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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I’ve been making this for a few weeks and decided to switch things up today. I rolled the dough out onto a large parchment lined cookie sheet and made flatbread. It turned out fantastic! I think that’s how I might make it from now on. I did rub water all over the top, and I think that was a good idea. It gets nice and crispy on the edges, and is lighter overall because of how thin it is. I think I cooked it for about 40 minutes total, but checked it every 10 to make sure it didn’t burn.
I was a bit skeptics this would even work but I tried.I couldn’t get the physilium husk so doubled up on the Flax.I had to give it an extra 20 mins in the oven and when it came out I was hugely disappointed as it looked nothing like your photograph. However…I cut a piece and spread vegan butter in it and it was HEAVEN! I’d also sprinkled some seeds on the top and it tasted divine. LOL I’m going to see if I can track the husk from somewhere but to be honest it wouldn’t matter. The slices break easily so I could make a sandwich but the taste is wonderful. I’ll continue to experiment but if the “bad”end result tastes this good who cares! LOL Thanks for the recipe💗
I am glad it taste good, but replacing husk by flaxmeal obviously impact texture and look of the bread. Husk has way more fiber and no fat compared to flaxmeal
I love this recipe. Thank you! I’ve been making it every week for a few months. I use a french bread pan (lined with parchment). Roll two logs and bake away. Perfect every time.
This looks like a great recipe. Can I replace the coconut flour with something else?
No sorry you can’t, the bread won’t come together
Hands down the best Keto bread recipeO have tried! 💕🤩
Thank you!
Great keto bread recipe, having been making it for nearly a year, but I add other things like sliced olives and sun dried tomatoes or different seeds. Now I will be trying your keto pizza recipe next. Thanks for sharing your great recipes
This looks awesome. Where does the sodium count come from though? Seems like only item with Sodium is the baking powder.
There’s sodium in most flours : coconut flour, flaxseed meal and of course salt.
I was quite impressed with this bread. I wanted it known though I used psyllium husk powder vs whole husk. I just cut the quantity by a third of what was required with whole husk. No blue color or other problems.
Thanks for the info. I have powder on hand but not whole husks. Makes it easier.
I don’t have coconut flour..can I substitute it with almond flour ??
No it won’t work in this recipe sorry
So glad it works that way for you!
I don’t have “convection mode“ on my very old oven. Will that still work? Just using a regular oven? Also, can I kneed the dough in my KitchenAid with a dough hook? I have carpal tunnel and kneeding with my hands I don’t think I could do for three minutes. Thank you, excited to try this.
Yes you can definitely use kitchen aid hook great idea! If your oven only have a regular mode the bread can be flatter and take longer to bake.
Can i skip the baking powder and substitute with lemon juice?
No, both doesn’t have the same purpose in a recipe. You need baking powder to give a little raise and texture to the bread, lemon juice won’t add that I am sorry
My bread didn’t rise so is it okay to add more baking powder or can I use both baking powder and baking soda
This bread doesn’t raise, it’s a gluten-free egg-free keto bread so even if you add more baking powder it won’t raise much. The recommendation is to not press or flattent the bread loaf in the pan, but shape a nice tall round shape on top to give the bread some volume. It will have the same shape when out of the oven
Finally! A decent, soft, easy and delicious Vegan Almond Bread! The search is finally over.. Thank you very much for sharing your recipe.. Really the Best 👍🏻
I know that Cassava Flour isn’t Keto, but I can’t have Almonds because they are high oxalates. Would replacing the Almond Flour for Cassava Flour work in this recipe?
Try using Cashew flour. It’s the same cup to cup measurement.
I have no idea, I never baked with cassava flour I am sorry
I’ve made this twice now and both times it’s just like a flat brick and is still wet on the inside, even after baking extra. The first time I didn’t have whole psyllium husk, so I bought some to use this time, but same result. The bread is great and I love the flavor, but I want to get the texture right…and would like it a little less flat! Any suggestions on what I’m doing wrong? The dough doesn’t stick to my hands, but I guess it couldn’t hurt to add more husk and hope for the best just in case?
This bread doesn’t raise, the shape at the end is the shape you give at the beginning that’s why on my video I shape a high round loaf. If you press it flat in a rectangular pan it will come out as a brick shape and too moist as you press it done.
I cannot have the corn starch in baking powder…is there anything I can use to replace it so the bread turns out?!
I make my own baking powder using 2 parts cream of tartar to 1 part bi- carbonate (baking) soda. Keep it in an air tight jar and give it a stir before using as without the corn starch it will clump together. I usually make a small batch of 4 flat tablespoons of cream of tartar and 2 flat tablespoons of bi-carb (baking) soda. Hope that helps.
Half the amount of baking powder called by the recipe and replace by baking soda
An EXCELLENT BREAD!!!
I didn’t have enough dough to make the high riser I desired in my loaf pan. And I didn’t want to squ ash it down. So I shaped it as a rustic loaf in my loaf9″X5″loaf pan. I put everything but thebagel seasoningo n top.
I’m an experienced crusty bread baker, so I baked it till it was 200 degrees internally. I had to bake it longer to get that. Not mushy.
MUCH better than breads that are mostly psyllium husk.
I must check out your other recipes! I saw some in Carb Manager.
Excellent keto vegan bread recipe. My bread turned out perfectly!!!
Can I use chia seed to replace flaxseed?
I didn’t try this option. not sure how it will come out. Feel free to experiment
I was wondering if I could make this in my cuisinart bread maker on the gluten free setting? It typically will knead/rest for 1/2 hour and then bake for 2 hours. I have been using a GF recipe that uses yeast and six flours (no egg) when I make it and it always comes out great.
I don’t think it will work well but feel free to experiment!
I made this bread recipe as written. Easy, turned out wonderfully! I will use this recipe always. Thank you for sharing your research with us! Thank you, Adele ps: now how does one post a picture?