Eggless Vegan Keto Bread Loaf with Almond Flour
By Carine Claudepierre
Published on 03/07/2019 - Last updated on 05/31/2023
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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!
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
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.
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!
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.
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.
Low-Carb Baking Advice For Beginners
- 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 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.
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!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
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 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
Tools
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About The Author
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!
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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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?
This is really yummy! I had it toasted with butter and it was delicious! I also used it to make my ham sandwich and it was excellent.
Hi, this looks great. I have Psyllium husk powder, can i use that? and do you know what ratio please?
This came out great! It was a ‘ran out of everything and pay day is tomorrow’ situation.. but I had most ingredients on hand and it was such a success that I’ll definitely make this more often!
I only had 2 cups of almond flour so I put an extra tablespoon or 2 of coconut flour instead. Also I had just used up the last of my apple cider vinegar so I used pickle juice, which did the job.
It was also very fun to knead bread dough! I haven’t done that in years since going gluten free : )
Thanks for this wonderful recipe xx
Feel free to experiment, some readers have issue with powder
This bread is amazing! I love thst there are no eggs, every bread I’ve tried with eggs wasn’t good. This one is so wonderful, it came out beautifully and tastes great . I didn’t have psyllium husk but did have psyllium husk powder and used that, the bread rose beautifully and the is perfect color. I may try adding olives or some herbs next time. I’ll always use this recipe, thank you!!!
OMG, made this recipe last night and I let it cool overnight and had a piece this morning, and I have to tell you this is the best and I mean BEST keto bread I have ever made…..no eggy taste thank you so much for sharing
I understand you say in the recipe not to substitute flours but I am intolerant to almonds. Can you suggest a substitute for this please? Thanks!
You can experiment with sesame seed flour same amount, it is keto approved and usually work as a 1-1 replacement to almond flour
What can I use instead of coconut flour? My son is allergic to wheat, rice, oats, coconut, avocado, sweet potato, and banana. I’ve been searching high abs low for a sandwich bread recipe. I’ve tried a few with bean flour but they taste like beans.
Unfortunately this special keto bread must use coconut flour. But you can try my almond bread instead
Great recipe, thanks. I baked additional 20 mins. but forgot to place foil over bread so still a bit wet inside after cooling. However bread tasty and I know what I need to do next time. I added italian seasoning, some fresh rosemary, thyme, a minced clove of garlic and nutritional yeast. Very good my mum loved it!
Fabulous recipe! I’ve tried others with similar ingredients but this delivered the best flavor and texture, and it’s so easy too. Slathered slices with ghee, toasted in a cast iron skillet, and topped with vegan cream cheese, lox, dill, sprouts, and avo. The instructions were super clear and easy to follow. Looking forward to trying more of your recipes!
First off, thank you 3000. My son is allergic to eggs and my other son to gluten. I e been searching and was so happy to find this recipe. So many others just FAIL. I made this tonight and it flopped (still delicious!) I think I shaped mine too tall. You said to shape it near the final shape we want and not to flatten so mine ended up a much smaller taller loaf. About 2/3 the length of my 9*5. I cooked it for longer but it flopped. How tall is your final loaf for reference? That way I can work on the right shape next time 🙂
Yes, same height as yours, if it flopped it’s because you had a big gap of temperature between the oven and room. Simply stop the oven, open door halfway and cool 30 minutes inside the oven before removing the bread loaf
After so many glowing reviews I’m excited to try this bread recipe. However, I have a question about your reference to using “fan-bake”. Do you mean a convection oven? The instructions that came with mine say the convection cycle raises the oven temperature by 25°F. I’m wondering if you used your “fan-bake” setting to test this recipe? I live at high altitude and need to calculate the correct oven temperature.
Thank you!
I always share recipe with conventional oven mode.