Eggless Vegan Keto Bread Loaf with Almond Flour
By Carine Claudepierre
Last updated on 03/18/2026
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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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
I have made dozens of grain-free bread recipes and this one is our favorite…no eggs and a very sandwich-able bread with low carbs to boot. Thanks so much for sharing this recipe! One other thing…I add cinnamon, stevia and raisins and it is now raisin bread or toast which is awesome too.
Regarding the extra virgin olive oil, would it be ok to use just regular olive oil? Also flax meal, I have flax seed would I be able to crush them or would it be advisable to buy actual meal. Thanks!
Sure any oil! But you need flaxseed meal don’t crush by yourself it will be coarse and it won’t absorb moisture properly resulting in a wet bread. Enjoy, XOXO Carine
Thank you, at last, a Keto bread recipe that does not taste and smell if eggs! Your egg free Keto rolls are great too. Unfortunately I did not like your ‘best’ Keto egg free bread that contains chia seeds, the flavour was good but I did not like the texture. I will be using this recipe a lot though.
I am glad you find one of my egg free bread recipe that match your taste! The other one use more coconut flour it might be the reason you didn’t enjoy it as much. I also have a lovely keto bread roll recipe for you to try next next. Enjoy the recipes on the bog, XOXO Carine
I made this bread yesterday forthe first time and it came out perfect. Thanks so much for an egg free recipe!!!
Thanks ! I am so glad you love it, Enjoy the blog recipes, XOXO Carine
Hi I just came across your recipe and it looks fantastic. Do you happen to know the saturated fat content per serving?
Thank you!
I updated the recipe card for you, Enjoy the recipes on the bog, XOXO Carine
Thank you for your bread recipe! I’ve made this several times now. My first loaf was an odd shade of blue/purple/gray but have changed by brand of psyllium fibre to the Now brand and my subsequent loafs are nicely brown. I have also reduced the amount of flax to 2 tablespoons and I find the texture better for my taste. With the reduced flax, I’ve also reduced the water. The loaf still holds together beautifully and slices perfectly but I find it less ‘gummy’ with the reduced flax. Thanks again!
I love Now food brand too, it make the bread just perfect in taste and no weird color! Thanks for sharing your tip too I am sure many people will give it a go, Take care, Enjoy the recipes on the blog, XOXO Carine
Came out so good! I am blown away! Made my bf on an elimination diet for months so happy! Thank you!!!! Great directions.
Thank you ! glad you love this bread recipe, XOXO Carine
Hi! This is a great recipe. I have a question, is it possible to remove coconut flour from the recipe and just increase the ammounts of other flours in it? I tried couple different coconut flours, all taste way too sweet for me, and everything i make with it tastes sweet also.
Coconut flour absorb 4 times more than other flours so if you want to remove it you will have to add way more of almond flour. The result can be a heavy, dense and wet bread too. Enjoy the recipe, XOXO Carine
Hi Carine,
I tried to bake this bread and followed the measurements but after baking for 55 minutes it still wasn’t cooked so I baked it again for 20 minutes twice and still it is not fully cooked and the dough it still bit wet on the inside.
Any idea what went wrong? I used fan oven at 200celcius
Did you use whole husk? Did you weight ingredients or measure in cup ? If it is wet it means you are missing fiber so it is either because you miss coconut flour or your husk is in powder form, not whole and can’t absorb as well the moisture or a last option is that you used almond meal instead of almond flour. Let me know, Happy to help, XOXO Carine
Hi! I would love to try this recipe. 1) is there any alternative to the Vinegar as I am intolerant to them?
2) I have never used the husks before how would.i tell the different between whole husks and the powder?
Thanks
You can replace vinegar by lemon juice. Whole husk is coarse, powder is fine. It is always written on the packaging if what yu are buying is whole or powder. Enjoy the bread recipe, XOXO Carine