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Eggless Vegan Keto Bread Loaf with Almond Flour

By Carine Claudepierre
Last updated on 03/18/2026

4.77 from 550 votes
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745 Comments

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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!

keto vegan bread loaf
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keto vegan bread

Vegan Keto Bread Loaf with No Eggs

4gNet Carbs
Vegan Keto bread loaf with No Eggs. A low-carb loaf with coconut flour, almond flour, psyllium husk, and flaxseed meal. A delicious easy low-carb baking recipe with only 3 grams of net carbs per slice!
Author: Carine Claudepierre
Prep: 15 minutes
Cook: 55 minutes
cool down 1 hour
Total: 2 hours 10 minutes
Yield: 16 slices
Serving Size: 1 slice
4.77 from 550 votes

Ingredients

Dry Ingredients

Wet Ingredients

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

Freeze: slice the bread into 16 slices and freeze in a freezer plastic bag or an 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 freezer 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.
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.
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 Play-Doh: Do you remember playing with Play-Doh 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. 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 rise while baking, but not as much, so if you flatten the top or press it firmly, your bread will end up dense and dry with no holes in the crumbs.
Repeat – it takes time and practice. So don’t give up, your bread will get more beautiful each time.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition1 slice
Yield: 16 slices

Nutrition

Serving: 1 sliceCalories: 174.2 kcal (9%)Carbohydrates: 13.1 g (4%)Fiber: 9.1 g (38%)Net Carbs: 4 gProtein: 4.8 g (10%)Fat: 12.3 g (19%)Saturated Fat: 1.5 g (9%)Polyunsaturated Fat: 1.1 gMonounsaturated Fat: 1.5 gSodium: 162.6 mg (7%)Potassium: 27.5 mg (1%)Sugar: 0.9 g (1%)Vitamin C: 0.02 mgCalcium: 110.6 mg (11%)Iron: 1.2 mg (7%)Magnesium: 13.6 mg (3%)Zinc: 0.1 mg (1%)

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

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

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:

Keto bread loaf
  • 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)

Keto bread loaf
Keto bread loaf

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.
THE BEST KETO BREAD LOAF

More Keto Bread Recipes

If you enjoy low-carb bread, check out these other popular recipes, including the best keto bread:

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Coconut Flour Bread
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Carine Claudepierre

About The Author

Carine Claudepierre

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!

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Recipe Rating




    745 Thoughts On Eggless Vegan Keto Bread Loaf with Almond Flour
    1 … 8 9 10 11 12 … 18

  1. 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 🙂

    Reply

    • 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.

      Reply

  2. 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.

    Reply

    • 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.

      Reply

    • 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.

      Reply

  4. 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.

    Reply

    • 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

      Reply

        • 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!

          Reply

          • 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

      Reply

    • 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.

      Reply

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

    Reply

    • 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.

      Reply

  8. 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.

    Reply

    • 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.

      Reply

  10. 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!

    Reply

    • 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.

      Reply

  11. 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?

    Reply

    • 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

      Reply

  13. 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.

    Reply

    • 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

      Reply

  14. 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.

    Reply

  15. 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!

    Reply

    • 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.

      Reply

    • 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.

      Reply

  17. 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!

    Reply

    • 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.

      Reply

    • 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 order online on Amazon. Enjoy the recipe on the blog, XOXO Carine.

      Reply

  19. 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

    Reply

    • 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.

      Reply

    • 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

      Reply
1 … 8 9 10 11 12 … 18

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