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!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
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
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
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.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
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.
Came out black !! followed instructions exactly
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
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.
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
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.
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.
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.
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
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.
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!
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.
Hi Carine! this bread is delicious and at the same time simple enough to be made almost everyday! Thank you!
Ana.
Thanks Ana!
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.
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.
Thanks SO much for this beautiful comment! I have plenty of flatbread keto recipes you may like too, all egg free and gluten free and keto of course! I hope you will also try my keto bread rolls recipe or coconut flour flatbread recipe next time. Enjoy the blog, I can’t wait to read your next feedback, XOXO Carine.
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.
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
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!
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.
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.
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.