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Eggless Vegan Keto Bread Loaf with Almond Flour

dairy-free egg-free gluten-free keto low-carb paleo vegan vegetarian
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4.87 from 905 votes
By Carine Claudepierre - - 691 Comments
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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!

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.

keto vegan bread

Vegan Keto Bread Loaf with No Eggs

3gNet 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 mins
Cook: 55 mins
cool down 1 hr
Total: 2 hrs 10 mins
Yield: 16 slices
Serving Size: 1 slice

Nutrition

Net Carbs 3g
Fat 12.3g
Protein 4.8g
Calories 174.2kcal
4.87 from 905 votes
Review Print

Ingredients

Dry Ingredients

Wet Ingredients

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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.
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.
Net carbs per slice: 3.3 grams of net carbs.
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.
My Recipe Notes

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Nutrition Facts
Vegan Keto Bread Loaf with No Eggs
Amount Per Serving (1 slice)
Calories 174.2 Calories from Fat 111
% Daily Value*
Fat 12.3g19%
Saturated Fat 1.5g9%
Sodium 306.5mg13%
Potassium 27.1mg1%
Carbohydrates 13.1g4%
Fiber 10.1g42%
Sugar 0.9g1%
Protein 4.8g10%
Net Carbs 3g
Calcium 109.7mg11%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes here.

I hope that you too find the recipes you love on Sweetashoney!

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    691 Thoughts On Eggless Vegan Keto Bread Loaf with Almond Flour
    1 14 15 16
    • 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

  1. 5 stars
    Hi Carine, many thanks for the amazing recipe. We made it and toasted these with our avocado slice, coconut butter and greens plus some sesame seeds. Yummy!
    Will try out the keto buns soon 🙂
    Cheers!

  2. This looks so yummy! Love almond flour! It would be great to see measurements in cups and teaspoons., Thanks!

    • The recipe won’t be precise enough in cups that is why I prefer to share this one in weight. Hope you give it a go! Enjoy, XOXO Carine.

  3. Could you do a tutorial on your page of how you baked this? Including the brands of the ingredients you used and allowing us to see how exactly you do it? My attempt #1 was very dense (short) and moist after baking 🙁

    • Sue, there is a recipe video in this post to show you how to make this bread. I also attached all the ingredients links in the recipe cards (the one underlined in the card, if you click on it you will see what I am using on amazon). If your bread is slightly moist, make sure you toast it in the toaster, it will come out delicious. Enjoy the recipe on the blog. XOXO Carine.

  4. Hi there, I just made this and same with the others it was quite wet after coming out of the oven and letting it sit overnight. I used whole psyllium husk powder. Where can I find ground psyllium husk powder? Thank you!!

    • As I said in the recipe you must you the same ingredients. Ground husk also known as husk powder is 2 times more absorbent than whole husk. You can find it here. It is one of reason why you bread came out moist. Other reason can be, time of baking, I always suggest testing the baking by pricking the bread with a skewers. If it comes out sticky, reduce heat to 180C, cover the pan with piece of foil and keep baking up to 30 minutes until the center is cooked through. If your first attempt is too wet, it will still be delicious toasted. Enjoy the recipes and thanks so much for trying them! XOXO Carine

    • No problem, there is the oz conversion in bracket after the ingredient name if you prefer! Let me know how it goes. XOXO Carine.

      • I was going to try to make this; however, as stated above I don’t cook in grams either. The oz conversion doesn’t help much either as I don’t weigh any ingredients. I will try to convert the oz to cups / tsp / Tbsp and see how it goes.

        • This recipe must be made in grams or oz for full success. Cups are not precise enough as this recipe use a large amount of high fibre flour. All other recipes on the blog are in cups. Enjoy the low carb keto recipes on the blog. XOXO Carine.

  5. 5 stars
    Thank You Carine. I am new to this Keto diet and truly could not do without my tea and toast in the morning. I made this loaf last week ( after 2 other failed recipes ) and it was perfect. Now I have my tea and toast guilt free. Yah I have just made another loaf and this one looks much better than the first one. It seems taller to me. Just in the oven now. Thanks again.
    Kathy

    • Ha tea and toast is the best combo ever I agree! It takes time and practice to make great low carb baking recipes, not that it is difficult, but the flours are tricky to work with because they have so much fibres. So the more you will make this bread, the better it will come out! I am so glad to have you here on the blog, Enjoy the bread recipes. XOXO Carine.

  6. 5 stars
    Many thanks. Great recipe and perfectely explained. My first batch was not well cooked in the inside either buti read all the comments with your answers and absolutely agree that it was due to my dough been a bit too wet . Second try has turn out very good. Fantastic recipes you have here . Love

    • I guess the dough can be a bit wet if your flax meal or husk is not finely grounded or you made the recipe in cups and you are missing a tiny bit of those flour. They are high in fiber so it is not as precise in cup. I now updated the recipe in gram only to make sure your bread doesn’t come out moist next time! Enjoy the blog recipes, XOXO Carine.

  7. I also had a similar experience where I did all the right steps and it came out pretty moist in the middle. I kept baking it for another 30 mins but it’s still pretty soaggy. Love the taste of it and the crust turns out amazing! I didn’t really precisely weight the cups into grams, could that be my only mistake? I used grounded flax meal, which was the only thing available in my supermarket. Love the idea of this super healthy bread. Any ideas what I could do next time?

    • Low carb baking works way better in grams that is why I now updated the recipe in gram only for precision and avoid the moist texture that could happen if you are missing few grams of flour. It is simply because all those flours contains a huge amount of fibre (10 times more than wheat, even more for husk!) so if you miss few grams of them – e.g you did not packed the flour well in the cup, they won’t absorb the liquid as much and the result is a moisture crumb. If you redo the recipe in grams you won’t have this issue I am sure. Make sure you cool down the bread at least 3 hours before slicing it too ! Enjoy the recipes on the blog, XOXO Carine.

  8. I tried your recipe. But after a hour in the oven @ 200 degrees it was still wet in the middle. I left it in for another 35 minutes and still when it came out was damp and very dense. I used all the right ingredients and baked it on the middle rack on convection. I’m up in Canada and was wondering because of altitude or something if that could cause it to be undercooked. Should I try at a higher temperature like 350?
    Thanks

    • How was the dough when you shape it ? It should be soft but not wet, don’t stick to your hands. If it does it means that you are missing fiber to absorb the liquid. This happens if you made the recipe in cups and not in grams. It is less precise and the few grams of flour missing keep the dough too eat. Another reason this can happen, if your flax meal or husk are not grounded finely they won’t absorb the moisture properly. I hope it helps for next time. Thanks so much for trying my recipe. I wouldn’t bake are higher temp or the bread will burn on top but it won’t change the way it cook inside. XOXO Carine

  9. Hi, I have a corn allergy and have not found a grain free baking powder. Have you tried this recipe with baking soda? Thank you 🙂

    • I’n in Calgary, Alberta and Community Natural Foods here has a wheat and corn free baking powder. You need to use 1 1/2 times amount called for in recipes, but it has been a life saver to my family.

      • You can make baking powder by mixing 2 parts cream of tartar with 1 part baking soda. Corn-free and aluminum-free!

        • I can’t use bp either. I did 1t baking soda and 2t cream of tartar. It worked just fine. Well I suppose it did, lol, idk what bp would have been like.

          • Any baking recipe calling for baking powder can be made with half amount of baking soda, as soon as there is an acid ingredient in the recipe to activate the baking soda (can be eggs, cream, or 1 tsp vinegar). So if the recipe calls for 2 teaspoon of baking powder, use 1 teaspoon of baking soda, Enjoy, XOXO Carine

    • Yes you can, it is a very different recipe from my keto bread roll, this loaf has almond meal as a base and flaxmeal. The rolls are coconut flour based and no flaxmeal. But both can be baked as loaf or rolls. Enjoy, XOXO Carine.

  10. 5 stars
    Your recipe is THE BEST ! This is the first time on keto diet that I eat a bread that taste like bread, not like cake or eggy bread. The smell in my kitchen right now is like t the bakery and even the kids loved it ! You are genius. Mariane

    • No I am sorry you need this combo of particular flour to create this bread texture without using eggs! Enjoy, XOXO Carine.

    • I don’t have one yet, I will retry the recipe coconut flour soon and let you know. Enjoy the keto bread recipes on the blog. XOXO Carine.

  11. 5 stars
    Amazing recipe thank you so much for sharing! For some reason mine came out under-baked inside and I couldn’t keep it in the oven for longer. Also, I felt that my dough was denser than what appears in your pictures and video. What can I do to fix this? Thanks!

    • Did you use almond meal insead of blanched almond flour? It will explain why it is darker and doesn’ absorb the moisture as well with the same cooking time. Let me know ! Happy to help as always. XOXO Carine.

    • It is listed in the recipe I am not sure why you are not seeing it tho. You need 1 tablespoon. Enjoy the bread loaf. XOXO Carine.

  12. 5 stars
    REALLY GREAT RECIPE!, DO YOU HAVE A TORTILLA, & ENGLISH MUFFIN RECIPES LIKE THIS, WITH NO DAIRY & NO EGGS?.

      • I made this a couple of weeks ago and was awesome. When I went to go make again the receipe changed from cups to grams. Can I get it with U.S. measurements.

        • It is in the bracket, after the recipe ingredient name. I switch to gram first as I highly recommend you weight the ingredients for full precision. Cups are not very precise and lots of you encountered issue with cups bit not with gram or oz. Enjoy the bread, XOXO Carine.

      • Hi Carine,
        Do you publish ingredients in US measurements? I tried converting, but it was a fail. I ended up slicing and baking the bread slices to dry them out. I had a huge air bubble in the baked loaf and it was still doughy.
        I loved the flavor though.
        Thanks,
        Jo

        • Hi Jo,
          The recipe is provided in ounces (oz) which is your US measurement in weight. I don’t provide this recipe in cups as it is not precise enough to achieve the perfect texture. Every time I tested the recipe in cups it came out too moist, in grams or oz it comes out perfect ! It is because this recipe blend so many high fiber flours that a tiny amount of flour missing impact the dough texture a lot. All the other recipes on the blog are in US cups ! Enjoy the keto recipes on the blog. XOXO Carine.

          • I have tried the recipe twice. I was super careful with the measurements. I switched from a ceramic to a metal bread pan. But, both times the dough got a huge beautiful shape when baked only because it a had a huge air bubble . The bread itself did not rise. When I toast a slice, it does come out with an ok texture puffing up in the toaster!

          • It looks like you have an issue with the raising agent. What did you use? I never heard of this issue before or didn’t encounter this myself so I am not sure what happens to you. Let me know. XOXO Carine.

        • Not really as it is what make the recipe egg free with the perfect bread texture, sorry! and it is psyllium husk 🙂 not beryllium (not sure what it is lol). XOXO Carine

          • I cooked my bread for time you said I tested it and still doughy in the middle. What am I doing wrong. Unless my oven is about to go.
            Alease Jaite

          • It is a large loaf, it is long to bake and if it is still doughy it means you miss some husk, or your husk is too thick and doesn’t absorb the moisture well. Try a different ground husk brand and bake with a foil on top of the bread loaf if needed to make the bread bake more in the center. Enjoy the recipes around ! 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. 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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