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Eggless Vegan Keto Bread Loaf with Almond Flour

4.90 from 1210 votes
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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!

keto vegan bread loaf

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
THE BEST KETO BREAD LOAF

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.
Keto bread loaf

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!

Keto bread loaf

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.
THE BEST KETO BREAD LOAF

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.

Keto bread loaf

Low-Carb Baking Advice For Beginners

  • Be patientknead 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.
Keto bread loaf

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!

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keto vegan bread

Vegan Keto Bread Loaf with No Eggs

4gNet Carbs
Vegan Keto bread loaf with No Eggs. A low-carb loaf with coconut flour, almond flour, psyllium husk, and flaxseed meal. A delicious easy low-carb baking recipe with only 3 grams of net carbs per slice!
Prep: 15 minutes
Cook: 55 minutes
cool down 1 hour
Total: 2 hours 10 minutes
Yield: 16 slices
Serving Size: 1 slice
4.90 from 1210 votes

Ingredients

Dry Ingredients

Wet Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Apple Cider Vinegar
  • 2 cups Lukewarm Water think bath temperature, 40°C/100°F
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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

Freeze: slice the bread into 16 slices and freeze into a ziplock plastic bag or airtight container. It is better to defrost on the bench-top the day before, then toast until hot and crispy. 
Fridge: store well up to 5 days in the fridge in an airtight container or ziplock bag. I recommend you toast the bread slice for a few minutes in the toaster before serving.
Flours swap: don’t replace any flour in this recipe for perfect results.
Bread color: if your bread turns purple, it will be because of the psyllium husk brand you choose. For some reason, a few husk brands turn blue/purple when baked. It doesn’t impact the flavor or quality of your bread. Use a different brand to avoid this next time. Make sure you are using a blanched almond meal and gold flax meal for a lighter bread color.
Psyllium husk: don’t use Metamucil fiber supplement in this recipe. 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 the bread dry, purple, or blue.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 slice
Yield: 16 slices
Serving: 1sliceCalories: 174.2kcal (9%)Carbohydrates: 13.1g (4%)Fiber: 9.1g (38%)Net Carbs: 4gProtein: 4.8g (10%)Fat: 12.3g (19%)Saturated Fat: 1.5g (9%)Polyunsaturated Fat: 1.1gMonounsaturated Fat: 1.5gSodium: 162.6mg (7%)Potassium: 27.5mg (1%)Sugar: 0.9g (1%)Vitamin C: 0.02mgCalcium: 110.6mg (11%)Iron: 1.2mg (7%)Magnesium: 13.6mg (3%)Zinc: 0.1mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

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!

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    724 Thoughts On Eggless Vegan Keto Bread Loaf with Almond Flour
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  1. Hi there,
    I am looking forward to baking this bread this afternoon. Could you clarify the slices you cut out of it for me please? You said that you cut it into 16 slices but somewhere after the recipe it mentions to cut it into 18 before freezing. I only want it clarified for the sake of my carb counts I put into my tracker. Sorry if I’m being a pain.

    • No problem! I do count my carbs too so I know what you mean. My mistake the bread makes 16 slices and the nutrition panel provided is well for one slice, slicing the bread into 16 ! Enjoy, XOXO Carine.

  2. 5 stars
    I can’t wait to try this, but I’ve only got psyllium husk powder and 40g seems a lot. Would it be the same measurements for powdered psyllium? Thank you, Sue xx

    • Hi! I need advice. This bread looks amazing but I cannot have flax seeds or any other phytoestrogens … could I eliminate the flax? Should I use something to replace it?
      Thanks!

    • Yes, same amount will be fine, it looks like a lot but it is what needed as the bread has no eggs! Enjoy the recipe. XOXO Carine.

  3. 5 stars
    This is a nice recipe, thank you. I added about a cup of finely chopped pumpkin and sunflowers seeds and 2 tablespoons each of Unbleached sesame seeds and Black sesame seeds. I baked it an extra 10 minutes or so, after reading comments here about their loaves coming out still doughy. Mine came out perfectly delicious with a wonderful texture. Thank you so much!♥

    • Sorry for the grammatical error, I am a French mum blogging in English is kind of a challenge. Thanks for correcting me, Enjoy the easy low carb recipes on the blog, XOXO Carine.

  4. Hi Carine,
    Thank you so much for charing this bread recipe.
    Do you think I can use a bread machine to
    Make this bread?

    Thank you so much
    Silvia

    • Hi Silvia, I don’t have a bread machine at home and never used one so I am not sure how it will come out with this keto bread recipe. I am happy to hear back from you if you try, I am sure it will help others readers. Thanks for trying my recipes, XOXO Carine.

  5. 5 stars
    Thank you so much for this beautiful recipe! I have autoimmune disorders and there are so many things I cannot eat. I have never found a grain free bread recipe that truly tastes like the real thing! This is absolutely delicious! You are greatly improving the morale of people like me who feel that we are left with so few options!! Thank you again! Keep up the good work!

  6. 5 stars
    This is THE BEST Keto bread I have made! I have tried so many and they’re usually flat, dense, hard and not tasty at all!!! Thank you so very much! I actually forgot the oil and it still turned out perfect! So I am sure next time it will be EVEN BETTER!!! I also loved how easy it was to make!!!

    • Oh thank you ! I am so happy to read your beautiful comment. Enjoy the low carb recipes on the blog. XOXO Carine.

    • It is blanched (not bleached!), it means the almond skin has been removed before grinding the almond into a flour. The result is a flour lighter in color, yellowish that absorb moisture better than unblanched almond flour also called almond meal. I hope it make sense. Enjoy the low carb recipes on the blog, XOXO Carine.

  7. I’m using Bobs Red Hill baking powder (no added aluminum). A Tbs seems like a lot But, I am following the recipe exactly.

    • It will come out great, it is the amount needed as this bread has no gluten. Let me know how it turns out. XOXO Carine.

      • I’m the one who has the huge air bubble problem, twice. So, I’m beginning to suspect my oven. It is not convection. I would love to solve this issue because I really like this recipe. The taste is just what I’m after. Maybe I need to increase the temp to 425? It’s just funny that the sliced bread does puff up in the toaster oven after not raising at all in the baking process.

        • I am glad you enoy the flavor and I am not sure what is going on with your bread, I am so sorry !!! Maybe try to decrease the baking powder by half and change the brands of ingredients you are using. One must have some kind of issue. Hope you get there ! XOXO Carine.

    • you made my day 😀 Thank you so much for the lovely review. Enjoy the keto recipes on the blog. XOXO Carine.

  8. Thank you so much for this recipe!!!! I have made at least 10 different descent keto bread recipes. This one is outstanding! It tastes like homemade whole wheat bread. It’s hearty and I love that I don’t need eggs. I couldn’t wait for the full 3 hours only waited 2 hours to cool it. I will be trying more of your recipes!!!

    • Oh thank you so much for this comment. I am so glad you find my blog, I love keto baking so you must find even more delicious recipe around here. Enjoy the recipes. XOXO Carine.

  9. Do you think yeast could be added to this? And if so, could you recommend a quantity? I’m interested in making dinner rolls for reaheating and I’d love a real bread yeast flavor. I’m intrigued

    • I guess yes! I wouldn’t add more than 2 teaspoon to keep the flavor light. Enjoy the recipe. XOXO Carine

  10. 5 stars
    I made this bread 2nd time today! Came out better than the first time. The first time i smooshed the dough down the loaf pan ???? but this time i tried it like how you described it and shaped it “rounder”, it came out really great! I cooked it a bit more after baking it at 400degF for 55mins (20mins at 350deg F) when i noticed that some of the dough was stock on my bbq stick.. Left it to cool longer (3hrs at least) bec i cut it and the texture is spongier! The first time my bread was kinda mushy at the bottom and really tasted like psyllium husk. I also measured in grams this 2nd time vs cups during the first time i made it. Thank you for sharing this recipe! I’m from the Philippines and it’s really humid here, i dont know if that helps with baking this type of bread.

    • Not sure understand: “I cooked it a bit more after baking it at 400 degF for 55mins (20mins at 350deg F)”

      You cooked it longer at a higher temp?

    • Thanks for sharing ! It is so important to follow the recipe to the letter for this bread. Not a hard recipe but true, it has to be precise and testing the cooking is such an important step to bake it perfectly. Enjoy the blog recipes, XOXO Carine.

  11. How do you measure dry ingredients in ounces ….. is there a way to convert to cups and teaspoons etc ….thanks

    • with a scale ! You can’t make this recipe in cups, as I replied to many readers, this recipe use high fibre flours and if you miss some grams it won’t come out with the same texture. Enoy the low carb recipe on the blog, all the others recipes are in cups ! XOXO Carine.

    • I don’t for this recipe as it is an heavy loaf and it needs precision, measure in grams or ounces or it will come out too moist/dry. Enjoy the recipe. XOXO Carine.

      • I don’t have a flour scale but I understand why I need to measure in grams or oz. Can I use the measuring cup “only” to see the ounces side ? Would that work ? I’m on a limited income and I can’t afford a scale now or ordering from Amazon for ground husks …guess I will check out your other recipes . ???? Thanks

        • You can make the recipe in cups, it is less precise but if you don’t have a scale it is the best option to save some $$ and enjoy this healthy recipe! Enjoy, XOXO Carine.

    • You need to weight the ingredient in this particular loaf or it won’t come out with the great texture. Cups are not precise enough when you use such high fibre flours. Hope you enjoy some lo carb recipes on the blog, all others are in cups ! XOXO Carine.

    • Yeast is used to raise regular bread but yeast works only if there is gluten involved. All keto bread are gluten free so the yeast has no purpose – well it can add a yeast flavor that remind bread, but it won’t raise the dough. Hope you try the keto recipes on the blog. XOXO Carine.

    • My pleasure! So glad you try those 🙂 If you love low carb egg free bread you may like my keto bread loaf too. Very similar, slightly more dense but good for your morning toast. Enjoy the easy low carb recipes around here. XOXO Carine

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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.

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