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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.

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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

If you enjoy low-carb bread, check out these other popular recipes, including the best keto bread:

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Coconut Flour Bread
THE BEST KETO BREAD WITHOUT EGGS #ketobread #keto #egglessbread #almondflourbread #bestketobread #best #psylliumhusk #easy #vegan
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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




    745 Thoughts On Eggless Vegan Keto Bread Loaf with Almond Flour
    1 … 7 8 9 10 11 … 18

  1. Does the recipe for no egg keto bread read one cup +2tablespoons and a third of psyllium husks? I’m trying it now and hope I got it right .
    Thanks

    Reply

    • Yes the recipe calls for 1/3 cup + 2 tablespoons of whole psyllium husk. Enjoy the bread, XOXO Carine

      Reply

  3. I supporting my sister on her new vegan journey, while trying to maintain my keto journey. Your bread seems like a perfect union of our worlds. I want to make the bread into a sweet one. I was thinking of using zucchini and chocolate chips for a loaf, making a pumpkin spice one, a cinnamon one and a blueberry lemon one. My goal is to make a new loaf each week. Any suggestions on how to tweak them? Zucchini is very moist and a few comments were that their bread did not cook in the middle. Think the zucchini would be a bad idea? Maybe a zucchini puree? Same thing with the lemon and blueberry (I pick the individual pieces out of the skin to stir in the mix so I can REALLY taste the lemon and cut the blueberries in quarter. Maybe too moist if I do that?)

    Reply

    • Hi!
      I made two batches: blueberry/lemon and zucchini/chocolate/chocolate chips batch. The bread was divine! It sank, but it was soooo good. I used Jordan’s Skinny Girl syrups to enhance the flavors. When I make it again, I’ll let you know the modifications, if you like. I don’t mean to compromise the deliciousness of the bread, I just crave sweets and thought this would be a good base. Thank you so much for this! I am officially eliminating the other breads and using this. Oh, I put the flax meal in my coffee grinder and the texture was amazing.

      Reply

      • I can’t wait to read how you adapted the recipe ! Thanks so much for making the recipes from my blog, Take care, XOXO Carine

        Reply

    • I am happy you find my blog, welcome here! This bread is not a dessert bread recipe it intedn to be a sandwich bread recipe. I don’t think it will taste great or work with any fruits or zucchini because it will add moisture in this and it won’t cook. What you can do is simply add spices and nuts like cinnamon, ginger, grated lemon or finely chopped walnuts or almonds and some erythritol to sweeten around 1/3-1/2 cup. I hope it helps, Enjoy the recipe, XOXO Carine

      Reply

    • It toast absolutely well! You can also use this bread n sandwich press for a grilled cheese sandwich. Enjoy, XOXO Carine

      Reply

  5. 5 stars
    This bread is delicious and easy to make. The recipe was perfect. The hardest part was waiting 3hours to cool. I confess I couldn’t wait that long!

    Reply

    • Thanks for the lovely feedback! I agree, it is har to wait when bread smell so goo:) I think it is good before too but the texture is simply the best after 3 hours. Enjoy the recipe on the blog, XOXO Carine

      Reply

  6. Hi Carine,

    Thanks a lot for all these cool recipes you share on your blog!
    I tried this one, but since I made it just for myelf, I used the half of the ingridients.
    When I mixed the dry and the wet ingridients together, I couldn’t mix them well and I had to add to add some more water (300 ml instead of 250 ml). Is this normal? I wasn’t sure about the quantity, since too much water could have altered the end result.

    Thanks a lot in advanced for your feedback!

    Best,

    Gisselle

    Reply

    • Hi Gisselle, I never half this recipe and I don’t recommend it. This recipe is high in fiber and therefore it is very sensitive to the ratio of liquid/solid. You must stick to the recipe (and if the bread is too large, slice and freeze!). Also, I recommend you weight ingredients for precision and make sure you are using whole husk not powder supplement for success. I hope it comes great. Enjoy, XOXO Carine.

      Reply

    • It won’t rise the bread because it is a gluten free bread but it will had a delicious bread flavor. Enjoy, XOXO Carine

      Reply

  8. 5 stars
    Hi Carine. Your blog is awesome. Your recipes are delicious for people with digestive problem. I made most of your recipes and they were very tasty. Thank you for sharing. I made that bread.and is so yummy. I don’t understand why people can complain about this bread recipe. I can’t eat regular bread and I’m so happy I can make my own delicious bread.
    I subscribed. Looking forward to new recipes. You should have a cooking book with your beautiful pictures.
    Thank you again.

    Reply

    • Thank you for this lovely comment! You made my day beautiful. Enjoy all the recipes around here and take care, XOXO Carine

      Reply

  9. I tried that bread recipe, I’m sorry but I didn’t like the taste at all, the mix of flex meal, coconut flour and almond flour was awful, beside that it caused me huge fermentation problem and bad digestion, and before you say it, I used everything exactly like the recipe and everything was fresh. good luck.

    Reply

    • I am sorry you didn’t enjoy the bread flavor, it is keto bread recipe and therefore it use flours that you have to get used to. It takes time to appreciate keto low carb baking, I am not saying it is for everyone, I like it like many other people. I am sorry you didn’t and I hope you find other recipes you like on the blog, Take care, Carine

      Reply

  10. Hi!
    Is the parchment paper needed or can I do without? I don’t use disposable products in my home.
    Thank you so much! Hoping to try this soon ????

    Reply

    • It is only a recommendation to help the bread lift out from the pan easily. It will work without but I will grease the pan very well to avoid the bread to stick to it. Enjoy, XOXO Carine

      Reply

  11. 5 stars
    Oh my days. I have made this bread 3 times! This is by far the best recipe I’ve ever done and trust me I have done a few. ???? I love bread and this is a lifesaver. I added an extra half a tbsp of baking powder and 5ml apple cider vinegar. Thank you so much. Trying your almond flour peanut butter cookies tomorrow. I am so excited!

    Reply

    • Thanks for the lovely comment! I can’t wait to hear your feedback on the cookie soon! Enjoy the recipes on the blog, XOXO Carine

      Reply

  12. 5 stars
    LOVE your bread recipe. I have made loafs of bread, hamburger buns and hot dog buns. Soo glad I found this. I was about to give up on bread due to the egg taste. This is excellent as I like wheat bread and that is what it tastes like to me personally. Thanks again!!

    Reply

    • I am so glad you love this bread recipe and I absolutely love all the different bread you made with this recipe. That is amazing. Enjoy the blog recipes, XOXO Carine

      Reply

  13. 5 stars
    Read the recipe and realized I had all of the ingredients, so it was easy to pull together. Thank you, thank you, thank you! Been living the gluten free/keto life for 2 years and bread is very high on the list of foods I miss. This recipe is the best I’ve made, the loaf sliced easily and the slices stayed whole. Yummy.

    Reply

    • Thanks for the lovely feedback! I am so glad you found my blog. I have plenty of gluten free keto bread recipe with no eggs around here. I hope you try them, Enjoy, XOXO Carine

      Reply

    • Thanks so much for the lovely feedback! I am very happy that you are enjoying the keto recipes on my blog, XOXO Carine.

      Reply

    • You can replace flaxseed by LSA. Lsa is a combo of linseeds, sunflower seeds and almond flour. It doesn’t have enough fiber to replace flaxmeal. Almond flour or ground almonds will work in the recipe. Enjoy, XOXO Carine

      Reply

  16. 4 stars
    Hi! The taste and texture of this bread are actually pretty good, BUT mine turned a strange shade of lavender purple! Any idea why?

    Reply

    • Yes, this is coming form the husk brand you used. Some brands turned pruple when baked, it doesn’t impact your bread quality or flavor, only the color. Buy a new brand of husk next time and it should turned out better. Take care, XOXO Carine

      Reply

  17. Hi, love the sound of your recipes but havent tried them yet as I haven’t got any almond flour, it’s so expensive in the UK even if you can get it, only ground almonds. Is this the same as almond meal please?

    Reply

    • Ground almond should work too otherwise a great keto flour replacement, same ratio, is sunflower seed flour. Simply buy sunflower seed and pulse them into a flour in a blender! Much cheaper. Sesame flour will work too, same process to make it. Enjoy the recipe, XOXOC Carine

      Reply

  19. 5 stars
    This was, I think, the 8th “Keto” bread recipe I have tried. It’s been the vest so far with a nutty, crunchy flavour and real taste without being too moist. I am making a second batch today to experiment making a few hamburger buns using the same recipe. Thank you for sharing.

    Reply

    • Thank you so much for the lovely feedback! I am sure it will make delicious burger buns too. Enjoy, XOXO Carine

      Reply

  20. Hello. I was very excited and hopeful to try this recipe. I made it twice. It looks good. Nice outer crusty shell.The inside was wet and/or gooy. I baked it for 50 minutes, used a tooth pick and it came out clean. Let it sit on a rack for 3 hours. What did I do wrong?

    Reply

    • It looks like you are having an issue with the moisture absorption which could come from a lack of fiber in the bread. This happens if you didn’t measure the ingredients in weight but in cups or your psyllium husk or flaxmeal are too coarse. You need thin ground to avoid wet bread. I would recommend trying different brands until it comes out to your taste. For now, to enjoy the bread you already made, simply toast each slices to add some crisp. Also, you can definetly up the baking time to 75 minutes and cover teh loaf pan with a piece of foil to avoid the top of the bread to burn and increase the cooking of the inside. I hope it helps, Enjoy, XOXO Carine

      Reply
1 … 7 8 9 10 11 … 18

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