Eggless Vegan Keto Bread Loaf with Almond Flour
By Carine Claudepierre
Published on 03/07/2019 - Last updated on 05/31/2023
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!
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.
How To Make Vegan Keto Bread Loaf
So this is my secret blend of ingredients to make a delicious eggless paleo bread or vegan keto bread.
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.
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 90 grams of carbs and only 1.2 grams of fat, you realize that Almond Flour is the absolute ideal flour for a low-carb diet!
Making The Best Vegan Almond Flour Bread
Let’s face it. We all miss a good bread sandwich on the low-carb diet.
I have been fixing my sandwich cravings using my egg-free keto bread roll recipe for a while now, but I was really missing a sandwich with bread slices.
I am French, so I was used to eating ham sandwich bread my entire childhood.
This keto almond flour bread recipe has been the best so far. It really brings memories back, no guilt – as there are very few carbs – and so much flavor!
Serving Keto Vegan Bread
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.
Texture And Taste
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.
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. 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 and dry with no holes in the crumbs.
- Repeat – it takes time and practice. So don’t give up your creations will get more beautiful each time.
Storing Vegan Keto Bread Loaf
I recommend slicing the loaf before freezing them.
I usually get 16 slices from this recipe. Store your bread in the fridge in an airtight plastic box or airtight zip-lock bag.
You can also freeze your bread for up to 3 months. I like to freeze my bread slices in a zip-lock 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.
Frequently Asked Questions
How Can I Use Psyllium Husk In Keto Recipes?
The best way to add psyllium husk to your keto diet is to use whole psyllium husk as a flour swap in keto baking recipes.
It adds a chewy bread-like texture to baked goods, and therefore, it’s an amazing ingredient in creating egg-less keto recipes like this vegan keto bread.
Don’t use Metamucil fiber supplements in keto recipes. 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.
More Keto Bread Recipes
If you enjoy low-carb bread, check out these other popular recipes, including the best keto bread:
If you have made it, don’t forget to share your creation and pictures on Instagram by tagging my page @sweetashoneyrecipes. I look at all your messages!
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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 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, 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 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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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, 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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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.
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
What can I sub flax for? I can’t have flax.
Thanks,
Denise
You can use ground chia seed instead of flaxmeal. Enjoy the bread, XOXO Carine
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
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.
Sure , it will work very well with same ratio. Enjoy the bread, XOXO Carine
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.
Could I use a glass pan?
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.
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.
I do no have psyllium husk. Is there anything else I could use or is it needed for texture?
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.
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.
Can this work in a cake pan as well?
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
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!
Thank you ! A bientot, Carine
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.
Thank you! Enjoy the keto bread recipes on the blog, XOOX Carine
This is absolutely the best keto bread that I have eaten. Y
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.
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
Thanks so much! I am happy to read your feedback. Enjoy all the keto recipes on the blog, XOXO Carine
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
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
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!
I am so glad you found my blog and enjoy the bread! I have many eg free keto bread recipes on the blog, I recommend you try the keto bread roll recipe too! You will love it. Enjoy this space, XOXO Carine
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