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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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.
Yes!it should work but I would use half the amount of baking soda. Enjoy ! XOXO Carine.
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
great tip! thanks for sharing. XOXO Carine.
Can this recipe be made into rolls? I see that it very similar to your rolls recipe.
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.
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
Can I replace coconut flour with almond flour or anything please!?
No I am sorry you need this combo of particular flour to create this bread texture without using eggs! Enjoy, XOXO Carine.
What would be a good substitute for those of us allergic to coconut?
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.
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.
The video says baking powder, but it is not listed in the recipe. How much baking powder???
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.
Thank you for everything you are going.
Without all of your recipes I am lost in the kitchen
Thanks my friend! Enjoy the recipe on the blog, I am so glad to have you here. XOXO Carine.
What is the measurement of the pan you used to bake?
It is in the recipe instruction, I am using a 9 x 5 inches pan. Enoy the recipe ! XOXO Carine.
REALLY GREAT RECIPE!, DO YOU HAVE A TORTILLA, & ENGLISH MUFFIN RECIPES LIKE THIS, WITH NO DAIRY & NO EGGS?.
Yes sure you can try my coconut flour flatbread or flaxseed tortillas. Enjoy ! XOXO Carine.
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.
Trying right now…let’s see how it comes out .
Thank you so much for eggless recipe????????????❤️
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
I weighed mine on a scale in grams…its in the oven now. Hopefully it turns out!
I am sure it will ! Don’t forget to report back. XOXO Carine.
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.
Is there anything beside beryllium husk that can be used, have allergy to it?
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.