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.
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!
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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 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 this recipe be made in a cast iron bread pan? I love that this is egg free and I can’t wait to try it!
Shelly, did you try this in a cast iron bread pan???
Probably yes, I didn’t try this kind of pan but it should be fine. Enjoy the bread, XOXO Carine
Hi Carine,
I was wondering if i could substitute psyllium powder with psyllium husk? If so, what would be the proper measurements for the powder?
You can but the texture might be drier and some powder turns bread blue in color. Also, make sure you don’t buy psyllium husk supplement like metamucil, this is not working in keto baking. Enjoy the recipe, XOXO Carine
hi Carine. if i use the powdered h
psyllium husk (not the supplement), should i just use half of the 1/3c+2 tbsp if it were whole?
You can use the same amount, it will be fine but sometimes the color is blueish with the powder. Enjoy, XOXO Carine
The first time I made this, I used Now Psyllium Husk “Powder” and it came out extremely gooey inside even though my tester came out clean. The second time, I used whole psyllium husks and the recipe turned out great. I don’t think they’re interchangeable, but I can’t find anything definitive on Google. Your thoughts?
Well, it depends of brands some powder refer to food supplement and they are not made for baking. I made the recipe with both, powder and whole psyllium husk from Now Foods and this brand works very well with same ratio of one of the other
hi carine,
i just made this bread today and everything turned out well except that it’s a little moist in the middle. I didn’t substitute anything, followed every single ingredient and step accurately.
i baked for 50 min at first, poked with a stick and continue for another 20 min without covering with a foil at first still at 200dec celcius. after that as it was still wet in the middle, i baked for another 10-15 min covering with a foil reducing to 180 deg celcius for another 10 min.
the only step i didn’t really follow was i didn’t wait for 3 hours before slicing but i cut it into half after cooling for about 10-15min. that’s when i saw it’s still a little moist.
any idea what could i have done wrongly that affected greatly?
thanks for the recipe!
Hi, did you use whole husk or husk powder? Did you made the recipe in cups or grams? It seems that you are missing a bit of fiber to absorb the moisture it can be because you used husk power , miss some , or add tiny too much water – can happens if your cups are not US cups. I hope it helps, XOXO Carine
Great recipe and thank you. I’ve baked it twice and have had the same problem. I used Grams, i used and did everything as you had recommended and mine came out moist both times. It’s still tasty but how do get it not to be moist
It is one of your ingredients that doesn’t absorb the moisture well, try different brand of husk or almond flour
I tried couple of keto loaf bread recipes online but so far this recipe gave me the best keto loaf bread.
Thank you SO much! I am so happy to read your feedback on my bread recipe, Enjoy the keto recipes on the blog, XOXO Carine
Thank you for creating a vegan keto bread loaf!! I don’t know if any are even commercially available. I’m dipping my toe into trying vegan keto and with it being so limiting, this bread gives me possibilities, like avocado or peanut butter toast, yum.
I’m curious if anyone doubled the recipe with success? I have a bigger loaf pan (5×10) and I wanted to try it first before committing to buying a new loaf pan. Now I’m just wondering if I can double it so I get more sandwich sized slices.
Thanks for any input! It turned out great, is just only about 2 inches tall. Still works though for smearing peanut butter, and it cooked through beautifully!
Hi Carine,
I’d like to substitute almond flour with coconut flour. Please let me know how to adjust water amount and coconut flour amount without any almond flour for this recipe.
Thanks in advance for your time.
Jenny
Hi Jenny, Unfortunately you can’t the recipe won’t work since the bread is egg free you must respect the exact amount of each flour to get the best consistency. Enjoy the recipes on the blog, XOXO Carine
I cannot wait to try this! I have hand injury so wonder if I can use a dough hook on my mixer rather than kneading by hand? Thoughts?
Yes definitely ! It will work just fine. Enjoy the recipe, XOXO Carine
Hi, I just made this bread recipe and it was SO YUMMY!! Finally a paleo/keto bread recipe that isn’t full of eggs! It actually tasted like real bread!! I used olive oil instead of coconut oil and it was yum! Thank you so much for this recipe, it’s made my life better doing low carb so much better now!
I wonder if it is possible to replace the coconut flour with another kind of fllour? (Sesame for example?)… I do not like the taste or smell of coconut flour… ????
No sorry it won’t work, its an egg-free bread recipe and the combo of flour must be the one stated or the bread won’t hold together. Coconut flour has 4 times more fiber than the other low carb flours and its needed to absorb moisture. Maybe try my almond flour bread recipe, there is no coconut flour in it. Enjoy the recipe on the blog, XOXO Carine
I really love this bread! But I am having an issue getting it to cook all
The way through even at like 1hr-1:10 mins. Do you think it’s because I am using a glass bread pan?
Glass pan is definitely not recommended to bake bread as it keep moisture and doesn’t diffuse heat the same as non stick aluminum pan. Try a differetn pan and weight ingredients for precision, I am sure it will come better with these tips ! Enjoy the recipe on the blog, XOXO Carine
Is this bread really 13% sodium per serving? Seems high.
The amount of sodium per slice is in the bread is in the low range of sodium for a bread, it contains 360 mg sodium serve while store bought bread goes from 380 mg to 700 mg. Also, the percentage is regarding your % daily sodium recommended intake for a regular healthy person, not on low-sodium diet or with any health issue. However, if you watch sodium closely, simply remove salt in any bread recipe, the recipe will still work. Enjoy, XOXO Carine
I have made this keto bread several times. It is delicious. I would like to know if this recipe can be made into multiple loaves without making changes to ingredient amounts. I have tried but I am getting an air pocket under the top crust. Don’t know what is causing this.Thank you for any information you can provide.
If you divide the dough into smaller loaf you will have to decrease the raising agent too. Since the whole dough is lighter (in weight), it will raise super fast in the oven creating the hole you mention. Try to half the baking powder in the recipe. Enjoy the blog! XOXO Carine
I keep getting a flying crust. A hole across the top of the loaf just under the crust. Any idea why?? Thank you
I think you need to let the bread set. This happened to me a couple times when I quickly put it in the oven after I mixed the ingredients. I eould let it sit for more than 10 minutes. Like 30 minutes minimum. The moisture absorbs well better with more sitting time
Are you living at high altitude? I would decrease baking agent by half and make sure you don’t open the oven door too often while baking. Enjoy, XOXO Carine
Hello! I’ve made this bread a couple of times already, and it has been great! But the last 2 times I’ve been trying to make it but the batter turns out so dry and not moist at all. Almost like I’m doing something wrong with the ingredients. But I’m so sure I am not. In the video it looks like you put more water in than the 2 cups? It feels like I’m losing my mind haha not being able to find out what I’m doing wrong when I’ve been doing it right the last times! Could u help me please?
If it was working before but not now you may have change some of your ingredients brands, since the recipe stayed unchanged. Also, what you see on the video amis exactly the amount mentioned in the recipe card. Did you change husk or almond flour brand lately? Let me know! Carine
Oh and having ingredients in grans would be super helpful. I know how touchy these types of recipes can be. Although I think I’m getting close.
All my recipes are provided in cups and grams. Simply click on ‘Metric’ before the list of ingredients and your recipe will be converted into grams in one click. Enjoy, XOXO Carine
This worked pretty well. I don’t have convection though. Skewer came out clean, but bottom half was a bit wet. I sliced and froze. Then, I’d thaw and toast. Toasting helped a lot, but it would be nice to know the internal temp that’s reached when it’s perfectly cooked. Then, I could set my probe thermometer to that temp and know it’s done. It’s very similar ingredients to a mix my nutritionist sells. It’s the closest I’ve found and am hoping I can cook it better next time. It’s been a good recipe to get a solid dose of fiber. I’ve been enjoying it toasted with mashed avocado and scrambled eggs. It can be a bit squishy in the middle though. But, it’s a nice change as I’ve been grain free for over a year and rarely make subs. Toasting helps the wetness in the lower half of the slice, but to toast the sides well enough, the the edges get black. Maybe it’s my toaster? Anyway, thanks for posting this. It’s been very helpful.
Maybe toast on a lower heat to avoid the edge to brown. Thanks for the lovely feedback, Enjoy, XOXO Carine
I just made your egg less keto bread. It came out amazing. I will taste it later when I break my fast. I followed the recipe to the letter. Thank you so much, now I can enjoy toast and butter.
Thanks Carine for this delicious eggless bread recipe. The shape didn’t turn out perfect but I love the taste of it????????
Awesome !I am sure the shape will get better with practice. Enjoy the bog recipes, XOXO Carine
Any advice on using psyllium husk powder instead of whole husks in this recipe?
Psyllium husk powder often turns bread chewy, too moist and even blue/purple in color. That is the reason why I don’t recommend to use it. You can try, but the result will come different. Enjoy the keto recipes on the blog, XOXO Carine
Thanks for that answer, I was having the same problem, my bread was coming out moist and purple. So I need whole psyllium husk, which is what I thought I had.
Hi Carine
I am vegetarian so when I saw your recipe without eggs I was really very happy and I made my bread with the exact measurement you gave in your recipe. The only change is my oven because I have small oven toaster and I don’t have fan mode. My bread turns out ugly as it’s burn from the top and when I took it out it comes down from the center. I am really very upset. Can you please tell me what I did wrong
Unfortunately you can’t bake this bread in a toaster oven at all. That is the reason why your bread burnt on top, toaster doesn’t circulate heat all around the oven baking thick bread in the middle as regular fan-forced oven do. You can try to bake the recipe in small buns instead that will probably bake in your oven or try my keto bread roll recipe, it may be suitable for toaster oven more. Enjoy, XOXO Carine