XOXO Carine.

  65. 5 stars
    Chere/ Dear Carine, I have tried your recipe and love it. I would like to point out a slight error in the wet ingredients section: 10ml of apple cider vinegar is actually 2 tsp (not 1 )…Otherwise,the bread taste so good … love it as a toast with butter or rasberry chia jam ! You are an inspiration… merci 1 Catherine xx

  66. 5 stars
    Love, Love, Love this bread. Especially happy it has no egg taste. It’s work making. My one question is how do you store it? Do I put in the fridge or do I put in a bag and leave out?

    • Thank you! I like to wrap my bread in a towel and store it in the pantry for 3 days or for longer in the fridge in an airtight container. Otherwise, freeze sliced in bag. Enjoy! XOXO Carine.

  67. 5 stars
    THE BEST RECIPE EVER !!!Only one bad think about this bread it’s so delicious I can’t stop to eat. I will use this recipe forever.

  68. Hi,
    Just got a chance to go through your recipe for keto almond bread. Me too was on the Outlook for a recipe without eggs. I have a doubt. Is it possible to do the same by steaming rather baking as i don’t have an oven? Any change in the quantity? Pls do guide me.

    Regards,
    Teny Mathew.

    • I never steam bread in my whole life so I can’t recommend sorry. But the bread will be very soft and doughy I guess. ENjoy the blog recipe, XOXO Carine.

  69. I like this bread very much!
    When you say to bake at 400 do you mean oven with fan (convection) or not?
    I hope you keep creating recipes for your website.

    • Both work well at same temperature. I prefer fan bake because the bread bake faster, the center is never moist and it avoid the top to burn too ! However both mode are fine. ON non convection mode I recommend to place the bread lower in the oven, rack 2 from the bottom (rack just under center rack). I will keep creating more recipe for you every week, stay here with me 🙂 XOXO Carine.

  70. Hi Carine,
    This recipe I will try tomorrow. I do bake keto bread with eggs but donot like the eggy smell. Will the bread still be fine without the flaxmeal? Its the only ingredient I don’t have right now. Thanks for this recipe.

    • Hello! Unfortunately you can’t skip the flaxmeal you can replace by chia meal if you have some? You need this ingredients to bind everything together or your bread will end up very wet. Enjoy the recipe, XOXO Carine.

  71. 5 stars
    Best Keto bread recipe ever. I had made some Keto breads in the past but one of the major ingredients was vital gluten which totally upsets my stomach. This one is by far the best flavor and texture and super easy to make. Two thumbs up!!

    • Carine,
      I am certainly most use to measuring with measuring cups and spoons; however, I have had enough experience and “fails” with gluten free, egg free breads that I would really like the measurements for use with a scale. Do you have those? My scale does grams, ml, oz. I think grams would be most accurate, but I am not a measuring expert??!
      Thank you so much! I anticipate great results:)

      Gratefully,
      Beth

      • Hi Beth, to convert my recipes in grams, click on “Metric” in the link “US Customary – Metric” above the recipe ingredients. It will conver the whole recipe in grams. Enjoy the bread. XOXO Carine

    • Thank YOU! I never use gluten in my recipe so you should be fine with any of my bread recipes. Enjoy ! XOXO Carine.

  72. wet wet wet! Undercooked. Added axtra psyllium husk, and more and more and more, took loads more to not be gooey. Gave it enough resting time beforehand to thicken up. Cooked as said, wet! Left extra half an hour covered as stated but still gooey and totally inedible. I’ve no idea how anyone can cook this and make bread, I’ve followed instructions to a tee! Waste of time and ingredients.

    • I am sorry you had issue with the recipe. It seems that you have some issue with your ingredients expecially your husk brand because it is 100 % fiber so if as you said you added lots more and it still wet it means your husk doesn’t absorb moisture. This can happen if your husk is too thick, ground and powder are the best, or used a pharmaceutical product called Mutacil, which is not suitable for baking. Otherwise, making the recipe in grams is also the key of success to make sure you dont miss those magic fiber that absorb the liquid. I hope it gets better next time, XOXO Carine.

  73. 5 stars
    I followed the recipe and the bread came out was wonderful!!! No egg taste, texture is lovely and enjoyable to eat!

  74. Too much chia seeds and i baked mine for about an hour extra and it still came out so undercooked! So disappointed, i dont know where i went wrong. Also, i can still taste the egg.

    • This recipe has no chia seeds or eggs so I don’t see how it could have too much chia seed or taste egg. You may have try a different recipe and comment on the wrong one. Also, I don’t have bread recipe that use chia seed so you may have made a different blog recipe. Finally note that undercooked bread don’t come from too much chia, on the opposite chia abosrb lots of moisture and tend to dry out baked good. Enjoy the blog recipes, XOXO Carine.

    • Thanks SO much for your lovely message ! I am so happy to have here wekely to make my bread recipe, XOXO Carine.

  75. Hi, I am trying to make a coconut flour bread (egg free) since last couple of days using ingredients like coconut flour, psyllium husk, xanthan gum, baking powder…etc. Failed drastically..
    I can try your recipe as a last shot.. but the only problem is I don’t have Almond flour..
    I can manage all other ingredients except almond flour as it is too costly at my place. What would be your suggestion to make a bread without almond flour? Or any other replacement for almond flour??
    Hoping for a positive response..
    Thanks..

    • If you are on low carb keto diet the only flour that can replace almond flour is sunflower seed flour, usually much cheaper and even easy to make at home. Bring sunflower seeds into a powerful blender, blend until a powder form and use in the recipe. Otherwise oat flour will work, very cheap too but not keto low carb at all ! XOXO Carine.

  76. 5 stars
    Great recipe, thank you! I’ve tried some other recipes but they’re always too eggy or the wrong flavor. This one is just right in terms of flavor and texture and has the right balance of almond, flax, and psyllium husk (reminds me of a pale, whole grain bread). It’s nice to enjoy a sandwich again.

    • I didn’t try to half the recipe and I won’t recommend it. It freeze really well if you want to store this for later. Enjoy, XOXO Carine.

  77. This looks amazing. However I don’t do well with coconut flour. If I were to leave it out how much other flour would need to replace it? I’m thinking of trying lupin

    • I am sorry to hear that! I didn’t try another option so I am unsure Coconut flour is 4 times more absorbent than other flours so you can’t just left out you need to replace by a flour. I never tried lupin before so I can’t recommend I am very sorry. Let me know if you try something else that works well. I am sure it will help many others readers too. XOXO Carine.

    • Thanks lot for your recipes but I try the toast bread 2 times I do as mention but after cook it’s come heavy and not cook from inside whay

      • Did you weight the ingredients as recommended? If it is wet it means the husk did not absorb the liquid well. It is either because you are using a too thick husk or didn’t add enough which happen quickly when you measure in cups as this is a light ingredients. I recommend you weight ingredients and try a different husk brand, the thinner the better. Enjoy the recipes on the blog, XOXO Carine.

    • It is not wet, that the texture of the bread it is dense but not wet. The video may makes you think it is but it is not.

  78. I made this for the first time and even though it looked so much like the pictures it did not come out well and I think I know where I may have went wrong. Can you share what position your oven rack was when baking this loaf? Mine was middle. It came out very gummy at the bottom. I cooked it for another 60 minutes and its still gummy so I gave up. I noticed on your Keto rolls you mention to have the baking rack as low as it can go for part of the baking. I have a feeling this was the missing thing for me. I will try again and use weights to measure all ingredients and lowest rack setting in the oven. Lastly can you share what brand of psyllium husk powder you use? I know its common to have ones that are very purple like the one I used so I would like to try one that has less of that effect. Thanks.

    • Hello! So for this bread I bake in the middle rack of the oven, as you did, on fan bake mode. However what you describe is a gummy texture which seems to be because you are having too much moisture left in the bread. This happens when you miss some husk or your husk doesn’t absorb the moisture well. All the followers who used a husk that turn purple struggle with my recipes. I guess this might be a sort of husk that is different or thicker. Not sure but I recommend you change husk brand (I live in New Zealand so it is hard to recommend a brand as I buy the cheap supermarket brand here). I heard good feedback on that husk powder brand here tho. Don’t give up, you will get there. Enjoy the recipes on the blog, XOXO Carine.

      • How can I convert this to Fahrenheit here in the U.S. Dying to try it. Will it come out even if we don’t have “fan”?

        • The Fahrenheit temperature is in bracket next to the Celsius. 200C means 400F. Enjoy the bread recipe ! XOXO Carine.

  79. I made this yesterday using the exact ingredients. Except I added a small amount of Truvia. I followed the recipe to a science. Checked after 50 minutes and bread had actually risen. Tested with a wooden pick and inside was done. As soon as I took it out it fell in the center. Still edible but chewy with not 1/2 the height as pictured. I will keep practicing but this is my 3rd attempt and it’s expensive. I’ve purchased keto-friendly buns and bread before from Valley Keto here in Phoenix. They are fluffy and tasty but soooo expensive. Same ingredients listed on wrapper. Why oh why can’t I get mine fluffier instead of thick and chewy? 🙁

    • Hi, I read somewhere if your bread flop, it is because of the sudden change of temperature. Just open the lid of your oven a bit, and leave your bread to cool inside the oven after the ‘ding’ sounds. Hope this helps.

    • This is very weird, did you try to half the amount of baking powder, that may help. I never had this issue so it is hard to help I am so sorry. XOXO Carine

  80. This turned out sooo horrible, that I had to throw it away!I have made other almond breads and Einkorn breaads with success. This recipe must be way too touchey for me. Soooo dissapointed!

    • I am sorry this didn’t work out for you as you can see plenty of people including me love this recipe but we all have different taste, I respect that. Maybe you don’t like the bitterness of psyllium husk and you may prefer a egg based keto bread loaf instead. Enjoy the other recipes on the blog, XOXO Carine.

  81. 5 stars
    This bread is dream come through.I just made it today and it is delicious.Next time I’ll be gentle when kneading so it wont be dense.Either way it is too good to be true I said at first but like I mentioned before it is AMAZING.Thank you,Thank you ❤️🙏

  82. 4 stars
    I made this last night. I must have added an ingredient incorrectly because the bread came out a bit dense. It was definitely tasty though. I ended up making the loaf into a melba toast by slicing them very thin and toasting them. I have been nibbling on them like cracker all morning!!! I think I am addicted. BTW, will xanthan gum help to make it more fluffy?

    • Sure you can add 1 teaspoon of xantham gum to help the batter hold better, it wont be fluffier tho. If you want the bread to be less dense you must knead gently, don’t press the loaf into the pan keep it round to keep air inside. There is no gluten in this recipe so it won’t raise much but if you over knead the dough it gets dense and dry. Enjoy the bread and thanks for trying my recipes! XOXO Carine.

      • Oh, so that’s what I did wrong. Will have to try again. Thank you for the tip! But I have to say, the Melba toast I ended up making was so tasty. I put garlic butter on them before toasting and now I eat them like chips, which I miss the most on this Keto. Thank you Carine!

  83. 5 stars
    Hey, this bread came out great! I only had almond meal and i like the texture. I’ve pinned a number of your recipes that have no sugars or sweeteners, they are so hard to find, thank you so much! I can’t wait to try them 😊

    • Thank you ! enjoy the sugar free recipes on the blog, can’t wait to read your feedback on my recipes. XOXO Carine.

  84. Hi there! I made the Bread, but I have a question. Is the bread wet inside? after 50 minutes I punched it with a wooden stick, it came out with lumps, lower the temperature to 375F, cover it with aluminum foil and leave it for about 25 minutes, the bread came out more humid 😔

    • No it is not wet inside but if your husk is too thick it doesn’t absorb the water properly try a different husk brand, ground is the best. Plus, if you have lumps it means you didn’t combine the ingredients evenly and lumps means that all the flours couldn’t react with the liquid which explain why it stay wet. I hope it gets better next time, don’t give up 🙂 Enjoy, XOXO Carine

  85. I made your almond flour bread today and what a disaster followed the recipe carefully and it rose to double the size but when I took it out of the oven it just had a thin like skin and all wet in the bottom, I’ve put it back in the oven to try and salvage it as very costly to make. I’ll just have to stick to the egg ones for now. I just can’t think what went wrong, I was so looking forward to it.

    • This is the first time I get this feedback and it makes me very sad for you ! It looks like you are missing some fiber in the bread. It could be because you didn’t make the recipe in weight or you husk is too thick. I would recommend a different husk brand and weight all the ingredients. I hope it works better next time. Otherwise try the keto bread rolls recipe first, it is always easier to learn how keto baking recipes when it is small batch. Enjoy the recipe. XOXO Carine.

  86. 5 stars
    I made this bread and it is the best Keto bread I have tried! Do you think if I add an egg it will turn out a bit more airy? I don’t mind it will not be vegan

    • Thanks so much for the lovely feedback. I would probably add 1 whipped egg white if what you are looking for is a airy bread. Howver it may make the batter very moist and not hold as well. I would rather recommend you try my keto bread rolls recipe first, much more airy 🙂 Enjoy ! XOXO Carine.

  87. 5 stars
    best low carb bread – I have tried several recipes and this one is definitely THE BEST and easy to make! Thank you for sharing this.

    • Thank YOU ! I am so excited to read this comment and that you found my blog. Can’t wait to read your next review. XOXO Carine.

  88. Hi there, I just noticed that the measurements do not correspond with the measurements in brackets (10.2 oz is around 1.5 cups but the recipie says to use2.5 cups. Can you clarify which metrics I should be using? Thanks

    • The recipe is correct it use 2 1/2 cup of almond meal which is 300 g or 300 g in oz is well 10.5 ounce. 1 cup doesn’t always weight 10.2 oz, this depends on the flour you use. Almond flour is lighter than almond meal. Use the cups if you are unsure or grams I am 100% sure of those measurement I make this recipe weekly either in grams or cups and always work. I use google to convert grams to oz as I don’t use oz in my country. Enjoy the bread. XOXO Carine.

  89. Hi…i love that your bread and other recipes are largely egg free.Itried this and the keto bread rolls to compare. The texture of the bread rolls is what i was looking for in the loaf but found it too dense and moist. Have you tried using yeast as the flours have enough carbs for it to prove? A fluffy bread that crisps on toasting would be the ultimate keto bread. Thank you so much for the effort you put in on our behalf.

    • Yeast won’t react without sugar so it will only add flavor not texture in this loaf recipe. I recommend you either add 1 teaspoon of guar gum or toast the bread slices in a toaster if you love a crispier bread. Enjoy, XOXO Carine.

  90. 5 stars
    It’s perfect, thanks for sharing this recipe, I’ve cocked it a couple of time.
    I have a vegan friend and once I used slices like a pizza crust, it was worked perfect.

    Bye!

  91. 5 stars
    Hi Carine! i tried to bake this wonderful bread twice, and the taste is great but im not sure about the texture of it, it has no air in it at all and its moist from the inside…i baked it a little longer then what you suggested….any tips?
    thank you!!!!!

    • That is a gluten free keto bread it means that it is made of 100% gluten free flour. Gluten free flours doesn’t raise and that is why most gluten free keto bread use eggs to give some air but then it taste like eggs so I don’t like it. If you want to keep some air in this particular recipe you have to knead the dough gently don’t press the bread at all into the loaf leave it round thick and soft. Try to add slightly more husk if it is too moist, you may use a thinner husk that don’t absorb the liquid as well as mine. Otherwise try my keto bread rolls recipe it is much easier to bake in small size to start ! Enjoy the blog recipes ! XOXO Carine.

  92. 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.

      • 5 stars
        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.

  93. 5 stars
    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.

  94. 5 stars
    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.

  95. 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.

  96. 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?

  97. 5 stars
    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.

  98. 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.

  99. 5 stars
    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.

  100. 5 stars
    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.

  101. 5 stars
    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.

  102. 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.

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

    • 5 stars
      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.

  104. 5 stars
    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.

  105. 5 stars
    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.

  106. 5 stars
    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.

  107. 5 stars
    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!

  108. 5 stars
    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.

  109. 4 stars
    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.

  110. 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.

  111. 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.

  112. 5 stars
    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.

  113. 5 stars
    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.

  114. 5 stars
    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.

  115. 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

  116. 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.

  117. 5 stars
    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.

  118. 5 stars
    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. 🙂

  119. 5 stars
    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.

  120. 5 stars
    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

  121. 5 stars
    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.

  122. 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.

  123. 5 stars
    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.

  124. 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.

  125. 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.

  126. 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.

  127. 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.

  128. 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.

  129. 5 stars
    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

    • Hi! I need advice. This bread looks amazing but I cannot have flax seeds or any other phytoestrogens … could I eliminate the flax? Should I use something to replace it?
      Thanks!

    • 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.

  130. 5 stars
    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.

  131. 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.

  132. 5 stars
    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!

  133. 5 stars
    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.

  134. 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.

  135. 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.

  136. 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

  137. 5 stars
    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.

    • Not sure understand: “I cooked it a bit more after baking it at 400 degF for 55mins (20mins at 350deg F)”

      You cooked it longer at a higher temp?

    • 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.

  138. 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

  139. 5 stars
    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.

  140. 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.

  141. 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.

  142. 5 stars
    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.

  143. 5 stars
    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.

  144. 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.

  145. 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

  146. 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 🙂

    • I’n in Calgary, Alberta and Community Natural Foods here has a wheat and corn free baking powder. You need to use 1 1/2 times amount called for in recipes, but it has been a life saver to my family.

    • 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.