This vegan keto bread loaf is an almond flour bread without eggs. It tastes like real artisan bread, soft, chewy with a crunchy crust. Plus, this keto vegan bread recipe has no eggs and contains only 3 grams of net carbs per slice, perfect to make delicious vegan paleo sandwiches!
Vegan Eggless Keto bread Loaf – a psyllium husk bread
I am so excited to share this vegan keto bread loaf recipe with you. Believe me or not, but I am testing and eating ALL the easy keto recipes on this blog.
This bread creation has been the most challenging so far as I really wanted to create a keto vegan bread, meaning with no eggs or dairy.
I tested at least 10 low carb vegan bread recipe options over the past 2 months until I finally came out with the perfect recipe.
So here you go, but first, let me answer some keto diet facts about psyllium husk, one of the main ingredients of this recipe.
Is Psyllium Husk Keto-friendly?
Psyllium husk, also known as whole psyllium husk is a dietary fiber, contains very few carbs since over 80% of the carbs in psyllium husk are fiber, not absorbed by your intestine.
Because of this, psyllium husk is an excellent addition to your keto diet because it’s a no-carb food that adds fiber to your diet.
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Fibers are an essential part of the low carb keto diet to keep your gut healthy and your stomach full.
Read my Keto Flour Guide to learn how to choose the best flour on your keto diet!
Psyllium husk, a sugar-free fiber supplement
Research on psyllium husk has shown that it lowers blood cholesterol and blood glucose levels in people with type 2 diabetes. It makes psyllium husk a great sugar-free fiber supplement for people with diabetes. Therefore, adding psyllium husk into your keto bread will help you stabilize your blood sugar level too.
How to use psyllium husk in keto recipes?
The best way to add psyllium husk to your keto diet is to use whole psyllium husk as a flour swapin keto baking recipes. It adds a chewy bread-like texture to baked goods, and therefore, it’s an amazing ingredient to create egg-less keto recipes like this vegan keto bread.
Don’t use Metamucil fiber supplements in this recipe. It’s not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
Ingredients for a Vegan Keto Bread Loaf
So this is my secret blend of ingredients to make a delicious eggless paleo bread or vegan keto bread. Please don’t swap or replace any flour, it’s an egg-free keto bread, and any change will impact the result of the recipe:
Almond flour – I used blanched almond flour. Don’t use unblanched flour. It would make the bread heavier, too dense.
Coconut flour – make sure you are using fresh coconut flour with no lumps.
Psyllium husk – use whole husk, not husk powder supplement.
Flax meal – use ground flaxseed meal. Feel free to use the gold flaxseed meal or dark flaxseed meal. The gold one creates a lighter bread color.
Lukewarm water – make sure the water is at around 40C, it will activate the fiber of the flours faster, and the texture will come out lighter, softer.
Apple cider vinegar – or any vinegar. This will activate the baking powder, don’t skip it.
Baking powder – that is the leavening ingredient. Don’t replace it.
Is Almond Flour Keto?
Yes, 10 times, yes! Almond Flour is probably the best keto-friendly flour! It has only 10.6 grams of net carbs per 100g with 14.2 grams of fat and 6 grams of protein. Compared with all-purpose flour with 90g of carbs and only 1.2 grams of fat, you realize that Almond Flour is the absolute ideal flour on a low-carb diet!
I am French, so I was used to eating ham sandwich bread my entire childhood. This keto almond flour bread recipe has been the BEST so far. It really brings memories back, no guilt – as there are very few carbs – and so much flavor!
How to eat your eggless keto bread?
Cinnamon toast – toast the slices in the toaster, spread a tablespoon of butter, sprinkle erythritol, cinnamon, and fresh keto fruits like raspberries.
Sandwich – add any cheese, keto vegetables, and cured meat for a delicious keto sandwich.
Simple vegan keto bread recipe with only 3 grams of net carbs per slice!
This simple eggless keto bread has everything you could expect from a bread loaf:
A relatively dark outside brown color with a perfect crust that glows and shines.
The crumb or the inside of the loaf is tender, not too tight, not dry at all, and has holes.
It holds really well, the center doesn’t deflate, and you can easily slice it in thin slices as regular bread.
Tips for making the perfect vegan keto bread
Low carb vegan baking is a form of art! I have been a baking lover since I am a kid. I have always been the one baking cakes for birthday parties, from an early age. Since I am a low-carb baker, I can tell this is art.
It’s an art to play with low carb flours and no eggs!
It’s not hard, though. Once you have the hang of it, it’s actually quite easy. It simply takes time to understand how these flours work. They are loaded with fiber, so they absorb tons of liquid, but they need time for the magic to happen.
Low-carb baking advice for beginners
Be patient – knead 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.
How to store your vegan keto bread loaf?
I recommend you pre-slice your loaf – I usually get 16 slices from this recipe. Store your bread in the fridge in an airtight plastic box or airtight zip bag. You can also freeze your bread for up to 3 months. I like to freeze my bread slices into a zip plastic bag and defrost my slice the day before on the bench. I always toast my bread after it has been frozen. It is up to you! I hope you enjoy this new low carb bread recipe.
Other great Keto Bread recipes
If you enjoy low-carb bread, check out these other popular recipes:
Vegan Keto bread loaf with No Eggs. A low-carb loaf with coconut flour, almond flour, psyllium husk, and flaxseed meal. A delicious easy low-carb baking recipe with only 3 grams of net carbs per slice!
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Preheat oven to 200°C (400°F), preferably on convection mode. Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.
In a large mixing bowl, add all the dry ingredients, whisk to combine.
Add the liquid ingredients. The order doesn't matter. Combine with a spatula or a spoon, then use your hands to knead the dough for about 1-2 minutes. The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If it is still sticky, add more husk, 1/2 teaspoon at a time, knead for 30 seconds and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the egg-free keto bread will be too moist when baked.
Set aside 10 minutes to let the fiber fully absorb the liquid.
Shape the dough as you want your bread to look when baked. You surely want a lovely round bun on top of your loaf. So shape a cylinder of dough that matches the pan's length, but DO NOT press or flatten the top of your loaf, or you will end up with a denser/tight crumb. Keep the top's shape round. It's what will create a light and soft bread loaf with holes in the crumb.
Slightly rub your hand with water and massage the bread's surface to remove holes and create a smooth surface.
Bake for 50-55 minutes in the oven's center. The fan-bake mode is the best.
After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 180°C (375°F), and keep baking for 20-30 minutes until cooked in the middle.
Lift the bread out of the pan using the parchment paper.
Fully cool down on a rack before slicing - at least 3 hours for best results.
Slice into 16 slices. Store in the fridge for up to 5 days or freeze up to 3 months in airtight containers.
Freeze: slice the bread into 16 slices and freeze into a zip plastic bag or airtight container. It is better to defrost on the bench-top the day before, then toast until hot and crispy. Fridge: store well up to 5 days in the fridge in an airtight container or zip bag. I recommend you toast the bread slice for a few minutes in the toaster before serving.Flours swap: don't replace any flour in this recipe for perfect results.Bread color: if your bread turns purple, it will be because of the psyllium husk brand you choose. For some reason, a few husk brands turn blue/purple when baked. It doesn't impact the flavor or quality of your bread. Use a different brand to avoid this next time. Make sure you are using a blanched almond meal and gold flax meal for a lighter bread color.Net carbs per slice: 3.3 grams of net carbs.Psyllium husk: don't use Metamucil fiber supplement in this recipe. It's not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn the bread dry, purple, or blue.