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Eggless Vegan Keto Bread Loaf with Almond Flour

By Carine Claudepierre
Last updated on 03/18/2026

4.77 from 550 votes
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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
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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!
Author: Carine Claudepierre
Prep: 15 minutes
Cook: 55 minutes
cool down 1 hour
Total: 2 hours 10 minutes
Yield: 16 slices
Serving Size: 1 slice
4.77 from 550 votes

Ingredients

Dry Ingredients

Wet Ingredients

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

Freeze: slice the bread into 16 slices and freeze in a freezer plastic bag or an 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 freezer 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.
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 Play-Doh: Do you remember playing with Play-Doh 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 rise 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 bread will get more beautiful each time.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Tools

Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting    Keto    Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners

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9-inch Loaf Pan
9-inch x 5-inch Loaf Pan
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Nutrition1 slice
Yield: 16 slices

Nutrition

Serving: 1 sliceCalories: 174.2 kcal (9%)Carbohydrates: 13.1 g (4%)Fiber: 9.1 g (38%)Net Carbs: 4 gProtein: 4.8 g (10%)Fat: 12.3 g (19%)Saturated Fat: 1.5 g (9%)Polyunsaturated Fat: 1.1 gMonounsaturated Fat: 1.5 gSodium: 162.6 mg (7%)Potassium: 27.5 mg (1%)Sugar: 0.9 g (1%)Vitamin C: 0.02 mgCalcium: 110.6 mg (11%)Iron: 1.2 mg (7%)Magnesium: 13.6 mg (3%)Zinc: 0.1 mg (1%)

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

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

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:

Keto bread loaf
  • 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)

Keto bread loaf
Keto bread loaf

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.
THE BEST KETO BREAD LOAF

More Keto Bread Recipes

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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 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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Recipe Rating




    743 Thoughts On Eggless Vegan Keto Bread Loaf with Almond Flour
    1 2 3 4 … 18

  2. 5 stars
    Just tried this bread for the first time and it’s delicious! I used 1.5 tsp of salt and baked it for 55 minutes. I think next time I might try it in a smaller pan (8×4 instead of 9×5) because I think it would make it taller and I love that, but it definitely tastes great. I’ll make this again for sure! Thanks for the recipe!

    Reply

  3. 5 stars
    Just made this and added finely chopped sundried tomatoes and nutritional yeast. It’s delicious and super easy to make.Next time I will add more salt.

    Reply

  5. I just bought pysllium husk powder not whole pysllium husk. Can I use the powder and if I do what difference will it make

    Reply

  6. 5 stars
    Have you tried making this bread into stuffing? Any suggestions for how to turn this into stuffing without it becoming gummy? Thanks!

    Reply

  7. 5 stars
    This bread is absolutely delicious! The only challenge I had was to wait “about 3 hours”. That did not happen. I couldn’t resist. I waited about an hour only. It turned out so good! Lots os good stuff in it. I’ll definitely make this over and over again. Easy recipe. Thanks for sharing!

    Reply

  8. 5 stars
    I made this yesterday, and it’s delicious! I used CASSAVA flour instead of coconut, and ground chia seeds instead of flax. I did have to add almost 1/4 cup extra of the whole psyllium husks during the kneading process, to reduce the stickiness of the cassava, and it turned out perfect. Thank you so much for the recipe!

    Reply

  9. 5 stars
    Love this bread No yucky Egg taste. Came out prefect every time I make it.thanks for this wonderful recipe.

    Reply

  14. This is the most amazing bread. I gave up vegan keto but kept making this. It’s so easily digested. I’ve made lots of variations e.g. adding caraway seeds, or sundried tomatoes & rosemary, or cinnamon & raisin. When adding anything wet like tomatoes or soaked raisins, I add about 1/2 tablespoon extra of psyllium husk and it works out perfectly every time. I’ll keep experimenting with it!

    Reply

  15. Looks great and I will try it tomorrow. Just curious about how well it toasts? That’s always a problem with most keto breads. I miss my crunchy toast!

    Reply

  19. 5 stars
    I don’t think you understand the level of self-control that was necessary for me to NOT eat the whole dang loaf!!!! It’s SO delicious! almost like a cake-bread. This will be my go-to bread recipe forever!!!! Thank you!

    Reply
1 2 3 4 … 18

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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.

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