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.
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
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 recipe turned out wonderful! It’s the first Low Carb Egg-Free bread recipe I’ve tried that was delicious! I mixed it in the food processor as another commenter suggested. Super easy. Will definitely make again.
Thank you so much for the wonderful feedback ! So glad you food my blog. XOXO Carine.
I tried this recipe and the 400 degree temperature was too high. The bread came out dark and hard. Also, 2 cups of water was not enough, I had to add more water. What did I do wrong?
It seems that you added too much flours which explain why you need to add more water and the dry bread. The temperature is correct and if your bread come out dry it is for the same reason I mention before, you may add too much flours. I recommend following the recipe in gram for precision. Those flours are highly water absorbent as they contains 10 to 40 times more fiber than regular wheat flour. You must be precise to avoid a dry dough. Also, you may bake at 375F if you believe that your oven overheat the bread and add a piece of foil on top of the bread after 15 minutes baking to avoid the top to burn. The color can change based on the flaxmeal and husk you use. ome husk even turn blue-purple when baked but it won’t impact the flavor. I hope all those tips help you achieve a delicious bread next time. Thanks again for trying my recipes! I look forward for your next feedback! Carine.
This looks like a very easy/simple recipe. I have read all of the comments, and while I see questions about substituting the flours, I didn’t see anything about subbing anything for the flaxseed. I prefer to not use flax and was wondering if there is another ingredient which could be used or should I simply use more psyllium powder? (Or perhaps use psyllium HUSK for the flaxseed?
If you really don’t like flaxseed the best replacement will be chia seed meal. I wouldn’t increase husk or the bread will be too chewy. Enjoy !XOXO Carine
Thank you for the prompt reply. 🙂
Just made this simple Keto bread. I needed to cook for a little longer but the crust is fab & texture the best & closest to wheat bread thst I’ve tried. Love it. Thsnk you.
Thank you so much! I am so glad you love the bread loaf. You may also want to try my keto bread rolls recipe next time, they also taste like wholewheat bread (without the carbs f course :)) Enjoy the keto recipes on the blog, XOXO Carine.
HelloCarine
Myself Neha. I tried making this bread. It is very tasty. I have one query. I normally bake in Microwave. So temperature setting there is 160/320/640/800. So to get perfectly baked loaf how much time do i have to keep in microwave and at what temperature.
Hello! This is not a microwave bread recipe. You must use an oven to bake such a large bread loaf. However, if you love microwave bread I recommend you try my egg free flaxseed microwave recipe or 90 seconds sandwich bread microwave recipe. I always use my microwave on full power, 800. Enjoy, XOXO Carine.
Thank you. I will definitely try other 2 types of bread
Hey,
I have to tell you that this bread turned out to be amazing. I am always scared of baking bread. It has never turned out well. But this one was perfect. It tastes so amazing and I can’t thank you enough. Thank you so much.
Thank YOU for the lovely message and for trying my bread recipe. You may lo like my keto bread rolls, very easy and tasty egg free bread too. Enjoy the recipes around here, Talk to you soon, XOXO Carine.
Hi Carine
I have been looking at your eggless keto bread recipe and finally made I think today and it turned out perfect!!! I absolutely love it…so Thankyou…I only had 1 table spoon olive oil so I used a tablespoon of coconut oil as well:)… I wish I could upload a photo xxx
Thank you so much for trying my recipes ! You can share a picture of your recipe with me on Instagram. I look at all of them and reshare some in my story to show all my followers what you made. Come follow me on Instagram to share your lovely bread photo with me! XOXO Carine.
Love, love, love this bread!
Thank you soooo much!
Thank you to the person that suggested using the food processor to mix dry, then blend wet ingredients. It worked great (only kneeded for 30 sec)! Nice fluffy bread. I used baking soda by mistake and it still tasted great.
Thank YOU for trying my recipes and for this amazing feedback, XOXO Carine
Hello! I just made this bread for the first time and it came out looking great! It had a nice rounded top. But as it sat and cooled, it began to deflate! Help! Did I do something wrong? Is there a way I can try to prevent that next time? Thanks for any tips!
I am not sure why it deflated maybe you didn’t cook for long enough or there was too much air in your dough. Try knead more and bake in the same loaf pan size. Enjoy the recipe. XOXO Carine.
Okay, thanks! I will try that. I’ve made it twice now and that happened, so hopefully the extra kneading will help! It also has been moist the whole time and a bit dense. It doesn’t look light and airy like yours. The first time I used whole husks and the second time I used the husk powder, but the both turned out the same….
Can i replcace almond flour?what flour i can use?can use all coconut flour?
I did not try another flour in this recipe so I am unsure. Usually oat flour or sunflower seed flour works well as a 1:1 replacement in recipe calling for almond flour. But don’t replace almond by coconut flour. Coconut flour contains 4 times more fiber and it will dry out the bread if used in same quantity. XOXO Carine.
I did the keto bread yesterday but it turn out so dense. Followed exactly per yr recipe. What cld be the problem?
Dear Carine,
I made this bread today. It tastes good. It’s a little dense but I’m thinking I was to rough on it when I was kneading it. I also added a pkg of yeast. The house smells awesome. Thanks for the recipe will make this again.
Thanks for the beautiful message! You are right, the recipe has no gluten so if you over knead or press the dough too firmly on the loaf pan it get dense. The more you make this bread the better it get anytime! You may also want to try my keto bread rolls recipe, very similar and it will make your house smell like a French bakery too ! Enjoy the recipe. XOXO Carine.
This bread recipe has no gluten so it won’t raise very well especially if you over knead the dough it will end up dense. Did you change any ingredients? To start baking low carb bread it might be easier for you to give a try at my keto bread rolls recipe first. Let me know, XOXO Carine.
Thank you so much Carine! I love your recipes and this is no different. Its so difficult to find egg free AND dairy free recipes for these types of eating plans. THANK YOU!
I am so happy that you enjoy my recipes and this simple bread loaf! I will keep making dairy free and egg free baking as much as I can! Talk to you soon. XOXO Carine.
Thanks so much for this recipe. I have two loaves baking in the oven as we speak. I have added some nutmeg and the house smells divine.
Do you happen to have any scone recipe by any chance… I have been craving scones for a while now.
I bet it smells amazing with nutmeg! I don’t have a scone recipe yet on the blog but you just gave me some ideas! May be soon. For now you can try my almond flour muffins or keto bread rolls ! Enjoy the blog, XOXO Carine.
Thank you very much for this recipe. Almost all the recipes I found for low carb bread used eggs. And If it was a vegan recipe, it would call for flax egg as a direct substitute and the texture would be off or it would crumble. This bread has great texture and hold, is spongy and airy, tastes delicious and is very easy to make.
Thanks so much for this beautiful comment. I like to avoid eggs for large keto bread loaf otherwise it taste too eggy. You may also want to try my egg free keto bread roll or keto naan bread. Both are eg free and so delicious. Enjoy the low carb baking recipes on the blog. XOXO Carine.
Hello Carina. I just made my first loaf of this bread. So easy, and the flavor AND texture is wonderful! My question is what would cause the top of the loaf to fall after I took it out of the oven to cool? It was fully cooked; tested clean after baking for 50 minutes. Thank you!
Sometimes it helps to let baked goods slowly cool down in an oven that has been turned off as the temp fluctuations can cause some items to fall into itself
It makes me so happy that you enjoy the bread loaf! You may also love the keto bread rolls Thanks for trying my recipes. XOXO Carine
I love your keto egg-free bread! Easy to make and the best texture! Having tried many a recipe for my son, who was egg-free for a while, this was by far the best. Rather than mixing the dough in a bowl and then kneading it, I simply dumped all the ingredients in my food processor, pulsed until the ingredients were partly mixed, used a rubber spatula to push the unmixed ingredients down to the bottom of the bowl, then turned the food processor back on until a big dough ball was formed. I shaped the dough ball into a loaf and baked it in a smaller pan (an 8 x 4) because my loaf was too wide and flat when I made it in a 9×5 pan. One tip for determining if the bread is done (so far this works for any bread I have made): use a thermometer to check the internal temperature of the bread. When the thermometer reaches 200°F, the bread is done. I mention this because I took my bread out too early the first time I made the recipe, sliced the bread, and discovered it was somewhat moist and gummy on the inside. Put the loaf back together and put it back in the oven. After 20 more minutes of cooking, the bread reached 200° and the interior of the bread was perfect. I have made the bread a number of times since then and it has come out perfectly every time. Thank you for such a wonderful recipe.
This is the most beautiful and useful comment I read this morning. Thank YOU for being here with me and your son. XOXO Carine.
Hi. I’m in Toronto Canada. I made your bread . Followed the recipe to the T. Bread was too dense and moist. Back in the oven as suggested. However,was quite tasty. We did eat all. What could I done wrong?????
Hello! You may have knead th dough too much. This is a gluten free bread so it does not raise as gluten based recipe. I always recommend to gently knead the dough don’t press your dough in the pan to leave some air in the bread. Otherwise, shape 2 smaller bread it will be lighter and raise better too ! I hope it gets better next time. I am very happy that you enjoyed the texture and flavor! Talk to you soon, XOXO Carine.
I tried the recipe and followed the exact ingredients, however, the bread came out cracked and a little dense/moist in the middle, it also didn’t brown the way it looks in the photo, any ideas on possible causes? I like the taste though. Thank you:)
Moist means many thinks, under cooked or not enough fiber to absorb the moisture. The flours in this recipe are high in fiber and if you miss a little amount of it, the texture can be very wet. Did you weight the ingredients? It is a great way to ave precision and achieve the best texture. I am glad you love the taste. XOXO Carine.
Sorry for the typo,1/3 cup not 1/4 cup,
Can i replace 1/3c psyllium husk to xanthan gum 1/3c also or less? I dont have psyllium husk right now, i want to bake today, thank u
You absolutely need psyllium husk in this recipe or the dough won’t form. It is an egg free keto bread recipe and psyllium husk create the link between ingredients while adding the bread-like texture. I doubt Xantham gum would work, I did not try tho so I can’t say no but I would not recommend it. Enjoy the keto recipes on the blog. XOXO Carine.
I had just discovered and tried this recipe today! I forgot to add the ground psyllium husk, so it was stodgy and fell apart. But, with some extra baking and cooling time, it tastes like a delicious sweet scone. Chunks of that with keto freezer jam and a healthy slob of butter (and a cup of tea, of course) is divine! I might try baking without the psyllium as scones. Have you tried that? Either way, I will definitely be perfecting this recipe with the psylluim as I live in a high altitude city, and I’m Australian, so I NEED something to spread my Vegemite on! Thanks for this recipe!
Hello ! I am surprised it gets into a scone without the husk this is such an important ingredient to hold the other flours together! I am so happy to read your comment and see that even differently you enjoyed the recipe. Nothing can beat scone and vegemite! Love from New Zealand, XOXO Carine.