Eggless Vegan Keto Bread Loaf with Almond Flour
By Carine Claudepierre
Last updated on 03/18/2026
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This vegan keto bread loaf is an almond flour bread without eggs. It tastes like real artisan bread, soft, chewy, with a crunchy crust. Plus, this keto vegan bread recipe has no eggs and contains only 3 grams of net carbs per slice, perfect for making delicious vegan paleo sandwiches!
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Vegan Keto Bread Loaf with No Eggs
Ingredients
Dry Ingredients
- 2 ½ cups Almond Flour not almond meal!
- ½ cup Coconut Flour
- ⅓ cup Flaxseed Meal
- ⅓ cup + 2 tbsp Whole Psyllium Husk
- 1 tablespoon Baking Powder
- ½ – 3 teaspoons Salt depending on how salty you like your bread
Wet Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Apple Cider Vinegar
- 2 cups Lukewarm Water think bath temperature, 40°C/100°F
Instructions
- Preheat the oven to 400°F (200°C), preferably using the 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 and 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 drier 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/tighter 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 the heat to 350°F (180°C), 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.
Notes
Tools
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Nutrition
What’s A Vegan Eggless Keto Bread?
I am so excited to share this vegan keto bread loaf recipe with you. Believe me or not, 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 that 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.
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 for 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.
Why You’ll Love This Recipe
This recipe is perfect for making a delicious keto bread loaf, and it’s also:
- Egg-Free
- Dairy-Free
- Vegan
- Low-Carb
- Keto
- Gluten-Free
- Only 15 Minutes of Prep
Ingredients
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 ultra-fine blanched almond flour. Don’t use unblanched flour. It would make the bread heavier, too dense. Almond flour is a great keto-friendly flour.
- Coconut Flour – make sure you are using fresh coconut flour with no lumps.
- Psyllium husk – use whole psyllium husk, not husk powder supplements that are loaded with artificial ingredients and generally contain less than 50% husk.
- Flaxseed 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 100°F (40°C), it will activate the fiber of the flour faster, and the texture will come out lighter and softer.
- Salt
- Apple Cider Vinegar – or any vinegar. This will activate the baking powder, don’t skip it.
- Baking Powder – that is the leavening ingredient. Don’t replace it.
How To Make Vegan Keto Bread Loaf (in Pictures)
Serving Suggestions
There are many ways to serve your vegan keto bread. Here are a few of my favorite ways to use these delicious slices.
- Cinnamon toast – toast the slices in the toaster, spread a tablespoon of butter, and sprinkle erythritol, cinnamon, and fresh keto fruits like raspberries.
- Jam toast – spread some homemade chia seed jam on top.
- French toast – use this bread as a base in my keto french toast recipe.
- Breakfast poached eggs – toast bread, add mashed avocado, grilled bacon, and poached eggs.
- Sandwich – add any cheese, keto vegetables, and cured meat for a delicious keto sandwich.
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 like regular bread.
More Keto Bread Recipes
If you enjoy low-carb bread, check out these other popular recipes, including the best keto bread:
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi. I’ve done this over and over. Almond flour 57.7, coconut flour 31, psylliun 6, flaxseed meal 13. Equals 107.7. Decided by 18 equals 5.9 carbs per slice. I’m feeling pretty disappointed. Am I missing something? Thanks
Yes… You calculated carbs for some, net carbs for others….
Here’s the breakdown:
– Almond flour: 59.3g carbs / 29.7g NET carbs (because 30g fiber….)
– Coconut flour: 33g carbs / 12.7g NET carbs
– Flaxmeal: 15.4g carbs / 0.9g NET carbs
– Husk: 97g carbs / 17g NET carbs
– Baking powder: 3g carbs / 3g Net carbs
=> Total: 207g carbs / 63g net carbs or 13g carbs / 4g net carbs for 16 slices…….
I have the same problem as another person. My bread always deflates:) followed all instructions. I’m wondering if because it’s not a convection oven??? Other than that it’s a great bread
Yes, without a convection oven, you need to increase the temperature a bit (+25F)
Could this recipe be made without the oil? We are oil free. Do you think a nut milk would work as a replacement?
No, sorry!
Has anyone tried making individual rolls with this recipe. If so how long do they need to be cooked for?
Hi,Carin,
i love the sound of this receipe. I have a question–I have ground Psyllium husk, would I use 1 or 2 Tablespoons of it or more?
It sounds really good. Since convection mode is best, I should be able to bake it okay in my air fryer oven. I would appreciate your help if you have an answer for that question. Thanks so much for your recipes.
Susan
could I use all psyllium husk and no flaxmeal or chia seed?
No it won’t work
Thank you Carine! This loaf came out perfect the first time. It’s high fiber!High protein! Nutritious! So springy and dense, it can be sliced into thin slices without the crumblies. I’ve shared and everyone loves it.
I’m glad you liked it!!
I have made this loaf several times and each time it comes out so dense on the bottom, half of the bread, almost like sticky, and lighten air on the top half of the bread. I have omit at 8 cup of water, another time I added extra psyllium as the recipe said, I cooked it in a glass dish, I cooked it on a baking sheet, and they all come out the same. I’ve tried it at like 325. I’ve made over 7 loaves. what am I doing incorrect?
Hi, just wandering can I use yeast and can I cook in bread machine.
You can use yeast but it won’t impact the raise, only add flavors. I don’t have a bread machine so I can’t recommend on baking this bread in a bread machine.
This is incredible bread!! We both love it, have some to my friends, they loved it!! Thank you for the recipe
Thank you!!!
I just want to thank you for giving us a recipe without all the egg.i was looking to substitute with ‘Just egg’ to try and eliminate that many eggs in a recipe and then I stumble upon this recipe!! You’re amazin! Thank you for sharing!!!
I will give my full review as soon as I make this
Thank you!!
Absolutely loved this recipe. I’ve been making whole wheat bread for about a year and have been looking for cleaner recipes. This recipe is not only clean but delicious. Will definitely make again. Thanks for sharing with us!
Hello,
I was wondering if I used bamboo fiber instead of coconut flour, would that work? Also, if I switched to the metric values, are they correct? Sometimes I find the metric values aren’t right, and I don’t want to waste my time and ingredients.
Thank you.
I’ve never tried bamboo fiber, but I suspect it wouldn’t work as it won’t have the exact same properties as coconut flour.
I love this bread and have made it several times. I have sour dough starter made from cassava flour.How can I incorporate the starter into this recipe for an egg free sour dough bread? Would cutting back on the liquid by half a cup and add half a cup of the starter work? I am tempted to try, but not sure of other adjustments. I appreciate any input.
I would love to help but I have absolutely no idea! I didn’t try this before.
Is it possible to switch out the coconut flour? I’m wanting to make this for my partner as we recently found out he’s intolerant to gluten (and we’re both vegan) but he’s also intolerant to coconut and oats!
Wondering what else this could be substituted with? Any ideas would be greatly appreciated!
Unfortunately, this recipe needs coconut flour. If you want a recipe without any, use my Almond Flour Bread
I love this bread! Its neutral taste is perfect for savory or sweet toppings. But For some reason mine always deflates after I test it with a toothpick for doneness. Any tips? I followed the recipe completely, no substitutions.
An instant hit with my family! Thanks so much 👍👍👍👍👍👍
I’m wondering if this bread will work in the bread machine? Anybody know?
Carine, can you e-mail me and let me know? THANKS!
I didn’t have a bread machine yet so I am unsure how it will come out.
Hello Carine
I’m very impressed by your site and will try this recipe, have all the ingredients.
I am thinking of making half the size because only one person to consume.
So can I use 8″×4″ pan for half recipe.
Appreciate
Sean.
Yes, that would work – you might just have to adjust the cooking time accordingly – monitor the bread with a skewer to check if it’s cooked!
I love this bread and will be making it often. So easy to make and delicious. Just baking my secoond loaf. Thank you.