Eggless Vegan Keto Bread Loaf with Almond Flour
By Carine Claudepierre
Last updated on 03/18/2026
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!
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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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I followed the recipe and the bread came out was wonderful!!! No egg taste, texture is lovely and enjoyable to eat!
Thank you ! I am so happy to read your feedback. Enjoy the recipes around here, XOXO Carine.
Too much chia seeds and i baked mine for about an hour extra and it still came out so undercooked! So disappointed, i dont know where i went wrong. Also, i can still taste the egg.
This recipe has no chia seeds or eggs so I don’t see how it could have too much chia seed or taste egg. You may have try a different recipe and comment on the wrong one. Also, I don’t have bread recipe that use chia seed so you may have made a different blog recipe. Finally note that undercooked bread don’t come from too much chia, on the opposite chia abosrb lots of moisture and tend to dry out baked good. Enjoy the blog recipes, XOXO Carine.
This delicious bread is now a staple at breakfast for my family and I not only is it delicious it is super healthy delight.
Thanks SO much for your lovely message ! I am so happy to have here wekely to make my bread recipe, XOXO Carine.
Hi, I am trying to make a coconut flour bread (egg free) since last couple of days using ingredients like coconut flour, psyllium husk, xanthan gum, baking powder…etc. Failed drastically..
I can try your recipe as a last shot.. but the only problem is I don’t have Almond flour..
I can manage all other ingredients except almond flour as it is too costly at my place. What would be your suggestion to make a bread without almond flour? Or any other replacement for almond flour??
Hoping for a positive response..
Thanks..
If you are on low carb keto diet the only flour that can replace almond flour is sunflower seed flour, usually much cheaper and even easy to make at home. Bring sunflower seeds into a powerful blender, blend until a powder form and use in the recipe. Otherwise oat flour will work, very cheap too but not keto low carb at all ! XOXO Carine.
Thanks for a great advice. It worked like a charm.
Now I can make some experiments with this bread too.
Thank you again.
Amazing ! So glad it does. Talk to you soon. XOXO Carine
Great recipe, thank you! I’ve tried some other recipes but they’re always too eggy or the wrong flavor. This one is just right in terms of flavor and texture and has the right balance of almond, flax, and psyllium husk (reminds me of a pale, whole grain bread). It’s nice to enjoy a sandwich again.
Thank you! I am so glad you love it. XOXO Carine
what can I substitute flaxseed meal with?
Chia seed meal work well too! Enjoy the bread, XOXO Carine.
Absolutely wonderful recipe. I have made it multiple times and it is now a staple for me. Thank you!
Thanks SO mcuh for the lovely feedback ! Enjoy the keto recipes on the blog. XOXO Carine.
Hello, love all your recipes! I’m trying this one out – but is it possible to half everything?
I didn’t try to half the recipe and I won’t recommend it. It freeze really well if you want to store this for later. Enjoy, XOXO Carine.
can we add herbs,and or cheese without fail
Herbs for sure, cheese I wouldn’t or it will change the texture consequently. Enjoy! XOXO Carine.
This looks amazing. However I don’t do well with coconut flour. If I were to leave it out how much other flour would need to replace it? I’m thinking of trying lupin
I am sorry to hear that! I didn’t try another option so I am unsure Coconut flour is 4 times more absorbent than other flours so you can’t just left out you need to replace by a flour. I never tried lupin before so I can’t recommend I am very sorry. Let me know if you try something else that works well. I am sure it will help many others readers too. XOXO Carine.
Why when you cut the bread. Does it still look wet in the middle?
Thanks lot for your recipes but I try the toast bread 2 times I do as mention but after cook it’s come heavy and not cook from inside whay
Did you weight the ingredients as recommended? If it is wet it means the husk did not absorb the liquid well. It is either because you are using a too thick husk or didn’t add enough which happen quickly when you measure in cups as this is a light ingredients. I recommend you weight ingredients and try a different husk brand, the thinner the better. Enjoy the recipes on the blog, XOXO Carine.
It is not wet, that the texture of the bread it is dense but not wet. The video may makes you think it is but it is not.
I made this for the first time and even though it looked so much like the pictures it did not come out well and I think I know where I may have went wrong. Can you share what position your oven rack was when baking this loaf? Mine was middle. It came out very gummy at the bottom. I cooked it for another 60 minutes and its still gummy so I gave up. I noticed on your Keto rolls you mention to have the baking rack as low as it can go for part of the baking. I have a feeling this was the missing thing for me. I will try again and use weights to measure all ingredients and lowest rack setting in the oven. Lastly can you share what brand of psyllium husk powder you use? I know its common to have ones that are very purple like the one I used so I would like to try one that has less of that effect. Thanks.
Hello! So for this bread I bake in the middle rack of the oven, as you did, on fan bake mode. However what you describe is a gummy texture which seems to be because you are having too much moisture left in the bread. This happens when you miss some husk or your husk doesn’t absorb the moisture well. All the followers who used a husk that turn purple struggle with my recipes. I guess this might be a sort of husk that is different or thicker. Not sure but I recommend you change husk brand (I live in New Zealand so it is hard to recommend a brand as I buy the cheap supermarket brand here). I heard good feedback on that husk powder brand on Amazon tho. Don’t give up, you will get there. Enjoy the recipes on the blog, XOXO Carine.
How can I convert this to Fahrenheit here in the U.S. Dying to try it. Will it come out even if we don’t have “fan”?
The Fahrenheit temperature is in bracket next to the Celsius. 200C means 400F. Enjoy the bread recipe ! XOXO Carine.
I made this yesterday using the exact ingredients. Except I added a small amount of Truvia. I followed the recipe to a science. Checked after 50 minutes and bread had actually risen. Tested with a wooden pick and inside was done. As soon as I took it out it fell in the center. Still edible but chewy with not 1/2 the height as pictured. I will keep practicing but this is my 3rd attempt and it’s expensive. I’ve purchased keto-friendly buns and bread before from Valley Keto here in Phoenix. They are fluffy and tasty but soooo expensive. Same ingredients listed on wrapper. Why oh why can’t I get mine fluffier instead of thick and chewy? 🙁
Hi, I read somewhere if your bread flop, it is because of the sudden change of temperature. Just open the lid of your oven a bit, and leave your bread to cool inside the oven after the ‘ding’ sounds. Hope this helps.
This is very weird, did you try to half the amount of baking powder, that may help. I never had this issue so it is hard to help I am so sorry. XOXO Carine
This turned out sooo horrible, that I had to throw it away!I have made other almond breads and Einkorn breaads with success. This recipe must be way too touchey for me. Soooo dissapointed!
I am sorry this didn’t work out for you as you can see plenty of people including me love this recipe but we all have different taste, I respect that. Maybe you don’t like the bitterness of psyllium husk and you may prefer a egg based keto bread loaf instead. Enjoy the other recipes on the blog, XOXO Carine.
This bread is dream come through.I just made it today and it is delicious.Next time I’ll be gentle when kneading so it wont be dense.Either way it is too good to be true I said at first but like I mentioned before it is AMAZING.Thank you,Thank you ❤️????
Thank you ! I am so happy to read your comment. You may also like the keto bread rolls, no eggs and delicious texture too. Enjoy the keto recipes on the blog. XOXO Carine.
I made this last night. I must have added an ingredient incorrectly because the bread came out a bit dense. It was definitely tasty though. I ended up making the loaf into a melba toast by slicing them very thin and toasting them. I have been nibbling on them like cracker all morning!!! I think I am addicted. BTW, will xanthan gum help to make it more fluffy?
Sure you can add 1 teaspoon of xantham gum to help the batter hold better, it wont be fluffier tho. If you want the bread to be less dense you must knead gently, don’t press the loaf into the pan keep it round to keep air inside. There is no gluten in this recipe so it won’t raise much but if you over knead the dough it gets dense and dry. Enjoy the bread and thanks for trying my recipes! XOXO Carine.
Oh, so that’s what I did wrong. Will have to try again. Thank you for the tip! But I have to say, the Melba toast I ended up making was so tasty. I put garlic butter on them before toasting and now I eat them like chips, which I miss the most on this Keto. Thank you Carine!
OMG this looks so good, you just make me hungry 🙂 Thanks for sharing this with me ! XOXO Carine.
I just made this. Smella good! Can’t wait to try it!
amazing ! I am sure it will come out delicious. Enjoy the bread, XOXO Carine
Hey, this bread came out great! I only had almond meal and i like the texture. I’ve pinned a number of your recipes that have no sugars or sweeteners, they are so hard to find, thank you so much! I can’t wait to try them ????
Thank you ! enjoy the sugar free recipes on the blog, can’t wait to read your feedback on my recipes. XOXO Carine.
Hi there! I made the Bread, but I have a question. Is the bread wet inside? after 50 minutes I punched it with a wooden stick, it came out with lumps, lower the temperature to 375F, cover it with aluminum foil and leave it for about 25 minutes, the bread came out more humid ????
No it is not wet inside but if your husk is too thick it doesn’t absorb the water properly try a different husk brand, ground is the best. Plus, if you have lumps it means you didn’t combine the ingredients evenly and lumps means that all the flours couldn’t react with the liquid which explain why it stay wet. I hope it gets better next time, don’t give up 🙂 Enjoy, XOXO Carine
I made your almond flour bread today and what a disaster followed the recipe carefully and it rose to double the size but when I took it out of the oven it just had a thin like skin and all wet in the bottom, I’ve put it back in the oven to try and salvage it as very costly to make. I’ll just have to stick to the egg ones for now. I just can’t think what went wrong, I was so looking forward to it.
This is the first time I get this feedback and it makes me very sad for you ! It looks like you are missing some fiber in the bread. It could be because you didn’t make the recipe in weight or you husk is too thick. I would recommend a different husk brand and weight all the ingredients. I hope it works better next time. Otherwise try the keto bread rolls recipe first, it is always easier to learn how keto baking recipes when it is small batch. Enjoy the recipe. XOXO Carine.