Eggless Vegan Keto Bread Loaf with Almond Flour
By Carine Claudepierre
Published on 03/07/2019 - Last updated on 05/31/2023
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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!
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
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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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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.
I made this bread and it is the best Keto bread I have tried! Do you think if I add an egg it will turn out a bit more airy? I don’t mind it will not be vegan
Thanks so much for the lovely feedback. I would probably add 1 whipped egg white if what you are looking for is a airy bread. Howver it may make the batter very moist and not hold as well. I would rather recommend you try my keto bread rolls recipe first, much more airy 🙂 Enjoy ! XOXO Carine.
Probably THE BEST keto bread I ever tasted.
Thanks SO much! Enjoy the keto bread recipes on the blog. XOXO Carine
best low carb bread – I have tried several recipes and this one is definitely THE BEST and easy to make! Thank you for sharing this.
Thank YOU ! I am so excited to read this comment and that you found my blog. Can’t wait to read your next review. XOXO Carine.
Hi there, I just noticed that the measurements do not correspond with the measurements in brackets (10.2 oz is around 1.5 cups but the recipie says to use2.5 cups. Can you clarify which metrics I should be using? Thanks
The recipe is correct it use 2 1/2 cup of almond meal which is 300 g or 300 g in oz is well 10.5 ounce. 1 cup doesn’t always weight 10.2 oz, this depends on the flour you use. Almond flour is lighter than almond meal. Use the cups if you are unsure or grams I am 100% sure of those measurement I make this recipe weekly either in grams or cups and always work. I use google to convert grams to oz as I don’t use oz in my country. Enjoy the bread. XOXO Carine.
Hi…i love that your bread and other recipes are largely egg free.Itried this and the keto bread rolls to compare. The texture of the bread rolls is what i was looking for in the loaf but found it too dense and moist. Have you tried using yeast as the flours have enough carbs for it to prove? A fluffy bread that crisps on toasting would be the ultimate keto bread. Thank you so much for the effort you put in on our behalf.
Yeast won’t react without sugar so it will only add flavor not texture in this loaf recipe. I recommend you either add 1 teaspoon of guar gum or toast the bread slices in a toaster if you love a crispier bread. Enjoy, XOXO Carine.
It’s perfect, thanks for sharing this recipe, I’ve cocked it a couple of time.
I have a vegan friend and once I used slices like a pizza crust, it was worked perfect.
Bye!
That’s such a clever idea! Thanks for sharing with me and for trying my recipes. XOXO Carine.
Hi Carine! i tried to bake this wonderful bread twice, and the taste is great but im not sure about the texture of it, it has no air in it at all and its moist from the inside…i baked it a little longer then what you suggested….any tips?
thank you!!!!!
That is a gluten free keto bread it means that it is made of 100% gluten free flour. Gluten free flours doesn’t raise and that is why most gluten free keto bread use eggs to give some air but then it taste like eggs so I don’t like it. If you want to keep some air in this particular recipe you have to knead the dough gently don’t press the bread at all into the loaf leave it round thick and soft. Try to add slightly more husk if it is too moist, you may use a thinner husk that don’t absorb the liquid as well as mine. Otherwise try my keto bread rolls recipe it is much easier to bake in small size to start ! Enjoy the blog recipes ! XOXO Carine.
Hi Carine I wanna try this receipt. But I don’t have flax meal, may I skip this material? Or anything to replace? Thanks as always❤️
Hello, unfortunately you can’t skip or the bread won’t hold at all. However you can swap flaxmeal by the same amount of ground chia seed, it is more expensive that is why I love flaxmeal. Enjoy the recipe! XOXO Carine.
I made this recipe today. Couldn’t believe it’s so much alike the normal bread I used to. As your suggestion, i used the ground chia seed. It does taste so goooood! I’m so happy and enjoy your blog recipe every single day! Next challenge is cinnamon cake or muffin. Have a nice day, Carine! ????
Thank you SO much! You are the best follower EVER. Talk to you soon on the muffin post them ! Can’t wait to hear your feedback on those, Have a lovely day too, Carine.
My bread was bit moist. I think it was the almond meal I used. It was delicious and not a huge issue cos I usually toast it. If I grind the almond meal and let it air a bit, am thinking it might make it flourlike. Can’t bring myself to buy almond flour. ???? what do you think? Love your recipes.
Yes almond flour absorb liquid better and won’t let the bread moist as you mentioned. I recommend you buy some for next time, you will love it ! Enjoy the blog recipes and thanks for being here with me ! XOXO Carine.