Eggless Vegan Keto Bread Loaf with Almond Flour
By Carine Claudepierre
Last updated on 03/18/2026
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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!
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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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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.
Hi Carine. I just made the recipe and it turned out amazing! I just had to comment because it was so easy and delicious. A little saltier than our usual bread, but it blends really well with the coconut flavor and serves even better with some maple syrup. I followed the ingredients as is, BUT forgot to leave the dough for 10 mins, however magically the bread still rises so well! my heart exploded haha. I was hesitant about kneading the dough too much because I was afraid it would sink. So I did knead minimally for two minutes. The bread is moist but crusty on the outside. I also used gold flaxmeal so the color of the bread was lighter. The coconut flour makes a coconut-y flavour and adds texture to the bread, so I guess if you don’t like the taste of coconut this might not be the right recipe for you? Or you can just make sure that the coconut flour is really fine. Other than that this recipe is so so easy to make and impossible to fail. Thanks a lot Carine!
Thanks for the beautiful comment! I am so glad you enjoy the bread and I love how your describe this recipe as a NO FAIL! I do my best to create easy tasty low carb recipes so it makes me very happy when you feel that way in your kitchen. Enjoy the recipes on the blog. You may also like the keto bread rolls that has a very similar taste! XOXO Carine.
This recipe is awesome, simple, and can even be made with yeast i stead of baking powder. I was going to try this with your bread rolls recipe when I noticed this bread recipe at the bottom of the post.
This was the best bread that I have ever baked, and I will definitely be making it again. It’s also good to not have that slightly bloated feelinga s when I eat fresh common flour breads. My daughter loved it. It’s for her that I take the time to bake, as she is intolerant to wheat (non celiac). And it has to be egg free because I’m allergic.
I did use yeast, though, as I have had good experiences with yeast and Carlshead pizza. Used some malt syrup as food for the yeast, just to be sure. The bread just the perfect amount (which isn’t all that much with a keto dough).
Your comment intrigued me. Did you substitute the same amount of yeast for the baking soda? Or did you adjust the amount? Just curious. I used to make my own yeast bread, and bake in a cast iron covered pan, and get the best crusty bread. I miss it, and thought I might try this.
I would recommend keeping the baking soda in the recipe or the bread won’t raise with the yeast! There is no gluten in this bread recipe so yeast won’t raise the flours. However adding some is a plus to add a bread flavor. Enjoy the recipe! XOXO Carine.
Your comment made my day amazing! I am so glad that wheat free and egg free bread recipe made you and you girls so happy! I am sure the yeast add delicious bread flavor too ! I would definitely recommend you try the keto bread rolls too, your girl will love it ! Enjoy the blog recipes. Talk to you soon XOXO Carine.
Where do you buy ground psyllium husks and what brand?
Hello, in New Zealand I buy husk next to flour in the baking aisle of my supermarket. Sometimes it is sold in the organic aisle, health food store or simply get it on Amazon, that is a good one on Amazon. Enjoy the bread, XOXO Carine.
Just curious…do you have to use the psyllium? If you were leaving it out, could you put something else in its place?
Absolutely note it is the magic ingredient that hold the bread dough together as there is no eggs in this keto bread. Plus husk add lots of fiber which is very healthy ! Enjoy the low carb recipes on the blog. XOXO Carine
Hi Carine
I am making your delicious bread. Have made it before and put in almond meal. Couldn’t find almond flour. Do you make the flour yourself? Thought I could grind up roasted almonds finely.
What do you do?
Love your site working my way through your delist recipes
Cheers
JP
Hi JP, I am so glad you read my blog and try my recipes! I can find almond flour from Amazon or in the baking aisle of my supermarket (sometime it is called ground almond!). I never make my own I always buy it from the store. Almond meal is a great alternative too, usually it is slightly thicker (as it keep the almond skin, more fiber, more nutrient) but it also get the bread less soft. Enjoy my blog and the recipes around here! XOXO Carine.
im on the keto diet missing bread so much made this it lovely all i need now is to make some keto jam thank you
Oh I am so glad this fix your bread cravings! Sugar-free chia seed jam would pair really well with this bread and some butter too of course! Enjoy the low carb recipes on the blog, XOXO Carine.
Thanks for this amazing recipe! This is my “go to” bread now – I am vegan and gluten free, not always easy. I have adapted the recipe by subbing 100g of almond for 100g of buckwheat, and it works well. Also switch off my oven after 50 minutes and leave the bread in for another while to dry out well, saves on electricity. 🙂
Thanks !!! Love how you tweak the recipe ! Thanks for sharing with us. XOXO Carine.
This is such a good recipe! I shared it with my daughter who went out to buy the ingredients she needed to make this. I use a scale to make ‘regular’ bread and sweet rolls so I understand the importance of weighing flour. Just such a tasty, nice bread, I really enjoyed it and will be making this one again!
Thank you so much for the lovely comment. I am so glad you enjoy the bread. Enjoy the low carb recipes on the blog. XOXO Carine.
I just made this. I followed the recipe precisely and it turned out excellent and it tastes really good. I added 1 Tb of chia seeds in case it would help bind. The bread holds together really well and almost seems like it has gluten elasticity. I highly recommend you invest in an electronic scale that also has grams. Also, make sure to use EXTRA FINE ground ingredients. I ordered the almond flour and psyllium off amazon.ca (Canada) as I could not find them. After kneading 2 full minutes and when forming the loaf, make sure to keep pressing any air out. I had no air pockets. I baked it at 395 F for 55 mins, 350 for 10 mins, turned the oven off and let it sit in there another 10 mins. Mine looks just like Sweetashoney’s. Thanks so much for uploading this superb recipe!!!!! xo
Thanks for this amazing detailed feedback! I am so happy you enjoy this recipe. XOXO Carine.
I’ve made this recipe twice so far by weighing the ingredients. It’s turned out great both times! Mine seems to turn out moister than what the video shows, which I assume I could fix by asking some more psyllium husk. But I haven’t bothered to try yet since I’m enjoying it as is!
I agree with weighting the ingredients, this is so important for success in low carb baking. But yes, more husk is the key if it is too moist, from brand to brand husk can be thicker and won’t absorb the moisture as well. Thanks for trying so many of my recipes and adding such amazing feedback/input to my easy low carb recipes. XOXO Carine.
I made this today. It turned out really well… was delicious!
YEAH! I am so glad you enjoyed my vegan keto bread loaf recipe ! Enjoy the blog recipes, XOXO Carine.